Made In 8-Quart Stainless Clad Stock Pot

The Made In 8-Quart Stainless Clad Stock Pot is the large pot for cooking in quantity: a full batch of stock or bone broth, chili for a gathering, or pasta for a crowd, without moving up to the bulk of a canning pot. Its 5-ply construction runs from the base to the rim, so heat climbs the walls instead of concentrating at the bottom, and a full pot of soup or sauce heats evenly without scorching where the base meets the wall.

Why It Performs

• Clad from base to rim: Layers of stainless steel and aluminum carry heat through the base and up the walls, so large volumes come to temperature evenly and hold a steady simmer.
• Room to sear: The wide floor browns meat and aromatics in the pot before liquid goes in, which builds flavor in stocks, stews, and chili without dirtying a second pan.
• Fitted lid: The stainless lid speeds boiling 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 when the pot is full.
• Stovetop to oven: The pot moves from the burner to the oven for braises and stews.

What It Does Best

• Chicken stock, bone broth, and vegetable stock
• Large batches of soup, chili, and stew
• Boiling pasta, potatoes, and corn for a crowd
• Blanching vegetables and boiling seafood
• Tomato sauce and other acidic dishes, which stainless steel handles without reacting

Choosing the Right Made In Pot

For everyday sides and smaller households, the Made In 6-Quart Stainless Clad Stock Pot is lighter and more compact; for the largest batches of stock and holiday cooking, see the Made In 12-Quart Stainless Clad Stock Pot. The Made In Stainless Steel Pasta Insert fits this pot and lifts pasta out of its cooking water without a colander. This stock pot is also included in the Made In Stainless Clad 10-Piece Cookware Set.