DemeyereAtlantis 7-Ply Stainless Steel Stock Pot, 8.5 quarts, Silver

heats well and even. outstanding quality

Have another Demeyere and this performs the same. Hear retention is great. Heats up quickly. Easy to clean

The pot is fantastic but the lid did not fit. If I tilted the pan 45° the lid would slide off. I wanted to get a lid that fit but all I could do was return it and reorder for $50 more. I bought a $37 pot instead.

I spent quite a bit of time researching quality stockpots before deciding on this one, and I am exceptionally happy with the purchase. The pot cooks evenly and thoroughly, and it is very well made and durable. I can easily envision this pot lasting 30+ years.

Bought this and other Demeyere Atlantis products from Amazon.com. Also bought a 13-piece induction stove ready set from costco. Can not really tell the difference. But I am still satisfied because I know I should not expect for better ones now.If you ar the type who can not sleep just because there are 'better' things ahead, you may not regret for buying this :-)

Very nice sturdy handmade European manufacture cook pot. I bought this over a crockpot because I wanted to make use of our induction cooktop and wanted a sturdy pot for bone broth and stews which require hours of low temperature cooking. Advantage over crockpot is precise temperature control on induction cooktop which also has spill alarms, timer, more features than a crockpot. Lid is very precise fitting. In fact so precise that when used on an All Clad skillet (which it fit perfectly) it made a such a tight seal while heating that it could not be removed except with a rubber mallet! Full marks for quality construction and performance and dishwasher safe ease of cleaning. Only caveat is price but you get what you pay for here.

I never write reviews. Never. But I could not allow GD's flawed analysis, whole very well meaning, to stand unchecked. The Demeyere is a fine piece of kitchenware that performs exactly as claimed by the manufacturer. I have been using them on an induction top right alongside some very expensive enameled cast iron and inexpensive Lodge, and they perform perfectly, on par with Le Creuset. I give them five stars. I don't compare them with copper, however, because copper does not work on induction, and it is extremely difficult to keep up compared to stainless steel.In the interest of fairness *and* science, I will attempt to explain the "25%" difference in times recorded for boiling room temperature water, and to correct the assumption that a pot that boils water faster will be more "responsive" to changes in heat input.First, we don't know the temperature of the water in each pot, but let's assume they are the same. GD put "equal" amounts of water in each pot then turned the 15,000 btu burner on the highest setting. We don't know what "equal" means. If it means there was actually the same amount if water in each pot, then the difference in boiling times can be easily explained by the difference in diameter of the pots. The Demeyere pot's diameter yields a surface area facing the flames of 28.27 square inches. The copper pot's diameter is 11 inches, which yields a surface area of 34.56 square inches. Coincidentally, that makes the copper pot's area over 22% greater than the Demeyere's. It's no surprise, then, that the copper pot heated water to a boil about 25% faster - there was simply more surface to transmit heat to the same amount of water. The extra 3% can be easily explained by slight differences in amount of water and starting temperature. Or it could be that copper really is 3% "more responsive" than steel clad aluminum. If so, it's not much of a difference.As to how responsive a material is to changes in heat input, that depends in several factors, including conductivity, transmissibility, specific heat, purity of materials, and others. Needless to say it can be very complicated to calculate actual real world heat transfer. Suffice it to say, in modern cookware, there is very little difference in heat transfer between steel clad aluminum and unclad copper. Both copper and aluminum are excellent conductors of heat. Differences in cookware performance won't be based on heat transfer.Where copper "shines" over aluminum is in heat retention and transfer of that retained heat. Heavy metals like cast iron and copper have high specific heat. In other words, copper and cast iron "store" a lot of heat. Aluminum is much lighter and therefore can not store much heat. Cast iron stores heat well but does not transfer heat the way copper and aluminum do. So when you want to sear a heavy food, heat up the pan ahead of time and copper sears best, because it contains a lot of heat and transfers it quickly, then cast iron, which stores a lot of heat but transfers it more slowly, then aluminum, which transfers quickly but has little heat stored to transfer. The aluminum will require a hotter burner but little to no warm up time.So, copper has it's preferred uses, and it's beautiful. But as far as cooking efficiency, it's not much better than steel clad aluminum or cast iron except in certain circumstances. And it will not work on induction.I really like Demeyere. But I also use a lot of cast iron. To each his/her own. Just be well informed before you choose expensive cookware and you will be a happy chef!Cheers!

I have used this pot a few times and it is fantastic. Heats contents rapidly. Cleans up in the dishwasher. Hope to use for years to come.