Tramontina Signature Tri-Ply Clad Stainless Steel 8-Quart Stock Pot with Lid, Induction-Ready Pasta Pot, Dishwasher-Safe, NSF-Certified, Made in Brazil

Last month I bought this pot and another pack with three more from Tramontina, and they are exactly what I was looking for. They offer good quality, 18/10 stainless steel + 3 ply, for a good price. I am very happy.

I love this pot. The price is great for double walled stainless steel one. It does a great job of even heating. Very versatile pot that has been very sturdy to use. I love the large capacity too. The side handles also make it very easy to use.

Well made stock pot. Great for induction!

I thank you for making such an affordable and polished product. It is a sleek, unbranded (unless flipped over), premium stainless steel pot! PERFECT! This is a fully clad stainless steel pot. Not a fully stainless steel pot. Meaning there is an aluminum core inside (excellent for drastically lowering the weight and increasing thermal conductivity). Many other premium options use gimmicks like 5 ply stainless steel, meaning they sandwich layers of stainless steel into the core of the pan that will *never* touch your food, driving up cost and weight of their product. However, cheaper alternatives will just have a 'glued' on aluminum base on a solid stainless steel body. Which is actually even better for weight, but for long term durability is not good. This pot is replacing a pot I used to cook in that made it look like "Grandma is back at it in the kitchen", and as a 26 year old man, that's just embarrassing! This looks professional, like it's straight out of a Michelin star chef's kitchen. There will never be any warping if I don't go from hot to cold (such as 350-500f) under cold water. Always let these cool down thoroughly off to the side of your stove top before washing them. This 8qt stockpot doubles as a somewhat inferior version of a dutch oven (which they also make and sell under this listing) as it is oven safe up to 500f, the lid and the pot. Unlike other options that have a glass lid and cannot be put in the oven. The first thing I did when I got it was wipe it down with a baking-soda paste, as recommended by the manufacturer. Then I used hot soapy water. Then I wiped it down with vinegar. I decided to boil a 10lb sack of potatoes in it to start. 1. Peel and cut the whole bag of potatoes (discarding even slightly green or rotten ones.) 2. As you peel and cut them, store the cut ones in the pot in a quality beef-bone broth for 8g of protein per serving. 3. Backfill the pot with enough water or extra beef-bone broth to cover the potatoes. 4. Bring to a boil and then simmer with the lid on for 35 mintues. 5. Let cool for 10 minutes, and then blend with an immersion blender until smooth. 6. Transfer to the fridge (with the lid on!) to cool overnight or for 2-3 hours. 7. Remove from the fridge to freeze extra in glass jars, silicone "ice cube" molds, or portioned bags. This is a great way for me to avoid bread and still get in much needed complex carbohydrates (and collagen protein) in my diet. Without a pot like this, I can't use that recipe. Bigger pots won't fit in the fridge, smaller pots won't hold the potatoes. I will soon be using this to braise a brisket in the oven for 12 hours at 250f. (Admittedly the dutch oven version of this pot would be best). 1. Buy the lean portion of a beef brisket. 2. Simply add minimal beef broth and liquid smoke. 3. Cover the pot and let it braise (as in cook with dry heat in the oven while some moisture "rains" back down to baste the meat). 4. Let it rest an hour. The mix of dry heat and moisture retention will create the most tender, well seasoned meat you've ever tasted, all without spending hundreds on a dedicated smoker to sit in your yard unused half of the year. You can even use a pot like this to air-fry bacon for a whole family. 1. Stack wire racks to the pot and layer bacon on each wire rack. 2. Air fry in the regular even at 375f until the fat is rendered and the bacon is crispy. The beauty of this recipe is how the high walls of the pot stops the "splatter" of the fat all over your stovetop. The number one culprit of a dirty cooking space! Beautiful pot. Don't hesitate to buy this one.

I have a cupboard full of all clad. I needed an 8 quart soup pot, but really didn’t feel like spending $299 for something I would use once or twice a year .this tramontina pot caught my eye because it was all clad three plies clear up to the top of the pot plus the price was discounted. I must say I see no difference between this and All Clad as far as the weight and the quality. I remember the old Tramontina brand of 20 years or so ago and it seemed to me to be a thinner quality at that time, but they sure have changed over the years. Would highly recommend this brand. Sometime ago I think America’s test kitchen also recommended it.

Absolutely beautiful pot. Perfect size. Not stamped 18/10, so hopefully it is. but, so far, cooks well and washes well. Highly recommend.