How to choose a stock pot
A stock pot is where big-batch soup, holiday cooking, and pasta night for a crowd actually happen.
8 to 12 quarts covers pasta and soup night for a family, while 16 quarts and up is built for canning, stock making, or feeding a real crowd. A thick, multi-ply base resists scorching during the long, slow simmers stock pots are made for, and a steamer or strainer insert stretches the pot's use well beyond boiling water. Match the quart size to your burner, not just your cabinet space, since an oversized stock pot on a small burner heats unevenly no matter how good the metal is.
Frequently asked questions about Stock Pots
What is a stock pot?
What is a stock pot?
A tall, straight-sided pot with a large capacity, usually 8 to 20 quarts. The height limits evaporation over long simmers, which is what stock needs.
What is a stock pot used for?
What is a stock pot used for?
Stock and broth, big-batch soup and chilli, boiling pasta, blanching, steaming with an insert, and small-batch canning.
What size stock pot do I need?
What size stock pot do I need?
An 8 quart covers pasta and family-sized soup. Go to 12 or 16 quarts if you make stock from whole carcasses or batch cook to freeze.
Should a stock pot be tall or wide?
Should a stock pot be tall or wide?
Tall. The narrow surface area slows evaporation so a long simmer concentrates flavour without reducing away.
Is a thick base worth paying for?
Is a thick base worth paying for?
Yes for anything you simmer or brown in. A thin base scorches at the bottom, which is hard to recover from in a large volume of liquid.