Review on 6-Quart Stainless Steel Stockpot with Lid by Cooks Standard by Eloy Boelkens

I bought a 7 liter pot and have no complaints. The design is durable, the heating surface is even, the handles do not heat up. It has been used daily for the four months I have had it and its performance has been excellent. I've used it for frying, steaming, sautéing, cooking, etc. For those who don't know, it's non-stick, meaning it's great for browning meats and veggies and creating a tender crust. It's 18/10 stainless steel - the same grade of steel as All-Clad. This means it's just as corrosion resistant as the regular $200+ version. Of course it is not tight, since stainless steel reacts badly to acids and salts. Therefore, I take care of my pan as follows: - do not use it to hold cooked food (because they usually contain salt/acid) - wash and dry it shortly after use (never pour cold water on a hot pan). pan that can cause warping) - change pan if cooking something with salt/acid for a long time (I use a slow cooker) - clean with a non-abrasive sponge (and baking soda) if I need to remove burnt food) To clarify, this pot is not the same design as the All-Clad. The All-Clad is made up of several "sandwiched" layers of metal that make up the bottom and sides of the pot. It has a single aluminum disk sandwiched between stainless steel at the bottom. The sides are made of a single layer of stainless steel and the lid is made of glass. As a result, you don't get the same degree of even heat retention from all sides as you would with a much more expensive pot. However, I believe it will serve most people well and is a great buy for the price!