We Tested 22 Stockpots and Landed on Five Favorites

While a large stockpot isn’t called upon often in home kitchens, when you need to make a big batch of stock from a mess of saved bones and aromatic vegetables, there’s just no way around needing something that can handle a lot of volume. Turning to your six-quart Dutch oven, or the eight-quart pasta pot that comes with most cookware sets can be too limiting for large batches of stock. Stockpots are also our go-to for crowd-feeding dishes like lobster boils.

You can spend close to $400 on a stockpot, but does spending more get you a better pot? To find out, we rounded up 22 models, ranging from around $30 to nearly $383 (at the time of testing), and put them through handling and cooking tests to find the designs that work best. We also recently re-tested our favorite stockpots, comparing them to newer models. Our top picks still stood out as the best, meaning they've held up to more than five years of continuous review.

The Winners, at a Glance

The Best 12-Quart Stockpot

Cuisinart 12-Quart MultiClad Pro Stainless Stock Pot With Cover

View On Amazon $140 View On Home Depot $140 View On Cuisinart.com

The Cuisinart MultiClad Pro’s build is rock-solid, with riveted handles, a snug-fitting lid, and triple-ply stainless steel cladding (a core of aluminum sandwiched between layers of stainless steel) from the base to the top of the pot’s wall. The wide, flat handles are very comfortable and leave plenty of space for oven-mitt-covered hands. The thick base layer manages heat well, which means you’re less likely to burn your food.

The Best Budget 12-Quart Stockpot

Cook N Home 12-Quart Stainless Steel Stockpot with Lid

View On Amazon $34 View On Walmart $49 View On Home Depot $34

If you’re the type of cook who forgets to use oven mitts when reaching for hot pots, the rubbery grips on the Cook N Home stockpot might just save you from a painful burn. This stockpot has a disc of stainless steel and aluminum cladding on the bottom only, which shouldn’t present a problem in most cooking scenarios. Still, you’ll need to pay closer attention because food tends to scorch more quickly in this pot than in our top pick.

Another Good Budget 12-Quart Stockpot

Vigor 12-Quart Aluminum Clad Stainless Steel Stockpot

View On Webstaurantstore.com

This budget pick from Vigor has a tri-ply clad base for even heating and it browned mirepoix evenly in our testing. It also has a stainless steel lid (compared to the glass lid that comes with the Cook N Home) and its handles stick out far from the sides, making it easy to grab even when it’s full of boiling water. It’s another good budget stockpot, though it’s a little wide and might not fit great on smaller burners.

The Best 16-Quart Stockpot

Tramontina 16-Quart Gourmet Stainless Steel Covered Stock Pot

View On Amazon $110 View On Home Depot $110 View On Wayfair

We think most home cooks will be well served with a 12-quart stockpot, but if you know you need a bigger size—to make larger batches of stock, huge pots of soups, or lobster boils for a very large crowd—then you may want to consider owning a 16-quart pot as well. The Tramontina is our top pick for this larger size. It shares the same build quality as the 12-quart version, which we also tested. Its shortcomings are minor, and, for the price, it’s the best we found.

The Best Splurge Stockpot

All-Clad D3 Stainless Steel 12-Quart Covered Stock Pot

View On Amazon $368 View On Williams-Sonoma $280 View On Sur La Table $350

The All-Clad stockpot is extremely well-built with sturdy rivets, wide, comfortable handles, and the tightest fitting lid out of all the models we tested. A full pound lighter than the Cuisinart, it was slightly more maneuverable, and its flared lip was easy to pour from. 

The Tests

• Handling Tests: We had a variety of testers pick up each empty stockpot with their bare hands and with oven mitts on to asses how comfortable the handles were. We then filled each stockpot with cold water and walked laps around the kitchen to gauge how easy to carry (and heavy) they were when full. 
• Boiling Water Tests: We filled each stockpot with nine quarts of water and set it on an induction burner set to high. We then measured how long it took for the water to reach a rolling boil with the lid on.
• Browning Tests: We placed each stockpot on an induction burner set to medium-high heat and added olive oil and a mirepoix made from diced carrots, onions, and celery to assess how well each pot browned the vegetables without burning. We checked the color of the vegetables and fond development at three, six, nine, and 12 minutes.
• Usability Cleanup Tests: We assessed other design factors of each stockpot, like base width, lid fit, and handle style. We then hand-washed each stockpot with warm, soapy water to see how well they cleaned up. 

What We Learned

Wide Handles Were Best

Comfortable, sure handles on a stockpot are important, especially when a full 12-quart pot can weigh about 23 pounds. Losing your grip on one when it’s full of boiling liquid is a potentially catastrophic kitchen accident. A good stockpot should have handles that are easy to grab both barehanded and while wearing chunky oven mitts (or with kitchen towels), and you should feel in control of the pot when walking around and while pouring out the contents. It didn’t take long before a pattern emerged: If a pot is uncomfortable to hold while it’s empty, things will only get worse once it’s full. 

We found that handles that are spaced 3/4- to 1-inch away from the pot wall were best, providing enough room to grip the handles without feeling cramped, like the handles on the Vigor model. We also preferred wide, flat handles like the ones found on the Tramontina, All-Clad, and Cuisinart stockpots, which helped distribute weight better than thin handles. Some handles were disqualified because their width only left enough space for three fingers to fit, too few to lift a heavy load. We also ruled out a pair of Farberware pots because their handles are welded on, which is a cheaper build than ones attached with rivets (though it should be noted that we experienced no issues with those welded handles).

Almost Every Stockpot Boiled Water Admirably

Most of the pots achieved a boil in 45 to 50 minutes, indicating that whatever small differences there are in terms of a pot’s dimensions and build specs make little difference to its boiling performance. A stockpot is almost always used to heat liquids—searing and other dry-heat methods of cooking are much less common. The faster a pot can bring water to a boil, the better, but with large quantities of liquid we didn’t see much variation in performance. 

Thicker Bases Browned More Evenly

While simmering and boiling is what a stockpot does most often, there are times you want to build flavor in the pot by sweating or even browning aromatics. The Cuisinart set itself apart here, gently and evenly browning the vegetables and creating a good, even fond, without any worrying signs of burning on the bottom or corners of the pot. Other pots were more prone to scorching and charring, both on the vegetables and the fond on the pots’ bottoms. Our budget pick, Cook N Home, didn’t manage the heat as evenly as the Cuisinart, but with some careful attention, you can still easily avoid burning the fond.

Most Pots Cleaned Up Easily

Since none of our tests involved hard-searing, it was relatively easy to scrub every stockpot sparkling clean. Almost every pot we tested was made from stainless steel, and we felt comfortable putting in some elbow grease to scrub off stuck-on bits of fond, which mostly came up after just a few seconds. The only pot we tested that wasn’t stainless steel was the Le Creuset 10-Quart Enamel Steel Stockpot, which had an enamel coating. This made it even easier to clean, which was helpful since its thinner base caused more burning than other pots. 

The Criteria: What to Look for in a Stockpot

Buying a stockpot can be a tricky purchase. Because of the pot’s size, it can be very pricey, but you really don't need the same level of performance that you require from a skillet or sauté pan. A stockpot’s primary purpose is to simmer or boil liquids, so the cladding and even heat conduction of the more expensive options are less necessary than they would be in a pan tasked with searing and sautéing. The goal is to buy a stockpot that will last but without spending for a build quality that you’ll rarely rely on.

The handles have to be comfortable, sturdy, and easy to grip—the last thing you want to feel is uncertainty as you move a large pot of scalding water off the cooktop or while draining through a strainer. For home use, stockpots come in a range of sizes, usually from eight to 20 quarts (some commercial kitchens use massive 74-quart versions). For most home kitchen tasks, we think a 12-quart stockpot is an ideal size and large enough for making big batches of stock or sauce. Going with a smaller stockpot, like one that’s eight quarts, means the pot is very similar in volume to a 6- or 8-quart Dutch oven. It pays to get a stockpot that’s bigger than your other pots, yet still fits inside a base cabinet, to cover the biggest cooking tasks while avoiding pot-size overlap. For more capacity, a 16-quart stockpot is just about as big a pot as most home kitchen burners can handle.

Finally, a good stockpot should brown food evenly without burning, leaving a well-developed fond. It should also should be easy to clean.

The Best Stockpots

The Best 12-Quart Stockpot

Cuisinart 12-Quart MultiClad Pro Stainless Stock Pot With Cover

View On Amazon $140 View On Home Depot $140 View On Cuisinart.com

What we liked: The fully clad Cuisinart MultiClad Pro has comfortable, sturdy handles with a spacious 1-inch-wide gap from the handle to the pot, with enough room to fit four fingers while wearing a chunky oven mitt. The lid sits snugly and has an easy-to-grab handle. The pot bottom, at 10 1/4 inches wide, was one of the larger ones we tested, and it did the best job cooking the mirepoix without burning. Water in the Cuisinart came to a boil just as quickly as in most other pots.

What we didn’t like: We’re being picky here, but all that cladding comes with added weight (and cost)—at just under eight pounds, the Cuisinart is more than a pound heavier than the average 12-quart stockpot we tested, which might be an issue for some cooks.

Key Specs

• Dimensions: 13 x 13.5 x 8.5 inches
• Capacity: 12 quarts
• Materials: Stainless steel
• Induction-friendly: Yes
• Care instructions: Dishwasher-safe

The Best Budget 12-Quart Stockpot

Cook N Home 12-Quart Stainless Steel Stockpot with Lid

View On Amazon $34 View On Walmart $49 View On Home Depot $34

What we liked: If you want a stockpot for boiling water or simmering stock, the Cook N Home is a solid choice. When filled to three-quarter capacity, it boiled water as quickly as most of the other pots, and the vented glass lid fit decently well. While the handles are round bar stock, they come coated in a grippy rubber that is comfortable and protects your hand from the hot metal—should you absentmindedly reach for it without an oven mitt or kitchen towel. There is plenty of space between the pot and the handle to grip, but testers with larger hands complained about only getting three fingers to fit instead of four.

What we didn’t like: With cladding only on its bottom, the Cook N Home eventually burned some of the fond during our sweating and browning test. We also wish the handles were slightly wider to accommodate bigger hands. 

Key Specs

• Dimensions: 10 x 12.5 x 8.5 inches
• Capacity: 12 quarts
• Materials: Stainless steel; tempered glass
• Induction-friendly: Yes
• Care instructions: Dishwasher-safe
  

Another Good Budget 12-Quart Stockpot

Vigor 12-Quart Aluminum Clad Stainless Steel Stockpot

View On Webstaurantstore.com

What we liked: The Vigor is an excellent choice for a budget stockpot with a thick, stainless-clad aluminum base that helps it heat up quickly and brown food evenly. We also really liked how far the handles jutted out from the sides of this pot, which made it easy to carry (and kept our hands far away from the hot sides). It had a stainless steel lid that fit snugly and was more durable than a glass lid that’s more commonly found with cheaper stockpots. For the price, it’s hard to find a stockpot that’s as well-built and sturdy. 

What we didn’t like: It’s a little wide for some burners meaning it not be a good fit for every stove. The handles themselves were also thin, so they were less comfortable to hold onto than our other winners. There was some burning of the fond compared to our top-performing, fully-clad picks. 

Key Specs

• Dimensions: 10.25 x 11.25 x 7.25 inches
• Capacity: 12 quarts
• Materials: Stainless steel
• Induction-friendly: Yes
• Care instructions: Dishwasher-safe

The Best 16-Quart Stockpot

Tramontina 16-Quart Gourmet Stainless Steel Covered Stock Pot

View On Amazon $110 View On Home Depot $110 View On Wayfair

What we liked: Tramontina's 16-quart model is our pick for a larger capacity pot. It shares the same design as the company’s smaller 12-quart model, which performed well in our tests, except for scorching a little on the bottom during our sweating and browning test; that was enough to keep it out of our top-pick position for the 12-quart pots. (Our top pick 12-quart options, though, do not offer 16-quart options, so Tramontina is the best choice at a relatively affordable price in this case.)

What we didn’t like: Just like the 12-quart model, this pot is a little more prone to scorching than our top pick, so you’ll need to pay more attention if sautéing or browning foods in it.

Key Specs

• Dimensions: 14.5 x 16.5 x 11.5 inches
• Capacity: 16 quarts
• Materials: Stainless steel
• Induction-friendly: Yes
• Care instructions: Dishwasher-safe

The Best Splurge Stockpot

All-Clad D3 Stainless Steel 12-Quart Covered Stock Pot

View On Amazon $368 View On Williams-Sonoma $280 View On Sur La Table $350

What we liked: Solid, sturdy, and fully clad, this stockpot excelled in all of our tests. Its wide base easily sweated mirepoix without burning and its handles were wide, flat, and a cinch to grab. Its flared lip jutted out further than other models, making it easy to pour from. This wider lip also helped the pot’s lid seat tightly. And at about a pound lighter than our top pick from Cuisinart, it was easier to maneuver. 

What we didn’t like: There’s no getting around it: it’s an expensive pot. At more than double the cost of our top pick, it’s a true splurge—though one that comes with a limited lifetime warranty. It also struggled a bit in the boiling water test, but unless you’re staring at the pot and waiting, most people won't notice.

Key Specs

• Dimensions: 14.3 x 11.4 x 9.5 inches
• Capacity: 12 quarts
• Materials: Stainless steel; aluminum core
• Induction-friendly: Yes
• Care instructions: Dishwasher-safe

The Competition

• Made In Stainless Clad Stockpot: This attractive model has impressive 5-ply cladding all the way up its sides, not to mention smooth, easy-to-grip handles. Unfortunately, its abnormally wide diameter makes it an awkward fit over most stovetop burners; depending on your heat source, the outside rim may be entirely off the heat.
• T-Fal Stainless Steel Oven-Safe Stockpot: It’s easy to admire the price of this narrow, tall stockpot. The slim design made pouring hot liquids safe and easy, but the handles were too narrow for even our tester’s small hands. It also smoked, scorched, and burnt during our cooking test. It’s not a perfect pot by any measure, but if budget is a key factor for you, this $30 model will get the job done for the most part.
• Farberware Classic Stainless Steel Stockpot (12- and 16-quart models): There were several pots that we disqualified based on handle comfort, build quality, and the lid. This included these models from Farberware, which have welded-on handles.
• Cook N Home 13-Quart High Stockpot with Lid: This model had hollow tube handles that stayed cool, but were too narrow to provide a solid grip.
• Tramontina Prima Covered Stockpot: This fully-clad Tramontina had an ill-fitting lid.
• Calphalon Contemporary Stainless Steel Stockpot: This pot had handles that cut into the palms of our bare hands.
• Viking 3-Ply Stainless Steel Stockpot: This well-built stockpot had wide and flat handles, but they were uncomfortably thin.
• RSVP International Endurance Stockpot: This stockpot had handles that were too thin and cramped.
• Cooks Standard Classic Stainless Steel Stockpot, Tramontina Covered Stockpot, and Berghoff Earthchef Premium Stockpot: These all have comfortable handles and boiled water in an acceptable amount of time, but they all burned fond during the mirepoix testing.
• NutriChef Stainless Steel Stock Pot, 12 Quart: This stockpot was more expensive than our budget pick, but didn’t outmatch its performance. 
• IMUSA USA Stainless Steel Stock Pot, 12 Quart: This pot was very tall and narrow, and its skinny handles were set too close to its sides to pour from comfortably. 
• Cuisinart Chef’s Classic Stainless Steel Stockpot, 12-Quart: This bonded aluminum-base version of our top pick performed okay, but was also more expensive than our budget pick. 
• ExcelSteel Stainless Steel Multi-Cookware Set with Encapsulated Base, 12 Quart: The handles on this pot were too close to the sides and got hot to the touch.
• Le Creuset 10-Quart Enamel Steel Stockpot: Though we liked how well its enameled surface cleaned up, this stockpot's thinner base scorched our mirepoix.
• Mueller 16-Quart UltraClad Tri-Ply Stainless Steel Stockpot: This stockpot’s handles were awkwardly close to the sides, making it difficult to carry. 

FAQs

What’s the difference between a stockpot and a saucepan?

A stockpot and saucepan are not interchangeable for most tasks. Stockpots are larger (more on that in a minute), and used primarily for simmering stocks, making large batches of stew, or handling specialty tasks, like boiling lobsters. On the other hand, a saucepan is small enough for everyday cooking tasks, and is meant for tasks like cooking grains and beans, making soup, and—of course—sauce. 

Is a stockpot the same thing as a Dutch oven?

They’re similar in size, but not easily swapped. Dutch ovens are made from cast iron, either enameled or bare, whereas stockpots are constructed with steel or aluminum. Dutch ovens have excellent, even heat retention, which makes them ideal for searing meat, sautéeing, and baking bread. Dutch ovens are also generally oven-safe, whereas not all stockpots are (owing sometimes to the material used for the handles).

How big should a stockpot be?

Stockpots generally come in a few sizes, measured by the quart. For most home cooks, a 12-quart stockpot will be sufficient; they are also easier to stow away in cabinets. Bulkier, larger 16-quart stockpots are incredibly useful for large-format cooking, but if you only use it once a year or so, you’ll have to decide if it’s worth the extra storage space. If you only buy one stockpot, we recommend it be a 12-quart.

What are stockpots made of?

Most quality stockpots are made from stainless steel. We don’t recommend aluminum stockpots, as the metal can react with acidic foods. They also warp easily over time. Avoid enameled steel—the coating may help with browning, but it will eventually crack or chip.

What is cladding in a stockpot?

Cladding is the layering of metal in a stockpot. Typically, it’s aluminum surrounded by stainless steel. A pot that has full cladding on the bottom and sides will cook more efficiently and protect against scorching. It also carries a larger price tag.

What can I cook in a stockpot?

Stockpots aren’t the best choice for sautéeing, searing, and quick-cooking grains and beans. However, they really shine when put to work making stock and broth. Their large, generous size allows for big chunks of vegetables and bones or even multiple chicken carcasses. A quality stockpot will boil water quickly and keep it rolling for as long as you need, so it’s also helpful for blanching large amounts of vegetables or sealing jars (Think: canning and preserving season).

Do I need a stockpot?

That depends on how much space you have in your kitchen, and how often you plan on performing tasks that require a large-format pot. If you have the room to store it, we suggest investing in a 12-quart stockpot. You may not use it every day, but when you need its large capacity, you'll be glad to have it on hand.

What can I use instead of a stockpot?

It's hard to replace a stockpot just because of the sheer volume most stocks need. Larger Dutch ovens can sometimes do the trick, or a big saucepan, but those pots don't have the capacity to hold as much as a stockpot.

Can you fry chicken in a stockpot?

The depth of most stockpots may make them seem like a good candidate for deep frying, but because most have thin walls, they have a harder time holding oil temperature steady than cast iron. While it is possible to deep fry food in any pot that's deep enough, a Dutch oven is preferred for its depth and heat retention. It's also easier to retrieve food with a Dutch oven's shorter walls.

Why We're the Experts

• For this review, we tested 22 stockpots. We also recently re-tested our favorite stockpots and compared them to some newer models (including the Made In Stainless Clad Stockpot, T-Fal Stainless Steel Oven-Safe Stockpot, and the Vigor 12-Quart Aluminum Clad Stainless Steel Stockpot, which became a budget pick). Our top picks were still standouts, meaning they've withstood more than five years of continuous review.
• Sal Vaglica was the equipment editor for Serious Eats. He's written many reviews for the site, including Dutch ovens, stockpots, and measuring cups.
• Jesse Raub was Serious Eats' commerce writer and spent over 15 years working in the specialty coffee industry. For this review, he re-tested our winners and tested three new models.
• Rochelle Bilow is Serious Eats' commerce editor. For this review, she helped to test new models of stockpots, comparing them to our favorites.