|Top 5 Stockpots 2019||Rating|
If you’re looking for the best stockpots for your kitchen, just leave it to me! In this article, I tell you all you need to know about most recommended best stockpots out there!
“The foundation of all cuisine,” as they are known in France, stock pots have been around for decades. But it’s not just the lives of professional kitchen personnel that have been made easier by these sizable utensils.
Ordinary housewives all around the world love them and can’t imagine preparing broth or stock without them!
If you are looking for one of these useful traditional pots – and trust me, everyone’s household should own one – then make sure to stay with me as I show you some of the best stock pots out there!
Further Reading: Barbara’s Most Recommended Cookware Sets
How to Choose the Best Stock Pot
Since there are so many stock pots on the market today, I prepared some tips to help guide you through the process of picking the right one. These are the most important features that you will need to pay attention to. Let’s get started!
1. The Materials
- When you’re looking for the right stock pot, the materials it’s made out of are the first thing you should notice. The first thing you should check is if any of the materials are toxic, but these days that’s mostly not the case.
- The other reason why this is important is that pots made of different materials have vastly different properties.
- Stainless steel is the most common and the most reliable. It doesn’t change the taste of the food; it’s decently durable and heat-conductive. Ceramic pots are better at heat conduction, but they are also more fragile. Anodized aluminum is also a great heat conductor, and food doesn’t stick to it, but it bends and dents easily. There’s more out there, and you should consider the material and its properties before anything else.
- The capacity of a pot is what determines how much food and which dishes you can make in it. If you need to feed a lot of people, a 16 or 20-quart pot will be ideal. If you’re only cooking for two or three, then a 6 or 8-quart pot will probably do.
- Larger capacity also means a larger pot. If you need a pot that can hold a lot of food, make sure it can fit on your stove – it’s pointless to buy it if it can’t. You’re certainly not going to buy a new stove just for one pot?
- Take note that larger pots are also significantly more difficult to clean. The largest of them won’t fit in any standard dishwashing machine that you might have in your home, so you’ll have to wash them by hand. That can be a massive hassle, let me tell you that – doubly so if it’s not made of non-stick materials.
- The shape of a stock pot is essential to its function. You will use tall stock pots for different things than wider and shorter ones. If a pot has a wide and flat base, it will conduct heat better, and it will be easier to clean if it has flat sides. Sides curved near the top will ensure that the pot won’t warp due to heat.
- In wider pots, there will be more evaporation than in higher ones. Depending on what you’re trying to make, this can be a good or a bad thing, so pick accordingly. Spaghetti and most other pasta should be made in wider pots, for example.
- The shape of the handles is also crucial. Riveted handles are less likely to come loose and ergonomic handles are important for easier handling.