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Review for 5 Quart Stainless Steel Non-Stick Stockpot by EPPMO

This mom of two has worked with non-profits to provide educational and health programs for local children, and improve the local workforce.


End of an Era

It finally happened. My 5 quart stock pot had to be retired. I’d been tightening the screws on the handles for years and ignoring the chips in the outside ceramic to avoid the expense of replacing it.

It’d been part of a flowery ceramic starter set my in-laws gifted to me in the early 90’s. The sauce pots and frying pan had fallen to bits long ago. I’d found the unused 10 quart stock pot a new home many years previous. There was just my 5 quart pot left and the poor thing had just acquired a huge chip on the bottom of its insides.


The black core material dared me to risk cooking with it. It was in the same spot as the chip on the outside bottom, so I had to wonder: Would it leak? Worse, I had no clue what that black material was. Would it leech toxins into our food?

Double CRUMB!!

I didn’t want to take a gamble with a pot that was older than most Millennials. Being in the middle of a third Covid lock-down that forbade stores from selling “non-essentials”, I sat down to bumble my way through Amazon’s listings to see what I could find.

A History of Disappointment

When it comes to buying pots and pans, my biggest problem is finding one that won’t stick, chip/scratch, or have the handles come loose.

I had food stick to “no-stick” surfaces so badly that soaking and gentle scrubbing didn’t work. I had to pull out the “big guns” of cleaning supplies. Food residue was removed, but the cost was heavy. Promises were broken. Harsh words were said. Skin ended up raw and “no-stick” surfaces were maimed. I couldn’t do that again.

I had “no-stick” surfaces peel and flake. I had plastic utensils melt and warp because I couldn’t use metal on them. All of them ruined within weeks of buying.

Ceramic finishes chipped and warped. Handles cracked and rivets snapped.

All of this from regular, non-abusive, stove-top use. I’m not some high-heat extreme kitchen sadist. Soup, pasta, boiled potatoes that I [gasp!] mashing in the pot with butter and seasonings. No lava or boulders; I swear!

The Haunting Past

I had food stick to “no-stick” surfaces so badly that soaking and gentle scrubbing didn’t work. I had to pull out the “big guns” of cleaning supplies. Food residue was removed, but the cost was heavy. Promises were broken. Harsh words were said. Skin ended up raw and “no-stick” surfaces were maimed. I couldn’t do that again.

The Hunt Begins

Listen: Trying to find a good quality product for an accessible price is hard. As a single mom, I’m on a tight budget. I need things to be on the lower end of cost and to last as long as reasonably possible. So I took my time when shopping. I read reviews. I looked at the photos. I mentally compared with pots and pans I used through the years – mine and other people’s.

Down the Amazon rabbit-hole I went.

I plowed past sellers who didn’t know the difference between a Dutch oven, stock pot, and casserole dish. I yeeted options with low ratings or few reviews. I resisted the temptation of pretty colors . . . so many pretty colors [sob]. This was a serious investment that required serious consideration.

I poured over the descriptions of so many different styles of pots that I lost count of the how many tabs were open in my browser. Finally, I narrowed it down to two options with encouraging reviews and reasonable prices. I was torn. Should I trust another ceramic pot or gamble with a non-stick steel option?

The ceramic pot I was replacing had clung to food with such vigor that I’d considered getting it addiction counseling. But . . . maybe that was just because it was old?

I needed a break.

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I walked away and sat outside for coffee with my bestie. By the end of our visit, I knew in my heart I’d never go back to cookware that chipped when my kiddos dropped it in the sink.

With absolutely no 1 or 2 star reviews and the only 3 star review being a weird rant that the handles can’t handle more than 350 ℉ in the oven (noted several times in the product description) and a see-through lid was just pointless, the 5 Quart Stainless Steel Stockpot by EPPMO won me over. I went inside, placed the order, and waited impatiently for the pot to arrive a few days later.


Promises Made

The product page makes a lot of promises. Some excited me. Others . . . meh. They didn’t affect me. Here are some of the big selling points:

  • A stainless steel interior and exterior with a pure aluminum core;
  • Non toxic coating that is PFOA free [Note 1];
  • Oven safe Bakelite handles up to 350℉/177℃ [Note 2];
  • Compatible with electric, gas, glass ceramic, and induction stoves;
  • Dishwasher safe [Note 3];
  • Riveted stainless steel handles;
  • Even heat distribution;
  • A matte finish inside prevent scratches from metal utensils;
  • A mirror finish outside so it looks shiny and stylish;
  • Perfect balance and durability;
  • Glass lid so you can easily monitor your food; and
  • A spout for easy pouring.

These are all very desirable qualities, however I must address the notes listed above:

Note 1: PFOA (Perfluorooctanoic Acid) is a chemical which was used to make non-stick coatings like Teflon. There was huge concern about toxins released into food during cooking which lead to a number of health issues. Most non-stick cookware has been PFOA-free since 2013 and is deemed safe for normal cooking use, provided temperatures do not exceed 570°F (300°C).

Note 2: Bakelite is a phenolic plastic. While it doesn’t melt when overheated, it instead breaks down into its basic ingredients, one of which is formaldehyde, and emits a horrific stench. Bakelite is oven safe up to 350℉/177℃ for a limited period of time. It is recommended by some that you don’t use them in the oven or cook on large burners or high flames where heat from the element can reach the Bakelite handles.

Note 3: Repeated cleaning in a dishwasher can cause damage to Bakelite, making it more susceptible to overheating.



Bakelite -

My Experience

Since I don’t have a dishwasher or gas stove, and I have zero intention of sticking my pot in the oven when I have actual ovenware for baking meals, I was confident in this purchase.After a few weeks of regular use, I knew I made a solid choice.

Pretty and shiny on the outside, it delivers on all its other promises as well.

♦ Sturdy and well balanced, the pot gets up to heat quickly and cooks evenly on my electric stove.

♦ I don’t think the spout makes a difference when I’m dumping cooked pasta into a strainer, but it comes in handy for venting steam.

♦ I like the glass lid which makes it easy for me to monitor things without removing the lid. Also, there’s a steam vent in the lid in case you use it on another pot or pan which doesn’t have the spout to let steam escape.

♦ I prefer cooking with metal utensils and, true to their word; no scratches or damage to the no-stick coating, and no toxic smells or flavors from it either.

♦ I’ve used pots similar to this where the food sticks to the bottom and requires serious scrubbing to remove the residue. Yes, spaghetti stuck to the bottom – totally my fault. I got distracted. As promised, it didn’t stay stuck. Most of it came off with gentle scraping. The bits that didn’t come loose with scraping released after soaking it in warm water and dish soap for a few minutes. YAY!

♦ The Bakelite handles really do stay at a reasonable temperature when stove top cooking so I don’t burn my hands when picking it up barehanded. This makes me ridiculously happy since I simply don’t have the skills required to pick up a pot by the handles with oven mitts on.

♦ One of my big issues with other pots was having the handles get wiggly and snap off. I had to tighten screws on my old pot so. MANY. times! But it was better than rivets which fall off and can’t be replaced, so you’re left without a handle. I haven’t had this pot long enough to know if I’ll have to deal with “loose handle syndrome”, but things look promising so far.



Just a few tips to help you get the most out of this pot and keep it in good condition for many years to come:


  • Use a small amount of butter or oil and monitor to make sure it doesn’t burn.
  • Start low and then turn up the heat to prevent scorching.
  • Use wooden or silicone utensils.
  • Don't leave the pot empty with the heat on.


  • Hand wash using a cloth, brush, or soft scrub pad.
  • If food residue persists, soak in warm water and a drop of dish soap for 10 minutes to encourage food to release.
  • Use baking soda to remove stains instead of harsh cleaners or abrasive pads.


Did I over-think this purchase?


Did I drive my bestie nuts with my stock pot angst?

Duh, but she loves me anyway.

Did I make the right choice?

For what I need, the EPPMO 5 quart stock pot is totally worth the $45 CAD [$40 USD] investment.

Will I share the links to this pot so you can check it out for yourself?

Pffft, yuh.

Canadian Product Page:

US Product Page:

This content reflects the personal opinions of the author. It is accurate and true to the best of the author’s knowledge and should not be substituted for impartial fact or advice in legal, political, or personal matters.

© 2021 Rosa Marchisella

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