Whip Up Stews, Sauces and More with a Stock Pot
Stews, soups, stocks, sauces, broths and the annual fall clam boil. Is there anything a quality stock pot can’t do? We don’t think so. At Sur La Table, we consider soup pots among the most fundamental pieces of cookware for home chefs who like to entertain, as they’re perfect for whipping up dishes for a crowd. But selecting the right one can be a bit of a challenge, especially if you don’t have a specific dish in mind. Sur La Table is here to help you find the perfect stock pot for your kitchen, no matter if you’re cooking savory sauces, sweet jams or a crowd-pleasing clam boil.
Investment-Grade Soup Pots by the Best Brands
For an all-purpose soup pot that you can use for virtually any stewing or simmering endeavor imaginable, we recommend a stainless steel stock pot. The benefits of stainless steel are bountiful, from the fact that it heats the base and sides evenly—ideal for large volumes of liquids—to its easy-clean appeal. For an investment-worthy pot you know will endure, we recommend selecting a stainless steel All-Clad stock pot or a style by Demeyere, which pairs stainless steel with layers of silver and copper for 30 percent more cooking efficiency.
Of course, you can’t go wrong with a nonstick soup pot either, especially if you’re looking for the ultimate in convenience and easy care. Nonstick styles by All-Clad, Le Creuset, Viking, and Cuisinart ensure that simmering sauces don’t turn into caked-on messes. Nonstick stock pots are also great because they lessen the need for oil or fat, so they can make your homemade soups and sauces even healthier. At Sur La Table, you’ll also find attractive copper pots as well as colorful enameled steel and cast iron options to add a pop of personality to the kitchen.
Looking for a great, multipurpose stock pot that can do it all? We recommend a 12-quart style. A large stock pot such as this can handle large-scale special occasion dinners and small, family gatherings alike.
Stockpots & Soup Pots for Everyday Simmering
From slow-simmered soups to Sunday sauce, seafood boils and homemade stock, a good stockpot is one of the most useful pieces in the kitchen. Tall sides, generous capacity and steady heat make stockpots ideal for cooking with larger volumes of liquid, whether you’re blanching vegetables, boiling pasta, building broth or making chili for a crowd.
At Sur La Table, you’ll find stockpots and soup pots in a range of sizes, materials and finishes, including stainless steel stockpots, nonstick soup pots, enameled steel pots, copper core cookware and cast iron options from trusted brands like All-Clad, Demeyere, Le Creuset, Viking, Zwilling and more. Choose a smaller soup pot for weeknight meals, or reach for a large stockpot when you’re entertaining, batch cooking or preparing family-style recipes.
How to Choose a Stockpot
- Choose 4–6 qt for weeknight soups, sauces, grains, vegetables and meals for 2–4.
- Choose 6–8 qt for pasta, chili, stews, beans and small batches of stock.
- Choose 10–12 qt for meal prep, seafood boils, homemade broth, corn and entertaining.
- Choose 16–24 qt for large gatherings, canning, lobster boils or serious batch cooking.
- Choose stainless steel for durability and all-purpose cooking; nonstick for easy cleanup; enameled steel for lightweight boiling and colorful style; copper core or clad cookware for responsive, even heating.
Find the Right Stockpot for Your Kitchen
The best stockpot depends on what you cook most, how much capacity you need and the type of heat control you prefer.
- Stainless steel stockpots: A dependable all-purpose choice for soups, stocks, pasta, sauces, boiling, blanching and steaming. Look for multi-ply construction or an encapsulated base with aluminum or copper to help distribute heat evenly.
- Nonstick soup pots: Best for easy cleanup, especially with tomato sauce, chili, beans, grains and recipes that tend to cling. A practical option for low-effort weeknight cooking.
- Enameled steel stockpots: Designed for responsive, even heat control. A strong choice for cooks who want refined performance for simmering, reducing and long, steady cooking.
- Copper core and fully clad stockpots: A smart choice for browning, simmering, and saucy dishes. Use them for chicken, vegetables, pasta sauces, and one-pan meals.
Stainless Steel, Nonstick or Enameled Stockpot?
Stainless Steel Stockpots
Best for everyday cooking, boiling, simmering and long-lasting performance. Stainless steel stockpots are a go-to choice for pasta, broth, stock, soup, stew and sauces. Fully clad stainless steel or stainless steel with an aluminum or copper core helps spread heat more evenly and reduce hot spots.
Best for: stocks, pasta, soups, stews, boiling, blanching
Nonstick Soup Pots
Best for easy cleanup and lower-effort cooking. Choose nonstick for chili, tomato sauces, beans, grains and quick weeknight meals. Nonstick surfaces help reduce sticking, though they often have lower oven-safe limits than stainless steel.
Best for: sauces, chili, beans, grains, weeknight soups
Enameled Steel Stockpots
Best for lightweight handling, fast heating and colorful style. Enameled steel stockpots are especially useful for water boils, pasta, soups, corn and casual entertaining.
Best for: pasta, soups, seafood boils, corn, boiling water
Copper Core & Specialty Stockpots
Best for cooks who want more responsive heat control. Copper and aluminum cores conduct heat efficiently, helping the pot heat faster and more evenly while simmering stock, reducing sauces or boiling pasta.
Best for: precise simmering, sauces, stock, elevated everyday cooking
Stockpot vs. Soup Pot: What’s the Difference?
A stockpot is typically taller and narrower, making it ideal for large volumes of liquid, long simmering, boiling pasta, making broth and cooking seafood. A soup pot is often slightly wider and lower, which makes stirring, sautéing aromatics and serving easier.
Choose a stockpot for broth, pasta, boiling, blanching and big batches. Choose a soup pot for chili, stew, beans, sauces and everyday one-pot meals.
