Before even drooling for this kitchen's beauty, you got to know first that this All-Clad Stainless 12-Quart Stockpot isn't just about the looks but comes in as a truly serious mate when it comes to practical cooking. It delivers an ideal recipe of pure professional performance and innovation in your kitchen through its three-ply bonded design that makes it really perfect for all your cooking needs.

It features an aluminum core that's clad with stainless steel exterior and interior to yield fast heat conduction and even heat distribution. Not only that, its exterior stainless steel boasts an incredible magnetic quality to ensure compatibility to all induction cooktops while maintain suitability with conventional stovetop technologies. Its interior stainless steel finish is absolutely an 18/10 grade to provide you utmost durability.

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Before you start to cook up a serious pot of stew, chili, corn on the cob or your signature spaghetti sauce, be sure to have this All-Clad Stainless 12-qt. Stockpot. Suitable for the finest foods, its heavy aluminum core covers the bottom and sides to ensure foods cooks thoroughly and efficiently. Stainless lid sits securely on top to seal in flavors. Interior and exterior are high polished stainless that clean up beautifully use after use. Sturdy handles are double riveted so you can lift and transfer pot from stovetop to serving area with confidence. All-Clad Stainless cookware is crafted from three permanently bonded layers of metal. A layer of pure aluminum rests between an 18/10 stainless steel cooking surface and an exterior layer of magnetic stainless steel. Designed to perform on all conventional ranges, as well as on induction cooktops, heat spreads quickly and evenly to produce superior results. Each piece features a long, stay cool handle and a well-fitted stainless steel lid. Dishwasher safe.

5 Responses to “All-Clad Stainless 12-Quart Stockpot”

1. Michael Ryan says:

   January 6, 2009 at 12:00 am

   Watch Video Here: http://www.amazon.com/review/R26JZCXD1X318O
2. Jay says:

   October 4, 2009 at 12:00 am

   My hands have started to hurt a lot, so I replaced a 4.5 qt. Le Creuset French oven with the 8 qt. All Clad stockpot. It’s so much lighter, and holds twice as much, so it works even better for making a large pot of Bolognese. The 8 qt. size is just right for 2 onions, 2+ pounds of meat, 2 28 oz. cans of tomatoes, and the requisite amounts of carrots, celery, milk, and wine. The finished sauce comes halfway up the side of the pot, so I’m sure I could’ve made an even bigger batch if I’d wanted.

   It’s wider than it is high, so it’s not a typical stockpot, but I am looking forward to making some chicken stock in it this winter. And chili.

   The only downside is that, until you get everything in the pot, it’s a little *too* light. The pot moved around slightly on the burner as I stirred the onions, carrots, and celery. Once everything was in the pot, this wasn’t a problem, though. I imagine it’s something I’ll get used to.

   All in all, it’s a terrific replacement for my much heavier Le Creuset. I’m sure, in time, I’ll get so I don’t miss the rock-solid steadiness of Le Creuset as it sits on the burner. I sure won’t miss washing it.
3. Anonymous says:

   December 19, 2009 at 12:00 am

   I purchased this pot 12 years ago and use it every day. Cleaning is a zip and it still looks like new and shiny both inside and out. I didn’t use it inside the oven and just on the stove. This is a very versatile pot, I use it as a stir fry wok and a chicken fryer with much less splatter, a stock pot, it also fit with my 10 inch chinese bamboo steamer. Because of the shape, it serves many purpose. The slow cook food come out has no different than using the le creset except a lot lighter and can hold a lot more. It is still a heavy pot but no compare with the cast iron stuff. If I want smoky flavor, I use my inexpensive lodge cast iron pot in the oven now instead of the le creuset. The le creuset stuff is now made in China or Thailand and not from France and is way overpriced and overrated. It is better to buy something with high quality that made in USA.
4. glassyide says:

   January 18, 2010 at 12:00 am

   I broke down and bought the 8-quart stockpot last year and wish I had done it years ago. My old 8-quart pot was narrower and deeper, and I find the shape and size of this pot to be much more useful. It’s perfect for chili, soups, stews, etc. and it cleans up beautifully, although it does take a little Barkeeper’s Friend occasionally to get the inside looking like new again.

   I actually cooked a boneless rib roast in it for Christmas and it came out absolutely fantastic. I used instructions from America’s Test Kitchen for browning first then roasting at a low temperature and it was absolutely the best roast I’ve ever done. I didn’t want to have to clean two pans, so I just decided to cook the roast in the stockpot after I browned it in there. When it was finished, I found making gravy from the drippings much easier to make than trying to do in a regular roasting pan.
5. R. L. Baker says:

   December 20, 2009 at 12:00 am

   I received a 10 piece stainless All-Clad set two days ago. I’ve used 3 pieces now. Two pieces have white blotchy and tiny specs of white after cooking chili in one and reheating it in another. 10″ skillet had butter and eggs cooked in it and it is perfect. No sticking in any of the cookware. The chili has marked the inside of the pans. I’ve written to All-Clad dot com and to CutleryandMore asking about the possibility of having seconds or some other problem and about returning the 8qt and now the sauce pan. I don’t cook toxic chili, but from the look of the pans I do. There is a discussion I have started asking any others for their experience on this issue. It is also a more detailed account of my process with these pans.

   I gave two stars for now. I will update as information comes in from manufacturer and re-seller.