Stockpot: What Makes a Good One and How to Choose

When you think about cooking from scratch, the stockpot, a large, deep pot designed for simmering broths, soups, and stews. Also known as a soup pot, it's the quiet workhorse that turns vegetables, bones, and herbs into rich, flavorful bases for meals. Most people buy one out of habit, not because they know what makes it actually good. A cheap stockpot warps on the stove, rusts at the bottom, or leaks when you need it most. A solid one lasts decades—no fancy branding needed.

What makes a stockpot different from a regular saucepan? It’s all about depth, volume, and heat distribution. A true stockpot holds at least 8 quarts, lets you fully submerge bones or whole chickens, and has thick, even-bottomed walls that prevent hot spots. The best ones are made from stainless steel, a durable, non-reactive metal that resists corrosion and won’t alter the taste of acidic broths, often layered with aluminum or copper cores for even heating. Aluminum alone heats fast but can discolor and react with tomatoes or wine. Cast iron is heavy and slow to warm—fine for slow sims, but not ideal for daily use. Clad stainless steel? That’s the sweet spot.

Size matters too. If you’re cooking for two, a 6-quart pot might work. But if you make big batches of soup, freeze portions, or cook for family gatherings, go for 12 quarts. A wider base gives you more surface area to brown meat before adding liquid, which builds flavor. Look for a tight-fitting lid—steam escapes fast, and that’s where flavor goes. Handles should be sturdy, not flimsy, and stay cool enough to grip with a towel. A pour spout? That’s not a luxury; it’s a lifesaver when you’re straining broth.

Don’t get fooled by flashy designs. Some stockpots come with fancy finishes or decorative rims, but those don’t help the cooking. What matters is the thickness of the base, the quality of the welds, and whether the pot sits flat on your burner. Brands like All-Clad, Cuisinart, and Tramontina make reliable ones without the markup of luxury labels. You don’t need to spend $300. You just need to know what to look for.

And while we’re talking about cookware, remember: a stockpot, is part of a larger family called cookware—the pots and pans that go on the stove. It’s not the same as kitchenware, which includes spatulas, colanders, and measuring cups. Your stockpot is the foundation. Everything else builds on it.

Below, you’ll find real-world tests and comparisons of stockpots used by home cooks who’ve put them through years of daily use. No fluff. No ads. Just what works, what breaks, and what’s worth your money.