Stockpot is a large, deep cooking vessel used to prepare stocks, broths, soups, sauces and other liquid-based preparations. Stockpots are commonly made from stainless steel or other durable materials and are available in a range of capacities for home and professional kitchens.
A stockpot usually has tall sides, a wide opening and two handles for lifting. A heavy or encapsulated base can improve heat distribution and reduce scorching. Tall sides provide capacity and help limit excessive evaporation, while the wide opening allows access for skimming, stirring and straining.
Select a pot according to batch size, burner capacity and the type of stock being prepared. The pot should not be filled beyond a safe working level, and it should allow room for bones, vegetables and liquid. Material, base thickness, handles and compatibility with the cooking surface all matter.
Example: a 40-litre stainless-steel stockpot may be used to prepare veal stock for a restaurant kitchen, while a smaller pot is used for daily vegetable stock or soup.
Stockpot is deep and designed for large volumes of liquid. A rondeau is wider and shallower, often used for braising and reducing. A saucepot is generally smaller and used for sauces, custards and smaller batches.
Chef’s tip: avoid filling a large stockpot so heavily that it becomes unsafe to lift or difficult to cool. Use suitable equipment and approved rapid-cooling methods for finished stock.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
