• Stainless Clad Stock Pot

  • 8 QT + Pasta Insert
  • $288$23917% off
The Award-Winning Stainless Clad Stock Pot, plus a perforated insert that simplifies and tidies pasta, potato, and vegetable prep
  • Removable Pasta Insert
  • 8 QT Stock Pot
  • 5-Ply Construction
  • Induction Compatible

Meet your all-in-one solution for weeknight pasta. Part of our Award-Winning Stainless Clad Collection, the Stock Pot is constructed from 5 layers of metals for even heat conduction and rapid cooking. When paired with the Stock Pot, the lightweight perforated Pasta Insert gives ultimate control over pasta cooking times, reduces clean-up, and prevents sticking.

The Pasta Set makes it easy to blanch vegetables, can preserves, steam, and so much more. The 5-ply construction also cleans up in seconds, because it prevents the hot spots that lead to stuck-on messes. Two looped handles make transport from stove to colander easy, while a rolled rim allows you to drain pasta and strain broth without spilling.

Discover the difference that over-engineered cookware makes in your most-loved meals.

Professional grade, lifetime quality

The Ultimate Care Guide

Long lasting quality starts with the best materials and our expert manufacturers. With the right upkeep and maintenance, our cookware is designed to last generations.

stainless steel care

Designed with and loved by

World Renowned Chefs

The Made In pans are well made, heavy duty, conduct heat, and are a joy to cook with.

Nancy Silverton

Chef of Mozza, Co-Owner of Mozza Restaurant Group
Los Angeles, CA
Nancy Silverton Profile - Cookware
Those are the pans we use at Alinea. We're going to use the best pans in the world at one of the best restaurants in the world.

Grant Achatz

Chef of Alinea, Owner of Alinea Group
Chicago, IL
Grant achatz at alinea
The stainless clad composition, large diameter and shallow walls of the Rondeau ensure all of your ingredients have enough room to cook evenly and consistently.

Andy Knudson

Dripping Springs, TX
Andy Knudson Chef Profile
If you're not finishing your pasta in a Saucier, you should be. The high walls are great—it stays hotter, cooks better, and the sauce doesn't evaporate.

Alex Tubero

New York City, NY
Alex Tubero Profile

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