AVACRAFT Stainless Metal Stockpot with Glass Strainer Lid, 6 Quart Pot, Saucepan cookware, Aspect Spouts, Multipurpose Inventory Pot, Sauce Pot, Soup Pot in our Pots and Pans, Induction Pan (6QT)

Great little pan
This is a really nice 1 qt pot, thick stainless, nice lid, works very well. Very slow to scorch food, a real joy to use.

Buying 2nd for Applesauce cook-down – great heat distribution on induction cooktop
Love these! This is my 2nd purchase of this item (try-ply full body – 6 qrt stockpot). Because it’s wider & the heat distribution is so good, the apples for applesauce cook down more quickly & evenly top to bottom than several other quality stainless steel pans that I have (even better than the AVACRAFT 7 quart, Pasta Pot w Strainers). I prefer it over even that one. It also heats up water (for pasta) faster (induction cooktop), though maybe not as fast as my Instant Pot does on ‘sauté’. Also love the lid strain & pour feature & that it has measurement marks for water level inside the pan. High quality & beautiful design too. Love almost all my Avacraft pans.Discovered that it was easier to use 2 of these smaller 6 quart tri-ply full body covered stockpot pans vs 1 huge pot to cook-down the apples. Their better heat distribution works faster & reduces the chances of scorching the bottom or having to turn/stir the apples excessively & also reduces the amount of water needed to start the apples cooking initially to less than 1/8 cup (compared to using one huge pot).Steam canning worked better too vs water-bath (less heat in the kitchen, faster processing time w getting up to heat & better flexibility w not having to put in a full 7 quarts each time because of water level). This pan (along w my VICTORIO VKP1130 steam or waterbath canner which can also be used as a big cookpot) has been a game-changer for processing large quantities of apples/fruit or acidified produce (like pickles/tomatoes) quickly w less mess & heat in the kitchen.I should also mention that my (VICTORIO VKP1130 steam canner) is now being sold under a different name (Kitchen Crop VKP Brands), but if you search by either of those names, the stockpot steam canner should come up that I like. It will show two different styles of steam canners for them, but I prefer the stockpot style as it has more uses. It can be used as a steam canner or a waterbath canner or a large cookpot for cooking down tomatoes’, etc (more versatile), well worth the small increase in price over the other one (heavier duty too). Just remember w steam canners that you have to watch the water level, but I’ve noticed w mine that it doesn’t go down very fast because of the lid. Here’s it’s link.https://www.amazon.com/Kitchen-Crop-Brands-Canner-Capacity/dp/B0075O2Z34/ref=sr_1_1?keywords=VICTORIO+VKP1130&qid=1697023172&sr=8-1

4.5/5.0 stars. Great pan, may be trickier to use for those with certain disabilities.
I have been working to downsize my own collection and phase out the non stick pans recently. After researching materials a lot I decided for an everyday sauce pan (to cook for 2) going forward I wanted something in stainless steel.I eventually settled on this pot and after several weeks of regular use I can say that overall I love it.Pros:-18/10 stainless with no coating for those concerned that modern non-stick options may not be any safer than Teflon turned out to be after enough research was done.-Heats great and seems to cook very evenly.- dishwasher safe as long as you aren’t bothered by occasional water stains (boiling a little vinegar in the pan will remove those if they bother you).-Straining lid is a bonus I was not originally looking for but has proved very convenient.-pour spouts on *both* sides is very convenient even if you aren’t left handed as there are times I find being able to pour left handed is easier for the specific thing I’m doing. The spouts also have been impressively accurate in pouring and stopping the pour as I want and I’ve not had issues with spilling/dribbling food or liquids everywhere when I’ve used this pan’s spouts.-Solid, but manageable weight* – it’s heavy weight enough that it cooks well and evenly but isn’t terrible for an average capable person to move around. Note however, one of the things I was hoping for with this pan was something light enough to be easy to use by my wife who has chronic conditions that impact her energy and strength. This pan is light enough she *could* use it with effort, but it’s too heavy to be easy for her to use either and she likely will not use it much herself for that reason. I suspect part of this issue is with the pan’s weight itself but part of it may be due to the design of the handle being awkward and not necessarily designed to provide the optimal leverage for people with limited strength and ability. (More on that on the cons section).Cons:-The Handle. While it does not get hot quickly (except the 1-2 inches closest to the pot itself), the handle *is* awkward/clumsy feeling. Note both my partner and I have smaller hands (women’s large/ men’s small glove size usually) so perhaps for others this is not an issue but for us the handle doesn’t feel natural and is awkward with the shape/angle it has. This is only a mild problem for me, but for my wife who has very limited energy and strength this makes the pot difficult to use. I think with a slightly better handle design the weight would work for her, but this handle makes the weight of the pan and contents feel heavier due to the physics of the design I believe. (I say this because I find it feels easier to control by griping up closer to the pot, but that is where the handle would get hot and not practical when in use. In addition we did find another pan to use alongside this one with a very different handle design that only weighs a few ounces less, but it *feels* much lighter/easier to use due to the handle design). The handle is the only real complaint we have and the reason I would only give this pan 4.5 instead of a perfect 5 stars.- the lid is not oven safe like a pure metal lid would be. This is a feature not a flaw though (the glass makes it easy to see the contents without releasing steam and makes it easy to see how much liquid is left to drain off you’re using the straining feature). Lids I have for similar sized pans for nicely so *if* you need this to go in the oven with a lid a cheap all stainless steel lid that fits should be easy enough to find. -do note there is room for a little steam to escape at the points where the spouts are. I have not seen that cause an issue with cooking, and unless you’re trying to pressure cook you want *some* steam to escape anyway, but if that is something important to you, be aware.- there’s a little more to learn/ keep in mind when using stainless steel than cheap Teflon pans (this is not something specific to this pan just all stainless steel cookware). However I did learn how to use it (see below for tips) and I have had no issues with sticking food/etc.. it’s quickly become a beloved pan when I’m cooking.Tips for cooking in stainless steel:- Preheat the pan before adding your food (and ideally get your food out of the fridge and let it warm up in the room temperature for a little bit before adding it. -Use cooking oil before adding food (not needed if you’re boiling water for pasta or something of course).If searing meat etc, don’t try to turn the meat over too soon -doing so will risk the outer layer on the food sticking and pulling off from the rest of the food and then burning (and food sticks easily to already stuck-on food bits) – once the meat has seared it should naturally release from the pan surface and not take effort to move/flip (assuming you pre heated the pan and used oil as mentioned).- finally, while you don’t want to put food in a cold stainless pan, at the same time don’t cook on too high a temperature either. This pan heats well and I found I was setting my burners closer to a 6 or 7 out of 10 for power to get the heat I needed compared to a 9-10 I had to use on my old junk cookware. If the burner heat is really excessive it will risk burning the food. A decent test is to drop a few drops of tap water into the heating pan. If the water just sits there it’s too cold, let it warm more, if the water sizzles and evaporates within a few seconds you’re close, if it sort of dances/skates around the pan on its own it’s hot enough, and if it almost instantaneously evaporates upon hitting the pan it is too hot. (This test takes some practice to learn what you’re looking for but works well once you’re familiar with it).These tips should prevent most sticking (and if any does occur you can boil baking soda and water in the pan for a few minutes to make it easy to clean off). I can attest that I have made a cheese sauce (onions, milk, cheese, flour, salt and pepper) in this pan using the knowledge that I should Peheat the pan and use some oil for the onions and had no sticking issues.-Finally, it’s not a great idea to put salt into cold water in the pan (or to leave salt water sitting in a cold pan for long). If you want to salt your water do it *after* the water is boiling to avoid possible pitting of the metal caused by a reaction between the salt, oxygen in the water (at boiling temperatures water has *very* little oxygen in it), and the nickel that makes the steel “stainless”.Final verdict:Good pan and I don’t expect to have to replace this for a very very long time (or ever). I like many of the design features (esp the double spouts). My only real complaint is the handle could have been designed in a more ergonomic way. 4.5/5.0 stars.

Right capacity for all cooking needs!

A wonderful pot. Heats up quickly and cooks pasta faster and to perfection. I love it.