Stock Pot Guides

Tall pots for pasta, soup and stock

A stock pot is tall and relatively narrow with two handles and a lid. The shape minimizes evaporation during long simmers, which is perfect for stock, and fits plenty of water for pasta. Because liquid evens out heat by itself, a stock pot doesn't need premium construction as much as a fry pan does, unless you brown ingredients in it first.

An 8-quart pot is the best all-purpose size: a pound of pasta, a family pot of soup or a modest batch of stock. Go 6 qt for small households, 12 qt for batch stock, corn or seafood boils, and 16 qt+ for big freezer batches.

Guides

• Stock pot size guide Size chart, pasta water math and stock pot vs Dutch oven.
• Saucepan sizes For smaller jobs.
• Set buying guide Which stock pot a set should include.

Handling tips

Water weighs about 2 pounds per quart, so a full 12-qt pot is heavy. Lift with both handles, use the largest burner, and on glass or induction tops, lift rather than slide.

Stock pot materials

For boiling pasta or simmering stock, construction matters less than in a fry pan, so a tri-ply or D3 stock pot offers great value. If your soups and chilis start with browning, a 5-ply base helps prevent scorching. A hard anodized nonstick stock pot makes chili and thick stews easy to clean. Check induction compatibility on the listing if you need it.

Storage tip

Nest saucepans inside the stock pot to save cupboard space.