I’m looking to move up to a rest-of-my-life stock pot. On Amazon, I was looking at options that are US made. I see Duxtop is a US company, snoot to tail. I live in WI, so Regal is an option, but I’ve used my parents’ regal stuff when I moved out and inherited it, and I’m not a huge fan. Made In is also a nice choice, among a few others. Lifetime is made by Regal, but those pots all have a lip on them. I fear the Duxtop might not be a lifer; but I like the glass lids, and they do look cool.
I want stainless and, though I prefer clad, I’ll take the right disk. Had a regal 10" that’s disc exploded on my cooktop, and it wasn’t being overheated. Yeah. I like glass lids, too. Anyone know any others, besides All Clad ? Nothing against AC, just want the glass lid. Hoping for a 4-6QT. 8 is a bit much for my needs , save for some holidays.
Anyone wanna guide the counselor? I want a lifer stock pot…IS THAT SO WRONG?! I use the hell out my current stock pots, so this thing will be boiling down chickens, making rice, soups, beans, taters, making Chicago Italian beef, chili, rarebit etc.
I know it’s been discussed extensively both here and on CH, but if you’re just basically boiling liquid, a disk bottom is sufficient. My biggest stock pot is a Paderno, made in Italy, but I got it really cheap because it was mis-priced on Amazon. All-Clad’s fully clad stockpots are made here, their disk bottom ones are made in China. They have sales of all-clad seconds and damaged boxes every couple of weeks at https://homeandcooksales.com/ (their site).
I know you said you wanted stainless steel, but if you want something that will really last… maybe cast iron or enameled cast iron.
I have a 5.5 quart enameled cast iron, but would like a 7 or 8 quart as my next purchase. Amazon has some great “budget friendly” choices (for me).
So far, my cast iron has handled all of my mistakes without complaint. I did have to scrub down/strip and re-season one of my cast iron skillets after an error I made, but that was no big deal. And its as good as new.
Hmmm… Duxtop is a Secura brand. I know they make a lot of noise about being a U.S. “based” manufacturing firm, but according to zoominfo they have less than 25 employees.
I have not seen a single product listing indicating they are made in the U.S., and this web site says it is all made in China. Plus I find it pretty odd the bottom of their pans have no “Made in…” statement whatsoever.
The pan you link to is not clad, so if you cook on gas you may experience scorching from the sides, and their pans failed WireCutter’s carmel test citing seriously more heat around the outside than either AllClad or Tramontina.
Glass Lids ≠ Lifetime… they break, and liquids can get trapped between the glass and rim making it hard to clean short of putting it in the dishwasher.
Sorry… not a good pan, let alone lifetime. If you truly want U.S. made go with AllClad… if you’re ok with Brazil here’s the next best thing…
CI is a lot heavier than SS, especially as the size gets bigger and one anticipates filling it with liquid and then having to lift, transfer, etc. especially for cookware you want to last into older days.
Not sure what your price range is but Centurion is American made and stands up to use in a professional Kitchen .
I have never seen them sustain any damage over decades, and they preform great.
You are correct… cast iron with or without liquid can be heavy.
In his later years, my dad asked me to find him a large pot with a bail handle, so he could steady himself with one hand on his walker and the other on the bail of the pot.
I own this pot and have used it several times a week for the past 6 or 7 years. I don’t see myself getting rid of it anytime soon. It’s also excellent at popping popcorn on the stovetop.
It is made in China, but is has everything else you are looking for. The Duxtop you linked to is also made in China.
Full Disclosure upfront: I’ve never owned any of this company’s products and cannot recommend them from personal use.
Houston based company. German born and educated engineer (female) came to Houston with her husband and found local engineering firms weren’t hiring any female engineers, so she started her own company, 50 years ago. I think all products are made in Europe.
Lots of buzz here when they have a sale at the ‘factory.’ I know foodies do use them.
I see on the linked cookware page (down at the bottom) that stockpots are on sale with glass lids.
Re: glass lids - probably available to fit any pan or pot from other sources. I have accumulated enough cookware of the last 60+ years I probably have a glass lid to fit any pan or pot I own
I’m not sure how much stock you put in recommendations from cookware review sites like America’s Test Kitchen or Serious Eats, however they both picked as their top choice the “Cook N Home Professional Stainless Steel 12 Qt Stockpot”
I’m not savy about cooktops and whether my recommendation will work for you. I have an old electric coil stovetop and I have used gas in the past for household cooking. I’ve used propane and campfires for fuel, also.
My Revere Ware stockpot has held up with regular use for over 37 years. Household or in field or forest, it does the job and is light enough when filled that I can lift it to transfer to drain in the sink or bail out with a saucepan. Fourth of July neighborhood party ice cream custard has been made in it, (for 3 crank ice cream makers), corn on the cob for 10 large ears, oodles of noodles, seafood boils, popcorn popped, a mess o’ chowder for the soccer team dinners, I’ve used it for washing dishes at camp and for soaking feet (of course it was thoroughly had cleaned). I had two, I let my dotter borrow one and her roomate stole it . Both pots were wedding presents 38 years ago this month. I have a collection of Revere Ware pots and pans that I inherited, all my pieces are American made and manufactured here pre-1986. Oldies but goodies.
Good advice, but, in a few years, making pasta in a CI or ECI pot might turn tough. I’m getting a bit old for the weight of that stuff. My twelve inch CU fryer is about as much as I can handle. I have a smaller ECI for stews and the like, and I loooove it. Thing is I’m going to be pouring this thing a lot, and that kind of weight might become tedium. Good suggestion, though. Thought long and hard about it.
OOooooo. Didn’t know that. I’ll flush the toilet if that’s true. I still like glass lids. Just do. I prefer clad, but don’t care for AC. Hate their handles. Maybe I’ll just stick with Made In. Even better, just buy cheap and live with it. The BHG I have is still good stuff; just getting pretty beat.
Handsome bugger, isn’t it? Cool look. I’ve read some reviews that caution against using this pot with high heat. Perhaps hyperbole; but one reviewer said it took 45 minutes start to boil. That’s one reviewer, though. Love the looks and the other reviews were positive. I’ll add this to narrow my list.
I want to buy Revere, but I grew up with it, and still have some left from my parents’ wedding. Just Revered out. They haven’t changed a thing in forever. But, their stuff lasts, as the cookware my parents were gifted on their wedding still stands.
Never heard of it. Very attractive pots, though. I’ll take Europe over China right now. But, the Cuisinart is made in China; still looks like good stuff and reviews well.
12 might be a little hefty for my needs. I know ATK gave it the love, though. I’d consider their 8 Q. Unreal price, too. It’s a disk; but so is the Revere ware that lasts forever. Maybe I should just buy new Revere and find glass lids.
. Both pots were wedding presents 38 years ago this month. I have a collection of Revere Ware pots and pans that I inherited, all my pieces are American made and manufactured here pre-1986. Oldies but goodies.
