Master Chef 2 (MC2) Stockpot (6-qt.) by All-Clad
Soups, stocks, stews and chili - whichever you have on the menu, you'll reach for this 6-qt. Stock Pot by All-Clad every time. Originally designed for professional chefs, All-Clad pans have 3 layers, bonded together to ensure even heating. The pure aluminum core is fused between a brushed aluminum-a... See complete description »
Item #188936 - Hurry, Only 2 In Stock!
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BONUS OFFER - Purchase $500 or more of All-Clad products and receive a Bonus All-Clad Lasagna Set; a $169.95 value. This set includes an All-Clad Stainless Steel pan, Essentials of Classic Italian Cooking cookbook by Marcella Hazan, and two red All-Clad oven mitts. Limit one per order. Not valid on orders shipping internationally. Offer not valid for Emerilware from All-Clad products. Offer valid while supplies last.
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*Offer applies to Super Saver Shipping within the contiguous U.S. and APO/FPO. Not available on shipments to AK, HI, U.S. Territories or orders shipping internationally. Offer does not apply to John Boos & Co. products, cookbooks shipping from Jessica's Biscuit, and perishable food items by Paula Deen. Cannot be combined with other special offers or promotional gift certificates, or applied to previous purchases. Terms subject to change. Offer valid for a limited time only.
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Soups, stocks, stews and chili - whichever you have on the menu, you'll reach for this 6-qt. Stock Pot by All-Clad every time. Originally designed for professional chefs, All-Clad pans have 3 layers, bonded together to ensure even heating. The pure aluminum core is fused between a brushed aluminum-alloy exterior and a hand-polished 18/10 stainless steel cooking surface, which won't react with food. Long, stay-cool handle, non-corrosive rivets and expertly fitted lid. all are stainless steel. Lifetime warranty.
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Brown's meat well, detrius doesn't stick, simmers evenly-much better than the no-stick pots. I'm sold, and have bought another one.
A vary handy pot- I highly recommend it !
I am very satisfied with the quality of this pot. I didn't give it the maximum points because it's not as heavily made as other Calphalon pots I owned and thus the construction might not be as sturdy as the others, but I'm getting tired of handling such heavy pots anyway, so it's a relief to handle this one at the same time.
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Homemade chicken stock tastes way better than store-bought broth, and it's super-easy to make when you've just cooked a roast chicken or bought a rotisserie chicken from the market. Just put the carcass in a stock pot, cover with water, and add salt, pepper, garlic, and roughly chopped sections of onion, carrots, and celery. Simmer uncovered for 30-60 minutes, then strain and freeze whatever you don't need immediately.






