What Is a Stock Pot Used for?

Overview

Many chefs consider the stockpot one of the most essential cookware items of the kitchen. Stockpots, with their high sides and large conductive bottom, are excellent for stews, braised meat and broths. The stockpot has many other uses in the kitchen as well.
Stocks, Broths & Stews

According to HomeFurnish.com, the large size and cooking surface of the stockpot is essential for making stocks, broths and stews from scratch.

Shellfish

Shellfish such as lobster, crab and shrimp can be steamed and simmered successfully in a large stockpot with a tight fitting lid.
Pasta

A stockpot is an excellent choice for cooking pasta, particularly when you have a large group to feed.
Braising Meat

The stockpot is well-suited to braising large cuts of beef and other meats. With a tight fitting lid and tall sides, the stockpot can produce enough moist heat for braising.
Poultry

Whole chickens and other poultry fit well in a large stockpot. You can boil them in a broth with a variety of vegetables or simmer them with a tasty sauce.
Buying Tips

Bon Appetit recommends a larger sized stockpot, of about a 10- to 12-quart capacity. The stockpot should be stainless steel with an aluminum or copper bottom, and it should have thick sides for even heat conduction.