Stockpot

A large, deep cooking vessel with straight sides, a wide opening, flat bottom, and two handles designed primarily for making stocks and cooking large quantities. Ranging from 6 to 32 quarts, these tall pots maximize liquid capacity while minimizing evaporation through their height-to-width ratio. The straight sides promote even heat distribution and easy stirring of large volumes.

Choose 6 to 8 quart capacity for most home kitchens – versatile without being unwieldy when full.
Look for heavy-bottomed construction to prevent scorching during long cooking sessions.
Use the ⅔ rule: don't fill more than two-thirds full to prevent boiling over. (Note: we don't follow this rule when making stocks – just put the burner on the lowest temperature to keep it at a simmer and check on it once in a while (every hour or so).)
Consider your stovetop size – ensure the pot fits your burners properly for even heating.
Multi-layer bottom construction improves heat conductivity for better temperature control.

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Equipment, Oven, Stovetop