

viking 3-ply multi-cooker/pasta pot with bonus steamer, 8 quart, silver
Key item features
- IDEAL FOR: The Viking 3-Ply Stainless Steel 8-Quart Multipot helps to achieve rolling boils in a shorter time frame than conventional stockpots, making it ideal for preparing pastas. The fitted pasta insert allows you to cook the pasta and then lift the insert directly out, leaving the water in the pot for additional rounds of cooking
- CONSTRUCTION: The 3-Ply Stainless Steel clad construction of the multipot-multicooker combines three layers of metal to create one solid piece that is formed into the vessel, making the stockpot extremely responsive to changes in heat. The two layers of stainless-steel sandwich an aluminum alloy core that evenly transfers heat from both the bottom and sides of the pot at the same time, increasing the cooking efficiency
- CONVENIENT DESIGN: The 18/8 stainless steel cooking surface will not react with foods and is easy to clean. Internal volume markings in both US and metric measurements make it easy for the cook to measure volumes accurately even when filling directly from the faucet
- STEAMER INSERT: The multipot can be used with or without the past insert, making it a versatile stock pot that can be used for chili, soups, stocks, stews and more
- EASY GRIP: The signature Viking handles are mounted to the vessel with solid stainless-steel rivets and are designed to be easy to grip even with a towel or oven mitt
Specs
- Volume capacity8.0 qt
- Pan materialStainless Steel
- BrandViking
- FinishMirror Finish
- ColorWhite
- Pieces1
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About this item
Product details
- IDEAL FOR: The Viking 3-Ply Stainless Steel 8-Quart Multipot helps to achieve rolling boils in a shorter time frame than conventional stockpots, making it ideal for preparing pastas. The fitted pasta insert allows you to cook the pasta and then lift the insert directly out, leaving the water in the pot for additional rounds of cooking
- CONSTRUCTION: The 3-Ply Stainless Steel clad construction of the multipot-multicooker combines three layers of metal to create one solid piece that is formed into the vessel, making the stockpot extremely responsive to changes in heat. The two layers of stainless-steel sandwich an aluminum alloy core that evenly transfers heat from both the bottom and sides of the pot at the same time, increasing the cooking efficiency
- CONVENIENT DESIGN: The 18/8 stainless steel cooking surface will not react with foods and is easy to clean. Internal volume markings in both US and metric measurements make it easy for the cook to measure volumes accurately even when filling directly from the faucet
- STEAMER INSERT: The multipot can be used with or without the past insert, making it a versatile stock pot that can be used for chili, soups, stocks, stews and more
- EASY GRIP: The signature Viking handles are mounted to the vessel with solid stainless-steel rivets and are designed to be easy to grip even with a towel or oven mitt
Specifications
Volume capacity
Pan material
Brand
Finish
Directions
Fabric Care Instructions
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Customer ratings & reviews
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Showing 1-3 of 48 reviews
The versatility makes it perfect
[This review was collected as part of a promotion.] I love the versatility to be able to use it to make veggies, meats, stews and as you can see tamales. It's easy to clean and I love that it's stainless steel. I haven't had issues with heat distribution. It looks durable and has been durable this whole time we've used it and can't wait to continue its use.
High quality, versatile and heavy multi pot
[This review was collected as part of a promotion.] The quality is superb for this multi pot. It's a heavy multi pot because it's stainless steel. You can steam food, boil pasta which is easy to drain or cook about 7qt of soup! It's a very versatile pot. Love love love.
Great for Chinese soy sauce chow mein
[This review was collected as part of a promotion.] I received this product for free in exchange for an honest review. This 8 quart set is perfect for boiling pasta and steaming. The insert is so convenient, much more easy than fishing out the pasta or pouring out the pasta water. In fact, this setup is ideal for making Chinese soy sauce chow mein. First the fresh egg noodles are steamed until cooked through. Then it gets dumped in the boiling water to slightly hydrate, no more than 30 seconds. Pull the noodles out, drain thoroughly, and then stir fry with some neutral oil, soy sauce, oyster sauce, sugar, and finish with a touch of toasted sesame oil.




