All-Clad D3 3-Ply Stainless Steel Stockpot 3 Quart Induction Oven Broiler Safe 600F Pots and Pans, Cookware Silver

Yeah, it’s expensive. It’s also a great stock pot.We have slowly converted all of our cook wear to either AllClad or Lecreuset over the last 10 years. It’s expensive, but it DOES perform at a noticeably higher level than the cheaper options. It also basically lasts forever.Do you NEED this to cook great meals? Nope. 100% you don’t. Does it help? Yes!I really like the shape for this particular size/volume. It’s wider than many of the other pots with this volume - and that helps with searing stuff like large cuts of meat and the like.One note: Don’t put these in the dishwasher. I was caught up in an AllClad recall where the pots were officially dishwasher rated, but washing them that way caused the aluminum core to erode out and left sharp edges. Hand washing and using barkeepers friend to take off any gnarly burned on stuff works really well.

We love the All-Clad line, and this 16-Quart pot is a pleasure to use. An advantage of a well-made heavy pot such as this is that food is less likely to burn and stick to it... which in turn makes cleanup easier. It's just plain more pleasurable to cook with good cookware. If you're considering an upgrade to what you are now making soup in, don't overthink it. Get this. Works well on all surfaces, including convection. A pot such a this with an insert strainer is dandy for steaming crabs and other seafood, too.

I don't want to suggest that this is the "best" stockpot or even imply it's better than some less expensive offerings. In fact, I'm quite positive with a little time spent web sleuthing, I could be just as pleased spending just a quarter of the money. BUT...I must say that All-Clad is the first name I checked out. Since 1997, my wife and I have been cooking on All-Clad stainless steel line (which refers to the finish -- it features All-Clad's signature aluminum core construction), and all of that gear is holding up remarkably well, with daily use and regular scourings. This pot is no different, with the same aluminum core, low-polish stainless exterior (not exactly mirror bright, thank goodness), and easy-to-clean interior that handles Brillo pads and Barkeepers Helper without complaint.The sign of any good stockpot -- this one included -- is a good amount of base material to facilitate even heat spread. The cheap pots with thin bases that develop hot spots not only require constant stirring and undue patience, they're a pain to clean all the burnt-on muck off the bottom. This one features an extremely thick steel-aluminum sandwich base plate, that heats up quickly and simmers really well, without a bunch of micro-adjustments to the flame.The other sign of a good stockpot is a tall, narrow profile -- to control the rate of boil-off and ensure all of the ingredients are absorbing the natural flavors rising from the bottom. There's a trade-off with this pot: if you're dealing with smaller quantities, this pot is too wide and, in fact, annoyingly tall. For those instances, a narrower pot is in order. For larger quantities, pickings are slim, but this fits the bill. The pot measures about 12 inches across, and is a bit more than 10 inches tall. It easily handles whole chicken and turkey carcasses.There's no flex to the sides -- which are "normal" thickness, i.e. quite a bit thinner that the fat base -- so even when I'm lifting the full, heavy pot off the cook top, the riveted handles always feel sturdy, and I don't expect any failures *ever* just like with our long-serving braiser and soup pot. My biggest criticism of this type of handle is cleaning the discoloration that eventually develops around the rivets -- but that's just a petty grievance.For a reason I'm not aware of, this 16 quart pot is a rare beast, with no presence on All-Clad's website, nor many of the other All-Clad retailers. While the price tag on this pot is "reasonable" in the All-Clad price scheme (and there are certainly more expensive stockpots out there), I again want remind you that, before clicking "Buy Now," there are more competitively priced stockpots to choose from that are almost certainly of equal quality.

I have been a home cook for over 30 years and this is by far the best stock pot I have used. The pot conducts heat evenly. Easy to clean. Right size for spaghetti, chicken and stews. Good weight and almost non stick surface. Food tastes great every time.

I bought several tri-ply pots in different sizes after trying one small set to start with. These are truly very good pots: sturdy, durable, good looking, and they work very well. I cook on a daily basis and mostly from scratch. I have used them for stews, soups and roasts and they have come through as I had expected. I have read some comments about stains or scratches; while I have not had any yet, I do expect them to show some wear and tear after a while, so that does not bother me as much as it might bother other people.The one thing I do not like that much is the frying pans. They tend to stick, so I still use the older steel ones I had. And the long handles in some of the pots--while helpful for their use-- they can be a nuisance for storage.If I had to give some advice it would be not to buy sets that might include things that you might not use that much. It ends up being a waste. I would look for sales and get something similar to the sizes that you already have and use often: you bought them because you needed them. Those sizes are tried and true. My two cents!

We purchased this 6-quart stainless steel All-Clad Stock Pot to (eventually) replace our Chrissy Tiegen 4.5- quart non-stick Saute Pan. Our first meal with the All-Clad was Butter Chicken. Sauted the chicken in butter, removed, then prepared the sauce. This pan was fantastic on both - the low, wide base allowed ample room for 2 pounds of cut chicken breasts, with no crowding in the pan.The sides of the pan are truly vertical, and can accommodate a generous quantity of ingredients. For our Butter Chicken, we ended up adding in mushrooms, spinach, and several fresh tomatoes that all needed to be used. Capacity of the pan was more than adequate. Clean-up was easy; hand-washed the pan while still slightly warm. No issues cleaning the residue from the seared chicken, tomato sauce, or the cream.Interior dimensions on this are roughly 10" in diameter and 4" vertical. Dual handles make it easy to manage (the weight feels like 3, perhaps 4 pounds max). Kinda wish the lid was glass, with a steam vent, but that's just what we are used to. We simmered the Butter Chicken in full sauce with no issues.I have a feeling this will become our "go-to" pan. Very pleased with this purchase. Highly recommended.