CuisinartMCP66-28N MultiClad Pro Stainless 12-Quart Skillet, Stockpot w/Cover

I love this pot! It has become my go-to for soups and stews. Perfect capacity, heats evenly, and holds the heat well. I particularly like the height-to-width profile, facilitating all-in-one cooking. For instance, initial vegetable saute steps can be done in this pot because it isn't too deep to allow steam to escape (mushiness). My deeper stockpots are also hareder to see into and more difficult to stir.A great value that I look forward to using for years.

Replaced 50 year old set of Revere cookware. Excellent quality pots and pans , good selection of sizes, heavy gauge Stainless Steel great finish. Lots of use and still look great including one we boiled dry and burned the bottom of the pan. Took some polishing but looks like new. I bought several additional pieces.

Quisinart never fails to impress, this stock pot is no exception. Solid construction, high quality stainless easy to clean and heats very evenly and efficiently. All of our kitchenware is Quisinart, have had it for years and we love it!

I should have bought this pot a long time ago. The other stainless-steel pots I had were constantly burning my soups because the stainless steel was so thin. I bit the bullet and spent the money for the Cuisinart pot and have never looked back. This 12 qt pot replaced 8, 10, and 12 qt pots that gave away. Now I never have to worry about burning my stocks/soups and the cleanup is super easy. Go Cuisinart!!

I was using a 7.5 quart Dutch oven and needed something larger for big pots of beans and curried lentils with veggies. For months I was discouraged by the prices of 13+ quart Dutch ovens. Then I bought this. I am not crazy enough to cook up to the tippy top and try to stay around the level of the rivets. I have an 11 inch burner on my ceramic cooking surface range which this pot fits perfectly onto.It has been a dream. I am so glad I bought it.If you cook starchy food you will have to put a little cleaning vinegar in it after you wash it with soap and water for a few minutes and wash it again to keep it in pristine condition. Cleaning vinegar is cheap and if you are cooking 10+ quarts of food at a time (or maybe less) it isn't really an inconvenience.Also, I have cooked to the top of the rivets and they have not shown any signs of wear or decay or whatever.The handles are a little sharp in the hands with a lot of weight but are solid. I like the lid and the lip on the pot. Treat it well and it will treat you well. If you turn the heat up too high and don't stir your food may burn just like with any other pot. Hmmm... anything else?

This is an outstanding stockpot on all counts. Obviously you buy a 12-quart pot for big jobs, and I have been able to process as much as 35 pounds of tomatoes for sauce in one batch. After filling it right to the rim, I leave it on the stove to simmer until it reduces by half, then pour it into my matching 6-quart for making pasta sauce. My tomatoes never stick, and the rivets are pristine and obviously real stainless steel, so whatever was going on with the rivets in earlier manufacturing runs has been addressed.The lid fits perfectly and tightly; the handles are cool and extremely ergonomically friendly; the cooking is superbly even; the pouring lip is neat and effective; it cleans with exceptional ease, and though it wasn't the dealmaker, this really is beautiful cookware. I would take a dish to a party in this.It costs significantly less than All-Clad and the handles are much better than those on All-Clad, although they are still designed so that you can easily grip them while pouring. As far as I can tell, the only reason to choose All-Clad over these (other than the Made in USA designation) is that some have said the MultiClad Pro series doesn't work as well as All-Clad on induction. I don't have induction so I can't speak to that. But certainly all my MultiClad Pro pieces so far have remained perfectly flat. These are solid pieces.It cleans up easily, but if I ever have any spots I just take a quick dab of Barkeeper's Friend to it and it looks like new again. I think you need to be prepared to do that with any stainless steel cookware. Some folks seem to think "stainless" means it always looks like new with no care at all, while in fact that just means it shouldn't rust. It's still by far the most "easy-care" cookware out there. I love mine.

I got the 8 QT size as part of their 12-piece set and added to it with (along with other pieces) the 6 QT and 12 QT sizes purchased individually from this listing.After reading other reviews here about problems with the rivets discoloring or corroding, I've been waiting to test these thoroughly before writing this review. I'm happy to say I've had zero issues.The 6 QT I've used repeatedly to cook pasta. Each time I ensured it was filled enough to submerge the rivets, and I got it boiling well in advance of being ready to cook the pasta, so the exposure was extended. Water was liberally salted before adding pasta, and our water is already pretty hard. Rivets look as pristine as day one.The 12 QT I used to whip up a big batch of my chili, which, in addition to moisture, has a fairly decent acidity level. The rivets were coated with this stuff for a full week before the chili was finally finished and the pot cleaned. Again, after it was cleaned up the rivets were pristine.Obviously from the pics in other reviews this issue was a real thing. But it appears to be resolved now and you can buy with confidence.I have a full set of this product line and I've been really impressed by their performance. They're also much easier to clean up than I was expecting. I do get the occasional rainbow-like hard water stains but a little warm white vinegar removes them in seconds.This is heirloom-quality cookware. As in, I'll be using them for the rest of my life, then my children will be able to use them all their lives if they so choose.

Loved this pot make lots of soups and it’s big enough!!