All-Clad 4508 Stainless Steel Tri-Ply Bonded Dishwasher Safe Stockpot with Lid/Cookware, Silver

All-Clad

All-Clad 4508 Stainless Steel Tri-Ply Bonded Dishwasher Safe Stockpot with Lid/Cookware, Silver

Regular price: €547,00
Sale price: €547,00
Regular price: ~~€904,00~~
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Description

8-Quart stockpot with high sides and wide bottom - perfect for soups and stews. Pouring edge- yes
3-ply bonded construction consists of durable stainless steel encapsulating an aluminum core for even heating throughout
Highly polished cooking surface with starburst finish offers stick resistance and easy maintenance, plus won't react with food
Contoured stainless-steel handles permanently secured with stainless-steel rivets; capacity etched on base; flat stainless-steel lid
Oven- and broiler-safe up to 600 degrees F (without lid); induction compatible; limited lifetime warranty; Made in USA

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Customer Reviews

ONLY WAY TO GOI HAVE ALWAYS BEEN AN ALL-CLAD ADVOCATE. I LIKE THE STAINLESS BECAUSE IT IS EASY TO CLEAN AND TOO EASY TO USE. I ALSO SUPPLEMENT IT WITH THE ALL-CLAD GLASS COVERS. LOVE THEIR PRODUCTS 5A pot Jony Ive could have designed.This pot cost three times as much as the Calpalon that it replaced. Is it three times better? Maybe!Reasons to spend $300-400 on one pot:1. It is obviously made of much better materials than cheaper pots.2. The craftsmanship and build quality is MUCH better.3. Aestethically (I know, most people don't care) this pot is beautiful- shiny chrome exterior and brushed stainless interior4. Function: it cooks food well without hot spots in the pot. It heats up fast and evenly.5. Solid build, but not that heavy. For being a tri-ply construction, this pot is surprisingly light.6. Cleans easily- you can do a glaze on it and still clean it very easily with Barkeeper's Friend7. Design - easy to pour the liquid out of the pot due to the shape- I don't know why other pots don't do this.8. Fit/finish- the lid fits perfectly unlike other cheaper pots.9. Value - if you take care of this pot, it will outlast cheaper pots, so the actual cost of ownership isn't that highFor me, cooking with a beautiful pot like this makes it much more enjoyable. It's just a great feeling to have something so nice in the kitchen.It gives me joy knowing that in our disposable, cheap, "made-in-china" society, there is actually a group of people that care about making something functional, beautiful, and high quality. Not only that, there are other people that appreciate and are willing to pay for that degree of care. This gives me hope. 5Expensive, but WORTH EVERY PENNY! Like other All-Clad products, this Stock Pot is the among the finest of cookware on the marketI am without doubt a huge fan of clad cookware, and especially All-Clad cookware. While anything but inexpensive, All-Clad is an example of American manufacturing at its finest. These products give class-leading performance and are built to a quality standard that few can match. I have used All-Clad cookware for many years and my experiences with their products, as well as my interaction with the company, has been absolutely stellar. Buy a pot or pan from All-Clad once and it's the last time you will ever need to make that cookware purchase because these products really will last a lifetime. If you are looking for a stock pot of the finest quality, performance, and durability, this is a great choice.ABOUT CLAD COOKWAREClad cookware is literally a compromise of multiple traditional pan types because some guy was unhappy with the limitations of existing materials and decided to combine multiple elements into a single cookware build, drawing on iron's ability to evenly distribute & hold heat, aluminum's heat conducting properties, stainless steel's durability, low reactivity, & low upkeep. So enters the great compromise of clad cookware. With All-Clad's Stainless line and their MC (Master Chef) line, you get (induction-compatible) stainless on the outsides and aluminum on the inside (with All-Clad's higher end models, add copper and multiple cores.) The aluminum betters the heat transfer, and the stainless encases the aluminum for durability. Heat treat the stainless to give good impact resistance & strength to protect it from things like dents, easy-scratching, and warping, and you are left with a pot that heats relatively fast, give an even heat transfer, and has excellent durability without reactivity. Not surprisingly, clad cookware has established itself as a staple in both the home and professional settings. And All-Clad has established itself as a staple among the brands known for producing the finest clad cookware made.SO WHY ALL-CLAD SPECIFICALLY??? WHAT JUSTIFIES THE HIGH PRICE-PREMIUM???I must own at least about 2 grand in All-Clad cookware and for some crazy reason I keep buying more. This is the summarized list of why I like All-Clad products enough to spend the extra money them:1) Solid Functional Design Translating to Functional Build Quality -- pick one up and you'll feel the quality & appreciate the layout2) Immaculate Fit & Finish -- the cosmetic finish is consistent, the curvatures are symmetrical, the engraving is clean, and there are no sharp angles3) Durability & Longevity -- the difference between these and many models costing to the price is substantial...just look at the handles/riveting4) Guarantee -- these are warrantied for life...and given this is indeed a cookware set that will last you the rest of your life, the warranty's a nice plus5) Versatility -- if you move, All-Clad products excel with gas, electric, induction, side-heat, & open-pit cooking. Buy it once; enjoy for life.6) Heat Transfer this is as close as you get to the heat-transfer of cast iron, except you also get the convenience of stainless steel7) Low Maintenance -- you can clean these with almost anything, and they have phenomenal corrosion resistance (dishwasher safe)8) American Product...American Jobs -- purchasing this product supports a skilled trade of American metalcrafters & supports domestic steelmaking9) The Steel -- anyone can make 18/10, but the quality of the steel & heat treatment determines how it performs...with All-Clad, it's class-leading10) Saving Money & Promoting Good Health By Eating-In -- If you enjoy cooking and you have the tools to enjoy cooking more & cook better thanks to these tools, chances are you are going to cook for yourself more than eating out. That also presents an opportunity to eat healthier food. You may have to spend $600-1,000+ to piece together the complete set of All-Clad pots/pans you need, but like a nice cutlery or flatware set, these products are arguably investments since you only have to pay for them once, plus you can enjoy using them every single day, and they will last for decades...on the other hand, spending $10 a day on lunch doesn't last long at all, but it sure adds up fast!THE STOCK POT & IT'S SPECIALTY DESIGN, PLUS ITS USAGE AS A BAKE DISH FOR ITS RADIATING HEATThe stock pot is an interesting pot. While it is rarely the most frequently used cookware item in the kitchen, it is a specialty-purpose item and you really must have one to perform certain cooking tasks. Living alone, the standard 3 qt stock pot (which I sometimes call a Dutch oven) is generally sufficient for me. But sometimes I will make a huge batch of stew, soup, stock, or chili, or cook a huge roast that I freeze for later eating. With those tasks, a 3qt stock pot isn't going to cut it. Heck, a 5 qt is even too small. So the 8 quart is my go-to for these tasks (if you live with other people, chances are you will use this more than me.)This stock pot can also be used in an interesting fashion to maintain stable temps with baking, much like how indirect heat via a round Weber charcoal grill works. Using All-Clad's ability to provide even heat distribution, you can use this stock pot as a baking pan even if the item being baked is small. If you elevate a piece of meat with something like a cooling rack to place the meat directly in the center, the wall s radiating heat will maintain a temp more stable than what most ovens can provide on their own. This can be useful when you desire to cook something evenly all-around, especially with a slower roast or with foods that can easily dry out in certain areas when the temp distribution is uneven. I find that pork tenderloin and many kinds of fish come out really well with this method.WHY I CHOSE 8 QUARTS OVER THE 6, 7, 12, 16, OR 20 QUART MODELSAll-Clad offers some very large stock pots. Past this 8 quart model, there is also a 12, 16, and 20 quart stockpot. In a perfect world I would have preferred to have purchased the 12 qt, but there were four practical reasons I went for the smaller 8 quart size: 1) the price gets much higher with larger stock pots, 2) the 8qt size is the largest you can purchase in a set to save a few dollars, 3) I do not know where I would store a 12 or 16 quart pot, and (most importantly), 4) the stove in my apartment struggles to bring even 8 quarts to a rolling boil & requires an incredible amount of preheating...chances are my stove will be unable to handle sizes beyond the 8 qt. So I struck this size as my compromise. Depending on your stove, this may or may not be a concern for you personally.WHY I LIKE THIS STOCK POT OVER OTHERS I HAVE USEDLike other All-Clad items, the handles themselves are solid. They are large, easy to grip, have strong riveting to carry the heavy weight of this thing when filled, and are all-stainless so cooking temps do not reduce their strength/integrity. With silicone oven mitts, the silicone-on-stainless creates a lot of friction to avoid slipping with a heavy pot of stew. Even if I am making a stew or roast, I like to sear meats for the flavor the searing creates. Since this has the same design (and width) as my favorite sear pan (their 3 Qt. Saute pan), I can sear meat directly in this pot as the first step and get that high-quality sear that All-Clad is legendary for, without the need to use (and therefore clean) additional cookware. Nothing gives beef stew a good start of flavor boost better than a nice high-heat sear over thyme! As cookware with certain non-stick coatings are not appropriate for high-high heat usage or very prolonged usage, I also like how I can use this pot for applications of very hot or very long-duration cooking, as well as how the long duration cooking on stainless does not impart any off-flavors or modify the food's flavor in any way. I even sometimes use this for deep frying...the taller walls reduce splashing and the clad construction maintains a consistent oil temp.WHAT I DO NOT LIKE ABOUT THIS STOCK POT, & DRAWBACKS TO CLAD COOKWAREAs the images show, my stock pot is one generation older than the one currently sold. The main difference is that the lid design is different. The lid on the older design had a little more clearance in the cutout, and did not fit as tightly. The new lid fits tighter (I have it on other items) and while I find this to give the benefit of reducing steam loss, it does have a tendency to rattle under a roaring boil. If I am making beef stock from bones, that rattle can get a little annoying. So while I have both new and old lids that fit this stock pot (it can take the same lid as the 3qt Saute pan), I tend to favor the old design for most uses of this specific pot.In general, the main downsides to clad would be weight and price, mainly. While not as heavy as iron, the best clad cookware is going to still be pretty heavy...and you will likely pay well over twice that of iron. This larger stockpot is considerably heavy (specs shown in pictures.) The cost of making the sandwiched ply layers is more than casting a single piece. Also, many people note that the rivets on the handle of All-Clad makes cleaning in the area somewhat difficult...and I agree (copper scrubbers work great for this.) However, these oversized rivets do give structural durability.CLEANINGThe way I clean my All-Clad pots and pans is through using one or more of the following: a copper scrubber, a copper bristled brush, bronze wool, Bar Keeper's Friend, a food-safe polish, concentrated peroxide, and/or a certain acid. For reference, the stock pot shown in these pictures has been cleaned at least 500 times over the years, and I give minimal attention to preserving the cosmetic finish. Yet, as you can see, it still looks pretty good.The point in that illustration is that I strongly recommend NOT babying this stock pot, or any All-Clad cookware, when cleaning. The hardened stainless steel on the outside of clad cookware is made to withstand decades of heavier cleaning without any functional harm. These do great with the use of a mild abrasive such as Bar Keeper's Friend (which All-Clad recommends using.) Bar Keeper's Friend dramatically speeds cleaning by cutting through grease and caked on buildup, which dramatically reduces effort/time, and it also dramatically restores shine/polish. Copper scrubbers and bronze wool works great on these too. Being softer than steel but much harder than a sponge, they rapidly remove down even the worst of caked-in buildup. While not 100% scratch-free, they are relatively easy on the finish. (I recommend using bronze wool over steel wool or steel scrubbers because bronze is softer than steel and it does not rust.)As others have noted, after use these will not look 100% new unless one is actively polishing them. Scratches on non-stick pans are a concern because it can degrade performance and may have health risks...scratches on a stainless pan are of zero functional or safety concern. A 30 second clean with Bar Keeper's Friend will make these look very good with minimal effort. If they show a few scratches...well since a device used to make food is not a display for an art museum, I can t say that a few scratches concerns me.All-Clad products are dishwasher safe...I have a few pans and lids that I have ran through thousands of cycles. However, there are some limitations here since a dishwasher may not physically clean the cookware good enough if it has a lot of buildup, which can mean a need to pre-clean them. Additionally, the additives in dishwasher detergent or the combination of hard water + heat-drying will often make the inside of the pots dull and discolored. While this is not a safety concern and will not harm performance, many people do not like how these look coming out of the dishwasher. The larger sizes, like this 8qt stock pot, also take up a ton of real estate space in the dishwasher, meaning it is often more efficient to just hand wash with some Bar Keeper's Friend.STICKINGWhen I first transitioned from non-stick to bare-bottomed stainless, I was initially disappointed due to the sticking. I learned from other users that the secret here is temperature control. With these kinds of pots & pans, you generally want to do a medium preheat prior to adding food. When you get that instant sizzle upon the food making contact with the pan, that flash sear creates its own barrier between the food and the pot's surface. Used along with oils, stainless cookware can perform almost as well as most non-stick ones, plus you get the all the added benefits of using stainless.SO IN CONCLUSIONI apologize for my more lengthy review. But since this is a premium product with a considerable purchase price, buying it is a big financial decision and I wanted to share my experience while discussing the pros and cons. Like almost all All-Clad products I have used, this stock pot is really the best of the best. The purchase price is high, but the superior quality is proof that this isn't one of those products where you are primarily paying just for a name. So I highly recommend this stock pot, as well as other sized stock pots made by All-Clad, and all of All-Clad's cookware in-general. 5All-Clad 4506 Stainless Steel Pot - Professional grade cookware!This All-Clad Stainless Pot live up to its reputation. Lid seals well, bottom distributes heat well. Clean up is easy if you let it sit and soak in suds water for a while to loosen any crusted, cook-on food. A green "Scotch Pad" and "Soft Scrub" will work great to polish any residue left. behind. This will last a lifetime. 5Very niceI have become a loyal All Clad customer. Their products are top notch compared to anything else I ve used.We used this yet again tonight, made a stew. Very very good pot.What I like most about this pot, are the same things I like about All Clad in general.Made in AMERICAEasy to useDurableFood tastes better in stainless steel (really)Looks niceCooks very very nicelyNO TEFLONCan go from stove top to oven(Example... brown a roast on the stove, then transfer the pot to the oven) 5Two of these pans, plus a complete set - the BEST!!My husband makes the best homemade chocolate sauce - two pans at a time. One pan is always with our All-Clad pan. The second pan was just a generic pan and the sauce always burned. The All-Clad pan of chocolate sauce never burns. So of course we ordered another All-Clad! One can never have enough chocolate sauce! 5Great Le Creuset replacement; Roomy and conductive, not too heavyI have a 7 qt. Le Creuset Dutch oven. Unfortunately, my family is not as careful with it as I want them to be, and the enamel is showing wear. The other problem is that it is too heavy for me to use easily. I bought this pot to replace it. I am very happy. It is so much easier to clean and it is wonderfully conductive. I like the tight fit of the lid. Off the heat, things remain warm for a long time. I wish I had bought this pot several years sooner! 5Amazing and beautiful!I finally broke down and invested in All Clad. I had no idea what I was in for. These have performed beyond my wildest expectations. They are so effective in any type of cooking process you may want to complete but even better, they clean up like a dream. I failed to anticipate how easy everything slips off. It must have something to do with the chemistry of the particular blend of metals. I haven't tried to understand the physics of it yet (maybe never will) but I am enjoying the result. I purchased the All Clad cleanser when I noticed that there was some discoloration after use. The All Clad cleanser removed that effortlessly and restored it to its original new shiny splendor. They are a joy to use and to admire. It is worthwhile to read the care instructions with an investment like this. There is nothing complicated about their care but just don't use cleaners carelessly like you might tend to do on a cheap pan. Simple dish soap and if needed the All Clad cleanse 5Love All-Clad. 6 QT Stockpot Very Versatile. Cooks and Cleans Up GreatI have not come across an All-Clad product I don't love. This 6 quart stockpot is great. It has a wide base which makes it very versatile and can be used for browning, braising, sauteing, frying on top of making stock and soups. I use it in place of my dutch oven as well. Love the eye catching high polish outside and the inside cleans up easily. Cooking for a family of 5, I reach for this one often. Very happy with this purchase and would recommend All-Clad to anyone who is looking. 5How did I cook without this?This is an incredibly versatile size. I don't know how I survived in my kitchen without it. I've used it every day since receiving it. (Of course, it's been winter. Soups and stews are a mainstay of my home.) This is a heavy pot without being weighty. The base of it is thick and distributes heat well. The lid is well-fitted. Condensation drips back in evenly. The lid doesn't spit water around my cooktop when water is boiling inside. Let's hear it for good design! The handles are small but you can easily hold onto them even with thick pot holders. 6 quarts is a very versatile size. It is large enough for almost all of my stew recipes but still small enough that I can easily store it in my kitchen cupboards. Try it. You won't be disappointed. 5

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All-Clad 4508 Stainless Steel Tri-Ply Bonded Dishwasher Safe Stockpot with Lid/Cookware, Silver

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All-Clad 4508 Stainless Steel Tri-Ply Bonded Dishwasher Safe Stockpot with Lid/Cookware, Silver

Categories

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Cookware

Bed & Bath

Main menu

All-Clad 4508 Stainless Steel Tri-Ply Bonded Dishwasher Safe Stockpot with Lid/Cookware, Silver

Description

Shipping and Returns

Customer Reviews

All-Clad 4508 Stainless Steel Tri-Ply Bonded Dishwasher Safe Stockpot with Lid/Cookware, Silver

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