Non-Toxic Stock Pots: Stainless & Enamel Soup Pots
Soup season and post-holiday turkey stock both call for a big pot. Stainless steel and enamel-on-steel stock pots have no nonstick coating and are lighter than cast iron when they're full. Here are our picks, and the USDA basics for cooling a big batch.
Stock pots are almost always stainless steel or enamel-on-steel, but some soup pots and “stockpots” in cookware sets are nonstick-coated inside. Here's what to check, plus the pots we'd buy.
What to look for
- Uncoated interior. Stainless steel or enamel. Skip listings that say nonstick.
- A heavy base. A clad (layered) or thick bottom heats evenly and helps keep thick soups and chili from scorching.
- Size. 8 quarts for most soups and chili. 12 quarts or more for turkey stock or doubling recipes.
- Weight when full. A gallon of liquid weighs over 8 pounds before the pot. Lighter pots and sturdy handles matter.
Stainless steel stock pots
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Product photos from the brand or retailer listings. Tap a photo to see that pick on Amazon.
All-Clad D3 Stainless Steel 8 Qt Stockpot with Lid
Three-ply bonded stainless steel, listed as made in the USA and induction compatible.
Why we picked these
- All-Clad D3 Stainless Steel 8 Qt Stockpot with Lid Splurge stock pot Three-ply bonded stainless steel, listed as made in the USA and induction compatible. Eight quarts is a good size for soups, chili and a batch of stock from a roast chicken.
- Cuisinart MultiClad Pro Stainless 12-Quart Stockpot with Cover Big-batch stainless A 12-quart tri-ply stainless stockpot with a lid, big enough for turkey stock or a double batch of soup.
- Tramontina Gourmet Stainless Steel 12-Quart Stock Pot with Lid Value stainless stock pot Stainless steel inside and out with a thick base, at a friendlier price than fully clad pots. Stock and soup mostly simmer, so a heavy base is all most people need.
Enamel-on-steel stock pots
Product photos from the brand or retailer listings. Tap a photo to see that pick on Amazon.
Le Creuset Enamel on Steel Stockpot, 16 qt.
Enamel on steel is much lighter than enameled cast iron, which matters when a big pot is full of liquid.
Why we picked these
- Le Creuset Enamel on Steel Stockpot, 16 qt. Lightweight enamel pot Enamel on steel is much lighter than enameled cast iron, which matters when a big pot is full of liquid. Sixteen quarts handles a turkey carcass, a big batch of stock or corn on the cob. Worth knowing: Treat the enamel gently. Skip metal scouring pads and don't let it boil dry.
- Granite Ware Stock Pot, 11.5-Quart Budget enamel pot A classic enamel-on-steel pot. It's light and inexpensive, and a good pick for big-batch stock, corn and canning-day prep. Worth knowing: Thin enamelware heats fast and can scorch thick soups. Use it mostly for liquids, and retire it if the enamel chips inside.
Want a heavier pot for braises and smaller soups? See our Dutch oven guide.
Tools to go with it
Illustrative photos, not the actual products. Tap a photo to see that pick on Amazon.
OXO Good Grips Stainless Steel Ladle
A stainless ladle with a drip-free pour spout for soups and stocks.
Why we picked these
- OXO Good Grips Stainless Steel Ladle Stainless ladle A stainless ladle with a drip-free pour spout for soups and stocks. It's dishwasher safe, and there's no plastic in the bowl sitting in hot liquid.
- Cuisinart Stainless Steel Mesh Strainers, 3-Count Fine-mesh strainers Three stainless mesh strainers in different sizes, from rinsing rice to sifting flour and straining stock.
- Ball 16 oz Wide Mouth Glass Mason Jars, 6-Pack Glass jars for the freezer Wide-mouth glass jars for freezing broth, sauces and baby food. Leave headspace at the top so the glass doesn't crack.
Freezing stock in glass? Leave space at the top for it to expand, and let it cool in the fridge before it goes into the freezer. More glass containers are in our glass food storage guide.
USDA basics for big batches
From the USDA Food Safety and Inspection Service's leftovers guidance:
- Refrigerate leftovers within 2 hours of cooking (1 hour if it's above 90°F).
- Divide a large pot of soup or stew into smaller, shallow containers so it cools quickly.
- Use refrigerated leftovers within 3 to 4 days. Frozen, they're best within 3 to 4 months.
- Reheat soups, sauces and gravies to a rolling boil.
Making stock from a holiday turkey? The USDA's turkey guide says to refrigerate leftover turkey within 2 hours and use it within 3 to 4 days. Our roasting pan guide covers the bird itself.
FAQ
Is a stainless steel stock pot non-toxic?
Stainless steel has no nonstick coating. A pot with a thick or clad base heats more evenly and is less likely to scorch soup. Some people sensitive to nickel prefer enamel-on-steel instead, since stainless steel contains nickel.
Stock pot or Dutch oven: which should I use?
A Dutch oven is great for braises and smaller soups because heavy cast iron holds heat. A stock pot is taller and lighter, so it's better for big batches of stock, pasta and anything you'll lift when full.
How do I cool a big pot of soup safely?
The USDA says to refrigerate leftovers within 2 hours (1 hour above 90°F) and to divide a big pot of soup or stew into smaller, shallow containers so it cools quickly.
How long does homemade stock keep?
The USDA says leftovers keep 3 to 4 days in the refrigerator, and 3 to 4 months in the freezer for best quality. Reheat soups and sauces to a rolling boil.
Do you list prices?
No. Prices on Amazon change often, so we link to each listing where you can check the current price.
