An essential item for every kitchen. Ideal for cooking seafood and pasta, creating hearty soups and more—our brightly colored stockpot features durable, easy-to-clean porcelain-enameled steel construction, tight-fitting domed lid and ergonomic handles for a secure grip.
Stockpot is suitable for most heat sources, including induction. Not recommended for oven use.
Seattle-based Sur La Table has kept its finger on the pulse of America’s cooks since opening its doors in 1972 at Seattle’s historic Pike Place Market. Since then, chefs and home cooks with a taste for adventure have flocked to the culinary mecca.
A destination for iconic chefs such as Julia Child, Jacques Pépin, Martha Stewart and Mario Batali, Sur La Table entices aficionados and curious beginners alike with its amazing selection of cookware and tools.
With a successful catalog, website, culinary program and stores coast to coast, Sur La Table continues to share its passion for the traditions and tastes of the world with people who love to cook and entertain.
I love the colors of the Sur La Table crockpot. Shiny, vibrant and just beautiful. The 12 quart size is perfect for just about any soup, stew, or pasta I want to make, and I love the porcelain enameled steel. I love the shape, the perfect fitting lid, the convenient and easy to grasp handles. So why the poor review? Because they silver strip around the rim is NOT stainless steel. To be fair, it doesn't say ""SS"" anywhere on the box or product description but you'd think (or at least I would) that a product used for food prep/cooking would not rust, especially from a place like Sur La Table. The very first time I used this, the rim rusted and left rust stains on the porcelain around the inside rim. This rust occurred during the cooking process (lid on, steam hitting the top of the glass lid, liquid dripping down the inside from the steam. I washed and dried the stockpot immediately after use and I was so disappointed to find the rust. Unfortunately, I threw away the box after unpacking and washing the pot to get it ready for use so I can't return the pot. I don't usually toss packing material and receipt immediately, but I've never had a problem with anything I've purchased from Sur La Table, so when getting the boxes and bags ready for the trash, I just pitched it all. Bummer. As pretty as this stockpot is, as great as the lid and handles are, I can't recommend this product. Who wants cookware that rusts
I'd been wanting an enameled stockpot to replace my stainless steel one, and had been eyeing the le creuset one that never seems to go on sale. I was happy to find this one at my local sur la table's clearance section, and even happier that it is actually bigger than the le creuset one. I've used it probably a dozen times since I purchased it two weeks ago, from making soup, cooking beans, and parboiling veggies, and so far I love it! Not sure how long it'll last, but for now it performs superbly and I'm happy to not have paid ninety bucks for it
This is a solid piece of equipment for the kitchen. It's fairly light without feeling like it's going to fall apart. I've used it several times. Sometimes I feel it's too tall and I have to stand on tip-toe to see into it but I still love it!
How durable is the porcelain-enameled steel interior? Will it withstand normal use with metal utensils?
A shopper on Oct 14, 2013
Best Answer:The pot itself is made of a very durable, heavy guage carbon steel but you'll want to take extra care with the enamel. Never use sharp or metal utensils, and do not scrub with abrasive scrubbers. Doing so will weaken the surface
Is this comparable to the dutch oven? I'd love something like the SLT oval dutch oven I have. I have a large italian family and a lot of sauce is always in order and the pan I have now is to thin and things always burn.
Best Answer:Comparing the Dutch oven & this stock pot is sort of like comparing apples & oranges. The Dutch oven has a cast iron interior, which heats quickly, evenly and retains heat really well. The stockpot has a steel interior, which isn't a great conductor of heat, but, unlike the cast iron, it will react more quickly to changes in temperature, which can be essential when making sauces.To be honest, if you're looking for a good pot for sauces, I'd take a look at some of the stainless stockpots, such as Sur La Table Triply, AllClad, Mauviel, and Demeyere. These pots have a layer of aluminum sandwiched between a layer (or in some cases multiple layers) of steel or aluminum alloy. They're great heat conductors, they react pretty quickly to changes in temperature, they're thick and durable, and clean up is super easy
Best Answer:We guarantee your complete satisfaction with the products we sell from our stores, catalog, and website.If you wish to return merchandise at any time, you will receive your money back in the form of original payment provided you have a receipt, or if you do not have a receipt you will receive a gift card for the current selling price of the product.For full details, please see Returns & Exchange