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Pasta water to a rolling boil in minutes, not the whole evening.
Five-ply construction runs from the base all the way up the walls, so heat circulates a full 360 degrees and a big pot goes from room temperature to a rolling boil fast, whether you are blanching, canning, or building stock. It cleans up in seconds because there are no hot spots to burn things on, and two looped handles plus an angled rim make a heavy, full pot easy to lift and pour. A tight-fitting lid traps steam to speed the boil and lock in flavor.
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