Gourmet Tri-Ply Clad 8 qt. Stainless Steel Stock Pot with Lid

This stock pot is a thing of beauty. Belongs in a museum, not on a stove! I'm hesitant to pick it up and leave finger prints! Yet, we do a lot of soups during the colder months and this pot is likely to find it's home on a back burner. I'm forced to compare it to my old stock pot - aluminum, beat and battered. When I put food in the old pot, I worried about the food. The aluminum surface would leave marks on my Corian countertop. The pot was battered to the point that the round lid didn't fit properly. Old (perhaps antique) and sentimental (my mothers?) also apply. Good riddance. New pot is like a mirror on the outside surfaces. Inner surfaces and bottom are just very smooth. The three handles (two on the pot and one on the lid) are stainless castings, shaped nicely to fit the hand, and also highly polished. New pot is heavy - 2.5 kg. This is due to several things. First, the wall thickness of the pot - 2.7 mm. Second, even the lid is heavy duty - 1 mm thick. Third, the triple clad bottom. The body of the pot is continuous on the inside - there is no seam between the side and bottom. The manufacturer states there is an aluminum plate bonded to the bottom, covered by some more stainless which is nicely blended in on the outside. Manufacturer states that the outer layer is suitable for induction cookware - I didn't try that feature. I don't think the weight of the pot is an issue. But then I'm used to cooking for a crowd and dumping a 30 quart pot of green beans into a colander is no biggie for me. I've used cookware with the bonded bottoms before, and like them. I've had good experience with a brand beginning with F - only one failure (which was covered by warranty). In my mind, the bonded bottom is a good thing - it spreads the heat evenly across the bottom, allowing the pot to be used for saute. Good soups seem to start with the Holy Trinity (onions, carrots, celery) - why dirty another pan? And it's not like you're going to lose the content of the pot if the bond fails - the inner surface is continuous. All that happens is that the clad stuff falls off the outside. Slide the clad stuff out of the way and keep cooking!

Why pay more? Sleek and will be highly functional for generations. This is my second Tramontina pot and it’s just as wonderful as the sauce pan. Looking forward to expanding my collection further. Works like a dream on induction.

Best gift for Sunday Sauce. My husband is Italian and learned to cook from his grandmother from Italy. We are always looking for good quality pots and this brand seems to fit the bill. Will continue to buy more of their products.

I wish it had a see-through lid and a venting hole.

Perfect size, quality pot, wish I had free shipping

Really like this pot and the entire Tri-Ply Clad collection. Replaced all my cookware with Tramontina!

I have the 2 quart and 4 quart and wanted to replace my 8 quart pot that was nonstick. This 8 quart pot is great. I have used it to make a stew. It was great for sauteing the onions, browning the meat and cooking everthing else. Easier cleanup than my nonstick.

Love love love our new Tramontina stock pot. Super sturdy and well constructed combined with a great price point. This was actually rated very highly by America’s Test Kitchen which helped make my decision between this and the AllClad brand. I have some AllClad pans and I can say that Tramontina is truly its equal. Already buying more pans from them.

This 8 Qt pot is more than large enough for family pasta night, big batches of chili, and stock—WITHOUT being so huge it won’t fit in the cabinet under the kitchen counter, or so heavy it’s unwieldy. The handles’ placement achieves a comfortable carrying balance. The lid fits well. The pot heats well on my induction range, and is easy to clean. The mirror finish is a handsome addition to the kitchen.

Good quality