I've found a stainless steel stock pot that I think will work well for me. I'm going back to look at it again today, but I can't remember if it has a glass lid or stainless steel. Do you even use one while cooking? Or do you use it when storing the pot in the fridge over night?
Also this pot has welded handles, it looked as if there were 3 or 4 points on each handle where it was welded. So it seems like it securely fastened. Is this sufficient enough for a 16Liter pot?
It states that it's induction comparable and I'm planning on doing the magnet test, but I read somwhere that different pots can have stronger magnetic properties then others. Meaning I guess that some pots are 'better' then others when used on an induction cooktop. But since this is a stockpot and convection will be doing near all the work, does it matter much if it's not the best pot out on the market?