D3 12-Quart Stainless Steel Stock Pot |
$112.00
- Cook with confidence using this 12 quart Stockpot with lid, featuring ‘s D3 tri-ply construction, and a wide base for sauteing before adding liquids, and tall sides with lid to reduce evaporation and retain a light consistency – highly versatile with any liquid-related cooking.
- Fast and Even Heat – D3 tri-ply is fully bonded to the rim for professional performance & durability. The high quality 18/10 stainless steel surface sears to perfection and is ideal to deglaze for pan sauces.
- Design You Will Love – D3 has a professionally polished stainless steel finish. Our classic, double riveted stainless steel handles ensure a secure grip.
- Built to Last – Trusted by generations of chefs and backed by ‘s Limited Lifetime Warranty. Our cookware is oven & broiler safe up to 600°F and compatible with any stovetop, including induction. Handwashing is recommended.
- Bonded, Engineered, & Assembled in Canonsburg, PA – USA Since 1971.
Product Specifications
- Model Number 4512
- Weight 7.030000
- Made in United States
- Dimensions 14.3 x 11.4 x 9.5 inches
- Material Stainless Steel
- Exterior Finish Polished Stainless Steel
- Color Silver
- Piece Count 2
- Size 12 quart
- Warranty
- User Manual
- UPC 011644502539
- Item Returns This item can be returned
Item care - Before First Use: Be sure to wash the pan before the first use and to clean thoroughly between uses.
- For Browning, Sautéing and Searing: Start with food at room temperature. Dry food before cooking to prevent splattering. Preheat pan on low to moderate heat before cooking. Water will dance on pan when ready. Add enough oil to cover the pan’s surface. Add food to the pan when the oil is hot. You will see a faint vapor when the oil is ready. Food should sizzle when added to the pan. Allow the food to cook. On stainless, it will be ready to turn when it no longer sticks to the pan. After removing food from pan, use browned food bits for sauce by deglazing with wine or stock.
- For Boiling: This is the only occasion when high heat should be used.
- For Cooking in the Oven: Oven and broiler safe up to 600°F. Extended exposure to temperatures over 500°F can cause stainless steel to change color, but will not affect its performance.
- Caution: With the exception of preheating, empty pans should not be left on a hot burner as it can cause damage. Overheating can cause brown or blue stains to appear. To avoid small white dots or pits from forming in your pan, bring liquids to a boil or wait until food starts to cook before adding salt. Pitting does not interfere with cooking performance but can diminish the beauty of your pan’s interior.
Item Cleaning
- To keep your looking brand new, we recommend washing your cookware with a soap and sponge.
- Allow the pan to cool prior to cleaning. Rinse off any excess food with warm water. Soak in warm, soapy water, then wash with a sponge or soft cloth. Use a nylon scouring pad for more difficult cleaning. Rinse with warm water and dry immediately to prevent spotting.
- For Burnt Food: Sprinkle the surface generously with baking soda, add water and bring to a boil. Use a wooden spoon to loosen the food particles from the surface.
- For Tough to Clean Spots or Marks, like burnt fat, protein shadows, and charred food: Clean with a nonabrasive, non-chlorine cleanser, like cookware cleaner, Bar Keeper’s Friend® or Bon Ami®. Form a paste with the cookware cleanser and a small amount of water. Apply the paste using a soft cloth or sponge, rubbing in a circular motion. Rinse with warm water and dry immediately. Repeat if needed, allowing the paste to soak on the pan before scrubbing.
- For Discoloration, like Blue or Rainbow Coloring: Wipe the pan with a sponge or soft cloth and white vinegar.
- For Cloudy White Hard Water Spots: Remove by boiling a 1:1 white vinegar to water solution.
- Caution: Do not use oven cleaners, steel wool, steel scouring pads, harsh detergents or detergents containing bleach or peroxide, which can damage the pan. Nylon scrubbing pads can be used on stainless steel surfaces only. Never place a hot pan under cold water, as it could cause warping.
- Before First Use: Be sure to wash the pan before the first use and to clean thoroughly between uses.
- For Browning, Sautéing and Searing: Start with food at room temperature. Dry food before cooking to prevent splattering. Preheat pan on low to moderate heat before cooking. Water will dance on pan when ready. Add enough oil to cover the pan’s surface. Add food to the pan when the oil is hot. You will see a faint vapor when the oil is ready. Food should sizzle when added to the pan. Allow the food to cook. On stainless, it will be ready to turn when it no longer sticks to the pan. After removing food from pan, use browned food bits for sauce by deglazing with wine or stock.
- For Boiling: This is the only occasion when high heat should be used.
- For Cooking in the Oven: Oven and broiler safe up to 600°F. Extended exposure to temperatures over 500°F can cause stainless steel to change color, but will not affect its performance.
- Caution: With the exception of preheating, empty pans should not be left on a hot burner as it can cause damage. Overheating can cause brown or blue stains to appear. To avoid small white dots or pits from forming in your pan, bring liquids to a boil or wait until food starts to cook before adding salt. Pitting does not interfere with cooking performance but can diminish the beauty of your pan’s interior.
- To keep your looking brand new, we recommend washing your cookware with a soap and sponge.
- Allow the pan to cool prior to cleaning. Rinse off any excess food with warm water. Soak in warm, soapy water, then wash with a sponge or soft cloth. Use a nylon scouring pad for more difficult cleaning. Rinse with warm water and dry immediately to prevent spotting.
- For Burnt Food: Sprinkle the surface generously with baking soda, add water and bring to a boil. Use a wooden spoon to loosen the food particles from the surface.
- For Tough to Clean Spots or Marks, like burnt fat, protein shadows, and charred food: Clean with a nonabrasive, non-chlorine cleanser, like cookware cleaner, Bar Keeper’s Friend® or Bon Ami®. Form a paste with the cookware cleanser and a small amount of water. Apply the paste using a soft cloth or sponge, rubbing in a circular motion. Rinse with warm water and dry immediately. Repeat if needed, allowing the paste to soak on the pan before scrubbing.
- For Discoloration, like Blue or Rainbow Coloring: Wipe the pan with a sponge or soft cloth and white vinegar.
- For Cloudy White Hard Water Spots: Remove by boiling a 1:1 white vinegar to water solution.
- Caution: Do not use oven cleaners, steel wool, steel scouring pads, harsh detergents or detergents containing bleach or peroxide, which can damage the pan. Nylon scrubbing pads can be used on stainless steel surfaces only. Never place a hot pan under cold water, as it could cause warping.
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