All-Clad is the very best and most of their pans are compatible with Induction cooking I had the 6qt so I ordered all the larger pieces that had the aluminum core. I never like to cook in the exact size pan. I like to have ample extra room in the pan. I think the other is a 12 qt. and I have the steam insert that fits all those pans.

OK, I am cheating here a bit by cutting and pasting a recent equipment review by the magazine Cook's Illustrated/PBS show America's Test Kitchen. This is a long review, so if you want to cut to the chase, just scroll to the last paragraph before the listing of the individual reviews.

Here in the test kitchen, we have 15 stockpots of varying sizes, and we use them often. Most home kitchens, however, have room for a single stockpot, so it must handle a variety of big jobs-from steaming lobsters and cooking bushels of corn to canning and making huge batches of chili or homemade stock.

So what size is best? After substantial pretesting, we determined that a 12-quart stockpot is the most useful size--it's the "smallest" big pot, meaning it can handle most big jobs yet is small enough to store with your other pots and pans. So how much do you have to spend to get a good 12-quart stockpot? We bought nine basic stockpots (no fancy steaming or boiling inserts), ranging in price from $25 to $325, and headed into the test kitchen to find out.

We boiled water, cooked mounds of pasta (two pounds of pasta and eight quarts of water at a time), prepared two dozen ears of corn, and made double batches of beef chili in each pot. To evaluate the pots, our testers used digital scales, thermometers, stopwatches, gas and electric burners, and plenty of elbow grease. They handled each stockpot extensively to get a sense of its overall feel (both empty and full) and handle design. We washed the pots repeatedly and practiced stowing them away. What did we find out?

SHAPE-SHIFTING: The best stockpot we tested, the $325 All-Clad, impressed us more for what it didn't do--scorch on the bottom or feel awkward or flimsy--than for what it did do; after all, how sexy can a stockpot be, even when it's performing flawlessly? That said, our testers preferred wide stockpots (such as the All-Clad) to tall and narrow ones (such as the Vollrath), as greater width allows you to see and manipulate food better and makes for easier cleaning and storage.

A WEIGHTY ISSUE: The heavier pots (all weighed without lids) outperformed the lighter models. The four heaviest pots in our testing were all made of stainless steel with an aluminum core. Aluminum conducts heat very well and ensures more even cooking and fewer hot spots. The aluminum core also makes the bottom of the pot thicker, which reduces scorching. The lighter pots (including those without aluminum cores) did a fine job cooking corn and pasta--in fact, they heat up faster than the more even-heating pots with aluminum cores. But for cooking applications where sticking and scorching are risks (such as chili), a heavier pot is a must.

GET A GRIP: Handles matter-a lot. We found that the best handles extend from the pot at least 13_4 inches and are either flat or thick and round, for easy gripping. The All-Clad, Cuisinart, Lincoln, and Arcosteel pots had the best handles-they were easy to grip, even with potholders and a pot full of steaming chili. Pots made by Vollrath and Farberware performed well in cooking tests but were severely downgraded because testers found their thin handles to be awkward and poorly designed.

SUMMING UP: You can buy a solid, aluminum-core 12-quart stockpot (like the Cuisinart) for $65--or you can drop $325 on the beautiful All-Clad pot, which didn't have a single flaw. If you use a stockpot primarily to boil corn or pasta, it makes sense to buy the Cuisinart model and use the savings to upgrade something else in your kitchen. Whatever your price range, opt for a pot that feels heavy for its size. And when shopping, give the handles a test-run by picking up pots with potholders. The pots are listed, with comments, in order of preference.


Highly Recommended

All-Clad Stainless 12-Quart Stock Pot
Price: $324.95
Material: stainless steel with aluminum core
Weight: 5.5 lb.
Comments: This pot was lauded for being "nice and heavy," with "easy-to-grip" handles that "didn't get too hot" (although we still needed potholders). The aluminum core runs up the side of the pot-other pots have aluminum cores only in the bottom, if anywhere--which ensures more even heating than most of us will ever need.

Recommended

Cuisinart Chef's Classic Stainless 12-Quart Stock Pot
Price: $64.95
Material: stainless steel with aluminum core
Weight: 4.35 lb.
Comments: Very similar to the All-Clad pot, the Cuisinart comes with handles that are "easily grippable" and "sit well in your hand." The upward tilt of the handles made it especially easy to pour out the contents. This pot was also praised for being "plenty heavy," and the bottom was pristine after cooking the chili.

Lincoln Foodservice Wear-Ever Professional Series 12-Quart Stock Pot
Price: $59.90 (with lid, which must be purchased separately)
Material: aluminum
Weight: 3.85 lb.
Comments: This all-aluminum pot fared well in the test kitchen. Testers loved its "light weight," "solid feel," and "sturdy raised handles," which made handling and pouring easy. Aluminum is not as durable as stainless steel, which may lead to problems down the road.

Recommended with Reservations

Arcosteel 12-Quart Stock Pot
Price: $49.95
Material: stainless steel with aluminum core, tempered glass lid, silicone handle covers
Weight: 3.7 lb.
Comments: This pot heated relatively evenly-there was only a tiny patch of chili stuck after 21/2 hours of cooking. The handles are "sturdy" and offer "good control," but this pot was downgraded for dangerous bare spots (no silicone) on the handles.

Farberware Classic Series Stainless Steel 12-Quart Stock Pot
Price: $70.95
Material: stainless steel with aluminum core
Weight: 4.5 lb.
Comments: With better handles (these were deemed "uncomfortable" and "slippery"), this heavy aluminum-core pot would have been in the "recommended" category. It heated very evenly, and testers liked how the lip of the lid "caught a lot of condensation."

Vollrath Stainless Intrigue Professional Cookware
12-Quart Stock Pot
Price: $88.48 (with lid, which
must be purchased separately)
Material: stainless steel with
aluminum core
Weight: 6.35 lb.
Comments: This tall and narrow pot "felt tippy" and "cumbersome" and was "harder to pour" and clean than squatter pots. It did, however, cook with very even heat and was the heaviest of all the pots we tested.

Endurance R.S.V.P. Stainless Steel 12-Quart Stock Pot
Price: $37.95
Material: stainless steel with aluminum core, tempered glass lid
Weight: 3.25 lb.
Comments: "Shallow," "thin," and "narrow" handles made it hard for testers to grip this pot. This pan heated fairly evenly (thanks to its aluminum core), and there was very little sticking during the chili test.

Not Recommended

Metro 12-Quart Stock Pot
Price: $24.95
Material: stainless steel with tempered glass lid
Weight: 2.3 lb.
Comments: There was serious burning/sticking at the bottom of this very light pot during the chili test. The handles taper into a point, making it "hard to get your hand in to grip it."

Metro Set of 3 Nested Stock Pots with lids: 8-, 12-, and 16-quart
Price: $49.99
Material: stainless steel
Weight: 1.8 lbs
Comments: Testers said this pot, the lightest of the lot, "felt like a toy and would dent too easily." With handles that rose above the top of the pot, it was very awkward to pour because "the leverage is all wrong." There was major sticking and burnt matter on the bottom of the pot after the chili test.

I got this pot to replace an old 5 quart teflon lined aluminum pot of similar shape but with plastic handles, which kept it from the oven without extraordinary measures. The old pot simply did not heat up very quickly or evenly and it's dark interior made it more difficult to see what was going on with braises or pasta cooking.

So, I was often lugging out my 8 quart Le Creuset dutch oven when the smaller lighter pot would be the perfect size, but for the plastic handles.

I have used it a few times since receiving it, and it meets every expectation, even outperforming a similarly sized 5 quart Calphalon pan which was my old favorite when I bunked with a gas range.

This is an incredibly uselfu size and shape, and worth the cost if you cook a lot.

Highly recommended.

I use this pot for cooking pasta. I have the multicooker, but this is a better size for one person. It's much easier to manage. As with all things All Clad, it has superior heating technology -- heats fast and evenly. Clean up is a breeze because it's dishwasher safe. A little polish keeps it bright and shiny.

I'm unnaturally dependent on my All Clad 8 quart -- so much so that I bought a second. Soup cooks like a dream in it, and it's great for making stock -- wide enough to brown the chicken and onions before adding the water. Unlike my old cruddy Revereware, you don't get great globs of stuck stuff on the sides that forces you to lose arm muscle scrubbing it off. Cleaning is easy with All Clad-- a must for someone without a dishwasher. Will this addiction ever cease??!!!