What is a stockpot?

The understated kitchen essential. Learn more about why.

What is a stockpot?

A stock pot is the prototypical large cooking pot, with a wide flat bottom, tall vertical sides, and two looped handles on each side for easy handling. Designed to hold large volumes of liquid, a stock pot is an essential kitchen tool, used for a wide variety of liquid-based cooking processes. Stock pots come in various different sizes, and typically come with lids to keep heat inside, which is often necessary for the cooking tasks best suited for a stock pot. 

Stock pots can be manufactured using a wide range of materials. But we like stock pots that are manufactured using a 5-ply stainless steel construction, which results in durable pots and pans that distribute heat effectively. This is useful when using a stock pot for stews and braises, because the base of a pot made with a 5-ply stainless steel construction allows for effective sauteing, sweating, and searing. 

Stockpot Stainless Steel

How should I use a stockpot?

A stock pot is a cookware must-have for any well-equipped kitchen. Though not necessarily used on a daily basis, a stock pot is more versatile than many home cooks realize. Here are some of the ways to use your stock pot.

  • Making stocks and broths. A stock pot is essential for making stocks and broths. Because it can hold large quantities of liquids - as well as the various ingredients needed to make a stock or broth - a stock pot is the vessel of choice for all your stock, broth, brodo, bouillon, and soup needs.
  • Braising. Braising is a cooking method that involves first searing an ingredient - often a protein - and then slow-cooking the ingredient in a liquid until it becomes tender. A stock pot is a great vessel for this cooking technique, because the bottom of the pot is wide enough to allow for searing large cuts or amounts of meat, while the tall vertical sides of the pot make it perfect for holding a large quantity of a braising liquid. And while some like to braise in a Dutch oven, a stock pot is a great alternative that handles the job just as well.
  • Boiling water. A stock pot is ideal for boiling large amounts of water and thus is a necessary tool for everything from making pasta to blanching vegetables.
  • Blanching Vegetables: Blanching is a great way to add flavor and preserve the vibrant color of cooked vegetables. The technique involves cooking an ingredient (like a vegetable) quickly in salted water and then immediately stopping the cooking process by transferring the ingredient to an ice bath. A stock pot is a great tool for this technique, particularly for large amounts of vegetables.

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