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Stockpots & Multi-Pots

Traditionally used to make stock and broth, a stockpot is one of the most versatile pieces of cookware you can have in your kitchen. Use this flat bottomed vessel to make homemade stocks & broths.

Multi-Pots are multi purpose vessels used to make one pot soups & stews, cook and drain pasta, or for use in the oven to slow cook your favorite cuts of meat.







    • Emile Henry Emile Henry One Pot
    • Emile Henry One Pot

      The Faitout is a modern version of the traditional French one-pot casserole. The 8.9-inch tall, 2-quart capacity pot features a potbelly curve so that the top is wider than the bottom, ideal for reducing broth for rice and risotto.

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