SUMMARY

Get ready for mashed potato season with All-Clad. Part of the d5 Stainless-Steel collection, this stockpot features five alternating layers of responsive aluminum and durable heat-diffusing stainless steel. Each bonded layer serves a specific purpose, creating a noticeable difference in cooking performance. With high sides to slow evaporation, the pot is perfect for slow-cooking stews and soups, as well as simmering stocks and boiling potatoes. It comes with a tight-fitting lid that locks in heat and moisture. The potato ricer swiftly and efficiently crushes spuds, prepping them for spaetzle, gnocchi, purees and everyone’s favorite side dish. Long handles provide exceptional leverage while the stainless-steel construction ensures durability.

DIMENSIONS & MORE INFO

5-ply bonded construction with alternating layers of stainless steel and conductive aluminum provides warp-free strength and even heating.
Features two aluminum layers – one to conduct heat and one to sustain it.
Patented stainless-steel core diffuses heat for consistent results.
18/10 stainless-steel interior allows easy cleanup.
Magnetic stainless-steel exterior enhances durability.
d5 line is 20% more efficient than its tri-ply predecessors, so you can use lower heat to achieve superior results.
Tight-fitting lid locks in heat and moisture.
Rim is shaped to enable dripless pouring.
Extra-large loop handles are easy to grip – even with oven mitts.
Pot size is etched on base for quick identification.
A Williams Sonoma exclusive.
10 1/2″ diam., 5 1/2″ high.
8-qt. cap.
6 lb. 6 oz. with lid.
Bonded, engineered and assembled in USA.
Long handles provide exceptional leverage.
Removable plastic container and press allow easy cleaning.
Crafted of durable stainless steel.
14 1/4″ long.
Made in China.

USE & CARE

Ideal for use on any type of cooktop, including induction. Oven and broiler safe to 600°F. Wash before first use. Allow to cool before cleaning. Hand-wash. Rinse off excess food with warm water. Soak pan in warm soapy water, then wash with sponge or soft cloth. Use nylon scouring pad for more difficult cleaning. Rinse with warm water and dry immediately to prevent spotting. Some stains and stuck-on food may take more effort to remove. To remove discoloration like blue or rainbow coloring, use soft cloth or sponge to wipe pan with white vinegar. To remove cloudy-white hard water spots, boil solution of 1 part white vinegar and 1 part water in pan. To remove burnt food, sprinkle surface generously with baking soda, add water and bring to a boil. Use wooden spoon to loosen food particles from surface. To remove tough-to-clean spots or marks like burnt fat, protein shadows and charred food, clean with nonabrasive, non-chlorine cleanser, like All-Clad cookware cleaner, Bar Keepers Friend or Bon Ami. Mix cleanser and small amount of water to form paste. Use soft cloth or sponge to apply paste, rubbing in circular motion. Rinse with warm water and dry immediately. Repeat if necessary, allowing paste to soak on pan before scrubbing. Avoid using oven cleaners, steel wool, steel scouring pads, harsh detergents and detergents containing chlorine bleach, which can cause damage. Never place hot pan under cold water, as this can cause warping. Except while preheating, do not leave empty pan on hot burner, as this can cause damage. Dishwasher safe.