• Stainless Clad Stock Pot

  • 8 QT
  • $189$16115% off
With 5-ply construction that extends from the base to the walls, the Stock Pot is engineered to create a rolling boil in minutes.
  • 5-Ply Construction
  • Includes Fitted Lid
  • Oven Safe Up to 800F
  • Optimized for Induction
Details

A watched pot never boils—unless it’s part of our Award-Winning Stainless Clad Collection. Unlike flimsy, lower-quality options, the Stock Pot is constructed from 5 layers of metal for heightened durability and conductivity, so pasta water goes from room temperature to a rolling boil in just minutes. Its 360-degree cladding also improves heat circulation, so cooking is more consistent whether you’re blanching, canning, or making stock.

The 5-ply construction cleans up in seconds, because it prevents the hot spots that lead to stuck-on messes. Two looped handles and an angled rim make transport and pouring simple, while a tight-fitting lid traps steam to accelerate your boil and lock in flavor.

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.

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

Tillie’s
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

Amali
New York City, NY
Alex Tubero Profile

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