All-Clad - 12 QT Simply Strain Stainless Steel Multipot with Insert and Lid - E743S274

Meet your ultimate kitchen companion: the All-Clad Simply Strain 12-Quart Multipot. Crafted for durability and high performance, this multipot combines robust stainless steel with a thoughtfully designed, versatile insert, perfect for everything from batch cooking to soups, stocks, pasta, steaming, and one-pot meals. The deep insert features strategically placed straining holes on its base, allowing for quick, hassle-free straining without additional tools.

Equipped with extra-wide, sturdy handles, the insert offers a secure, comfortable grip for easy lifting, even with oven mitts. The wide, heavy-duty stainless-steel base optimizes heat distribution for efficient and even boiling, while the multipot’s ample size is ideal for family-sized cooking. Built with 90% recycled stainless steel, this multipot is environmentally friendly and crafted to last, promising years of culinary success.

Dishwasher safe and compatible with all stovetops, including induction, this multipot is also oven-safe up to 600°F. For best results, hand washing is recommended. Designed in Canonsburg, PA, USA, and made in China, this multipot comes with a Limited Lifetime Warranty, making it a staple for both seasoned and home chefs alike.

Item Care:

• Before First Use: Be sure to wash the pan thoroughly before initial use and between each use.
• Browning, Sautéing, and Searing: Start with food at room temperature and dry it before cooking to avoid splattering. Preheat the pan on low to moderate heat until water “dances” on the surface. Add just enough oil to coat the pan, then wait until the oil is hot before adding food—it should sizzle immediately. On stainless steel, food will naturally release when ready to flip. After cooking, deglaze the pan with wine or stock to create sauces from browned bits.
• Boiling: High heat is recommended only for boiling.
• Oven Cooking: Oven and broiler safe up to 600°F. Extended exposure to temperatures above 500°F may alter the pan’s appearance but won’t affect performance.
• Caution: Avoid leaving empty pans on a hot burner, as overheating can cause discoloration or minor pitting. Add salt only after liquids begin boiling to prevent white dots or pits, which do not impact performance but may affect the pan's look.

Item Cleaning:

• General Cleaning: Allow the pan to cool, then wash with warm, soapy water using a sponge. Rinse and dry immediately to prevent spotting.
• For Burnt Food: Sprinkle baking soda, add water, and bring to a boil. Loosen food with a wooden spoon.
• Tough Marks (Burnt Fat, Protein Shadows): Use a nonabrasive, non-chlorine cleanser (like Bar Keeper’s Friend®) to make a paste with water. Rub gently, rinse, and dry.
• Discoloration (Blue/Rainbow Coloring): Wipe with white vinegar and a soft cloth.
• Cloudy Hard Water Spots: Boil a 1:1 solution of white vinegar and water.

Caution: Avoid oven cleaners, steel wool, and harsh detergents. Only use nylon scrubbing pads on stainless steel surfaces, and never place a hot pan under cold water to prevent warping.