Nutrichef 40 Quart Heavy Duty Induction Soup Pot W/ Stainless Steel Lid & Strong Riveted Handles

I received this as a gift [5 qt] just right for a household of two. The handles are comfortable and RIVETED on for strength. I had an old pot that had spot-welded handles, one broke off and I used it with only one handle for a long time then realized it was probably an unsafe way to handle boiling water! This ""nutrichef"" pot has a very heavy bottom and a metal lid which is rather rare nowadays [I hate the more prevalent glass lids as they can break]

I purchased this pot for canning, and it did not disappoint. I am able to cook large batches without scorching the bottom. Also perfect for water bathing as well. A very well-made pot happy with my purchase.

This pot is amazing, fantastic finish but most important a heavy bottom to prevent burning. Purchased for use as a stock pot and soup. Measures approximately 12 inches off the top of the burner, make sure you have the headroom to use properly (avoid low installed microwaves). Pot lid is Stainless steel and vented.

This is a great pot so far. I only used it once for liquid. The metal is done well enough to heat everything evenly. It has liter/ounce on the inside which is always important for serious cooks. I'll test it with something a little bit more sensitive to heat distribution and report back if there's a need to.

This is a very nice stock pot. It's big enough to make large batches of stews and soups. It is inductive ready and is light weight for its size. The cover is not glass so it is also light weight and it has vest holes. It cleans up easy and does not stain at the bottom. I can't think of a single negative.

The product is great because it is Induction compatible. In addition, various size are available. It is well-built, and the lid has built-in vent holes. Primarily used for cooking soups and stews. Highly recommend.

Love this pot! It' is tall enough to do my spaghetti sauce in and not have it splatter out the top

Large kitchen pans tend to come in two types: cheap and lightweight, or sturdy foodservice quality that's pricey. These pans hit a perfect balance: solid and well-made, yet won't break the bank. They're solid quality steel with a heavy bottom for even heat distribution. Furthermore, they can be used together for things like large quantity double-boiling. I bought the 14qt and 20qt, and am able to rest the smaller inside the larger to double-boil. These pans look to give years of service. I'm very pleased with them.

A Boston slang Wicked Pissa, Used for Large New England boiled dinners and very large pots of soup also for canning with all being a success.

I had my stew on lowest temp of my stove burner. stuck on bottom pretty quick. I'll have to use it to boil water. Won't buy again