All-Clad D3 3-Ply Stainless Steel Stockpot 6 Quart Induction Oven Broiler Safe 600F Pots and Pans, Cookware Silver

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.

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 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 love this pot. It is big, it is sturdy, it lives up to all the good things I had heard about it. When I was looking for a stock pot, I asked my brother for advice because he is a professional chef. This is the pot he recommended. It cost twice as much as I had originally budgeted, but I am glad that I spent the money because I will never have to replace it. The bottom is thick and even, it cooks beautifully. The first thing I cooked was a big batch of applesauce. Since then I have been making soups and stews. The pot is big enough that I don't have anything splashing out or boiling over. There is a lot of room to add ingredients and stir. I was amazed at how well it holds the heat after I turn off the burner, so I can actually save energy by turning off the burner before the food is done. I keep an eye on things to make sure the food stays at safe temperatures, I don't just turn it off and leave it all day (for those of you who are worried about food safety, as am I!).

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!