{"product_id":"8-quart-stockpot-with-cover","title":"8-Quart Stockpot with Cover","description":"\u003cp\u003e\u003cstrong\u003e360 Cookware 8-Quart Stock Pot with Cover\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003e10.5\" Cooking Diameter | 5.52\" Interior Depth | T-316 Surgical Grade Stainless Steel | 360 Vapor® Technology\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eEight quarts of serious cooking capacity — including the oven's job.\u003c\/p\u003e\n\u003cp\u003eThere is a category of cooking that requires genuine volume — not just a large batch, but the kind of cooking where the size of the vessel is the whole point. Stock that simmers all day and fills the freezer. Soup for a crowd that needs room to develop rather than just room to fit. An 8-pound turkey on the stovetop, cooked in a fraction of the oven's time and energy, emerging with the moisture and tenderness that dry oven heat works against from the moment the door closes. The 8-Quart Stock Pot is built for all of it.\u003c\/p\u003e\n\u003cp\u003eAt 5.52\" deep and 10.5\" across the cooking surface, the interior proportions are what make stovetop roasting possible at this scale — enough depth to fully contain a whole bird with the lid sealed, enough surface area to build heat evenly across the bottom before the vapor environment takes over. And it is the 360 Vapor® Technology that makes the stovetop oven comparison more than a claim. The lid spins to seal, creating a self-basting, circulating vapor atmosphere that keeps natural moisture locked inside the pot throughout the cook. What emerges from this pot after a fraction of conventional oven time is a bird — or a roast, or a vegetable preparation — that retained everything the oven would have slowly pulled away.\u003c\/p\u003e\n\u003cp\u003eThe same pot that handles a Sunday turkey handles the Monday stock made from its carcass, the Tuesday soup built from that stock, and the Wednesday batch of vegetables for the week ahead. Eight quarts of T-316 surgical grade stainless steel, cladded .110 gauge construction, oven safe to 500°, induction capable, and handcrafted in the U.S.A. to the standard that holds up through every one of those uses and every one that follows.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProduct details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRim-to-rim diameter: 12.17\" | Inside cooking diameter: 10.50\" | Inside height: 5.52\"\u003c\/li\u003e\n\u003cli\u003e8-quart capacity\u003c\/li\u003e\n\u003cli\u003eT-316 surgical grade stainless steel — cladded .110 gauge construction\u003c\/li\u003e\n\u003cli\u003e360 Vapor® Technology lid — spins to seal, circulates heat and moisture\u003c\/li\u003e\n\u003cli\u003eErgonomic handles\u003c\/li\u003e\n\u003cli\u003eOven safe to 500°F\u003c\/li\u003e\n\u003cli\u003eInduction capable\u003c\/li\u003e\n\u003cli\u003eHandcrafted in the U.S.A.\u003c\/li\u003e\n\u003cli\u003eIncludes cover, Use \u0026amp; Care Guide and Certificate of Authenticity\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWhy we love it:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e8 quarts and 5.52\" of interior depth — the size and clearance that stovetop roasting of whole birds and large cuts actually requires\u003c\/li\u003e\n\u003cli\u003e360 Vapor® Technology creates a self-basting, sealed cooking environment — moisture stays in the pot, not lost to the air\u003c\/li\u003e\n\u003cli\u003eStovetop roasting in a fraction of conventional oven time and energy — the vapor environment accelerates what dry oven heat does slowly\u003c\/li\u003e\n\u003cli\u003eThe same pot handles stock, soup, large vegetable batches, and crowd-scale cooking across every day of the week\u003c\/li\u003e\n\u003cli\u003eT-316 surgical grade stainless steel is non-reactive and built for a lifetime of demanding, high-volume cooking\u003c\/li\u003e\n\u003cli\u003eCladded .110 gauge construction distributes heat evenly across a 10.5\" cooking surface — consistent results at scale\u003c\/li\u003e\n\u003cli\u003eWide enough base to build heat and sear before sealing — the preparatory work happens in the same pot\u003c\/li\u003e\n\u003cli\u003eOven safe to 500°F — the option is there when the recipe calls for it\u003c\/li\u003e\n\u003cli\u003eInduction capable — works on every cooktop without modification or adapter\u003c\/li\u003e\n\u003cli\u003eHandcrafted in the U.S.A. — made here, built to last, no replacement cycle required\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eNative Manor Note:\u003c\/strong\u003e The oven is the default for whole birds because most stovetop vessels can't contain them properly — not enough depth, not enough heat distribution, no mechanism for keeping moisture inside. The 8-Quart Stock Pot addresses all three: 5.52\" of interior depth for full containment, .110 gauge cladded stainless for even heat across the base, and 360 Vapor® Technology that seals the environment and keeps the bird basting itself throughout the cook. The result is a Sunday dinner that arrives faster, with more moisture, using less energy — from a pot that also happens to be the best stock pot in the kitchen. That combination is not a small thing.\u003c\/p\u003e","brand":"360 Cookware","offers":[{"title":"Default Title","offer_id":63583647924593,"sku":"IL008-PC","price":286.96,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0953\/7221\/4641\/files\/IL008-PC_1.jpg?v=1778329988","url":"https:\/\/nativemanor.co\/products\/8-quart-stockpot-with-cover","provider":"Native Manor","version":"1.0","type":"link"}