Stock pot

A stock pot is a large, wide-bottomed pot used primarily for making stocks, broths, soups, and stews. Stock pots are characterized by their tall sides, which help to minimize evaporation during long simmering periods. They typically have two loop handles for easy lifting, even when full, and often come with a tight-fitting lid to further reduce evaporation and retain heat.

Stock pots are typically made from materials such as stainless steel, aluminum, or enameled cast iron. Stainless steel is a popular choice due to its durability, ease of cleaning, and non-reactivity with acidic ingredients. Aluminum pots heat quickly but can react with acidic foods. Enameled cast iron retains heat well and distributes it evenly, but can be heavier and more expensive.

The size of a stock pot can vary considerably, ranging from relatively small (6 quarts) for home use to very large (20+ quarts) for commercial kitchens or large gatherings. The appropriate size depends on the volume of liquid being prepared and the available stovetop space.

Using a stock pot allows for slow simmering and the extraction of flavors from bones, vegetables, and herbs, resulting in a rich and flavorful stock or broth.