Le Creuset Enameled-Steel Lobster Stock Pot, 20-Qt.

If lobster is on the menu, there's no better pot for a classic lobster boil than this iconic stockpot from Le Creuset. Its enamel-on-steel construction ensures contents reach a rolling boil quickly and dependably, ideal for preparing freshly caught crustaceans and shellfish. The pot's extra-large size is also great for blanching large portions of vegetables or making pasta for a big gathering.

• Heavy-gauge carbon steel construction ensures quick heating.
• Non-reactive and nonporous; resists stains, rust, scratches and flavor absorption.
• Durable enamel finish is easy to clean.
• Stainless-steel rim around top edge prevents chipping and cracking.
• Heat-resistant knob stays cool to the touch.
• Side handles provide secure, comfortable hold.
• Tight-fitting lid allows heat and moisture to circulate.
• Safe for all cooking surfaces, including induction.
• Not suitable for use in oven or on unregulated heat source such as barbecue, grill, open fire, wood burner or pizza oven.

• 12 1/2" diam., 12" high with lid.
• 20-qt. cap.
• 9 lb. 10 oz. with lid.
• Imported.

Additional Information

• This product contains the following chemicals: antimony compounds, iron, copper, chromium total, manganese, nickel, phosphorus, cadmium compounds. For more information on chemicals in this product, visit theWilliams Sonoma Disclosures page.

Use

• 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.

Care

• Hand-wash in warm, soapy water.
• Dry completely immediately after washing.
• If enamel interior becomes 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 nylon scrubbing pad or sponge.