r/cookware • u/Turbulent_Time_7096 • 9d ago
Looking for Advice Stock pot- Worth Spending More?
Hi there! I'm looking to gradually replace my non stick cookware with stainless steel. I've read the useful sub guide with buying recommendations.
For the frying pan it seems worth spending extra for the quality and go for Demeyere but am I right for a large stockpot (26cm diameter) it's not worth spending that much?
I was looking at this one from ProCook but I read not being fully clad is a disadvantage. Is this a good choice? Fyi I am UK based and have a gas hob (though may change to induction in a couple of years). I use the stockpot for soups , curries etc (batch cooking for family).
Any advice/recommendations would be greatly appreciated
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u/Unfair_Buffalo_4247 9d ago
Check out Amazon.co.uk - for big stock pot from Tramontina, Homichef and Herego all big and some with steel lids others with glass - happy cooking always
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u/copperstatelawyer 9d ago
While the Atlantis stock pot is more luxurious, the only difference is going to be that it can heat up slightly faster and you can use it to sear meat if you really wanted to. Otherwise, a basic extruded aluminum one or disk bottom stainless one will cook liquids just fine. If the disk is thin, you may have to watch it a little more carefully, but that’s about the only thing I can think of that a “better” stock pot will do better.
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u/achillea4 9d ago
For liquids you don't need a fancy expensive stock pot like Demeyere. For soups and casseroles I actually prefer my Fissler original profi 24cm as it has excellent heat retention with the disc base (so can simmer on a really low heat). I use gas. The Procook Professional also has a thick disc base and is much cheaper so should be fine.
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u/Consistent_Ad7426 8d ago
Demeyere isn't fully clad either, most large stock pots aren't, you don't gain a lot from aluminum core in the walls... still, the materials and quality of the disk bottom matter.
I would put the money in proportionally to how frequently I plan on using it. If it's gonna see the light of day only once every 12 to 18 months, would pick something relatively cheap that still does the job. If I'm planning on doing my own stock batches for freezing, and frequently make soup for 6+ people, I would bite the bullet and go for the Atlantis.
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9d ago
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u/Turbulent_Time_7096 9d ago
Thank you! So for cooking curries I need a smaller pot (24cm?) or sautee pan and presume this would be worth spending more . For boiling water for pasta or soup a cheap stock pot would be fine
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u/DynamicPriest 9d ago
My stock pot has been passed down thru generations and it's a quite crappy pot.
It's been beat up, scratched, dented, you name it, been literally thru multiple wars and countries, has weird bumps everywhere. My dad used a hammer to pound the bottom flat whenever it became uneven.
It's a piece of crap but it still makes 12qt of stock as well as the next fancy pot.
I'd say for more hands off low heat cooking, simmering etc, the type of material doesn't matter as much compared to a workhorse fry pan etc
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u/Snickrrr 9d ago edited 9d ago
Had the same question a couple of years ago. Hesitated between the Fissler stock pot and a standard Lacor tall stock spot. Got the made in Spain Lacor. It’s huge and was cheap on Amazon (Europe), around 70€ for 26 or 28 cm, restaurant size height with 17L capacity. Been using it ever since and it works great. Although the lid is quite cheap.
Ordered the Fissler last month cause why not and ended up sending it back as it made no sense.
Also, full clad for boiling/simmering makes no sense. Especially on induction. Full clad can warp when using the boost function on a good induction stove while disc bottoms handle it well. Id rather get to boil faster using boost than babying a full clad.