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A stock pot does the heavy lifting in any kitchen. Whether you are building a five-alarm chili, boiling game bones for stock, or deep frying your world-famous hush puppies or onions rings, you’re going to need large-capacity cookware capable of getting the job done. Here are three features you’ll want to consider before buying what might be the largest pot in your kitchen.
Volume
Stock pots come in a range of sizes. On the low end, a 5-quart stock pot is suitable for making soups and chili, but for actually making stock you want something in the 12-quart or larger range. Above that and you are wandering into the turkey-fryer aisle, which is a different department altogether in terms of size and accessory components.
Stainless Steel
Pay careful attention to the substance from which your stockpot is made. Nickel-free stainless steel is preferable, as small amounts of nickel can leech out of inferior materials in the long cook times associated with making stock.
Steaming and Frying
If you want a stock pot that can double as a steamer for cooking crabs and oysters, or even handle deep frying, look for one sold with a strainer basket. The size pot necessary to fry a small turkey breast is a bit of overkill for making soup and chili, but you’ll get the most versatility out of a stockpot with a steaming basket in the 20- to 40-quart range.