A bit more volume than most stock pots in a 9.5″ diameter, you can comfortably roll a boil for a pair of lobsters and then stock the shells with bay and onion skins overnight. As burly as this pot is, it also likes to go quietly about its business, be it extracting aromatics and flavors for broth, consommé or bone stock, or slowly melding and concentrating ingredients into soup or stew. Copper channels minimum energy to maximum effect, radiating from base and sides to do the magic it’s famous for.
There is absolutely nothing else like it.
“(I’m) one of the early buyers of this stockpot. Use it every week. Absolutely the finest piece of kitchenware I own.”
– Neil U.