Le Creuset Enameled-Steel Stock Pot
Easy, hassle-free returns online and in-store for eligible items.Learn More
Le Creuset cookware is famous for its superb craftsmanship and inventive use of color. Its enamel-on-steel line heats up quickly for high performance. So whether you’re boiling water for pasta, blanching vegetables, or preparing soups or stocks, this all-purpose lightweight stockpot makes marked contribution to your cookware collection.
- Heavy-gauge carbon steel construction for quick heating.
- Enamel finish is durable, easy to clean and eliminates the need to season the pot.
- Generously sized stockpot is ideal for cooking large quantities of food.
- Tight fitting lid allows heat to circulate and keeps flavors inside.
- Safe for all cooking surfaces, including induction.
- Dishwasher safe.
- Dimensions & More Info
- 8-qt.: 9 3/4" diam., 7 3/4" high; 8-qt. cap.; 7 lb.
- 12-qt.: 11 1/4" diam., 9" high; 12-qt. cap.; 9 lb. 4 oz.
- 16-qt.: 12" diam., 10 1/4" high; 16-qt. cap.; 9 lb. 12 oz.
- Made in Thailand.
- Use & Care
- Ideal for use on any type of cooktop, including induction.
- Do not heat empty or allow pot to boil dry.
- Enamel can chip or crack if dropped or banged on hard surface.
- Dishwasher safe.
- If enamel interior gets stained, soak overnight in mixture of 1-Tbs. bleach and 1 gallon water.
- Avoid using harsh detergents, abrasive cleansers, steel wool or steel scouring pads.
- Stubborn food residue and stains can be removed with a nylon scrubbing pad or sponge.
UPS can deliver most in-stock items within 3-5 business days. UPS is unable to deliver to P.O. boxes.
The shipping rate varies depending on your order total and shipping destination. View Shipping Options and Charges.
Next Day Delivery
For an additional charge of $17.50 per address, we can expedite delivery to most destinations. This service is not available for some oversize items, items shipped directly from the supplier (including perishable and custom-manufactured items), out-of-stock items and items to be shipped outside the contiguous 48 states.
Orders received by 9:00 p.m., Eastern time, Monday through Thursday will arrive the next business day; orders placed Friday through Sunday will arrive on the following Tuesday.
At Williams Sonoma, we take great pride in the quality and craftsmanship of our products. Attention to design, materials, safety and construction are our priority. Upon receipt, please inspect your purchase and notify us of any damage; we will arrange for a prompt replacement.
If within 30 days, you are dissatisfied for any reason, you may return your purchase for a refund of the merchandise value. An original receipt or gift receipt is required for all returns and exchanges. Returns with a gift receipt will be refunded in the form of a Merchandise Credit for the amount indicated on the gift receipt. Returns with original receipt will be refunded in the original form of payment, cash and check refunds over $100 will be issued as a company check (may take 14 business days from time of request).
For all cutlery returns (knife sets, single knives, cutting boards, knife sharpeners, and knife storage) please contact us at 888.922.4108 to initiate the return.
We cannot accept returns on monogrammed, personalized, special-order items, custom upholstery, food, items shipped direct from the vendor, or on items damaged through normal wear and tear. Final sale items ending in .97 or .99 cannot be returned.
Made to Order and Final Sale Furniture items are non-returnable, and cannot be cancelled once the order is placed.
For returns of items purchased from your Williams Sonoma Gift Registry, we will gladly provide a refund or exchange for the merchandise within 90 days of your event or within 90 days of purchase, whichever date is later. View Full Returns Policy.
- More about Le Creuset
The first Le Creuset foundry opened in 1925 in Fresnoy-le-Grand, France, and specialized in cast-iron cookware. The cast-iron pieces are still made at the original factory, using the traditional techniques of hand forging and casting in individual sand molds. The brightly pigmented porcelain-enamel glaze that first set Le Creuset cookware apart from other cast-iron cookware now comes in a wide range of traditional and contemporary colors. In 2013, Le Creuset began producing innovative stainless-steel cookware in Portugal with lids that incorporate the same signature three-ring design as the company’s classic cast-iron pieces. This stainless-steel collection was awarded the prestigious 2014 Red Dot Award for product design.
Rated 4 out of 5 by ChefMay from Great for steaming, not for boiling... This enamel coated pot heats up fast. The enamel coating is not good for high heat...because it's not needed. I use this on my gas range and even at the lowest fire, this pot retains heat fast. When you purchase Le Creuset within its stores, the associates will kindly educate you how to use their products. You're given instructions on paper, which I think is imperative for us to learn if we want to see great results and for the sake of longevity of our prized Le Creuset. With that said, the enamel pots are not intended for boiling or cooking at high heat. I think it's great for steaming, simmering soups and stocks. I gave it 4 stars only because I hate that it leaves spots at the bottom (from heat) even at low fire. It easily chips on the handles, too. Other than that, food always comes out beautifully!Date published: 2017-12-30Rated 1 out of 5 by Fred21 from Horrible pot. If you intend to actually cook with the pot forget it! Food instantly burns to the bottom of the pot, even under low heat. You may be able to heat water in it without a black burned on mess- maybe. It looks attractive; just don’t try to cook with it.Date published: 2017-11-13Rated 5 out of 5 by papatt from Much loved gift. This was a requested Christmas gift for my darling daughter and son-in-law. They both enjoy cooking and appreciate quality.Date published: 2017-01-05Rated 4 out of 5 by Pamiej from Hint for pot cleaning All steel pans will burn. Never use a higher flame on any of them. They heat fast. Use a small amount of salt and water on a low flame and let it cook for ten min turn it off and sit over nite. Bar Keepers will clean anything that might b left. Never use a metal spatula to scrape it off. Never. Oh, never use bar keepers on the enameled outside. It will damage it and permanently scratch yr sink surface. I only do this cleaning in my laundry rm sink where I keep the Bar Keepers.Date published: 2016-12-22Rated 1 out of 5 by crossneedl from Do not bother I have bought 2 of these, in two different sizes. The first one became very hard to clean and the enamel was pitted. I thought maybe I used it incorrectly, and bought another. The second is unusable after a year. We use this to cook pasta most of the time, and evidently boiling water wears off the enamel. Don't bother with this pot.Date published: 2016-03-26Rated 3 out of 5 by rainboeyes from I liked it until my husband made a stew in it. It burned on the bottom after leaving his brew on low on the cooktop. He knew I liked the pot, so he attempted to soak it. And soak it. He scrubbed, soaked, chiseled the burnt food from the pot. It's pretty much ruined right now, and I am more than a little upset. He HAS learned a lesson; but I am without my favorite go-to stock pot.Date published: 2016-01-22Rated 1 out of 5 by benne from Le Creuset Enamel Steel Stock Pot My mistake not reading "fine print". I was expecting an enameled cast iron stock pot made in France. I received an enameled steel stock pot made in China. Why bother with "Le Creuset" if it is not made in France.Date published: 2013-11-04Rated 5 out of 5 by TMSS from Excellent and Pretty Pot I love this pot for boiling my pasta in because I finally don't have any problems maintaining a good boil on my not so great burner control. It is, of course, an excellent stock pot as well with nice even simmering. It is beautiful, with a nice lid and easy to clean as well. I have not yet tried to cook a base like onions in the bottom before adding liquids as this was not recommended on the information literature to avoid burning the bottom of the pot and cannot say anything about durability as I have only been using this pot for a month of so. I have the 8 quart size and love it for past and soups, but a 10 or 12 quart pot might be a better size for a large traditional stock recipe that uses a large whole chicken, for instance. Bottom line, I love this pot!Date published: 2013-10-21