Emerilware Nonstick 8-Quart Stockpot with Lid

This two-handle, 8-quart stockpot dramatically displays Emerilware's virtues. Classically tall and narrow, it's 8-1/2 inches in diameter and 8 inches deep, perfect for cooking pasta, simmering soup or stock, and cooking chili or beans. Under its domed lid, the pot is equally at home on the stovetop or in the oven. The pot's flared lip prevents drips when pouring. The two loop handles are cast of stainless steel and polished, riveted to the pot for strength, and stay cool on the stovetop. Emerilware should be hand washed. --Fred Brack

The Emerilware stockpot met all these standards and did it with style (I like the looks of the anodized aluminum exterior and the stainless handles and lid). Plus, the discounted price made it a real bargain, a lot less expensive than comparable Calphalon stockpots.

Emerilware is manufactured in Korea to specifications of All-Clad, another heavy-hitter in American cookware. The design is similar to All-Clad, though it's a lot less expensive. Like All-Clad, it comes with a lifetime warranty. This stockpot is very heavy and the metal is thick, and that was also a big advantage for me.

I used it to make 15-bean soup, a recipe that requires several hours of slow cooking, and almost impossible to make without burning in the old Farberware pot, even cooking at low heat. Toward the end, as I was stirring the soup, I could feel it starting to stick to the bottom of the new pot. It had not burned at all, however, and I was able to loosen it by stirring with a spoon. The handles and flared top made it easy to pour the soup from the pot, and clean-up was fast and easy (use non-metal utensils and avoid using the dishwasher for this, and all other quality cookware). This stockpot is a real winner, and I'm looking forward to many years of reliable use. I'm still a big Calphalon fan, but I wouldn't trade this Emerilware stockpot for anything!