Thayer 16-Quart Enamel On Steel Steamer Stock Pot - Martha Blue

Our review of the Thayer 16-quart enamel on steel stock pot finds it best suited to cooks who regularly prepare large batches of soups, stews, pastas or seafood boils and want an attractive, multifunctional piece for the stovetop and oven. The single biggest reason to consider this pot is its combination of a roomy 16-quart capacity with a stainless steel steamer insert and tempered glass lid, which makes one-pot steaming and boiling tasks simple while letting you monitor progress without lifting the lid.

Key Features

• Generous capacity: A 16-quart interior provides ample room for large family meals, stockmaking, or even cooking a carcass for broth without crowding.
• Durable steel construction: The enamel on steel body promotes even heat distribution so soups and stocks heat more uniformly across the base.
• Stainless steel insert: The included insert fits inside the pot to steam vegetables, tamales, fish or shellfish without submerging them in the cooking liquid.
• Stain-resistant enamel finish: The glossy enamel on both interior and exterior helps resist staining and simplifies cleanup after heavy use.
• Tempered glass lid: The vented lid seals in heat and moisture while allowing a clear view of cooking progress, reducing the need to lift the lid.
• Induction safe and oven rated: Suitable for gas, electric, ceramic, halogen and induction stovetops and safe in the oven up to 450F for finishing or braising.

Who It's For

The pot is ideal for home cooks who prepare meals for larger groups, those who make big batches of soup or pasta, and anyone who values a dual-function stock pot and steamer with a clear lid. The cast side handles make moving a filled 16-quart pot safer and more manageable for two-person handling.

It may be less suitable for single-person households that rarely need large capacity or for cooks who prefer fully nonstick surfaces, since some customers report occasional sticking and the enamel can chip with heavy abuse. Hand washing is recommended to preserve the enamel finish.

Pros & Cons

Pros

• Large 16-quart capacity handles big batches and family-size recipes easily.
• Even heat distribution from the steel body improves consistency when simmering stocks and soups.
• Stainless steel steamer insert adds steaming versatility without extra cookware.
• Attractive enamel finish and tempered glass lid for monitoring and easier cleanup.

Cons

• Some users report enamel chipping and rust spots over time, so care is required to avoid abrasive impacts.
• Food can stick to the bottom with certain recipes, so attention to heat and stirring is necessary.

Specifications

Brand	Martha Stewart
Capacity	16-quart
Material	Enamel on steel body with stainless steel insert
Lid	Vented tempered glass lid
Handles	Cast side handles
Stovetop compatibility	Gas, electric, ceramic, halogen, induction
Oven safe to	450F

Our Verdict

This Thayer 16-quart enamel on steel stock pot is a strong value for cooks who need a large, versatile pot with steaming capability and even heat performance; it pairs practical features like a stainless steel insert and tempered glass lid with an attractive enamel finish. Buyers who handle cookware gently and follow hand-wash care will get the most life from this pot, while those worried about enamel wear or persistent sticking should weigh alternatives with heavy-duty enamel or nonstick surfaces.

Frequently Asked Questions

Is the pot oven safe?
Yes, the pot is oven safe up to 450F, so it can be used for finishing in the oven.

Can the stainless steel insert be used separately?
The insert is designed to fit inside the stock pot for steaming; it can be used to lift foods out of hot liquid but is not intended as a standalone cooking vessel on the stovetop.

How should I clean and maintain the enamel finish?
Hand wash only with nonabrasive cleaners and avoid impacts to prevent chipping; this will help preserve the stain-resistant enamel interior and exterior.