Hi,

My all-steel stockpot is about 12-quarts with a heavy bottom similar to the Cuisinart on your list. It's only flaw was a glass top, which eventually shattered. My sister bought it at a Costco or Sam's club years ago. This pot gets used several times a month.

My workhorse stockpot is 7 quarts, which I use frequently. It is also great for making jam. No matter how much any jam bubbles, it will never reach the top. This pot is used multiple times a week.

If I had to choose only one pot, I would go with the 7 quart because of its almost daily utility. It also fits where my other pots reside. Whereas the 12-quart stockpot is stored further away.

Regards,

What brand is your 7-qt, C2?

Geo

Geo wrote:What brand is your 7-qt, C2?

Geo

Hi,

My 7-quart is a mutt with no brand name. I bought it back in the 1970's from Corning because it had a flat bottom, which worked well with my glass cook top.

Regards,

I have needed to replace a cheap, thin aluminum stockpot that someone gave me for decades. My challenges were I always wanted an expensive one, but couldn't rationalize spending the money for a stockpot. As others have stated, I saute items in 15" cast iron skillet first and transfer to a stock pot when adding the liquids.

After I scorched the bottom of a batch of soup a few weeks ago while simmering about as low as I could, that was enough. After some research, purchased a Cuisinart 77-412 Chef's Classic Stainless 4-Piece 12-Quart Pasta/Steamer Set for $49. Why did I wait over $30 to replace that terrible stockpot? Yes, I'm sure the All-Clad BD55512 D5 Brushed 18/10 Stainless Steel 5-Ply Bonded 12 quart Stock Pot is fabulous, but I can manage just fine with this Cuisinart for $49 vs. $400 for my needs.

If anyone needs an affordable stock pot, the build quality seems to far exceeds it's low price.