Cookware & bakeware · Pot

Stockpot / large pot

A large, tall pot with two side handles and a lid, for stocks, soups, pasta and big batches.

Useful to have · Used on the stovetop · 270 recipes

Photo: Lightsnap, via Wikimedia Commons (CC-BY-SA-4.0)

What it is

A deep, wide pot, usually 6 litres or more, taller than it is wide, with two loop handles and a lid. Its height limits evaporation during long simmers. It differs from a saucepan by size and handles, and from a Dutch oven by being thinner-walled and lighter.

What it’s for: Cooking large volumes of liquid: stocks, soups, boiling pasta or potatoes, and blanching in quantity.

How to use it

Place it on the largest burner so the base heats evenly.
Add ingredients and cold water for stock, or bring water to the boil first for pasta.
Keep stock at a bare simmer and skim foam from the surface.
Use a ladle to portion, or strain through a colander set over another container.

Good to know

Tasks: making stock and broth, boiling pasta, cooking soups for a crowd, boiling corn or potatoes, blanching large batches, canning water baths
Cooking methods: Boiled, Simmered, Blanched, Poached, Stewed
Materials: stainless steel, aluminium, enamelled steel
Care and cleaning: Wash by hand if it does not fit the dishwasher. Choose a model with a thick base to avoid scorching thick soups.
Limitations: Bulky to store; thin bases scorch thick foods; overkill for small portions.

Safety

A full stockpot is very heavy; use both handles and oven gloves.
Ladle out some liquid before lifting, or drain over the sink rather than carrying it across the kitchen.

If you don’t have one

Dutch oven / casserole pot — Good for smaller batches of soup or stock.
Pressure cooker — Makes stock much faster, in smaller quantities.

Equipment guide

How it works: A tall, narrow shape keeps a large volume of liquid deep, which limits evaporation over long simmering and lets solids stay submerged. Heat enters through the base and is spread through the liquid by convection; because water cannot rise much above 100 °C at sea level, the contents cook gently and evenly once the pot is up to temperature.

Material	Good	Watch out
Stainless steel with a thick base	Non-reactive, durable, fine for long acidic or bone-based simmering.	Thin-walled versions scorch where heat concentrates; heavy when full.
Aluminium	Light and heats quickly; common in professional kitchens for big volumes.	Reacts with acidic foods; dents easily.
Enamelled steel	Light, inexpensive, non-reactive and easy to clean.	Thin, so hot spots and scorching are common; enamel chips and exposed steel rusts.

Tall stockpot: Minimises evaporation for stocks.
Wide pasta or boiling pot: Often with a strainer insert for pasta, corn or crab.
Pot with steamer and pasta inserts: Multi-use for small kitchens.

Buying guidance

Starting out: An 8-litre pot with a heavy base covers pasta, stock and big batches of soup.

Keen cook: A 10–12 litre pot for bone stocks and batch cooking.

Professional: Heavy-gauge pots of 20 litres or more, sometimes with a tap at the base.