Stock Pots

Size
8 QT 6 QT

Stock Pots

Stock Pots

Best Seller
Best Seller
Ready to master perfect al dente pasta or become the MVP of your tailgate with award-winning chili? We manufacture our stock pots from a single piece of premium, 5-ply metal, so there is consistent thickness and composition along the entire wall of the pot. No more burning hot bottoms and ice cold tops when cooking stocks, sauces, or liquids. Plus, you can pop this stock pot in your oven for a roast and throw it in the dishwasher once you're done.
Product Specs:
  • 5-ply construction
  • 18/10 stainless steel
  • Induction compatible
  • Dishwasher and oven-safe
  • Works with the large lid
  • 10.75" diameter, 5.5" height
  • Special Will Bryant Stamp
Price

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Customer Reviews

Based on 1909 reviews
97%
(1850)
3%
(48)
0%
(9)
0%
(1)
0%
(1)
b
b.
aahhh-mazing

The only negative for me will be a positive for most: this 12 inch skillet is HEAVY! I caramelized onions yesterday for homemade dip and they were just gorgeous. I do not use sponges on the whole but have dedicated one just to this pan. I wish this company the very best. Shipping was quick; product is beautiful. Just wish the price point had been one dollar higher so I could have used the 10% welcome email discount.

L
L.S.

The Sous Chef

J
J.C.
Awesome pan... Once you learn the secret

First, this is a beautiful and well-made stainless steel pan. I love the look of it! But my first days and were filled with frustration at not accomplishing the one task I really wanted the pan to do - cook perfect sunny-sideup eggs.

I tried multiple suggestions for seasoning the pan, different cooking oils... All ended in stuck eggs in my pan. BUT THEN...

I learned that you really MUST let the pan heat up thoroughly for several minutes. I also learned that "cold food always sticks".

Now, I set my pan over Medium-Low heat for several minutes. Then I drop in a pat of butter, which sizzles immediately. I swirl the butter around and crack in my room-temperature eggs. I reduce the heat to Low. And in a few minutes SHAZAM!! I slide out perfectly cooked eggs with NO sticking.

I then wipe out the pan with a paper-towel. Heat it for a minute over low heat and quickly reseason the pan with a touch of shortening on a paper towel.

I now LOVE this pan!!!!!!!

Frequently asked questions

Customer Reviews

Based on 1909 reviews
97%
(1850)
3%
(48)
0%
(9)
0%
(1)
0%
(1)
b
b.
aahhh-mazing

The only negative for me will be a positive for most: this 12 inch skillet is HEAVY! I caramelized onions yesterday for homemade dip and they were just gorgeous. I do not use sponges on the whole but have dedicated one just to this pan. I wish this company the very best. Shipping was quick; product is beautiful. Just wish the price point had been one dollar higher so I could have used the 10% welcome email discount.

L
L.S.

The Sous Chef

J
J.C.
Awesome pan... Once you learn the secret

First, this is a beautiful and well-made stainless steel pan. I love the look of it! But my first days and were filled with frustration at not accomplishing the one task I really wanted the pan to do - cook perfect sunny-sideup eggs.

I tried multiple suggestions for seasoning the pan, different cooking oils... All ended in stuck eggs in my pan. BUT THEN...

I learned that you really MUST let the pan heat up thoroughly for several minutes. I also learned that "cold food always sticks".

Now, I set my pan over Medium-Low heat for several minutes. Then I drop in a pat of butter, which sizzles immediately. I swirl the butter around and crack in my room-temperature eggs. I reduce the heat to Low. And in a few minutes SHAZAM!! I slide out perfectly cooked eggs with NO sticking.

I then wipe out the pan with a paper-towel. Heat it for a minute over low heat and quickly reseason the pan with a touch of shortening on a paper towel.

I now LOVE this pan!!!!!!!