Cuisinart MCP66-24N MultiClad Pro Stainless 8-Quart Stockpot with Cover

Small but solid , what’s the biggest size for this Pot?

The pot works, well . . . like a pot. But the reason I bought it was the prospect of a durable, extremely flat bottom (for use on a glass stove top). It delivers on that promise. And the stainless steel is easy to keep clean. Heat distribution is even and the lid works (meaning: no drips, easy to lift off and a good seal). You get what you pay for with this pot (i.e., it delivers on cooking, and is not cheap, but it's not overpriced either).

This is an outstanding stockpot on all counts. Obviously you buy a 12-quart pot for big jobs, and I have been able to process as much as 35 pounds of tomatoes for sauce in one batch. After filling it right to the rim, I leave it on the stove to simmer until it reduces by half, then pour it into my matching 6-quart for making pasta sauce. My tomatoes never stick, and the rivets are pristine and obviously real stainless steel, so whatever was going on with the rivets in earlier manufacturing runs has been addressed. The lid fits perfectly and tightly; the handles are cool and extremely ergonomically friendly; the cooking is superbly even; the pouring lip is neat and effective; it cleans with exceptional ease, and though it wasn't the dealmaker, this really is beautiful cookware. I would take a dish to a party in this. It costs significantly less than All-Clad and the handles are much better than those on All-Clad, although they are still designed so that you can easily grip them while pouring. As far as I can tell, the only reason to choose All-Clad over these (other than the Made in USA designation) is that some have said the MultiClad Pro series doesn't work as well as All-Clad on induction. I don't have induction so I can't speak to that. But certainly all my MultiClad Pro pieces so far have remained perfectly flat. These are solid pieces. It cleans up easily, but if I ever have any spots I just take a quick dab of Barkeeper's Friend to it and it looks like new again. I think you need to be prepared to do that with any stainless steel cookware. Some folks seem to think "stainless" means it always looks like new with no care at all, while in fact that just means it shouldn't rust. It's still by far the most "easy-care" cookware out there. I love mine.

This is a great quality pot for a family that thought the 8 quart pot was big until it wasnt. Its a big stainless pot, its not light but its a big pot. It has great conductivity and heats evenly, even though its larger than the burner your putting it on. This does take a bit longer to prepare with due to the thermal load but it beats using two to get the same job done. I wouldnt put this pot on a old electric coil burner it might be a bit to weighty when full. I will never buy another one for myself again, its a lifer.

When I replaced all of my non-stick cookware last year, I wasn't sure I needed a stock pot. I use my slow cooker to make stock, and I ended up ordering a 5.5 qt Cuisinart Chef's Classic soup pot to take care of other things like making soup, boiling potatoes, etc. Pretty quickly, I kicked myself for buying the soup pot because the encapsulated base takes forever to heat, and the capacity was just slightly too small for most of the cooking I do with it. I finally broke down and ordered this a couple of weeks ago after eyeing it for months. I debated between the 8 and 12 qt sizes and decided to go with the smaller size. For our family of four, 6-7 quarts of anything is about the most I make at one time. I used to use my 6-qt non-stick stock pot pretty frequently, and I've found that the 5.5 qt soup pot is just slightly too small. Also, I just don't have the storage space for a 12-qt pot. I have been soooo impressed with the 1.5 qt saucepan I bought from the Multiclad Pro line that I was super excited to use this. Just like the saucepan, this stock pot heats up very quickly and evenly. The base is the perfect size for the largest burner on my stove, so I can use the rest of the stovetop to make other things at the same time. The first time I used it, I boiled corn on the cob. Just for comparison, the Chef's Classic soup pot routinely takes 45+ minutes for water to boil (with the lid on). This pot boiled in about 10 minutes. What a huge time savings!!! Yesterday I made a pot of applesauce. This pan easily held 16 large apples (next time I'm going to try 20+), and on a low setting on my stove, they cooked down in about an hour and a half and didn't stick to the pan at all. The only thing I haven't liked so far is that I put the pan in the dishwasher and it came out a little spotty on the inside bottom surface. I usually don't put pans in the dishwasher, so it's not a big deal, but occasionally I do throw the stainless in if the dishwasher needs to be run but isn't super full. My saucepan in the same line has gone through the dishwasher a dozen times and comes through perfectly every time, so not sure why this one is different. Also, be aware that the lid on this pan isn't glass; it's stainless steel. If you like to see what's going on in the pan without lifting the lid, then Calphalon makes a similar pot with a glass lid. Personally, I'm a lid-lifter, so I don't care. :) I am so glad I finally ordered this pan and so glad I got the smaller size. This is a perfect addition to my kitchen and will get lots of use as we head into applesauce and soup season. If I were to buy a matching set of cookware (wish I had known this a year ago...), I would buy everything in the Multiclad Pro line. It's that good. And, even though $100 is a lot to pay for one pot, for our family, that's only 2-3 meals in a restaurant, so as far as I'm concerned, it pays for itself pretty quickly.

Excelente producto para quien le guste cocinar a consciencia.