Anodized to absorb and transfer heat quickly and efficiently, this wide-bottom pot is ideal for browning onions, garlic, carrots and celery before adding liquid to create rich homemade stocks, soups, stews and chilis. The triple-bonded nonstick surface cooks at high heat with oils to develop foods with full, rich flavor, color and crisp texture. Thanks to its generous capacity, this pot is also ideal for blanching vegetables or making large quantities of tomato sauce.

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•	Triple-bonded, hard-anodized aluminum with stainless steel disc bottom
•	PFOA-free nonstick coating
•	Stainless steel handle and rivets
•	Safe for use on all stovetops including induction
•	Dishwasher- and oven-safe to 500°F