A heavy-duty 18/10 stainless steel low boiler — the wide-and-shallow stockpot shape that suits the work most kitchens actually do. The wide base gives more surface area in contact with the burner, which matters for sauces, stews, and reduction work where heat distribution affects the final dish. The lower walls also make it easier to stir, fold, and check what's happening inside without working at arm's length.

The 5mm sandwich base is the spec that separates this from cheaper stockpots. A thick aluminium-core base distributes heat evenly across the full surface, eliminating the hotspots that cause stews and sauces to scorch on the bottom while the rest of the pot is barely simmering. Critical for slow-cooked work — bolognese, ragùs, curries, demi-glace, stocks held at a long simmer — where uneven heat means burnt patches or uneven cooking.

18/10 stainless steel construction throughout. The 18% chromium content gives the corrosion resistance needed for acidic ingredients (tomato, wine, vinegar reductions) without leaching into the food, and the 10% nickel content ensures the polish doesn't dull or pit through years of commercial dishwasher cycles. Welded handles rather than riveted — no internal cavities for food residue or bacteria to build up, and stronger when the pot is full and being lifted.

Suitable for gas, electric, induction, and open flame cooking. Compatible with all commercial cooktops and oven-safe for finishing dishes that start on the stove and end in the oven (braised meats, baked pasta, tagine-style cooking).

Lid included. Dishwasher safe.

Part of the KH Deluxe range of commercial stainless steel cookware.