Hi DP, Having recently become a big fan of the slow cooking method of infusing flavor into food I vote for the Le Creuset. I'm sure the All Clad is a great pot but there's just something about the way Le Creuset works.

Ken

I have both, just adding the Le Creuset about a year ago...

Since then, I use the LC for all my soups, stews, etc., and find I've only used the stock pot for boiling water when I need a LOT of pasta, or sweet corn. All Clad is, frankly, overkill for that sort of thing.

If *I* were doing it over again, I'd buy Le Creuset for my soup/stew pots and get an inexpensive stainless pot to use as a water boiler. Some very nice (and attractive) heavy-bottomed stainless steel pots can be found at a fraction of the price of All Clad.

I like my All Clad, Calphalon, and Le Creuset pieces, but for large pots, that's the way I'd go...

Thanks so much. So, you'd make a chicken soup in the LC? I guess it makes sense, I guess I just picture it in a traditional stockpot...

When recipes call for an 8qt stockpot, I assume 7.5 works just as well -- right?