Stockpots

In professional kitchens where stocks are prepared on a regular basis, it may be necessary to have a collection of large pots for stocks in various stages of preparation and reduction. The most important consideration in choosing a stockpot is that it must have a heavy bottom; since the sides do not come in contact with the heat, they are of little importance. Make sure that stockpots have handles riveted onto two sides.

Some stockpots have taps on the bottom to facilitate draining—an especially useful feature when preparing large quantities, which are cumbersome to move.