Cooks Standard 18/10 Stainless Steel Stockpot 12-Quart, Classic Deep Cooking Pot Canning Cookware with Stainless Steel Lid, Silver

This pot is definitely not made of thin cheap metal. It is heavy 18/10 stainless steel and looks and feels it. One of the best thing is the lid is also stainless steel, not glass. Happy Day! The lid won't break, ever. It is very shiny on the outside and Matte on the inside. It is the perfect size for a big pot of chili, goulash or jambalaya or just about anything you'd ever need a big pot for. It comes with a user manual, a big plus. It just came and I can hardly wait to cook something in it. Maybe chicken chowder...I had purchased the 8 qt pot just like this one and decided to get this smaller one for smaller jobs. They clean up well and look like new.

I'm so happy with my 12-quart Cooks Standard stock pot. It's a great price for such a surprisingly solid, heavy pot which is required for induction or radiant range cooking. I enjoy making large meals for family and friends, and this pot is reliable enough to cook low and slow to bring out the best flavor and prevent burning. It's a wonderful addition to the entire Cooks Standard set of fry pans, sauce pots and stock pots I bought on Amazon. It cleans easily with warm, soapy water, and for extra shine or to remove oil or water spots, Barkeeper's Friend keeps it beautiful. No harsh chemicals and you'll enjoy it for many years. The entire Cooks Standard brand is surprisingly affordable for such a weighty, reliable set of pots, baking, and frying pans. Highly recommended.

Ok, for Indian/Asian cooking, we need really good, thick bottomed pots for shallow frying, tempering, frying etc. I've only tried this pot once so far, but I can tell already that it is going to last very long. I'm in love with it. I bought the 6qt pot for a family of 2. Is this too large for a family of 2? Definitely, yes. But when you are a beginner cook, it is easier to manage (say curries) in a slightly larger pot than struggle to fit a lot into a smaller one! When you add leafy greens or fresh cut veggies, initially the volume is too much, and they shrink slowly as they cook. So, I find it very helpful to use a larger pot. It is fairly heavy, but not crazy heavy. The dual handles are very comfortable and make it easy to carry, transfer etc. The lid is fairly snug and moderately heavy. The bottom heat up fairly quickly on low/medium heat and seemed to retain heat well uniformly. I was able to directly put Indian spice powders into this pot directly in hot oil (some recipes call for this) and none of the spices got burned (on lowest heat). This is like the ultimate test for a great pot! So, in my opinion, this is a great pot. I wouldn't call it a Dutch oven, just a great quality everyday pot for heavy duty cooking. I'm used to cleaning stainless steel cookware. I know it is extra work, but as a cancer scientist, I would rather spend more time cleaning stainless steel cookware, than cutting a sorry figure later for using non-stick cookware! Ease of cleaning is just what you would expect from any good quality steel utensil. It is fairly easy, but can't compare with non-stick cookwares. Don't compare them. Just do the right thing for yourself and your loved ones.

Wonderful stockpot. I have a small kitchen. This pot meets the family needs yet not too big. I bought it used (like-new) for a good price. Can’t complain.

I bought 6 quartz pot just used 1 time but product look good (sturdy and clearly Information about stainless steel they print in the bottom).I like to buy another one 12 or 14 quartz but the diameter to small and they don't have glass lid. I recommend to buy this product

The 12 quart wouldn't even fit in my sink to wash and was way too big for the burner I didn't use it, I could just tell it wouldn't even fit in the sink for washing and my other stock pots are so old I could rrad what size they were but other than that I'm sure it's fine, seemed decent quality it's just a very small price difference between the 9 and 12 quart but unless you're feeding 20 people, the 9 quart should do fine. I will be exchanging for the 9 quart

I'm wary of Chinese steel because you never know what you're getting but Cooks Standard is solid. I have their 5qt braising skillet and this 12qt pot. They're excellent values. Might come out of the dishwasher with a rainbow film of baked-on detergent but it scrubs right out. No pitting, no staining, no corrosion so far...and believe me, I've wasted a ton of money on bargain pots that corroded after a single use. I've made many risottos in the braiser and a few fully-loaded 8-hour simmers for Genovese sauce in the pot and they both still look new. I'm also a lazy cook. I rinse, dishwasher, then a little Barkeeper's Friend and magic eraser if necessary. Zero fuss. These are only clad on the bottom, but the cladding is THICK, heats evenly, and holds heat like tri-ply...but only in the bottom!

Great cook pot! My wife and I both love to cook, and this pot is perfect for pasta, chili, beans, soups and stews of all sorts. My wife just enjoyed a rare three consecutive days off work, and we whipped up a 'little' stew (?) that turned out great. We started by lightly browning some chopped-to-bite-sized pork shoulder meat in the pot, then added about 3-4 cloves of fresh crushed garlic, 1 each chopped white and red onions, 1/2 each chopped red, yellow, and green peppers, 2 finely chopped jalapenos without seeds (use the seeds too for hotter tastes), and then 1 bag of chopped-to-bite-size baby carrots. When onions are clear and barely caramelized, deglaze with 1 cup of good red wine (we used a 24$ CA cab sav), followed by 1 (to 2) cups water (add 1 cup, then more as needed), followed by about 1 package each of dried, 24-hr soaked navy and white beans (or your favorites). We brought it to a boil for a while (about 30 minutes, maybe up to an hour?), then covered with the lid, turned it down and simmered everything for five or six hours at medium and low, adding more water/stock if/as needed. KEEP COVERED, as much as possible. At the very end (about 15-20 minutes to service), we added about half to three quarters of a box of macaroni elbows. When they're done, it's time to eat. Oh yes, it was all seasoned along the way with what we like: about 2-3 tsp of Tony Cachere's (spelling?) cajun/creole seasoned salt, LOTS of coarsely ground red, black, green & white peppercorns (and some coriander seeds), and probably about a tbsp each of dried basil, oregano, parsley and chives (and/or whatever else you like). Awesome immediately when done, but MUCH better on subsequent days. We store the whole shebang in the fridge and remove and nuke bowl-fulls as needed (it's very thick, and trying to re-heat the whole kit and kaboodle will end up burning on the bottom and totally ruining the whole thing (trust me)). Feeds MANY hungry people (or just 2 for about 2 weeks <grin>). We'd made this dish before without the elbows, but they really added considerably to the mouth-texture and overall heartiness of the dish. I don't quite know what to call it, but it tastes absolutely incredible and fills like nobody's business, especially on those hawkin' cold winter nights. A little homemade cornbread with real butter on the side (or, as I like it, broken up over the top), and ew-wee baby! Anyway, the pot and lid are fantastic -- you can try the recipe at your own risk (we love it!). :-)