Stock Pots | Choosing the Right Stock Pot

June 4, 2012 3 Comments

Stock Pot

Buying a good stock pot, also called a stock or cooks pot, is important to every home cook because of its versatility.

Not only will you use it for making stocks and stock reductions, it will come in handy when you cook pasta, make soups, braise meats, make your famous homemade tomato sauce, and plenty more. So you want to buy something that will work well for every type of cooking you do and one that will hold up for many years to come. Here are some important things to look at when choosing a soup pot.

What to look for in a good stock pot?

Choosing and Buying a Stock Pot

Size: Stock pots typically come in sizes ranging as small as 6 qt. to as large as 20-qt. before getting into commercial sizes. Stock pots need to be larger than your soup pot because you usually make a larger batch of stock than you do soup but there is no reason to buy two separate pots.

You can easily make soup in a stock pot with room to spare, but you may come up short the other way around.I’m recommending you look at a 6-qt. – 12-qt. range so it will be versatile for your other cooking needs.

Shape: As show in the picture on the left, a soup pot usually has a round base, deep straight sides and a cover. Although this shape is more important when making stocks and stock reductions, it works well for making soups too. Could you use a shorter, smaller, wider pan for making soups? Of course and depending on how much you are making you just may want to use a large sauce pan instead.

Structure: No matter what type of pan you buy, you want it to have a thick, heavy bottom to prevent burning. This is especially true with soup pots. Soup requires time to cook so the pan will be sitting on the stove tip for long periods. You don’t want the ingredients to scorch and stick to the bottom because it is too thin or made of cheap materials.

Materials: There are lots of different schools of thought to what a good pan should be made of. For a good article on cookware material from a professional chef, check out contributing chef Mark Vogel’s, How to Choose Cookware. In his article you will learn about the various materials you can choose from including as copper, aluminum, cast iron, stainless, nonstick and a combination of different materials. Each material has its own pluses and minuses including cost.

Companies like Calphalon created a “hard-anodizing” aluminum for cookware using an electrochemical method of preparing raw aluminum that was developed by NASA for the aerospace industry. Talk about cooking with George Jetson. The end product is actually harder than stainless steel and non-reactive to acids. So you can see there are a lot of choices when it comes to materials. Which on you choose will depend on what’s available, cost and what feels good in your hand.

Conductivity: What this means is the pots ability to transmit heat from the heat source to the food and do so both evenly and efficiently. Well-made stock pots are considered highly conductive when they can transfer heat evenly across the bottom and up the side so the food cooks the way it is supposed to. You want the soup at the bottom of the pan to be cooking evenly with the soup at the top. Every metal conducts heat differently so that’s why its important to find the right match the type of pot you are using and the way you cook.

Handle: Whether you are using it to make stock or just to boil some corn, you want a well constructed pot with a handle that you feel secure won’t fall off when you are lifting a pot of hot liquid. So look for stock pots with handles that are securely attached to the pot. So pick a pot that uses heavy screw or rivets with their handles.

Some of the new cookware on the market have handles that resist getting hot when using on your stove top. This is great if you want to move the pot from the burner to the sink but you want to be careful if you put it in the over for any reason. Cool resistant doesn’t mean cool proof. Always use your Silicone Oven Mitts when taking any cookware out of a hot oven.

Another think to look for in a handle is the shape and size. You want enough room to be able to grab with potholders and a comfortable shape for picking up.

What do I use:

Personally, most of my pans are older Calphalon hard-anodized aluminum pans that are no longer on the market. I called Calphalon and spoke with an knowledgeable customer service person who told me these pans are still around in some specialty shops if I really wanted one. But I don’t and that’s because I’ve tried a couple of their new pans, Calphalon One, an infused anodized pan that is not nonstick but because of the design have many of the qualities of nonstick but all the versatility of heavy gage aluminum.

These pans are great and I highly recommend them. You can use them on the stove top, in the oven, use metal utensils, deglaze, sear foods and best of all they clean up fast and easy. They are also dishwasher safe and have a lifetime warranty. What more can you ask.

Other brands: There are many other excellent brands on the market. I started with Calphalon years ago and just stuck with them but I speak with other home cooks and they tell me they like All-Clad, Anolon, Circulon, Emerilware, Le Creuset, Farberware just to name a few.

Buying Sets or Individual Pots: Some people like to buy the whole set at once and get it over with. When I started buying cookware, I couldn’t afford to do it that way so I started with one 4 1/2 qt. sauce pan and added on. I had some really cheap pots that I bought right out of school but they didn’t hold up very well and were awful to cook with. They’re most likely buried in some box in the garage somewhere. Just can’t seem to throw them out.

The other reason I’m glad I didn’t buy them all at once is because they keep coming up with new materials, new designs and new features. It’s great to find a new piece of cookware under the tree at Christmas and find out out some new feature that makes using it easier.

onlinesources: Stock Pots – Stock Pot
Started out in the book business but now they sell just about everything. Good prices, ok service, these are the folks many of have done business with and feel comfortable with.

online sources: Stock Pots

There are a lot of great brand names when it come to cookware including All-Clad, Calphalon, Viking, Le Creuset and what you choose should be based on your own personal needs. Here are a few collections that I would purchase if I were just starting again: – Cookware
- Started out in the book business but now they sell just about everything. Good prices, ok service, these are the folks many of have done business with and feel comfortable with.

Last modified on Tue 29 July 2014 11:45 am

Filed in: Cookware

Comments (3)

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  1. Jim Urick says:

    You might consider the help of a copy editor. You have great stuff to offer us cooking enthusiasts but the occasional typos and syntax could be cleaned up for you in a snap. I really enjoy reading your posts. Most newspapers can put you in touch with a copy editor. Thanks, Jim

    Hey Jim, I would love to have a copy editor and wish I could afford one but I’m trying….. – RG

  2. Debbie says:

    First of all, thank you so much for the information you gave on choosing a good stock pot. We’re trying to buy a 20qt for our son and daughter in law as a house warming gift for their first house. My son is a little like me and is cooking lots of chicken pot pie (chicken and dumplings as some would call it) but for us easterners it’s pot and he’ll also be cooking my Mom’s spaghetti sauce too. which needs a very large pot. He cook’s for quite a few people in his church and is trying to do his cooking in an 8qt pot. Not a good move when making large batches as you know. I haven’t bought a new stock pot in years and was looking for up to date information before I bought again.
    Your information was on the money as far as being informative. So thank you. You’ve backed up the knowlege I pretty much had but you refreshed my memory.
    Now as far as the comment that Jim Urick made. If you don’t mind, common Jim not everyone that writes a blog is a professional.. nor has the means of receiving help with writing his/her blogs. I think we’re blessed that he put’s the information out here for all of us to see. And he takes the time away from his family to write about his recipes and gives quite useful information on all sorts of things if we just ask him. If something isn’t quite used in a proper context or spelled right.. well I think we got the jist of what he is saying. Right? Hey I’m sure i spelled quite a few things wrong here.. but hey.. i’m blind.. and I don’t think anyone really give a hoot about that either.. i’m just blessed that i came looking for information and found it! and this wonderful man was here to give solid information that i could understand without saying huh? and having to go on a wild goosehunt looking for meanings and so on. Right? Just saying. Thanks gentlemen for your time. And bless you both!

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