Details

Cook with confidence using this 12 quart Stockpot with lid, featuring All-Clad's D3 tri-ply construction, and a wide base for sauteing before adding liquids, and tall sides with lid to reduce evaporation and retain a light consistency - highly versatile with any liquid-related cooking.
Fast and Even Heat - D3 tri-ply is fully bonded to the rim for professional performance & durability. The high quality 18/10 stainless steel surface sears to perfection and is ideal to deglaze for pan sauces.
Design You Will Love - D3 has a professionally polished stainless steel finish. Our classic, double riveted stainless steel handles ensure a secure grip.
Built to Last - Trusted by generations of chefs and backed by All-Clad's Limited Lifetime Warranty. Our cookware is oven & broiler safe up to 600°F and compatible with any stovetop, including induction. Handwashing is recommended.

Specifications

Before First Use: Be sure to wash the pan before the first use and to clean thoroughly between uses.
For Browning, Sautéing and Searing: Start with food at room temperature. Dry food before cooking to prevent splattering. Preheat pan on low to moderate heat before cooking. Water will dance on pan when ready. Add enough oil to cover the pan’s surface. Add food to the pan when the oil is hot. You will see a faint vapor when the oil is ready. Food should sizzle when added to the pan. Allow the food to cook. On stainless, it will be ready to turn when it no longer sticks to the pan. After removing food from pan, use browned food bits for sauce by deglazing with wine or stock.
For Boiling: This is the only occasion when high heat should be used.
For Cooking in the Oven: Oven and broiler safe up to 600°F. Extended exposure to temperatures over 500°F can cause stainless steel to change color, but will not affect its performance.
Caution: 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. To avoid small white dots or pits from forming in your 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 your pan’s interior.