Stock Pots

Thanks to their tall, straight sides, large capacity, and dual handles, stock pots are multi-functional heroes to professional chefs and home cooks alike. And while the pros often favor stainless steel stock pots large enough to fit a small child (hello, brothers Grimm!), you can expect yours to come in somewhere between 6 and 12 quarts, with 8-quart pots being fairly average. But which stock pot—in terms of size and materials—is right for you. Let's take a look!

Stainless Steel Stock Pots. Stainless steel stocks pots, like those from All-Clad and Le Creuset, are known for their ability to evenly conduct heat and easy cleanup (they're usually dishwasher safe). Because they're made of non-reactive materials, they're ideal for cooking acidic foods like tomato-based dishes, and thanks to their durability, you can use metal spoons and whisks with them.

Non-Stick Stock Pots. Featuring a non-stick coating that allows you to practically wipe them clean, our collection of non-stick stock pots delivers convenient options for home chefs. (Note: Many non-stick coatings, including those found in traditional and ceramic stock pots are not dishwasher safe and can scratch, which means you'll need to use silicone or wooden utensils when stirring, whisking, etc.)

Small Stock Pots. For small households (think one to two people) that may not prepare larger quantities of food (as well as small kitchens that don't have room to store large stock pots), the under-4-quart option offers just enough room to make one to two portions of things like pastas and soups.

Medium Stock Pots. In the 4- to 6.75-quart range you'll find stock pots that will leave small households with enough space to cook dishes and have small portions of leftovers or enough for a guest or two. In general, think one quart per serving—which means that a 6-quart stock pot can provide room to make up to six servings of a dish.

Large Stock Pots. If you have a big family, host parties, love a good crab boil, or are an avid canner, opt for something large, like an 8- to 12-quart stock pot (or go even bigger with a 16-quart pot). With room for big batches, you can make enough for a crowd or have plenty of leftovers for meals in the days (or weeks!) ahead.