All-Clad FUSIONTEC 7-Quart Natural Ceramic Soup Pot with Steel Core and Lid, Rose Quartz, Dishwasher Safe, Oven and Induction Compatible

(This review was collected as part of a promotion.) AllClad FusionTec 7 Qt. Stock Pot w/Lid! How does this product compare to other products you've tried? It Heavier and works well in the oven like a Dutch oven pot. What are some benefits of owning this product? With this pot you can Sear/boil ,sauté, bake and used as a Dutch oven. Would you buy this product? Yes I would highly Recommend buying this pot. Would you recommend this product to your friends or family? I'd recommend this to family, friends or anyone wanting a pot that's all in one for a cooking.

(This review was collected as part of a promotion.) Excellent product from an excellent company. Ticks all the boxes for me. I've been shopping around for stock pots for some time. It's been a winter of soups and broths, and I've spent too many hours divvying chicken bones and aromatics and top-ups of water between smaller pots. Finding something large and well-made has been a bit of a challenge, though—particularly since I wanted something wide with a genuinely thick base. This is that pot. It's big without being overwhelming. It's heavy, and that speaks to good construction. The handles are wide and well-riveted. I love that the lid has a little punch hole to let things bubble away. The ceramic coating is nice compared to stainless steel—which is the only other material I'd consider in a stock pot. And the pouring rim! Forever and always a welcome thing. I don't know why it isn't standardized on more pots; there is no greater tragedy than the over-confident broth pour that streams all over your counter in the end… In terms of function, I sautéed veg for the first soup I made in it. It browned well, and evenly. I have no doubt this would stand up well to a braise, a stew, a roast… though next on the docket is an industrial quantity of tomato sauce. FusionTec won't be the All Clad line for everyone. It's heavy. Not as much as cast iron, but it is. It's ceramic. That means paying attention to temps and to process—not banging it all on highest heat and expecting something akin to Teflon. The whole thing will show fingerprints. And really, I'm not sure I'd choose this line for a skillet. But for a stock pot? I'm extremely pleased, and I look forward to having this as a staple for bigger cooking jobs in the years—decades!—to come.