It heated fairly quickly, thanks to its thinner 3/16-inch-thick bottom, though we did have to keep an eye on sautéed onions to make sure they didn’t scorch. Still, it was a trade-off we were happy to make, as this model’s minimal heft and comfortable U-shaped handles made it easy to carry and pour from. Eight-quart stockpots are easily available on the market, but the quality of the product varies.
An inner core of aluminum ensures that foods heat quickly and evenly. We lined up four testers with varying hand sizes and strengths and asked them to pick up each empty pot, with and without mitts and towels, and provide feedback on the handles. Typically, the more expensive stockpots have full cladding that covers the bottom and sides of the pot, while less expensive models have cladding only on the bottom. That said, a fully clad pot is always preferable, but not if the cost is unreasonable and the need isn’t as pressing. While researching which models to test, we focused on stainless steel pots that are compatible with an induction burner, which provides more flexibility.
And robust cast-iron handles easily bear the load of copper, to ensure that this artisanal piece will last for generations when properly tended to. This style with the cast iron handles is also available in a 9.6-quart capacity. This material distributes heat the best, and is the ultimate metal to prevent scorching – important when making thick soups, stews, goulash, and so on. Unless you have cgwm-081 an unlimited budget and unlimited storage space, a cooking vessel in the 6- to 8-quart range needs to have greater flexibility, with a multipurpose nature. It should work equally well in the oven and on the range for making thick stews and casseroles, as well as thinner soups or stocks. Dishwasher safe, it comes with Demeyere’s 30-year warranty to be free of manufacturing and material defects.
The Viking 12-quart stockpot is built from tri-ply, fully clad stainless steel. Instead of just a multilayered base, like my other picks, there are three layers of metal throughout the entire pot. I know I just said that fully-clad stainless steel isn’t necessary for a large stock pot. If it’s in your budget and you don’t mind the added weight, I’m all for it. The riveted stainless steel handles are sturdy and might just be my favorite feature.
For the small price difference between the two sizes, definitely consider the larger option – you’ll appreciate the extra space it offers when cooking. Now let’s have a look at what components make for a good stockpot – what sizes to consider, materials used in construction, and features. And then I’ll offer a few recommendations to cover a range of budgets. The Calphalon Tri-Ply is very popular with online shoppers who give it top marks for solid construction, even heat distribution, and long-lasting good looks. Backed by Calphalon’s full lifetime warranty to replace any piece found to be defective in either workmanship or materials, this product is made in China.
Much lighter than cast iron, and with far superior thermal properties than stainless steel, cast aluminum is a lightweight and affordable alternative for cookware. Well known for its exceptionally even heat distribution and transfer properties, this means fast cooking and reduced energy consumption for the home cook. The thick aluminum core provides fast and even heating while the high-grade stainless steel retains its good looks well, even with heavy duty use. And the snug-fitted glass lid makes it easy to watch whatever’s cooking. Stockpot with Cover in Stainless Steel – The aluminum encapsulated base heats quickly and spreads heat evenly. The glass lid that comes with this eight-quart stockpot will allow you to keep an eye on your food, and no matter how hot the stockpot gets, the lid will always remain cool.