stockpot

A stockpot is a large cooking vessel designed for preparing stocks, broths, soups, and other foods in quantity. It is typically used in home kitchens and commercial settings to simmer ingredients for extended periods, allowing flavors to extract into the liquid.

Design and materials

Stockpots usually have tall, straight sides, a flat or slightly rounded bottom, a large capacity, and two side handles for lifting. They are commonly made from stainless steel, often with an aluminum or copper core for improved heat distribution. Other finishes include enameled cast iron and heavy-gauge aluminum. Many residential stockpots range from 8 to 20 quarts, while larger models (30–40 quarts) are common in professional kitchens.

Features

Common features include a tight-fitting lid to retain heat and moisture, and sometimes a small pour spout or interior volume markings. Some stockpots have a triple-ply construction (stainless steel with an aluminum core) for even heating. Commercial versions are heavier and may include reinforced rims and corrosion-resistant fittings.

Uses

Stockpots are well suited for simmering bone-based stocks and vegetable broths, poaching whole chickens, boiling pasta or shellfish in large quantities, and making large-batch soups and chili. They are often used in canning processes for processing jars of foods that require high heat.

Care and safety

Stainless steel stockpots are generally dishwasher safe, though hand washing extends life. Copper or cast-iron variants require more careful maintenance. When using any stockpot, avoid overfilling, monitor heat to prevent boil-overs, and handle with heat-resistant gloves.