Stockpot

A stockpot is a large, tall, straight-sided pot with two loop handles and a lid. Its height means water covers bones and vegetables for long simmering with little evaporation, so it is the pot for stock and broth. It is also used for large batches of soup, boiling pasta and corn, and blanching vegetables in bulk. Home sizes run from about 7 to 20 liters (8 to 20 quarts).

How to use it

1. Choose a pot large enough that the food fills it no more than two-thirds full, with liquid covering by a few centimeters.
2. For stock, start bones and vegetables in cold water, bring slowly to a gentle simmer, and skim the foam that rises in the first 20 to 30 minutes.
3. For pasta, use plenty of water, about 4 to 5 liters (4 to 5 quarts) for 500 g (1 lb) of pasta, and salt it well. See salted pasta water.
4. Use two burners if the base is wider than one, or the edges will heat slowly.

An 8 liter (8 quart) pot covers most home needs. Go larger if you make stock from whole chickens or cook for a crowd.

Substitutes

A large Dutch oven for soup and smaller batches of stock. A large saucepan for pasta for two.

How to store it

A stockpot is bulky. Store smaller pans and lids inside it. Dry it fully before nesting things in it.

Common mistakes

• Using a thin pot with a thin base for soup or beans. They scorch on the bottom. A heavy base, often with an aluminum or copper core, spreads the heat.
• Boiling stock hard. It turns cloudy and greasy. Keep it at a lazy simmer.
• Lifting a full pot of boiling water to drain it. A big stockpot can hold more than 10 kg (22 lb) of hot liquid. Ladle out some first, or use a pot with a strainer insert.
• Filling it to the top. It boils over and takes a long time to heat.
• Cooling a full pot of stock on the stove. It stays warm too long. Divide it into shallow containers and refrigerate within 2 hours.

In recipes

"Large pot" or "stockpot" means one big enough to hold several liters with room to spare. A pasta pot with a built-in strainer is a stockpot with an insert.