2014 Home, Kitchen & Garden Gift Guide
Currently unavailable.
We don't know when or if this item will be back in stock.

Have one to sell? Sell on Amazon

Image Unavailable

Image not available for
Color:
  • 12 Quart Stock Pot - Blue
  • Sorry, this item is not available in
  • Image not available
  • To view this video download Flash Player
      

12 Quart Stock Pot - Blue


Currently unavailable.
We don't know when or if this item will be back in stock.
  • Enamel on heavy gauge carbon steel
  • Steel rims help prevent chipping
  • Phenolic knob on tight-fitting lid
  • Use wood or plastic utensils
  • Perfect for electric or gas ranges, glass and ceramic cooktops.

Buy 3,Get 10% off Save an extra 10% off when you buy 3 or more Items


Product Details

  • Shipping Weight: 10 pounds
  • ASIN: B00004SBJE
  • Average Customer Review: 3.4 out of 5 stars  See all reviews (5 customer reviews)
  • Amazon Best Sellers Rank: #877,521 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
  •  Would you like to give feedback on images?.


Product Description

Product Description

Beautiful and practical, Le Creuset enameled steel accessories are designed to coordinate with Le Creusets classic enameled cast iron cookware. Made of heavy gauge carbon steel, Le Creuset accessories are enameled in vibrant Le Creuset colors. Truly the perfect addition to your Le Creuset collection. The enamel-on-steel construction of Le Creusets stockpots provides uniform heating for slow simmering or cooking pasta. Its tight-fitting lids seal the flavorful bouquet of time-seasoned and caring creations. The steel rims prevent chipping and the enamel interior wont absorb odors or flavors. Clean up is easy and Le Creuset stock pots are even dishwasher safe. Available in different sizes to best meet the needs of your family. Non-stick coating. ...

Amazon.com

Le Creuset has added this enamel-coated carbon-steel accessory line to its famous enamel-coated cast-iron cookware collection. The new line features the same bright colors, but not as much weight--something to consider when you're trying to lift 12 quarts of hot liquid off the stove, even with two handles. Though lighter than cast iron, the heavy-gauge steel distributes heat evenly across the bottom and up the sides of the pot for even cooking and reduction of soups and stocks, and rapid boiling of water for cooking pasta. No kitchen should be without at least one big stockpot, and Le Creuset's new version is a stylish, practical option. --Schuyler Ingle

Customer Reviews

3.4 out of 5 stars
Share your thoughts with other customers

Most Helpful Customer Reviews

27 of 29 people found the following review helpful By Elizabeth DeRoos HALL OF FAMETOP 1000 REVIEWERVINE VOICE on June 15, 2001
The whole purpose of a fine stock pot is mutli-fold. I like this one because as it heats up it allows me adequate time to saute the onions, garlic, carrots in order to get a nice hue and glaze. Then I can add my meat and saute until browned and the pot is at the right heat.
Then I can add my liquids and turn the gas burner down and the whole stock pot cooks at a slow and steady pace and temperature. This allows the meat to cook to a tenderness. It is an excellent pot for making pasta sauces, soup stocks and broth's galore. Every serious cook I know wants and then gets one of these classics.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
13 of 13 people found the following review helpful By K. Russo on February 10, 2005
I loved this pot when I first bought it because it was a nice heavy pot that I could do things with like brown onions and carrots in it before adding additional ingredients, etc. Also, I get water to boil much faster in this pot then I ever did in my lighter weight pots. But there are two downsides that make me wish I had gone to our local All-Clad outlet and spent the extra money for one of their stockpots instead: one reason is because the enamel scratches fairly easily - I find this annoying on a fairly expensive item because I expect such items to last a long time. But the reason why I am starting to HATE this pot is because pasta sticks to the bottom of it ALL THE TIME. I never have this happen with stainless steel clad aluminum pots. This pot just might be ending up on ebay.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
14 of 15 people found the following review helpful By Larry B. Blumatte on February 22, 2001
I needed a good stockpot to make pasta sauce and this was it. The stockpot is a good heavy coated gauge and conducts heat very well.The lid is also very heavy and covers the pot nicely. Side handles are strong and durable. The one I ordered is a beautiful blue and goes very good with my kitchen decor. I cant say enough wonderful things about this fine piece of cookware. Well worth the cost, if the 8 quart size is as good I'll order one of those shortly.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
9 of 9 people found the following review helpful By M. K. Foley on February 11, 2006
Don't waste your money. One of the few badly made LeCrueset products (I'm a huge fan of their enameled cast iron.)

Get a plain stainless steel one with a rolled edge or straight edge instead. There's quite a few well made ones out there. All Clad makes an excellent one, so does Tramontina, Analon, and Revereware (to name a few). Get a solid metal lid.

The metal band on this pot will over time create a sharp edge where it's joined. No fun to encounter when washing it. The enamel coating needs to be treated very carefully as well. This stock pot is just not a work horse to last a lifetime. A good quality 18/10 stainless steel stock pot is a much better choice. It'll take a beating and then some. This one won't.

It will however, be a good pot for making jams and jellies, if that's what you're after.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
4 of 4 people found the following review helpful By Sammy Madison on March 23, 2006
Please be aware that this is not the same as the heavy Le Creuset clad cast-iron pots. It is lightweight and inexpensive, which has its good side, since a 12-quart cast iron stockpot would be too heavy to lift, plus terribly expensive. It looks good on the counter, and it is ok for some things (it is big enough to make a double batch of jam without boiling over, and it is good for boiling a whole lot of corn on the cob). If you are cooking anything that might stick or scorch, do not use this pan! In spite of being treated very delicately, the bottom of my two pans quickly became badly scratched up. This is not the pan you want if you are making a big pot of clam chowder, because it will surely scorch and stick to the bottom of the pan.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

See the Top Rated cookware in our Cookware Reviews.