Rachael RayEnamel on Steel Stock Pot/Stockpot with Lid, 12 Quart, Marine Blue

I'm slowly replacing my old mismatched pots and pans. I've noticed this pot heats up evenly and pretty quickly compared to my old cheap pots. It's pretty big. I just made 2 lbs of spaghetti in it tonight. Love the color! Its lightweight but very sturdy.

This pot is perfect for when I make homemade soups! And the sides are tall enough so that when I use my immersion blender I don’t have soup splattering all over. Cooks nice and even and comes in beautiful colors!

This is such an awesome pot! It fits the big meals that we cook and does not stick. Very easy clean up as well. I recommend this pot and seller! Very satisfied!

Excellent Quality, got the blue very beautiful color , easy to clean. Was on sale so definitely worth sale price

The Rachel Ray Stock Pot is definitely a solid purchase, though it wasn’t exactly what I was expecting—though that might be more on me than the product. It’s enamel-lined, which is a nice feature, especially since we wanted to move away from Teflon. In that regard, it’s a win. I did expect it to be a bit thicker, but it’s more like a standard stock pot in terms of thickness. That said, it serves its purpose well, looks nice, and we’ve decided to keep it. If you're looking for a Teflon-free option that looks good and gets the job done, this is a solid choice.

Great size. The perfect pan for stews, soups etc. I always say" Cook once eat twice"

doesn't heat evenly because it's too thin. when I fried some bacon to test out the evenness of heating, the middle of each strip got burned while the edges were uncooked. maybe it could work as a stock pot, but if you fry anything in it (like at the beginning of a soup) you can't stop stirring for more than a minute or it starts burning things. this was for diced onion and I had my burner on the lowest setting and plenty of butter. once the liquid of the soup was added I figured it would stop sticking but nope, still getting stuck and burnt. so you can't even leave it alone to boil, you have to babysit it.the whole reason I got an enamel pot instead of stainless steel was so things would stop burning and sticking, and this doesn't accomplish that. I was hoping to be able to do both the frying and boiling for soups in one pot instead of having to transfer it from a more nonstick pan.the burned bits *can* be scraped off easier than in a stainless steel pot, but it shouldn't do that at all. my granite coated frying pan never burns things like that and heats very evenly because it has a nice thick bottom. I'll be getting a thicker dutch oven style pot probably.I had read others say it was thin and I thought I'd try it anyway but I think I shouldn't have. I saw others say the coating was chipping off at the handles andthis is a more minor concern but the bottom of the pot is pretty slipper, so when I stir things it slides around the gas burner, and I'm not stirring vigorously or anything.

I loveeee my pot‼️