Signature Tri-Ply Clad Stainless Steel 8-Quart Stock Pot with Lid, Induction-Ready Pasta Pot, Dishwasher-Safe, NSF-Certified, Made in Brazil

Last month I bought this pot and another pack with three more from Tramontina, and they are exactly what I was looking for. They offer good quality, 18/10 stainless steel + 3 ply, for a good price. I am very happy.

I use this pot primarily for making pasta. It’s just the right size. It’s not extremely heavy when filled with water. The handles stay cool to the touch. It’s easy to clean. It heats up quickly and retains heat so you can turn down the heat after getting the pot to boil. I have a couple of all clad pots, and while they’re great I think Tramontina performs just as well at a fraction of the cost. I couldn’t justify paying $300.00 for a stock pot that I’m going to use primarily to boil water for pasta noodles when this pot works just as well, and cost me $58.78!

My go to pan. Bought this as an Italian American I make sauce once a week and was using a worn out teflon coated pan. Figured stainless steel would produce better food and more durable and well it’s true. Make sure to hand wash. It can hold heat well. I did accidentally start a fire in it and don’t ask how. But I ended up with a patina if you will because of it. However if that happens I found as if you let it soak in a mixture of water and tomato paste it restores its original shine (incase you need to know) however regardless it’s made quality great tasting food time after time again. It’s got some weight to it. Really durable.

Highest quality pot I’ve ever owned. Absolutely flat, heats evenly and holds heat well. Worth every penny. I use on a gas stove and wash by hand, occasionally put the lid in the dishwasher.

This is a good quality stock pot at a reasonable price. It heats up evenly on my induction cooktop.

I thank you for making such an affordable and polished product. It is a sleek, unbranded (unless flipped over), premium stainless steel pot! PERFECT! This is a fully clad stainless steel pot. Not a fully stainless steel pot. Meaning there is an aluminum core inside (excellent for drastically lowering the weight and increasing thermal conductivity). Many other premium options use gimmicks like 5 ply stainless steel, meaning they sandwich layers of stainless steel into the core of the pan that will *never* touch your food, driving up cost and weight of their product. However, cheaper alternatives will just have a 'glued' on aluminum base on a solid stainless steel body. Which is actually even better for weight, but for long term durability is not good. This pot is replacing a pot I used to cook in that made it look like "Grandma is back at it in the kitchen", and as a 26 year old man, that's just embarrassing! This looks professional, like it's straight out of a Michelin star chef's kitchen. There will never be any warping if I don't go from hot to cold (such as 350-500f) under cold water. Always let these cool down thoroughly off to the side of your stove top before washing them. This 8qt stockpot doubles as a somewhat inferior version of a dutch oven (which they also make and sell under this listing) as it is oven safe up to 500f, the lid and the pot. Unlike other options that have a glass lid and cannot be put in the oven. The first thing I did when I got it was wipe it down with a baking-soda paste, as recommended by the manufacturer. Then I used hot soapy water. Then I wiped it down with vinegar. I decided to boil a 10lb sack of potatoes in it to start. 1. Peel and cut the whole bag of potatoes (discarding even slightly green or rotten ones.) 2. As you peel and cut them, store the cut ones in the pot in a quality beef-bone broth for 8g of protein per serving. 3. Backfill the pot with enough water or extra beef-bone broth to cover the potatoes. 4. Bring to a boil and then simmer with the lid on for 35 mintues. 5. Let cool for 10 minutes, and then blend with an immersion blender until smooth. 6. Transfer to the fridge (with the lid on!) to cool overnight or for 2-3 hours. 7. Remove from the fridge to freeze extra in glass jars, silicone "ice cube" molds, or portioned bags. This is a great way for me to avoid bread and still get in much needed complex carbohydrates (and collagen protein) in my diet. Without a pot like this, I can't use that recipe. Bigger pots won't fit in the fridge, smaller pots won't hold the potatoes. I will soon be using this to braise a brisket in the oven for 12 hours at 250f. (Admittedly the dutch oven version of this pot would be best). 1. Buy the lean portion of a beef brisket. 2. Simply add minimal beef broth and liquid smoke. 3. Cover the pot and let it braise (as in cook with dry heat in the oven while some moisture "rains" back down to baste the meat). 4. Let it rest an hour. The mix of dry heat and moisture retention will create the most tender, well seasoned meat you've ever tasted, all without spending hundreds on a dedicated smoker to sit in your yard unused half of the year. You can even use a pot like this to air-fry bacon for a whole family. 1. Stack wire racks to the pot and layer bacon on each wire rack. 2. Air fry in the regular even at 375f until the fat is rendered and the bacon is crispy. The beauty of this recipe is how the high walls of the pot stops the "splatter" of the fat all over your stovetop. The number one culprit of a dirty cooking space! Beautiful pot. Don't hesitate to buy this one.