Costco Wholesale Stores [Deal Reference] has 8-Quart Tramontina Stainless Steel Tri-Ply Multicooker w/ Pasta Insert on sale for $29.99 valid for in-warehouse purchase only.
You may check the warehouse section of the Costco App and search for local inventory using item number 1901805
Thanks to community member c2nah777 for finding this deal
At the time of research, this product is $30 lower (50.01% savings); normally priced online for $59.99; available for in-warehouse purchase only
About the Deal
This multi-functional design replaces multiple cookware pieces w/ tri-ply base to enhance heating efficiency + tempered glass lid & stainless steel pasta insert
Ideal for pasta, soups, stocks, stews, steaming and batch cooking
Limit 5 per member
Product Item: #1901805 (for reference)
Offer valid through June 15, 2026 or while pricing/supplies last
Additional Details
Product is available for in-store purchase only
Product can be returned to any more than 800 Costco warehouses worldwide
This collaborative space allows users to contribute additional information, tips, and insights to enhance the original deal post. Feel free to share your knowledge and help fellow shoppers make informed decisions.
Costco Wholesale Stores [Deal Reference] has 8-Quart Tramontina Stainless Steel Tri-Ply Multicooker w/ Pasta Insert on sale for $29.99 valid for in-warehouse purchase only.
You may check the warehouse section of the Costco App and search for local inventory using item number 1901805
Thanks to community member c2nah777 for finding this deal
At the time of research, this product is $30 lower (50.01% savings); normally priced online for $59.99; available for in-warehouse purchase only
About the Deal
This multi-functional design replaces multiple cookware pieces w/ tri-ply base to enhance heating efficiency + tempered glass lid & stainless steel pasta insert
Ideal for pasta, soups, stocks, stews, steaming and batch cooking
Limit 5 per member
Product Item: #1901805 (for reference)
Offer valid through June 15, 2026 or while pricing/supplies last
Additional Details
Product is available for in-store purchase only
Product can be returned to any more than 800 Costco warehouses worldwide
I don't have this brand, but I can tell you the pasta insert is the secret to a few recipes that use the starch infused water for sauces.
I can make a good carbonara by just draining into another container, but the insert means I'm ready to temper the egg the second the pasta is done, which improves the outcome enough that I notice. It also lets me make bone broth with far less hassle for the straining.
So, yes, the insert is useful, and stainless steel is a must. Aluminum is usually too thin, and far too soft. Ceramic coated pots may claim whatever they want, I've yet to see one that didn't eventually chip, and to date, only the ones that are cast iron didn't turn out to be pot metal even when they advertised otherwise. Flourine based non stick materials are a disaster in every respect, as convenient as they might be when new.
... three ply is decent, and some cookware from this brand is good, but they also produce (or maybe license) some awful stuff.
I bought this when it was $40 (I think) and wound up returning it. It's definitely not up to the standards I expect from the other Tramontina stuff I have. Reviews aren't great on it either and others had similar issues with build quality. For $30 you could do a lot worse if you eat a lot of pasta but I wasn't satisfied personally. Conversely, I've actually come to prefer the cold start method for my pasta (and the water gets starchier) but this can certainly make life easier if you prefer the traditional way.
This is best understood as an 8 quart stainless steel stockpot with a pasta and steamer insert, useful for pasta, soup, chili, whole chicken, and frozen vegetables. The insert helps with starch water for sauces, easier straining, and faster steaming, and the size is handy for bigger batches. The tri ply base heats well enough for induction, but the bonded base design draws concern for uneven heating, and the strainer holes are larger than some prefer. Build quality and Chinese manufacture also raise hesitation, so it feels like a practical budget pot with a few tradeoffs.
People who want an 8-quart pot for soup, chili, or whole-chicken broth, because the size handles big batches and the insert makes straining easier.
Yes. It functions mainly as an 8-quart stockpot with a steaming/pasta basket, which is useful for pasta, soup, chili, frozen vegetables, and boiling a whole chicken. The insert also makes straining easier and can improve pasta sauces by letting you move straight from boiling to tempering or draining broth.
The insert is useful for draining pasta while keeping starch-infused water available for sauces, and it makes it easier to temper eggs for carbonara right after the pasta finishes. It also simplifies straining bone broth and other liquids.
The base is bonded tri-ply only on the bottom, not clad throughout, so it can overheat at the base and distribute heat less evenly than fully clad cookware. That design is the main reason some shoppers avoid it, even though others still find it usable for everyday stockpot tasks.
This Costco version is made in China, while the Tramontina cookware made in Brazil is considered higher quality by shoppers in the thread. That origin difference is enough for some buyers to return it and stick with the Brazil-made line.
It works on induction and heats properly, and at about $30 it is hard to beat for a steamer basket or stockpot. The Costco return policy also makes it a low-risk buy if you want to try it.
Serious eats did a comparison in performance between All-Clad vs Tramonita. https://www.seriouseats.com/equip...na-skillet
Here's their conclusion for a quick TL;DR:
"So there you have it. While the Tramontina actually edges out the All-Clad as far as heat retention goes, the All-Clad is an all-around better performer. But is it worth paying three times as much for it? Not really. Only by using controlled quantitative tests could I find any difference at all in how the pans perform. Even then, the differences were minimal. If money is absolutely no object, go ahead and buy the All-Clad. For the rest of us, the Tramontina set should do just fine."
I don't have this exact pot but I've been using Tramontina stainless steel pots and pans and they've been great. Haven't had any issues for their tri-ply line.
If money is absolutely no object, go ahead and buy the All-Clad. For the rest of us, the Tramontina set should do just fine
I don't fault Serious Eats for doing what they do at all, but it irks me that the hoity-toity need to be convinced that "no, really, it's OK to buy poor people stuff". Thus driving up prices for poor people stuff.
If you plan to make this much pasta please check your A1C yearly, lol. This would be good for large cookouts like crab though.
On the pasta box it advises 4-6 quarts of water. And you need room for it to boil, and the inner pot takes some space away,
So, it depends on how many for dinner.
And leftover pasta is like leftover chilli. Always better.
Last edited by c2nah777 May 29, 2026 at 08:53 AM.
1
Like
Helpful
Funny
Not helpful
Sign up for a Slickdeals account to remove this ad.
Yes this is an important distinction.
I would stay away from this because of that.
You should absolutely buy All-Clad D7. Tramontina is for the poors. What would your neighbors think if they saw a discoloration on one of your pots? The shame.
Yes this is their made in China (I checked in the store) stuff not the made in Brazil which is higher quality.
Ugh - I bought this yesterday and completely forgot to check where it was manufactured. I have the Brazil manufactured set from Sam's that I love. Thank you for mentioning that. Back to the store it goes!
I also have the 8 quart All Clad try-ply stockpot/strainer(did they stop selling the tall version? I have the tall version and all I can find is this multipot stuff online now) and my biggest problem with comparing it to this Tramontina 8 quart stockpot is the holes are much, much larger on the strainer of the Tramontina than my All Clad one. You really want to have tinier holes in these things. I boiled a whole chicken in my All Clad yesterday and I did not even have to strain the liquid again after I lifted the strainer with the chicken out. Just went right to cooking down liquid into a beautiful concentrated broth.
Last edited by dealexpired May 31, 2026 at 01:31 PM.
Like
Helpful
Funny
Not helpful
Join The Conversation
Share your experience with the Slickdeals community
Share information with the community. Please follow our Community Guidelines and be kind!
Top Comments
I can make a good carbonara by just draining into another container, but the insert means I'm ready to temper the egg the second the pasta is done, which improves the outcome enough that I notice. It also lets me make bone broth with far less hassle for the straining.
So, yes, the insert is useful, and stainless steel is a must. Aluminum is usually too thin, and far too soft. Ceramic coated pots may claim whatever they want, I've yet to see one that didn't eventually chip, and to date, only the ones that are cast iron didn't turn out to be pot metal even when they advertised otherwise. Flourine based non stick materials are a disaster in every respect, as convenient as they might be when new.
... three ply is decent, and some cookware from this brand is good, but they also produce (or maybe license) some awful stuff.
Community Reviews
This is best understood as an 8 quart stainless steel stockpot with a pasta and steamer insert, useful for pasta, soup, chili, whole chicken, and frozen vegetables. The insert helps with starch water for sauces, easier straining, and faster steaming, and the size is handy for bigger batches. The tri ply base heats well enough for induction, but the bonded base design draws concern for uneven heating, and the strainer holes are larger than some prefer. Build quality and Chinese manufacture also raise hesitation, so it feels like a practical budget pot with a few tradeoffs.
Common Questions (5)
AI-generated summary based on comments from the community. Updated ago
Join The Conversation
Share your experience with the Slickdeals community
Share information with the community. Please follow our Community Guidelines and be kind!
24 Comments
Sign up for a Slickdeals account to remove this ad.
https://www.seriouseats
Here's their conclusion for a quick TL;DR:
"So there you have it. While the Tramontina actually edges out the All-Clad as far as heat retention goes, the All-Clad is an all-around better performer. But is it worth paying three times as much for it? Not really. Only by using controlled quantitative tests could I find any difference at all in how the pans perform. Even then, the differences were minimal. If money is absolutely no object, go ahead and buy the All-Clad. For the rest of us, the Tramontina set should do just fine."
I don't have this exact pot but I've been using Tramontina stainless steel pots and pans and they've been great. Haven't had any issues for their tri-ply line.
I would stay away from this because of that.
So, it depends on how many for dinner.
And leftover pasta is like leftover chilli. Always better.
Sign up for a Slickdeals account to remove this ad.
I would stay away from this because of that.
I also have the 8 quart All Clad try-ply stockpot/strainer(did they stop selling the tall version? I have the tall version and all I can find is this multipot stuff online now) and my biggest problem with comparing it to this Tramontina 8 quart stockpot is the holes are much, much larger on the strainer of the Tramontina than my All Clad one. You really want to have tinier holes in these things. I boiled a whole chicken in my All Clad yesterday and I did not even have to strain the liquid again after I lifted the strainer with the chicken out. Just went right to cooking down liquid into a beautiful concentrated broth.
Join The Conversation
Share your experience with the Slickdeals community
Share information with the community. Please follow our Community Guidelines and be kind!