How to choose a pot
A good pot is built for volume and steady, even heat, not a fast sear.
A tall, narrow stockpot is the better choice for stocks, pasta, and blanching, while a wider saucepot holds its heat more evenly for a gentle simmer or reduction. Multi-ply or capsule bases spread heat more evenly than a thin single layer, which matters most on induction. A snug-fitting lid keeps steam and moisture where you want it during a long simmer, so it's worth checking the fit before you buy. Every pot below lists its capacity in quarts, making it easy to size to what you actually cook.
Frequently asked questions about Pots
What is the difference between a pot and a pan?
What is the difference between a pot and a pan?
A pot is deep with tall straight sides and two short handles, built to hold volume for liquids. A pan is shallow and wide with one long handle, built for surface contact and evaporation. Pots simmer and boil; pans sear and fry.
What types of pots do you actually need?
What types of pots do you actually need?
Three cover most kitchens: a 2 to 3 quart saucepan for sauces and grains, an 8 quart stock pot for soup and pasta, and a 5 to 6 quart Dutch oven for braises. Everything else is specialisation.
What size cooking pot do I need?
What size cooking pot do I need?
Allow roughly 1.5 quarts per person for soup and 4 quarts per pound of pasta. Two people are covered by 4 to 6 quarts; a family of four wants 8; batch cooking and stock want 12 to 20.
What are cooking pots made of?
What are cooking pots made of?
Stainless steel for everyday versatility, enameled cast iron for braising and heat retention, and copper for fast response. Aluminium is light and cheap but reacts with acidic food unless it is clad or anodised.
Which pots work on an induction cooktop?
Which pots work on an induction cooktop?
Any pot a magnet sticks to. Stainless steel with a magnetic base, cast iron, and enameled cast iron all work. Pure copper and aluminium do not unless they have a bonded magnetic disc.
How do you clean a burnt pot?
How do you clean a burnt pot?
Simmer water with a few spoons of baking soda for ten minutes to lift the residue, then scrub. Bar Keepers Friend handles what is left on stainless steel. Never use abrasives on enamel.