All-Clad 16-Quart Stainless Steel Stockpot with Pasta/Strainer Insert
This 16-quart stainless steel stockpot from All-Clad is a powerhouse for serious home cooks. Designed with a large-capacity body and a full stainless steel pasta/strainer insert, it's built for everything from homemade stocks and broths to massive pasta boils, seafood, blanching, and high-volume batch cooking. The tri-ply bonded construction offers exceptional heat distribution even in a pot this large, and the polished stainless finish makes it durable enough to last a lifetime. If you cook big, host often, or want a professional-grade stockpot with a proper insert system, this is one of the best options available anywhere.
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Key details at a glance
- Massive 16-quart capacity ideal for stocks, soups, seafood boils, pasta nights, and batch cooking.
- Tri-ply stainless steel construction delivers reliable, even heating across the entire pot surface.
- Included stainless steel pasta/strainer insert allows easy lifting, draining, and steaming.
- Large loop handles are securely riveted for safe lifting even when fully loaded.
- Flared edges offer clean, controlled pouring without dripping.
- Oven and broiler safe up to 600°F (without lid), offering excellent versatility.
- Non-reactive stainless interior perfect for high-acid recipes like tomato-based broths and reductions.
- Compatible with all cooktops, including induction.
- Dishwasher safe and easy to clean thanks to its highly polished stainless finish.
- Engineered to last a lifetime — durable, warp-resistant, and backed by All-Clad’s reputation for excellence.
How this fits into your cooking
Think of All-Clad 16-Quart Stainless Steel Stockpot with Pasta/Strainer Insert as a core tool in your kitchen lineup. Pair it with your favorite Pantry Dropper recipes—whether you're searing, simmering, baking, or finishing dishes—to elevate your cooking with less effort and better results. After you pick it up, explore recipes to put it to work tonight.
Recipes to put this to work
A few ideas from the Pantry Dropper recipe box that pair especially well with this tool.
Tomato Basil Parmesan Farro Risotto
Creamy farro risotto kissed with fresh basil and sun-ripened tomatoes, topped with a generous sprinkle of Parmesan.
Pesto Roasted Veggie Sandwiches with Mozzarella
Warm, toasty ciabatta cradles a medley of roasted veggies, vibrant pesto, and melty mozzarella for a sandwich that's as hearty as it is fresh.
One-Pot Tuscan White Bean and Pasta Stew
Warm up with this hearty stew where tender pasta mingles with creamy cannellini beans in a rich, garlicky tomato broth.
Spicy Peanut Chicken Noodle Bowls
Creamy peanut sauce clings to tender chicken and chewy noodles in a vibrant, fiery bowl that's comfort food on steroids.
Pantry ingredients to go with it
Stock the pantry with a few ingredients that tend to show up alongside this tool.
Ghost Pepper Powder
Ghost pepper powder delivers an intense, fiery heat with a fruity, smoky aroma that builds slowly on the palate. Originating from India and known scientifically as Bhut Jolokia, it boasts a Scoville rating that can exceed one million units. Its fine, dusty texture disperses easily, making it a potent spice for those who crave extreme heat. Valued for its ability to add a searing kick without overwhelming other flavors, it's a favorite in adventurous cuisines.
Ghee
Ghee is a type of clarified butter that originated in India. It is made by simmering butter to separate the milk solids and water from the pure butterfat, resulting in a rich, nutty-flavored fat that is ideal for cooking at high temperatures.
Dried Curry Leaves
Dried curry leaves boast an earthy, nutty flavor with a hint of citrus and a subtle aromatic tang reminiscent of lemongrass. Originating from the tropical regions of India, these leaves are a staple in South Indian cuisine, offering a unique depth to dishes. Their texture is brittle and crumbly, releasing their robust essence when crushed or fried. Valued for their ability to enhance the complexity of curries and lentil dishes, they are a symbol of culinary heritage.
Kiwi
The kiwi, scientifically known as Actinidia deliciosa, is a small, fuzzy, brown fruit originating from China, though it is most commonly associated with New Zealand, where it was first commercially cultivated. Its vibrant green flesh is dotted with tiny black seeds and is both juicy and tender, offering a unique flavor profile that is simultaneously sweet and tangy with a hint of tropical complexity. The texture is smooth and soft, yet with a slight firmness that holds up well in both fresh and cooked preparations. In cooking, kiwis are versatile: they can be eaten raw, blended into smoothies, or used as a garnish. They also contain an enzyme called actinidin, which can tenderize meat when used in marinades but may interfere with gelatin setting in desserts.
Croissants
Buttery, flaky, and irresistibly golden, croissants are the epitome of French pastry perfection. Their delicate layers melt in your mouth, offering a sublime combination of richness and lightness.
Harissa Paste
Harissa paste is a vibrant, spicy North African condiment made from roasted red peppers, chili peppers, garlic, and a blend of aromatic spices like cumin, coriander, and caraway. Its rich, smoky flavor adds depth to dishes.
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