Cooks Standard Professional Grade 30-Quart Stainless Steel Stockpot with Lid is built for high-volume cooking. The Cooks Standard 30-Quart Stockpot combines heavy-gauge stainless steel with an impact-bonded aluminum base for fast, even heat on all stovetops, including induction. A fitted stainless steel lid helps seal in heat and moisture, while solid riveted handles offer a secure grip for safe lifting. Ideal for stocks, soups, seafood boils, pasta, canning, and batch cooking in home or commercial kitchens.
Key features
30-quart capacity: Generous volume for big-batch cooking, canning, and entertaining
Professional-grade stainless steel: Durable, non-reactive, and easy to clean
Impact-bonded aluminum base: Promotes quick, uniform heating; resists hot spots
Induction ready: Works on gas, electric, ceramic, halogen, and induction cooktops
Stainless steel lid included: Snug fit to retain heat, moisture, and flavor
Riveted stainless handles: Strong, secure, and designed for confident lifting
Oven safe: Pot and stainless lid are oven-safe; check manufacturer guidelines for maximum temperature
Dishwasher safe: Hand washing recommended to maintain luster and performance
Versatile use: Perfect for stocks, soups, stews, broths, seafood boils, corn, pasta, and more
Specifications
Model: 02616
Capacity: 30 quarts (28.4 liters)
Construction: Heavy-gauge stainless steel body with impact-bonded aluminum disc base encapsulated in stainless steel
Lid: Stainless steel, fitted
Handles: Riveted stainless steel side handles and lid handle
Cooktop compatibility: Gas, electric, ceramic, halogen, induction
Oven use: Oven safe; consult manual for max temperature guidance
Cleaning: Dishwasher safe; hand wash recommended
Finish: Brushed/satin stainless exterior with stainless interior (non-coated, non-reactive)
What’s in the box
30-quart stainless steel stockpot
Matching stainless steel lid
Use cases
Restaurants and catering: Stocks, broths, sauces, blanching, par-cooking
Home kitchens: Seafood boils, large pasta batches, bone broth, canning, and preserving
Meal prep: Big-batch soups, stews, chili, and braising
Care and maintenance
Preheat on low to medium; avoid overheating an empty pot
Add salt after the water reaches a boil to minimize pitting
Use wood, silicone, or plastic utensils to preserve the finish
Allow to cool before washing; avoid thermal shock
For discoloration or rainbowing, use a stainless cleaner or vinegar solution
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