5 Best Stock Pots, According to Testing

Here's what you should consider, whether you're buying your stock pot by itself or selecting a cookware set that includes one.

✔️ Capacity: The most common volume for a stock pot is eight quarts. This size is big enough to simmer broth as well as to make sizeable batches of pasta or chili. It's often the size included in cookware sets, and it's reasonably easy to store. If you cook for a larger crowd or often work with larger foods, like lobster, you might want a 10-, 12-, 14- or 16-quart size. The larger-capacity pots tend to be a bit taller and narrower, which can make reaching in to stir a little more difficult, especially for shorter cooks.

✔️ Handles: The most important consideration for pot handles is that they're comfortable for you. We like side handles that flare or extend away from the body of the pot to protect your hands from the heat. We also prefer a flat or contoured surface that helps ensure a firm grip — these pots can be quite heavy when they're full. Some may have a textured or coated grip, but this feature can be less common on stock pots than on saucepans or skillets. Our pros also suggest checking how the handle is attached to the pot: A flush rivet creates a smooth surface inside the pot, which makes it easier to clean.

✔️ Lid: Stock pot lids are generally stainless steel or glass (or perhaps copper, if the pot itself is). Stainless steel lids often provide better heat retention, but you can't see inside the pot without lifting them. Glass lids let you glimpse what's happening inside the pan initially, but condensation might obscure the view as the cooking continues, so our experts say the top priority is a tight fit. We also like a handle or knob that's tall enough to keep your hand away from the hot surface. But note that particularly tall handles can make the lid harder to store.

✔️ Material: Most of the pots we tested in our recent round were stainless steel. This is a good choice because it's compatible with all cooktops (including induction), it heats quickly and is relatively lightweight for lifting and pouring. Nonstick pots are handy if you're making dishes like one-pot pasta, which might have sticky ingredients. But because stock pots are commonly used for liquids like broth and soup, the nonstick coating isn't highly necessary and may reduce the lifespan of your pot. Copper is a responsive and versatile material that may heat even more quickly than stainless steel, but it can be expensive and may show dings and scratches more readily, so it may not stand up to as many years of clanging around as a stainless steel pot might.