Cheap Resto 10.6-qt. Stock Pot with Lid

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List Price: $238.00
Sale Price: $184.95
Today's Bonus: 22% Off

I'm so excited to find this pot. I'm a great soup cook -several pots a week. (I know it's a jam pot, but in my kitchen, it's also a soup pot....) In the last year, I've lost a lot of the use of my thumbs, making lifting and managing my favorite and reliable cookware impossible. This pot, with its bail handle, can be picked up/moved with only the fingers and palm of the hands, and tipped (or balanced) with the exterior handle in the same way. I haven't been able to tip and pour anything out of a pot in ages without either spilling the contents, dropping the pot, or causing myself a lot of pain. I'd just about given up cooking certain things.

That problem is now fixed.

This 10.6 qt pot will make a wonderfully big pot of soup, and the pan/lid are so light that they do not add significantly to the weight of the contents. (especially compared to my previous cookware (Le Creuset.) The thick bottom makes for even heating, and the design is beautiful. The design -being slightly wider at the top -is excellent for chicken and dumplings (the dumplings cook while floating at the top.) Also good for a slow bubbling pot of chili.

:D Happy cook.

Great find.

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I purchased this pot ~15 years ago through a high-end cooking supply. I've used it ever since and make ~300 jars of jam each year.

So, why do I love the pan? Well, the bottom of the pan is thick enough (5 layers?) that I have never had a problem with hot spots & scorching. This pan means that I can _periodically_ stir the jam but still be working at the sink prepping the next batch of fruit.

An extremely nice feature is that the pot angles slightly outwards and then towards the top angles slightly back inwards; rather like parentheses. This means that when your jam reaches a rapid boil and suddenly foams up it, the mixture rolls back into the pan (as opposed to over the top, onto the stove, ...

While I insist on the pan for jam/marmmelade making, I also use it for large amounts of chili or corn-on-the-cob for a crowd. I insist on the pan enough that when I've gone over to a friend's house to teach them to make jam, I take the pan with me.

I am a major fan of Jeanne Lesem's lower-sugar jams. Having the bail & handle makes it easy to pour a heavy pan of jam mixture into pans for the 24-hour soaking phase. Preserving in Today's Kitchen: New, Faster Techniques for Preserving Foods at Their Peak of Flavor

I've used it on regular electric burners, ceramic hot tops, and propane burners. I believe it will also work with induction cooktops. I clean it with Bar Keepers Friend and dish soap it still looks brand new.

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I've had this particular model of Demeyere for more than 10 years. It is, without a doubt, the best chili pot I have ever owned. I compete in chili cook-offs throughout Texas and this pot has been the key to many successes and a lot of prize money. It is worth every penny. Do not settle for anything less.

Honest reviews on Resto 10.6-qt. Stock Pot with Lid

I got this pan a few years ago and I've been making batches of jams and preserves year after year in it. I'm always surprise at how well it cooks and how easily it cleans. I have yet to find another pot or pan that cleans as easily as this one. it cleans so well it always looks brand new!

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I wished I could afford a copper jam pan that professional cooks prefer, but the cost was just too much. So, I decided to try an high-end stainless steel pan with heavy, multi-layer bottom. It's great! It's a big improvement over ordinary pots with thinner bottoms. Even thick jams on hard boil do not burn or stick to this pan. I am very happy with it.