Specialty Cookware Reviews

Having a number of All Clad products in my kitchen, I was excited to see this stockpot at such a low "close out" price. When it arrived, I was somewhat disappointed to see that it is not the same construction or quality as the other All Clad cookware that I have. When I ordered it, I wondered why this 12 qt pot was priced so much less than other smaller stockpots (and about 1/3 the price of the All Clad pasta cooker), and now I know - this "multi cooker" was not made in the U.S., it was made in China (as is the Emerilware). It seems deceptive (and is disappointing) that this bears the exact same label as the U.S. product and the description gives no indication that it is anything less than the same U.S. made All Clad, which is well known to many of us. However, in fairness, I need to say that priced at under [$$$], this is still one heck of a pot that I will enjoy using, but just be aware that it is a different quality of All Clad cookware.

I'm always amazed at reviews that express shock or disappointment at the product. This is because Amazon does a great job with being clear and up front on items...especially all-clad.
This item is a particular value. I found it to be as good as most of my all-clad collection, and having the same sturdy construction. Considering the lid, the pot, the two baskets, I regard this not simply as a quality item, but an exceptional value too.
It may not be great for a lobster bake, but for soups, stock, pasta, shellfish like mussels or clams, shrimp...it is a hit. Best of all, there is no obligation to keep a product you don't like.
I think this will be one of the pieces I use most frequently.

It is true that this stockpot is differently constructed if compared to the ususal all clad stockpot. But there is a reason for it. It is made to be used for pasta kind of cooking. It is not usefull to have very thick steel on sides for these type of cooking uses. For other purpose, you want to have as even heat distribution as you can using steel thickness to acheive distribution of heat.

The bottom is ULTRA THICK and it is solid and heavy.

Overall I consider I made a very good purchase.

I have to say that I am a bit disappointed with the quality of this steamer. For example, the walls (which are made of thin layers of bamboo bonded together) are a bit rough and unevenly bonded, and fastened into their circular shape with copper wire. Thin strips of bamboo are interwoven to form the base of each of the steamer sections. Today, I bought a Typhoon brand one (8" diameter), which, by contrast, is really nicely made of all natural materials, has a base made of thicker pieces of bamboo rather than thin strips, and cost less. Of course, the Norpro one will do the job and if you need a larger steamer, it should work just fine--I am just overall happier with the Typhoon product.

For healthy, nutritional, quick, low mess cooking, make almost any dish with a steamer. This steamer is mid range in terms of quality of material and build. It isn't the El Cheapo department store variety that is held together with metal staples, bound to end up in the trash can after several uses. With proper care, this steamer should last you several years. Soak the new steamer in cold water for a few hours when you first get it. Always store in an open air place to prevent mildew. Clean up is a breeze, just wipe with a paper towel, or if needed a quick dunk in soapy water and then rinse.

Steamers fit best on woks that are 2 inches larger than the steamer, therefore, a 12 inch wok would work best with this steamer. Other than the recipe on the side of the box, there is nothing in the box other than the steamer. You can cook or reheat your food by placing it directly on the bamboo, paper towel, leaves, parchment paper or by placing it on a heat resistant plate or in a bowl. Also, you can add or remove steamer layers while cooking. For even quicker food prep, if you're having noodles with the meal, you can cook them in the water in the bottom of the wok - a one pan meal. Steaming is truly quick and efficient cooking at its best.

I fill this 2-Tier Bamboo Steamer with fish steaks, such as sea bass or halibut, and veggies, such as asparagus or broccoli. Then I place the steamer baskets with the lid over a wok containing a cup or so of water, and, in about fifteen minutes, dinner is ready. I put the fish steaks on top of plain white folded paper towels, so it is easy to wipe off the steamer basket when done. I store the baskets on top of a hanging pot rack. Because these baskets and lid are 10 inches in diameter, they work best on a small to medium-sized round wok placed on a gas ring. I have found this method works better on a gas range rather than on an electric or ceramic stove top.