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Others say...
"All-Clad 16-Qt Stock Pot" I bought this stock pot for a professional chef. He was and is very happy with the pot. The heavy bottom and lower walls allow for even heat distribution and avoids 'hot spots'. My purchase was an excellent deal. A very good quality piece of cookware for a realistic price. I doubt that anyone would be disappointed with this stock pot. "All Clad Made in China cheap stainless" Sorry this item is Junk with All Clad name on it. The pan is very thin with very heavy bottom only. "Cooking" Very pleased with the price point, quick delivery. It is just a beautiful piece of kitchen equipment "Not Induction-Ready" All-Clad -- I have used and loved your pots for 25 years. But if you make a product line that you say is "induction ready" then *every* piece in the line must be induction-ready. ( Or -- a very poor second choice -- you must *very* clearly state which pieces aren't. ) Otherwise you can lose 25 years of trust in 5 seconds -- the amount of time it took for my induction cooktop just now to say "fail". I checked with a simple magnet, and, sure enough, it doesn't stick to the bottom of this pot. Which is a pretty good, simple test. Another piece of All-Clad Stainless--a sauce pot--that I bought a week ago *did* work. It was terrific. (I just checked it again, and, yes, that piece still works. My cooktop has not changed. The problem is indeed with the stockpot not having enough ferrous metal in the base.) For people like me, this large stock-pot is not a pot -- it's junk, and I have to go to the trouble of returning it tomorrow. Now -- let's see -- I was planning to make *all* my pots All-Clad Stainless Steel -- because you said they were induction-ready, and they're beautiful, and they will last forever. Must I now buy your products *hoping* that they will work? Or should I just go to a local retailer of less expensive products, carrying my magnet in my pocket? Fix this. "Excellent Value" I own several All-Clad pans. I own the regular stainless and the copper core. I also have a high end stove at home with powerful burners. So I can tell you with some knowledge that this pot has performed excellently. Yes the rim sometimes is not the easiest to clean, but for the money, this is an excellent value and it has not let me down. It's a bit deep but caramelizing onions is easy, and simmering soup all day in it does not burn or gunk up the bottom. The steaming basket is wonderful and the pasta strainer is something I use all the time. The lid even fits my other All Clad pans. It may not be the same quality as other All Clad products but I can tell you it performs the same.
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All-Clad Stainless 16-Quart Stockpot
Why I buy this one ? - High-quality, economical 16-quart pot for large simmering, slow cooking, and poaching jobs - Heavyweight 18/10 stainless steel with aluminum disk in base ensures rapid, even heating - Comfortable, stay-cool lid and pot handles riveted for strength - Dishwasher-safe, but hand washing recommended - Lifetime warranty against defects It's better to buy this one too...
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What our customer's say! "GREAT STEW POT!!!!!!!!!!!!!!!", We purchased this stainless steel pot to replace our old aluminum pot....we have many All-Clad pieces and decided to give this pot a try. We LOVE it....during the fall and winter months we make many stews and soups and the quality and weight of this pot is terrific. It is not a cheap pot but you get what you pay for with this brand. All-Clad NEVER disappoints with quality and value.....BUY IT! "Dimensions Wrong (Great pot!)", How can a stock pot have three dimensions? (Other sites list this as 11.5" diameter by 10" tall.) I have this pot as part of their old 16 quart multipot. For most things, it works as well as my Master Chef 20 qt stockpot (just not as large). The bottom is flat and distributes heat evenly. The sides are thick enough to hold a lot of the heat. Good pot for the money. "Terrific Stockpot", Previously, we have used anodized Calphalon pans. Unfortunately, they don't do well with spaghetti sause and other acidic foods. You end up with uncoated heavy aluminum pans that foods sticks to. Bought this based on other reviews. It really is terrific. No more burnt spaghetti sauce, no more Calphalon pans losing their anodizing because of reaction to acidy foods. Cleans up great. Any tough areas clean with a little Bartenders Friend. I like to make large batches of spaghetti sauce, then separate it into smaller protions, freeze them in FoodSaver bags and have it ready in a pinch. My wife likes to make chicken soup in large batches. Stores the extra in glass jars in the fridge. We end up eating large amounts of chicken soup in a very short time. If you need a pot of this size, it is a great deal. If it's your first purchase of this type of pan, you'll probably end up buying other sizes after seeing how well it performs. I will be purchasing other All-Clad or similar pans in the future because of how thrilled I am with this pot. "A Better Generic Stockpot Under the All-Clad Name", This is not a multi-ply construction pot, as is most of the All-Clad line (including their smaller stockpots). Although such pots are available in the market, they are really a specialty item and are super-expensive for good quality - if you think copper is expensive, you should price out a top-end 30-quart, stainless, multiple-ply stockpot! What you get with the larger All-Clad stockpots is a sheet metal main body and a bonded bottom. That would make it a generic SS stockpot, except that you also get All-Clad's typical handles and lid, both of which are very good. The real quality pickup over restaurant-supply generics that never seems to get mentioned, however, is that the finished surface of the All-Clad pots - the polish - is much better, which makes them harder to scorch, and easier to clean if you do scorch one. In response to another viewer who termed the metal "thin", these stockpots use heavier-gauge steel than most generics, and are also made of a high-quality stainless alloy. For the improved quality of the All-Clad stockpot, you pay a slight premium over the equivalent of the restaurant supply generics. The All-Clad pots are very reasonably priced. The downside is that these pots can't be used with induction surfaces. Before anyone gets too excited about that, be aware that induction surfaces aren't designed to handle the weight of large stockpots when loaded, and you don't want to destroy your very expensive induction stove! Still, there are times when a stockpot is handy even with a light load, e.g., for browning where the high sides reduce splatter. For a close cousin of the All-Clad stockpot that is induction-capable, see Winware Stainless Steel 40 Quart Stock Pot with Cover. "Great Stock Pot", Tis stock pot is great! Great quality, great price, great value! Shipped on time in perfect condition. 
Read this reviews before You buy... "All-Clad 16-Quart Stainless Stockpot", Ok, this is obviously not the same as the traditional All Clad stockpots, if it was it would be more then triple the price of this one. It is part of the disk bottom collection, however it is still top quality stainless steel and very well made. I certainly would not consider it secondary. It is a little lighter in weight than the traditional All Clad but it is not a light weight pot by any means. It is great for sauce, soup, stew, etc. You will love it and you can't beat the price. It is very easy to clean. A+ Keep an eye out, there is always some kind of rebate or gift with most cooking purchases both on Amazon and in department and cooking stores. I actually got this stock pot free when I purchased my All-Clad Roti Pan set which also came with a rack and turkey lifters in Filene's. I would have bought it anyway, it is an excellent stockpot and the price can't be beat. Tip: If you should get something stuck to the stainless steel use a product called "Bar Keepers Friend" to clean it. Most supermarkets have it and Kitchen Etc. and Bed, Bath and Beyond carry it too. The container (like a Comet can) is gold with blue and white writing. All Clad recommends it for cleaning stainless steel and it works like a dream and is very inexpensive. "This is great for homebrewing", I recently picked up this pot to brew beer and personally found that it's much better than a thin-wall pot. Heats very well and very evenly, and also did not scorch or show "hot spots" on the bottom (un-fermented beer has a high sugar content and has to be boiled for about an hour so scorch and burns are an issue). Also, the pot did not reflect heat down like a thin-wall pot and since it holds heat better it boiled well then "idled" at 180 deg. F to pasteurize very nicely. "Great pot for big jobs!", I purchased this pot recently to make a corned beef dinner for 12 people on St. Patrick's Day. Knowing I would need a pretty big pot, I checked the local restaurant supply and found some bad looking stainless steel and cast aluminum pots (and I should mention that I personally can't stand the 'grating' feel you get from scrubbing aluminum) in the $150 to $250 range. At $120, this pot seemed like a better value, so I took a chance and ordered it. Let me tell you, I'm glad I did! I was concerned from the picture that the outside surface was aluminum but, but it is actually a very nice brushed stainless steel. I also own some of the thick and heavy (and expensive) All-Clad stainless line, and while the sides of this big pot are thinner (making it lighter to handle), it is every bit the quality product you would expect. I will be making many more big meals in it for years to come! We slap 4 mojo*z on dis bad boy! |
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