Buying guide
Stockpots: For Stock, Soup, Puddings and Batch Cooking
What size stockpot to buy, why a heavy base matters, and the big-pot jobs it handles, from stock to clootie dumplings.
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A stockpot is tall, deep and wide-based, with two handles. It is the pan for stock and soup, boiling a ham, steaming a pudding or boiling a clootie dumpling.
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We only list products once their specifications have been checked against the manufacturer or retailer. Until then, use the criteria in this guide to compare what's available.
Where to buy
Browse current options and prices at the retailer. These are affiliate links: we may earn a commission, at no cost to you (disclosure).
Size
| Capacity | Good for |
|---|---|
| 5–6 litres | Soups and stews for 4–6 |
| 8–10 litres | Stock from a chicken carcass, a whole chicken, puddings |
| 12 litres or more | Large batches and big families |
Measure your hob and cupboard before buying a very large pot.
What to check
- A heavy, encapsulated base spreads heat and stops soup catching.
- Induction compatibility, if needed.
- Sturdy, riveted handles for lifting a heavy, full pot.
- A well-fitting lid, ideally glass.
For everyday pans, see saucepans. Try it with cock-a-leekie.
Frequently asked questions
What size stockpot do I need?
An 8–10 litre pot suits most families: it takes a whole chicken for stock and is big enough for a clootie dumpling or a steamed pudding.
Should a stockpot be stainless steel?
Stainless steel is the usual choice: it is durable, does not react with acidic foods and is often induction-compatible. A thick base matters more than the material of the sides.
Can I use a stockpot on induction?
Only if the base is magnetic. Check the listing says induction-compatible.
How we choose
BeneRecipes compares tools using manufacturer specifications and retailer listings. We have not tested these products ourselves and don't publish star ratings. We explain which type suits which cook and why.
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