All About Stockpots

A stock pot bon mot

So you want to be a true gourmet? The need for a good quality stockpot says you've arrived. The creation of deep rich stock is the base for many a complex and delicious meal while soups and stews are complex dishes unto themselves.

Stockpot features

When it comes to stockpots there are a few features to look for which should be considered non-negotiable. Features, without which, would make it impossible to make a decent and wide range of stocks, soups, stews and sauces.

1. Stainless steel stock pots offer a cooking surface that is essential for a wide range of uses. An Aluminum stockpot, being chemically reactive, would preclude using such important ingredients such as vinegar, citrus or tomatoes; even beer home brewing would not be possible.

2. Stainless steel pots must also have a good conductive surface such as an aluminum or copper stock pot bottom. When using a stockpot you tend to cook for long periods of time. A thin poorly conductive bottom will cause hotspots that create a good amount of burnt matter. This burnt matter accumulates on the bottom affecting the taste, balance of ingredients and yield of what ever you intend to make in the pot.

3. You not only want a good thick conductive bottom you need thick sides as well, especially towards the bottom of the pot. The lower sidewalls of your stockpot can also accumulate burnt matter. If the pot has a nice heavy construction there will be sufficient insulation to prevent damaging buildup caused by hotspots. For example, an 8 quart stock pot should have at least an 1/8" thick side that continues up to 2 ½" from the pots bottom.

Stockpot uses

Stockpots are a staple for any cooking enthusiast. Everything from stews to braised meats can be made in a stockpot. I use mine for brewing beer as well. Saint Patrick's day in my household is totally dependent on my 16-quart stockpot.

It might be good when considering a stockpot to keep in mind the types and size of meals you are considering preparing. If you intend on doing a lot of braising or large meals such as the aforementioned St. Paddy's day feast you should consider a pot on the larger end of the scale. If your needs tend toward the more modest soups, stews and chili then a smaller pot may be in your future.

A smaller stockpot, if appropriate, offers a number of advantages over larger models. First you get improved quality for a given price. Another reason smaller can be better is in the early stages of preparation. Steps that include caramelizing onions or browning meat are much easier in a smaller more accessible pot.

More information on stock pots