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Choose this Le Creuset 8-qt. Enamel-on-Steel Stockpot to make large batches of vegetable soup, clam chowder and chili, or bring it out to make supersized pots of chicken and dumplings or enough pasta to feed a small army. Carbon-steel construction promotes thermal conduction throughout your food, so dishes are always evenly cooked, and the thick bottom of the stockpot discourages scorching and hot spots for optimal results with every use. The pot's tall sides reduce evaporation during cooking, and its domed lid encourages self-basting and locks in moisture, heat and nutrients for moist, flavorful food. We love the size of this stockpot because it's big enough to make double batches of your favorite comfort foods, so you have plenty left over to freeze for later. The stockpot's enameled exterior is resistant to scratches and scuffs, so it can withstand day-to-day use without losing its beauty or sacrificing performance. The enamel on the interior won't react with foods, including acidic foods such as tomato sauce, so you can use it for most recipes.
Best Used For:
Turn to this Le Creuset stockpot to boil ears of corn straight out of the garden or steam lobster and other shellfish. We also like it for making large batches of stock that will serve as the base for many different soups and sauces.
Carbon-steel construction for superior thermal conductivity
Enameled exterior for strength and resilience
Domed lid encourages self-basting
8-quart capacity for making big batches
Interior is enameled to prevent absorption of odor
Who would ever think there would be so much to selecting a good stock pot? This one is an excellent choice though, and special kudos to cooking.com. First, the pot itself is perfect for soups and stocks. I make a lentil and barley soup the first time I used it, and given the make up of the soup, anything short of perfect heat distribution would have resulted in burning or staining of the interior finish. None of this happened. The soup was perfect, and the pot cleaned up quickly and easily. As to cooking.com, they had this pot on sale during the Christmas season. It was out of stock, and when it had come back in, it was back to regular price, even though a customer service person had said it would still be at the sale price. To keep it short, when I brought this up, cooking.com honored the sale price. That is sizzling customer service. Great product, great retail company, great service. What more can you ask?
This is my first really nice, (read expensive) stock pot. I have had cheap ones over the years, always saying next time...well I spent more and it was worth it! The quality is there, no chips or cracks, and it is a beautuful pot. This is also a nice heavy pot that does everything you'd expect. I have made 3 batches of soup since I got it and am ready for more!
I was looking for a universal pot where I can cook soup, pasta and boil a small lobster and this is the perfect pot. It looks great and washes easily. Getting the sticker of the bottom was a pain (why put it on the bottom where the fire is?)... I used an alcohol pad and after some serious rubbing I got it off. Love this new addition to my kitchen :)
The size, color and performance are great. We are soup and stew lovers and we are so happy with this product. No matter what type of soup or stew we prepare, at the end this stockpot washes easily. Thank you Le Creuset and cooking.com
I choose this Stockpot as my first piece of Le Creuset and it is a delight to cook with. During the winter I like to make stews and soups from scratch and don't have much experience with enamel.
This pot is rather light but sturdy and made of steel with a glossy enamel coating (tan on the inside, various colors outside). The finish is flawless and hand washing is reccomended to maintain its luster. The size fits perfectly over my gas burners and distributes heat well to saute vegetables for starting a soup and deglace for completing the recipe. Heat is very evenly distributed and it is a pleasure to clean as the enamel seems to hold up better than teflon to recipes that would cling to stainless steel or aluminum.
I make a lot of soups/stews in the winter. This pot has quickly become my favorite. It cooks evenly, is large enough for a meal to eat and a few to freeze. Cleanup is a snap - just let it soak in hot soapy water for a while then swish it clean, rinse and dry.