I have had this pot for over a month now and I am very happy with it. It's large yet fits into my cabinets and cleans up well. Most importantly, I am very happy with all the inserts and uses it has. I have used the steamer insert for stuffed artichokes, made pasta for a group meal with the strainer insert, made soup and stew (made a stew & heated rolls in the steamer basket at the same time). This is a reasonably priced, high quality pot with inserts.

This is a great pot to have for steaming vegetables. It is heavy duty and looks expensive. I use distilled water to keep the bottom looking good. I took the "Used Like New" deal that is still listed that way. It really does look like new. I wish I had found this type of pot sooner.

Use this pot for so many different things! Great big size! Love the strainer! Fast shipping!

I use this almost every day. The pot holds a lot. It has not burned yet and I have been cooking on high heat. I love steaming broccoli and cauliflower. Make a pasta meal is wonderful and it is easy to clean and is shiny silver. It is quality and will last decades. I would definitely buy again.

My daughter cooks pasta a lot, I was at her house and it was hard to get all the pasta into the pan she had. I ordered her this and she dearly loves it.

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The pot is actually really nice. The strainer is great too. The vegetable steamer is a pain in the butt because of the handles but that’s every single veggie steamer anyway.10/10 would buy again.

De gran tamaño con rejilla Justo como la necesitaba para recalentar cuando fuera necesario la pasta.

De muy buen tamaño y muy practica. Estoy muy a gusto con la unidad.

Absolutely brilliant great for cooking pasta

I bought two of these pots to help with 'blanching day' to make meal preparation easier throughout the week, and to keep appealing snacks on hand for my family to eat. I started with cold water in both pots, added eggs to one in the pasta insert and brought to a boil, then turned off the heat and set aside for 12 minutes, then transferred the pasta insert to the other pot with a couple of scoops of ice water. Nice boiled eggs. Then I took the other pasta insert and put about 2 C of pasta in the boiling water for 8 minutes, then transferred to the cold water pot with some more ice (for pasta salad). I took the eggs out of the first pasta insert and put in some small cubed potatoes for potato salad/roasted harissa potatoes/mashed potatoes, inserted in the boiling water for 8 minutes, then transferred to the cold water with more ice. Next came cauliflower florets for 2 mins, then a plunge in ice water, then broccoli florets for 2 mins, then in ice water. Finally a quick pick-me-up for some kale leaves for salads/dicing up for creamed kale or whatnot. Do the broccoli/kale last because it turns the water green!Some people say you need to start with cold water for potatoes, but I have not had any problems starting from boiling. I also tried the eggs from boiling and kept them in boiling water for 10 mins. They were OK but the yolks were not quite as vibrant yellow as when starting from cold. Since I usually just eat them as a snack and don't tray to make deviled eggs or potato salad all that often, I'm not too concerned with their aesthetics.Others advise against using the same water for starchy things and vegetables. I did not find any of the outcomes offensive from my experiment.I have also read that cooling a starchy item like potatoes or pasta before eating (even if you reheat it later) increases their resistant starch - bonus!The advantage of this process is that I can save the cooking/cooling water and dump it onto plants when done (as long as the water is not heavily salted). Also, I only have to slave over a hot pot for about 45 minutes per week - a great bonus in the summertime when I'm always loathe to heat up the kitchen. Hit the farmer's market Saturday morning, crank up the A/C and the tunes on Sunday afternoon and get preppin' ... it will change your life. Store your goodies in clear containers in the fridge and you will love opening up the door and seeing all the vibrant colors and yummy treats. You will feel so awful throwing things out after giving them such attention, you'll think of new ways to use things (broccoli soup, anyone?)The disadvantage I found is that the stockpot needs to be nearly completely full (which is a LOT of water) in order to get the water in the pasta insert to a decent level, and it tends to boil over when you put stuff in (to the point that it once extinguished my huge gas burner!) I wish the sides of the pasta insert were more tightly fitted to the stockpot. Or maybe if the pots were narrower/taller, this would not be as much of an issue? Also, the stockpots do not nest inside of each other at all, so I need to store them separately.I gave away my steamer insert that fit over a couple of my sauce pots because this one's cooking surface is much bigger (despite being about the same circumference). I am looking forward to using the steamer insert to heat up tamales and steam bao buns or dumplings.Overall I am pretty satisfied with my 'lifestyle changing' blanching pots and highly recommend the process for meal and snack preparation.

really good quality and it's nice to have both the pasta strainer and the steamer in one pot combo. Have used both quite a bit. the pot conducts heat quite well. the steamer is big enough for large batches. the lid fits tightly and has a small opening for the steam to escape. well worth the money. I would buy again.