Cooking Pots: What Makes a Good One and How to Choose

When you buy a cooking pot, a vessel designed to hold and heat food on a stove or oven. Also known as stockpot, it's one of the most used tools in any kitchen. But not all pots are built to last—or to cook well. A cheap pot might warp in a few months, while a good one can outlast your kitchen remodel. The difference isn’t just price. It’s material, thickness, and how well it handles heat.

Most good cooking pots, metal vessels used for boiling, simmering, and stewing food. Also known as saucepans, they come in many forms. are made from stainless steel, cast iron, or aluminum with a clad base. Stainless steel is durable and easy to clean, but it doesn’t conduct heat well unless it’s layered with aluminum or copper. Cast iron holds heat like nothing else—great for slow stews—but it’s heavy and needs seasoning. Aluminum heats fast but can react with acidic foods unless it’s coated. If you’re cooking pasta, soup, or sauces, you want a pot that heats evenly so nothing burns on the bottom.

Size matters too. A 4-quart pot is fine for two people, but if you feed a family or like to meal prep, go bigger. Look for a tight-fitting lid—it keeps steam in and speeds up cooking. Handles should stay cool, and the base should be flat so it sits steady on your burner. A pot that wobbles isn’t just annoying; it’s unsafe.

Some pots come with nonstick coatings, but those wear out. If you’re frying eggs or sautéing veggies, you might prefer a well-seasoned cast iron or a good stainless steel pot with a little oil. You don’t need a dozen pots. One solid stainless steel pot, one heavy-duty Dutch oven, and maybe a smaller saucepan cover most needs.

And don’t forget the stove. Induction cooktops need magnetic bases—check if your pot works with it. Gas stoves are forgiving, but electric coils can warp thin-bottomed pots over time. A good pot should work no matter what kind of burner you have.

What you’ll find below are real-world guides on what makes pots last, how to spot a fake bargain, and which materials actually perform over time. No fluff. Just what works in kitchens across the UK—tested by people who use them every day.