Wide bottom allows for sautéing and making sauce. Cool, secure riveted handles. Safe for induction burners.
May be too pricey for casual cooks. Handles can get hotter than advertised. Some owners question stainless steel quality.
Aluminum base provides even heating. Includes pasta insert, steamer basket & lid. Nonreactive stainless steel; can go from freezer to stovetop to oven.
Doesn’t work on induction burners. Pasta basket and colander have design issues. Thin layer of stainless steel can wear over time.
Withstands frequent use. Heats quickly and evenly, and retains heat well. Works well for canning, boiling water or searing meat.
Stainless steel requires a lot of upkeep to maintain good condition.
3-ply stainless steel/aluminum is induction-ready. Available in a variety of sizes; 100-quart capacity is ideal for restaurant or soup kitchen use.
Stated sizes may not match actual capacities. Some quality control issues reported on arrival. Can warp under high heat.
40-quart capacity great for large meals. NSF certification meets commercial standards. Heavy gauge stainless steel w/encapsulated aluminum for better heat distribution.
Some users report damage upon delivery. Quality of steel may not be as high as advertised. We recommend testing before cooking on induction burner.
We purchase every product we review with our own funds — we never accept anything from product manufacturers.
A stockpot is a great investment for the kitchen. It’s a versatile cooking vessel in which you can boil, braise, fry, steam, roast, and more. And when the situation calls for food in bulk, a stockpot can be a godsend.
There are hundreds of stockpots available on the consumer market, so how do you tell which is the right one? With so many kinds of options, it can be tough to sort the wheat from the chaff.
That's where we come in!
If you’re considering a new stockpot for your kitchen or workshop, our review below has some things you may want to keep in mind while shopping. And when you’re ready to choose the stockpot that’s perfect for you, please see our product list, above, for our top recommendations.
Original stockpots may have been hammered out of copper or forged with cast iron, but for the most part, these materials have fallen out of favor with modern cooks. (Occasionally you might see a copper stockpot in a speciality store, but these are pricey and often just for show.)
Today’s stockpots are made of stainless steel, aluminum, or a three-ply combination of the two. These workhorse metals are durable, chef-friendly materials that help modern cooks get the job done right.
Stainless steel is a popular cooking material, especially among higher-end stockpot models. Because it’s a nonreactive metal, you don’t have to worry about unpleasant chemical changes that affect the taste of your food. However, stainless steel is not an effective heat conductor. If you want a stainless steel stockpot, look for one with copper or aluminum elements. For example, some stockpots feature a bottom of “encapsulated aluminum” for better heat conduction. Others go one better by alternating layers of aluminum and stainless steel throughout the pot.
Standard-grade aluminum (as opposed to anodized aluminum) is often used in lower-end stockpots, but it poses a few issues. This grade of aluminum performs poorly under high heat. It isn’t nonstick, and it has a tendency to warp over time.
The “skeleton” of an enameled steel or aluminum stockpot is formed from a heat-friendly material such as steel or aluminum. Next, the pot is coated with a ceramic paint and kiln-fired. The result: an enameled stockpot that could potentially match or enhance a kitchen’s color scheme. The enameling process strengthens the pot and protects it from excessive heat.
The electrochemical process of anodizing bonds aluminum with nonstick materials, resulting in an anodized aluminum that conducts heat well and offers excellent nonstick properties. A drawback of anodized aluminum stockpots is that they're becoming increasingly hard to find on store shelves.
Aluminum is ideal as a heat conductor, but it lacks the structural integrity of stainless steel. The solution is a hybrid stockpot made with three-ply cladding: an encapsulated aluminum disk inside two layers of stainless steel (or another form of steel). A tri-ply stockpot offers the best of both aluminum and steel. If you want this type of pot, you’ll probably pay a higher price for the privilege.
What’s the main difference between a stockpot and a Dutch oven? A stockpot’s design is better suited for simmering broths, soups, and seafood boils, whereas a Dutch oven is great for roasting or braising meats that finish in the oven.
If you cook tomato soup in an untreated aluminum pan, a reaction between the tomato acid and the metal could occur, causing the pan to release an unpleasant chemical taste into the soup. You can avoid this problem by using a stainless steel pan.
Stainless steel is great because of its nonreactive properties and durability. But it’s not a great heat conductor, and for the best results you need consistent heat. A tri-ply stockpot of both aluminum and stainless offers a great solution to this problem.
Some entry-level stockpots use a nonstick chemical “paint” that raises safety concerns among users. If you have concerns about a particular model, research its manufacturing process. A nonstick surface is is a nice feature but not a requirement for a quality stockpot.
In terms of size, stockpots lead the pack. Capacity is measured by the quart, and most home cooks rarely require anything larger than 12 quarts to prepare a family meal.
Manufacturers sell stock pots of varying capacities. For example, you can buy some with a 4-, 8-, or 12-quart capacity. Others come in capacities of 8, 12, 16, 24, 32, 40, 80, and 100 quarts.
For most consumers, we recommend a stockpot with a 12-quart capacity. It’s large enough to handle the preparation of actual stock, yet it’s small enough to fit the average stovetop burner or oven.
A Dutch oven makes a great companion piece for a stockpot. In it, you can prepare dishes that require some finishing time in the oven.
A stockpot is designed to minimize the loss of liquid during the simmering process. This is why the sides of a stockpot are generally straight, not flanged outward like a Dutch oven. The bottom of a good stockpot should be heavy and feel stable when placed atop a burner.
Some stockpots have a flat, tight-fitting lid; others sport a dome-shaped glass lid for easy observation of the food. A small metal rivet in the dome allows steam to escape during long cooking sessions.
Because stockpots do much more than create stock, potential buyers should consider a product’s “ease of access” when choosing a new model. Tall stockpots can pose a challenge for shorter cooks as they try to stir the contents from the bottom to the top.
And food can burn and stick to the pot if not stirred regularly, so a long-handled wooden spoon or metal stirrer could be in order.
When fully loaded, a stockpot is quite heavy. As such, the handles should have strong welds and reinforced rivets. While presenting a pot full of chili to 15 of your closest friends, you certainly wouldn’t want the handle to snap off unexpectedly!
For safer pouring, the lip of the stockpot should curl outward. Commercial pots used in restaurants and soup kitchens may have a spigot attached to the bottom for easier service, but these spigots can also tempt curious children. If you purchase a stockpot with a spigot, be sure to store it on a back burner between uses.
Many stockpots can go from stovetop to oven easily, but enamel stockpot owners should consult their owner’s manual before making that kind of transfer.
We recommend purchasing separate stockpots for these alternative uses, since it’s never a good idea to risk chemical contamination of food products.
Want to tie dye a T-shirt? Consider using a stockpot. Most stockpots won't stain as they are nonreactive to dyes. But it's better not to use the pot to cook food afterward.
Many nonstick stockpots are made from anodized aluminum, a process which forms a virtually permanent bond between the coating and the base metal.
While a stockpot’s “traditional” purpose is to prepare meat and vegetable stock, many people have found alternative uses for this tall, spacious, heat-friendly container.
Here are some other potential uses you may find interesting:
Both soap and candle making require a large supply of melted ingredients. A large stockpot provides a place to combine these ingredients and keep them in a liquid state. The pot’s solid dual handles make it easier to pour the melted product into molds, and for those units with a stainless steel or nonstick coating, cleanup is much easier.
A cloth-dyeing craft called batik involves applying a layer of protective wax over a section of cloth, then dyeing the material various colors. The wax is removed by boiling in a clean stockpot, and the result is a beautiful, multi-color design.
Small-batch production of craft beer, wine, and spirits is much easier with the use of a commercial-size stockpot. You can make the fermented mash necessary for whiskey in a stockpot on a standard stovetop burner. You can also place a craft beer base in a nonreactive stock pot during the fermenting or aging process. Of course, the laws on home-based alcohol production vary from state to state, so be sure to do your homework before using a stockpot for this purpose.
Some household projects require a little outside-the-box thinking. You could use a large stockpot to mix and contain your specialized paints or stains. Most pots are easy to transport, nonreactive to chemicals, and large enough to hold several gallons. An added bonus: the pot’s tight-fitting lid will protect your paint/stain from the elements and help prevent drying.
Q. Why are the sides of my stockpot straight instead of curved like the other pots I own?
A. The answer to this question traces back to the original intended purpose of a stockpot: to create flavorful meat and vegetable stocks as bases for other dishes. This required hours of carefully monitored simmering over low heat. The straight sides of a stockpot keep the liquid and ingredients in an even vertical stack, which reduces evaporation and encourages the heated liquid to circulate inside the pot.
Q. Why does my new stockpot curve inward? I thought they were all supposed to be straight.
A. While many traditional stockpots still have tall, straight sides, some newer designs differ, and they serve a practical purpose. When liquids in a cooking vessel become heated, they move upward in the pot. If the vessel is wider at the top (like a Dutch oven), some of that liquid flows outward and evaporates. A stockpot with a top that flares inward reduces this effect.
Q. Are nonstick stockpots safe?
A. Valid concerns exist about the possibility that a nonstick coating could flake into your food during cooking. Many companies have addressed this issue by changing the manufacturing process or switching to a safer nonstick chemical coating.
Q. What’s the difference between a stockpot and the other large cooking vessels I see at the store, such as Dutch ovens or pasta pots?
A. All of these cookware pieces can hold large quantities of water or broth, and most are oven-safe. However, some noticeable differences exist between the varieties.
The sides of a true stockpot are either straight or flared slightly inward. This design allows the pot to transfer heat evenly from bottom to top while simultaneously minimizing liquid loss through evaporation.
Unlike a stockpot, a Dutch oven is designed primarily for the oven. As such, its slightly flared sides allow more liquid to escape as steam.
You might see a “stockpot” sold as part of a pasta cookware set. This large pot may be closer to a thin-walled soup pot or steamer than a true stockpot, and it may include a specially fitted colander or steamer as well. There’s nothing wrong with investing in a stockpot/pasta pot hybrid, but sometimes combination sets do not perform any one task particularly well.
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