Made In 12-Quart Stainless Clad Stock Pot

The Made In 12-Quart Stainless Clad Stock Pot is built for the largest jobs in a home kitchen: a full batch of stock, a seafood boil, or soup and sauce for a crowd. Most stock pots are tall and narrow; this one has a wide 12.4-inch floor, which gives room to sear meat and bones before the liquid goes in and speeds reduction once it does. Its 5-ply construction runs from the base up the walls, so a full pot heats evenly and does not scorch at the bottom.

Why It Performs

• Wide cooking floor: More surface area means meat and bones brown in fewer batches, building flavor for stocks and stews, and liquids reduce faster than in a tall pot.
• Clad from base to rim: Layers of stainless steel and aluminum carry heat up the walls, so a large volume comes to temperature evenly and holds a steady simmer.
• Fitted lid: The stainless lid speeds a large pot to a boil and holds in moisture for long simmers.
• Rolled rim: Stock and soup pour cleanly without running down the side.
• Riveted loop handles: Two looped handles, secured with stainless steel rivets, give a secure two-handed grip on a full pot.

What It Does Best

• Large batches of chicken, beef, or vegetable stock
• Lobster, crab, and seafood boils
• Soup, chili, and stew for a crowd
• Searing large batches of meat before braising
• Big batches of tomato sauce and gravy

Choosing the Right Made In Pot

For everyday family cooking, the Made In 8-Quart Stainless Clad Stock Pot is lighter and fits a standard burner more easily; for smaller households, see the Made In 6-Quart Stainless Clad Stock Pot. For braising and one-pot meals that go into the oven, the Made In 10-Quart Stainless Clad Rondeau is shallower and wider still.