Stock pot buying guide
Chances are, you’ve owned cookware sets that include a matching stock pot and never really needed to weigh up the different factors that contribute to what sets a good stock pot apart from a great one - until now.
Maybe you’re hosting a party and looking for a stock pot that can handle huge quantities, or maybe you’re expanding your cookware collection bit by bit. Whatever’s got you searching for a cooking pot, we’re here to help.
Stock pot materials
Being able to successfully select the right stock pot for your needs starts with understanding the basic differences between materials. This is because factors such as weight, heat conductivity, handling and durability will each play a part in your overall purchase decision.
Is it best to go for a stainless steel stockpot?
It’s common for people to instinctively reach for a stainless steel stockpot, not only because stainless steel is a durable and versatile material, but because it’s readily available and has been for generations.
Nevertheless, does this mean that it’s the ‘best’ material for the job? Let’s take a look...
Stainless steel. Incredibly hardy and corrosion resistant, food-grade stainless steel is popular in commercial kitchens and households because of its reliability and exceptional heat conductivity. This is particularly advantageous in stock pots because of the prolonged cooking time associated with simmering soups and stock.
Anodised aluminium. More lightweight than stainless steel yet more prone to corrosion, anodised aluminium tends to be slightly more affordable and is just as effective as a conductor of heat.
Copper. Professional chefs like cooking with copper because of how lightweight and incredibly durable it is. It’s a timeless material that isn’t as common in your average household because it is considered more of a serious investment.
Non-stick. Perfect for the everyday cook, non-stick stock pots make cleaning up easy because of the smooth surface. However, depending on how many layers of non-stick it has, this option could be more likely to tarnish and doesn’t have the longevity associated with stainless steel or copper.
Other factors to consider
Size. The most common stock pot size is a stockpot 24cm through to 30cm. A more useful measurement marker is its capacity, which can range from 5 litres through to 20 litres.
Conductivity. This refers to the stock pot’s ability to transmit heat from the heat source to the food evenly and efficiently. The type of cooking surface you have and the type of cookware material you go for both impact the cooking results.
Cooking surface. Whatever your cooktop, be it a gas hob or induction stove, always check that the cookware in question is compatible with it, or go for a material that works well on any cooking surface such as cast iron.
Handles. Stock pots can be pretty bulky to manoeuvre and heavy to lift, especially when they’re full of soups and sauces. This is where the importance of the handles comes into play. If buying a cooking pot with stainless steel handles, check that they are riveted as this minimises heat transfer so they don’t get as hot. Alternatively, you can select a pot that has Bakelite handles, which will stay cool and be comfortable to grip.
Lid. Look for a stock pot or stewpot that has a tempered glass lid as this lets you check on progress without disrupting the cooking process, with the added benefit of lasting durability. Sometimes you can buy replacement lids in standard sizes (lid 24cm or lid 28cm).
Utensils/gadgets. Take a look inside your utensil drawer as the construction of your cooking tools might impact your selection. Some, like silicone utensils, are safe to use on all surfaces including non-stick. However, if the majority of your utensils are metal, then you might be better off with stainless steel pots. Also keep in mind the size and material of any accessories you may have like your steamer or pasta insert.
Warranty. Knowing you’re protected with a warranty can sometimes help sway your decision. Always check to see what and how long you’re covered for.
Brands we know and trust
Complement your stock pot or multi pot with other stovetop essentials such as saucepans, frypans, skillets, saute pans, woks and grill pans from top brands like Chasseur, Scanpan, Essteele, Pyrolux, Tefal and Jamie Oliver.
Buying online with Kitchen Warehouse
We’re Australia’s number one destination for cookware, kitchenware, bakeware and tableware. Australian customers can fill shopping bags and trolleys with quality pieces at prices lower than RRP, both in-store or online.
You can also purchase gift cards and take advantage of our FREE Click & Collect service. Plus, receive free delivery Australia-wide when you spend over $100! Not ready to checkout yet? Add items to your wishlist to save them for later.
What is the difference between a stock pot and a regular pot?
Stock pots are typically deeper, come with a lid and have a handle on either side, whereas saucepans have one long handle and don’t always come with a lid. Another differentiator is their job. A stock pot is for bulk liquids and meals, whereas saucepans are better for smaller quantities. You’d boil an egg and simmer gravy in a saucepan, yet you’d use a stock pot for batches of soup, homemade broths or an epic amount of mashed potatoes.
What is the function of a stock pot?
The main function of a stock pot is to ensure that liquids evaporate more slowly, which is why they’re used mainly for long-simmering recipes such as stocks and soups as well as for boiling pasta and potatoes. While shallow casseroles are also great for slow cooking, they don’t hold the volume that deep stock pots can.
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