The Stock Pot is constructed from 5 layers of metal for heightened durability and conductivity, so pasta water goes from room temperature to a rolling boil in just minutes. Its 360-degree clad also improves heat circulation, so cooking is more consistent whether you’re blanching, canning, or making stock.
The 5-ply construction cleans up in seconds, because it prevents the hot spots that lead to stuck-on messes. Two looped handles and an angled rim make transport and ptheing simple, while a tight-fitting lid traps steam to accelerate the boil and lock in flavor."
Since buying Marian last month, I’ve made three Stoups in her, each one better than the last. She is easy to clean by hand, the thoughtfully designed edge makes it so easy to pour evenly and without spills, and she’s light enough to hold with one hand while emptying every last bit of ingredients into my bowl. Her heat is steady. I gave my 6-qt. cast iron Dutch oven away because she was too heavy; Marian is far superior in every way—a bright, light delight!. Holliser. Mon Aug 31 2026