All-Clad
SKU: BD55508
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The All-Clad D5 Brushed Stainless Steel 8-Quart Stock Pot with Lid is a spacious and versatile cookware essential designed for soups, stocks, stews, pasta, seafood, vegetables, and large-batch recipes. Its wide base provides room for sautéing or browning ingredients before liquids are added, while the tall sides help reduce evaporation during extended simmering.
Part of All-Clad’s premium D5 Brushed collection, this stock pot features fully bonded five-ply construction with alternating layers of stainless steel and heat-responsive aluminum. The construction extends to the rim for exceptionally even heating, dependable heat retention, and improved resistance to warping. A fitted stainless-steel lid, brushed exterior, flared pouring rim, and oversized double-riveted side handles complete the professional design.
| All-Clad D5 Brushed Stainless Steel 8-Quart Stock Pot with Lid Specifications | |
|---|---|
| Brand | All-Clad |
| Collection | D5 Brushed |
| Product Type | Stock Pot with Lid |
| Capacity | 8 quarts |
| Construction | Fully bonded five-ply construction extending to the rim |
| Layer Composition | Alternating layers of stainless steel and heat-responsive aluminum with a stainless-steel core |
| Cooking Surface | High-quality 18/10 stainless steel |
| Exterior Finish | Brushed stainless steel |
| Pot Profile | Wide cooking base with tall sides to help reduce evaporation |
| Lid | Fitted stainless-steel lid included |
| Handle Design | Oversized, double-riveted stainless-steel side handles |
| Rim Design | Flared edge for controlled, drip-resistant pouring |
| Stovetop Compatibility | Gas, electric, ceramic, halogen, and induction |
| Oven & Broiler Safe | Up to 600°F / 315°C |
| Best For | Soups, stocks, stews, pasta, seafood, boiling, blanching vegetables, simmering, and large-batch cooking |
| Care | Handwashing recommended |
| Warranty | All-Clad limited lifetime warranty |
| Country of Origin | Bonded, engineered, and assembled in the USA with domestic and globally sourced components |