All-Clad D3® Tri-Ply Stainless-Steel Stock Pot

Summary

This highly versatile pot is designed for simmering soups and stocks, featuring a wide base for sautéing before adding liquids, and tall sides to reduce evaporation and retain a light consistency. The pot is from All-Clad's original three-layer bonded Stainless Steel cookware line; a classic tri-ply construction, made with a responsive aluminum core bonded together with two layers of durable, stainless steel all the way around for maximum durability and fast, even heat distribution. A new capacity engraving on the base makes for quick identification, and an improved ergonomic handle ensures comfort when transferring the pot on and off the cooktop.

• Tri-ply construction sandwiches a heat-responsive aluminum core between an easy-care stainless-steel interior and exterior.
• Aluminum core transfers heat quickly and steadily along the bottom and up the sides, so the contents of the pot cook evenly.
• Stainless-steel cooking surface with starburst finish for a premium look.
• High sides to minimize evaporation and help keep ingredients submerged during long simmering.
• Ideal design for cooking stocks and well suited for canning, blanching, and preparing food in large quantities.
• Secured with riveted stainless-steel handles to ensure a safe grip and to add a bit of style with stainless-steel lid to match.
• Pairs classic style with modern practicality.
• Ideal for use on all cooktops, including induction.
• Oven and broiler safe up to 600°F.
• Backed by All-Clad's limited lifetime warranty.
• Commercial Grade: Thoughtfully designed and expertly engineered to meet rigorous standards and best practices from select commercial testing.

Dimensions & More Info

• 6-Qt. Stockpot: 11 1/4" diam., 4 1/4" high; 5 lb. with lid.
• 8-Qt. Stockpot: 11 1/2" diam., 7" high; 6 lb.
• 12-Qt. Stockpot: 10 1/2" diam., 7 3/4" high; 9 lb. with lid.
• Bonded, engineered and assembled in the USA.

Use & Care

Use

• Ideal for use on all cooktops, including induction.
• Oven and broiler safe to 600°F.
• With the exception of preheating, empty pans should not be left on a hot burner as it can cause damage.
• Overheating can cause brown or blue stains to appear.
• Large amounts of iron content in your water may cause pan to look rusty.
• To avoid small white dots or pits from forming in pan, bring liquids to a boil or wait until food starts to cook before adding salt.
• Pitting does not interfere with cooking performance but can diminish the beauty of pan's interior.

Care

• Allow pot to cool before washing.
• Hand-wash recommended.
• Rinse off any excess food with warm water, then soak in warm soapy water.
• Use a sponge or soft cloth to clean the interior and exterior surfaces.
• Rinse with warm water and dry immediately to prevent spotting.
• If the stainless-steel surface is not sufficiently clean, repeat the process with a nonabrasive, non-chlorine cleanser, such as All-Clad cookware cleaner, Bar Keeper's Friend or Bon Ami on the stainless surface only. Rinse with warm water. Form a paste with cookware cleanser and a small amount of water. Apply the paste using a soft cloth or sponge, rubbing in a circular motion from the center outwards. Rinse with warm water and dry immediately.
• Do not use oven cleansers, steel wool, steel scouring pads, harsh detergents or detergents containing chlorine bleach, which can damage the pan.
• Nylon scrubbing pads can be used on stainless steel surfaces.
• Never place a hot pan under cold water as it could cause warping.