The Best Stock Pot

Preview
T-fal B36262 Specialty Total Nonstick Dishwasher Safe Oven Safe Stockpot Cookware, 12-Quart, Black recommended by Skillet Director
Cook N Home NC-00335 Stainless Steel Saucepot with Lid 20-Quart Stockpot, Qt, Silver recommended by Skillet Director
Cuisinart 744-24 Chef's Classic Stainless Stockpot with Cover, 6-Quart recommended by Skillet Director
Cooks Standard 02490 Lid 7 Quart Hard Anodized Nonstick Dutch Oven Casserole Stockpot, 7-Qt, Black recommended by Skillet Director
Farberware 50005 Classic Stainless Steel Stock Pot/Stockpot with Lid - 6 Quart, Silver recommended by Skillet Director
Title
T-fal B36262 Stockpot
Cook N Home NC-00335 Stainless Steel Saucepot
Cuisinart 744-24 Chef's Classic Stockpot
Cooks Standard 02490 7 Quart Stockpot
Farberware 50005 Classic Stainless Steel Stock Pot
Brand
T-fal
Cook N Home
Cuisinart
Cooks Standard
Farberware
Prime Benefits
Price
from $24.99
from $21.99
$37.31
$31.77
$27.99
Preview
T-fal B36262 Specialty Total Nonstick Dishwasher Safe Oven Safe Stockpot Cookware, 12-Quart, Black recommended by Skillet Director
Title
T-fal B36262 Stockpot
Brand
T-fal
Prime Benefits
Price
from $24.99
Checkout
Preview
Cook N Home NC-00335 Stainless Steel Saucepot with Lid 20-Quart Stockpot, Qt, Silver recommended by Skillet Director
Title
Cook N Home NC-00335 Stainless Steel Saucepot
Brand
Cook N Home
Prime Benefits
Price
from $21.99
Checkout
Preview
Cuisinart 744-24 Chef's Classic Stainless Stockpot with Cover, 6-Quart recommended by Skillet Director
Title
Cuisinart 744-24 Chef's Classic Stockpot
Brand
Cuisinart
Prime Benefits
Price
$37.31
Checkout
Preview
Cooks Standard 02490 Lid 7 Quart Hard Anodized Nonstick Dutch Oven Casserole Stockpot, 7-Qt, Black recommended by Skillet Director
Title
Cooks Standard 02490 7 Quart Stockpot
Brand
Cooks Standard
Prime Benefits
Price
$31.77
Checkout
Preview
Farberware 50005 Classic Stainless Steel Stock Pot/Stockpot with Lid - 6 Quart, Silver recommended by Skillet Director
Title
Farberware 50005 Classic Stainless Steel Stock Pot
Brand
Farberware
Prime Benefits
Price
$27.99
Checkout

Choosing a Stockpot

How to Clean a Ruffoni copper stockpot?

Stock Pot Buyers’ Guide

What is a stock pot?

The stock pot is a generic name for a very common type of cooking pot. Traditionally, stock pots are used to make broth or stock, which are later used as the base for more complex recipes. A stock pot is a wide pot with straight sides, a flat bottom, an opening to the full size of the pot, two side handles, and a lid with a handle. A stock pot is used to make stock which is usually made by adding foods such as meat, bones, fish or vegetables to simmering water for a few hours. This slow simmering helps transfer flavors and nutrients to the water, to blend, and a new mixture of aromas and flavors is created. The most common materials of stock pots are aluminum, stainless steel, copper and enamel on metal.

What size stock pot do I need?

Stock pots do not come in standard sizes, they are larger as a larger batch of stock is usually required. The size of a stock pot should be determined according to your cooking needs. A smaller 6-12 quart is the perfect size for any home-cook. They are perfect for cooking larger food such as lobsters and crabs but are also great for more everyday cooking needs. For cooking large animals such as turkeys or very big batches of stock, you can get a 20-quart pot. But remember to keep in mind that big stocks require much more storage space, are heavy, and require a lot of heat for all the water used. So, before you purchase a stock pot, ask yourself what you are going to cook and how much of it, and then decide the size.

Kitchen tools price updated on 2020-01-19 / Disclaimer: as an Amazon Associate a Skillet Director team earns from qualifying purchases.

Author: Mark Miller

I have graduated The Culinary Institute of America in 2013 and became a chef assistant in one of New York city restaurants. As a talented young cook I began to move up the career ladder – just a few years later I'm worked as a chef in the most prestigious restaurants. Early in my career, I attended many workshops and seminars in Europe and the United States. The training took place at Michelin 3*-4* restaurants and cooking schools.