Have been using All Clad for many years. Bought this for a gift and as a replacement pot for a pot that was peeling. Even cooking surface. No stick if you heat before using. Durable. Many restaurants prefer these pans. I find the copper core pans to really give me the ability to adjust the heat quickly and it also pops into the oven. Would not use another pan and this 8 quart is great for Soup, Chili, Pasta, Seafood, and you can use your imagination!

This stock pot is well worth the money. It cleans up like a dream. It is beautiful to look at. It is wonderful to cook in. It is a professional performer. Quality cookware at it's best!

Schade, ich war so stolz auf meinen teuersten Topf. 78.000 Punkte bei Amex. Schön ist er ja, Aber:Auf einer kaum kleineren Induktionsplatte erhitzt brennt mittig alles an, aussen bleibt es kühl. Und - noch schlimmer- das Öl sammelt sich aussen, innen bleibt der Boden trocken, ist also nicht plan, wenn er heiss wird. Schade um's Geld

Great heat distribution. Lifetime pot

This isn't the easiest stockpot to wash inside standard apartment sinks, but still very manageable. Due to its height, this 8 qt. pot can fully rotate inside the sink without lifting (very glad I did not purchase the 6 qt. pot for weight savings). Washing it upside down can require some hand/finger dexterity and strength since the handles prevent full rotations within the sink basin. Until given to Goodwill, my Cocinaware 5 qt. enameled cast-iron pot was heavy and difficult to maneuver in the double sink without excessive banging about.Washing this pot after browning the covered pot roasts is easy work as long as deglazing happens prior to roasting. This pot won't be babied nor will ever look like new in my apartment; however, baking soda (and occasionally, bar keeper's friend) is used to remove stubborn stuck-on foods.The lid seems to be tight fitting since it just barely slides compared with my Cuisinart Multiclad Pro (1st generation) stockpot. The Cuisinart 8 qt. was far too tall for my sink and it was cumbersome to wash; it was given away to a friend. This pot's lid is more curved than the Cuisinart; therefore, washing and drying the lid is much easier.Browning meats have been a joy since it provides even heating for a 4 lb bone-in pork shoulder blade roast (or two 2.5-lbs simultaneously). The bottom is beginning to show my electric coil imprints since # 6 of 9 (medium-high heat) is required for browning meats. Cooking soup does an okay job, just not as good as enameled cast-iron pots for flavor depth (perhaps, higher heat is needed when browning vegetables). Pouring liquids is an easy task with its well curved lip (far superior than my Bonjour aluminum clad saucier when it comes to rolled edges). The bottom of the pot gets warm/hot very quickly just by filling it with 100% hot tap water.Unfortunately, this pot does not make a great pot roast (just a good one). Due to it's superior job with browning meats on its 10'' base, it beats my smaller 3.5 qt. Le Creuset enameled cast-iron pot when browning larger meats (over-crowding is an issue with the 8'' Le Creuset base). When it comes to oven pot-roasting, the cast-iron pot does a much better job by leaving 1/3 the liquid of this stainless steel pot; in turn, the meat has a deeper flavor that isn't so terribly moist (perhaps, I haven't figured out the proper technique, or the meat is too far from the sides of the pot).Despite these shortcomings, I will not take off a star on my rating since this stainless steel pot is not designed for pot roasts; my cooking skills may need more work....Whether it's worth the sale price I paid is yet to be determined. I wanted the largest aluminum or copper-clad stainless steel pot that isn't too tall for my sink, yet, able to make large quantities of stock/soup and it just barely delivered. I anticipate a 3.5-4 quart stock output once bones are removed.