stock-pots

Stock pots provide the depth needed for broths, pasta water and large batches of soup. Tall sides reduce evaporation while keeping splashes contained, making them ideal for weekend batch cooks. Stainless steel with an encapsulated base resists warping and tolerates long simmers, while litre markings speed up measuring. A vented, tempered‑glass lid helps retain a steady boil without messy overflows. Choose a pot that matches your hob size and supports induction if required. Riveted handles add security when lifting heavier volumes. For care, avoid harsh scourers and let the pot cool before washing to preserve structure. With proper heat control, a good stock pot resists staining from bones and vegetables and cleans down quickly after long simmering sessions. For UK kitchens, 8–12 litres suits family cooking and batch prep. It’s the straightforward way to make clear stocks, hearty soups and efficient pasta nights. FAQ Q: What size stock pot is best? A: For most UK families, 8–12 litres balances capacity with easy storage and handling for stock and soup. Q: Are stock pots induction compatible? A: Many stainless steel models are; look for a magnetic base and a flat, stable footprint for smooth hobs. Q: How do I prevent sticking when making stock? A: Use gentle heat and avoid rapid boils; a heavy base reduces hot spots and helps maintain a steady simmer.