You’ll find this 6-quart American Kitchen® tri-ply stainless steel stock pot to be a solid, versatile pillar of your collection. Even heating from base to rim means consistent temperatures throughout, with less stirring and scorching, and the recessed stainless steel lid nestles securely into the pan to keep juices and moisture inside, not spattered on your stovetop.
- Superior heat conductivity and cooking performance with our premium tri-ply construction: Two layers of professional-grade stainless steel wrapped around a layer of aluminum. Learn more.
- Stainless steel handles stay cool to the touch and are riveted tightly to the pan to ensure durability and control
- Recessed, precision-fitted stainless steel cover reduces spattering.
- Satin finish means cleanup is a breeze, with no seasoning required.
- Diameter 9.4”, length with handles – 13.2”, height (w/o lid) – 4.9”, weight (w/lid) – 4.5 lbs.
- Dishwasher and oven safe up to 500°
- Ideal for any cooking surface, including induction cooktops.
- Made in the USA.
- See more of our stainless steel cookware!
Lifetime Warranty Included | Use and Care
Best uses: This pan is perfect for making all sorts of pastas; flavorful chilis, soups and stews; or even a wickedly spicy jambalaya. Use it as a larger saucepan or a dutch oven.
1 cup chopped onion
1 cup of each chopped red, green and yellow pepper
2 tablespoons olive oil
1-1/2 pounds diced chicken breast
1 package (13.5 ounces) Andouille sausage, sliced
1 tablespoon minced garlic
1 can (28 ounces) diced tomatoes
1 can (14-1/2 ounces) diced tomatoes
3 cups chicken broth
1 tablespoon plus 1 teaspoon chili powder
1-1/2 teaspoons granulated onion
1 teaspoon dried oregano
1 teaspoon garlic salt
1 teaspoon salt
½ teaspoon pepper
½ teaspoon granulated garlic
2 bay leaves
¼ teaspoon cayenne pepper
1 pound peeled and deveined shrimp, tails removed
3 cups cooked rice
In the American Kitchen® 6-quart Stockpot, cook the chicken, onion and peppers in oil until chicken is no longer pink and vegetables are tender. Add the sausage, tomatoes, broth, garlic, granulated onion, oregano, garlic salt, salt, pepper, granulated garlic and cayenne pepper. Simmer 15 minutes. Add the shrimp and cook an additional 5 minutes or until shrimp is pink. Add the rice, cook until heated through. Remove bay leaves before serving. Yield: 16 cups or approximately 10 servings.
Tips for Jambalaya Recipe
• Shrimp cooks quickly, so add it at the end of the recipe to prevent it from getting over cooked.
• Simmering the recipe helps blend all the flavors.
• Make prep quicker for this recipe by going to the salad bar at the grocery store and buy already chopped peppers and onions.
• This recipe freezes beautifully. Fill a resealable plastic bag three-fourths full. Freeze for up to one month.