Tramontina Gourmet Tri-Ply Clad 8 qt. Stainless Steel Stock Pot with Lid

Very easy transaction.

I had to return this as there was a flaw in the stainless steele interior exposing the next layer of the tru-clad construction. The purchasing experience worked very well, but I had to drive 60 miles round trip to return it to a store.

As described, iMade in Brazil. It says premium stainless steel triclad on the bottom but doesn’t say 18/10 stainless steel. Possibly because it’s induction ready and the outer layer isn’t 18/10.Overall, good product.

This stock pot is a thing of beauty. Belongs in a museum, not on a stove! I’m hesitant to pick it up and leave finger prints! Yet, we do a lot of soups during the colder months and this pot is likely to find it’s home on a back burner.I’m forced to compare it to my old stock pot – aluminum, beat and battered. When I put food in the old pot, I worried about the food. The aluminum surface would leave marks on my Corian countertop. The pot was battered to the point that the round lid didn’t fit properly. Old (perhaps antique) and sentimental (my mothers?) also apply. Good riddance.New pot is like a mirror on the outside surfaces. Inner surfaces and bottom are just very smooth. The three handles (two on the pot and one on the lid) are stainless castings, shaped nicely to fit the hand, and also highly polished.New pot is heavy – 2.5 kg. This is due to several things. First, the wall thickness of the pot – 2.7 mm. Second, even the lid is heavy duty – 1 mm thick. Third, the triple clad bottom. The body of the pot is continuous on the inside – there is no seam between the side and bottom. The manufacturer states there is an aluminum plate bonded to the bottom, covered by some more stainless which is nicely blended in on the outside. Manufacturer states that the outer layer is suitable for induction cookware – I didn’t try that feature.I don’t think the weight of the pot is an issue. But then I’m used to cooking for a crowd and dumping a 30 quart pot of green beans into a colander is no biggie for me.I’ve used cookware with the bonded bottoms before, and like them. I’ve had good experience with a brand beginning with F – only one failure (which was covered by warranty). In my mind, the bonded bottom is a good thing – it spreads the heat evenly across the bottom, allowing the pot to be used for saute. Good soups seem to start with the Holy Trinity (onions, carrots, celery) – why dirty another pan? And it’s not like you’re going to lose the content of the pot if the bond fails – the inner surface is continuous. All that happens is that the clad stuff falls off the outside. Slide the clad stuff out of the way and keep cooking!

Good quality

Nice heavy duty pot. Heats evenly. Feels just like some pots costing twice as much.