For the small price difference between the two sizes, definitely consider the larger option – you’ll appreciate the extra space it offers when cooking. Now let’s have a look at what components make for a good stockpot – what sizes to consider, materials used in construction, and features. And then I’ll offer a few recommendations to cover a range of budgets. The Calphalon Tri-Ply is very popular with online shoppers who give it top marks for solid construction, even heat distribution, and long-lasting good looks. Backed by Calphalon’s full lifetime warranty to replace any piece found to be defective in either workmanship or materials, this product is made in China.
Do not store stockpots when they are still damp and always store them carefully in a dry cupboard area. Avoid stacking and overcrowding to prevent scratching and chipping of the enamel surface. This was especially noticeable when we had to lug it to the sink to strain chicken stock. But despite its heft, it had one of the thinnest bases in our lineup. Therefore, it brought stock to a boil relatively quickly, but we had to keep a keen eye on the onions when sautéing them to avoid scorching. Our winner excelled in comfort; it was light and maneuverable, with rubbery grips on both the pot and the lid.
And robust cast-iron handles easily bear the load of copper, to ensure that this artisanal piece will last for generations when properly tended to. This style with the cast iron handles is also available in a 9.6-quart capacity. This material distributes heat the best, and is the ultimate metal to prevent scorching – important when making thick soups, stews, goulash, and so on. Unless you have an unlimited budget and unlimited storage space, a cooking vessel in the 6- to 8-quart range needs to have greater flexibility, with a multipurpose nature. It should work equally well in the oven and on the range for making thick stews and casseroles, as well as thinner soups or stocks. Dishwasher safe, it comes with Demeyere’s 30-year warranty to be free of manufacturing and material defects.
Handles should be very securely attached and a flat design goes a long way when you’re pouring directly from the stock pot. Hard anodized aluminum cuisinart soup maker is almost always paired with a nonstick coating. A nonstick frying pan or griddle can be a great tool for easy and convenient cooking.
We excluded stockpots made from aluminum, which reacts with acidic ingredients and can warp when used with high heat. We also ruled out pots made with enameled steel, which is used for sautéing and browning, or those with non-stick coatings that excel at cooking eggs, fish, and battered foods like pancakes. It shares the same build quality as the 12-quart version, which we also tested. Its shortcoming are minor, and, for the price, it’s the best we found.
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In the case of their stockpots, the wide, ergonomically designed stay-cool handles, which are secured with stainless steel rivets, allows for a comfortable, steady grip. It took about 19 minutes to bring water to a boil in this pot, longer than most, and it had the heaviest lid, which weighed in at a substantial 2 pounds, 1½ ounces. Its V-shaped handles featured a curved point rather than an angled one, but we still found them comfortable to grip while holding and pouring from the pot. We previously tested stockpots, but most of the models we looked at have been discontinued, so we decided to retest. We focused on finding the best 12-quart stockpot because we think it’s the most useful size—big enough to accommodate most jobs yet small enough to easily store. Our efforts resulted in not only gallons of fragrant chicken stock but also a new favorite stockpot.