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Stainless Steel Cookware
Trusted by professional chefs and home cooks alike, stainless steel cookware is considered the gold standard in durability and performance. Quality stainless steel cookware provides excellent heat distribution, ensuring your food cooks evenly without hot spots. Its non-reactive surface won't alter the flavors of acidic or alkaline ingredients, preserving the pure, intended taste of your dishes. Unlike Teflon coated pans, stainless steel is non-toxic and won't release harmful gases or chemicals into your food, even at high temperatures. Beyond its health benefits, stainless steel cookware is remarkably easy to care for. Its smooth, non-porous surface resists staining and prevents the buildup of bacteria, making it simple to clean and disinfect. Most stainless-steel pots and pans are conveniently dishwasher safe, and for any stubborn, burnt-on food, a simple soak or gentle scrub is all it takes to restore their shine. Built to last a lifetime, our stainless-steel cookware resists rust, warping, and staining, and can seamlessly transition from the stovetop to the oven. Investing in stainless steel is investing in a reliable kitchen partner that delivers consistent, delicious results and a timeless, professional gleam for years to come.
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Made In 6-Quart Stainless Clad Stock Pot
The Made In 6-Quart Stainless Clad Stock Pot is sized for the home kitchen: large enough for a pound of pasta, a pot of chili, or a small batch of stock, yet compact enough for a crowded stovetop and a modest cabinet. Unlike stock pots with a disc bottom, its aluminum core runs through the base and up the walls, so the pot heats evenly from every side and soups and stews do not scorch where the base meets the wall.
Why It PerformsClad from base to rim: Five layers of stainless steel and aluminum carry heat through the base and up the walls, so the contents heat evenly instead of only from the bottom.Ferritic stainless exterior: The magnetic ferritic stainless outer layer makes the pot fully compatible with induction, as well as gas and electric cooktops.Tight-fitting lid: The stainless lid traps steam for a faster boil and holds in moisture for simmering.Rolled rim: Stocks, soups, and pasta water pour cleanly without running down the side.Stay Cool loop handles: Two hollow looped handles slow the transfer of heat and give a secure, two-handed grip when the pot is full.Stovetop to oven: The pot moves directly from the burner to the oven for stews and braises.
What It Does BestPasta, potatoes, and grainsSoups, chili, and small batches of stockBlanching green vegetablesStews and braises that move from stovetop to oven
Choosing the Right Made In PotThe 6-quart pot suits smaller households and kitchens with limited cabinet space. For larger batches, the Made In 8-Quart Stainless Clad Stock Pot is wider and deeper; for big batches of stock and holiday cooking, see the Made In 12-Quart Stainless Clad Stock Pot. Both the 6- and 8-quart pots accept the Made In Stainless Steel Pasta Insert, which lifts pasta out of its cooking water without a colander. Learn More$199.00
