Help: Looking for a 28‑L stainless steel stockpot with tight‑fit lid that tolerates 2‑minute rolling boil without warping (e.g., All‑Clad D5 vs Le Creuset enameled)

I'm hunting for a serious kitchen‑grade stockpot, not some cheap aliexpress clone that buckles at 212°F. My current 12‑qt copper pot started pitting after a month of daily broths – thanks to the spike in copper prices, thanks to the economy. I need at least 28 L (8 gal) capacity because I'm batch‑cooking for a food‑service side hustle, and the lid has to stay sealed under a rapid boil so I can reduce stocks efficiently.

Requirements (read the fine print):

• Material: 18/10 stainless steel, preferably a 3‑ply construction like All‑Clad D5 or a fully clad tri‑ply from Demeyere. No aluminum core – I’m allergic to that cheap heat‑spike.
• Bottom: Disc‑type base, 5 mm thick, compatible with induction and propane ranges (I flip between a 220 V induction cooktop at home and a 30 kW gas range at the kitchen).
• Lid: Knurled stainless steel, silicone gasket, tight‑fit lock (I’m not interested in a loose glass cover that lets steam escape.
• Handles: Stay‑cool stainless steel welded, not riveted plastic.
• Price ceiling: $400‑$600 US – I can stretch a bit if the reviews are iron‑clad, but not $900.

What I’ve tried:

• All‑Clad D5 20‑qt – too small, lid warps at ~210°F after 3 minutes.
• Le Creuset enamel 28‑qt – gorgeous but the enamel chips at high heat and it’s $1,200.
• Cuisinart 30‑qt – base is too thin, hot spots everywhere.

So, does anyone actually own a 28‑L/8‑gal pot that meets these specs and still looks decent on camera for my Instagram food‑biz? Any brand comparisons, real‑world durability stories, or even a hack to reinforce a cheaper pot’s base would be welcome. Throw in some thoughts on how the recent steel price inflation is affecting availability, if you know.

Thanks for the brutal honesty – I can take a “don’t buy it” as well as a “buy it now”.