I purchased the T-fal Specialty Total Nonstick Stockpot about two years ago and use it about three times per week. I make plenty of chicken stock, soups, chili, pasta, and more. The handles stay cool and are easy to grip even when the contents are boiling hot.

The pot is made of heavy-gauge aluminum, which produces reliable and even heating. The clear lid lets you check on your meal without releasing heat and moisture, and it has a tight fit. There is a small steam vent. If you prefer not to let any steam out, use a plate or baking sheet instead of the lid and place something heavy on top of that, like a cast-iron skillet. I use this method to make sushi rice.

The only issue I’ve encountered is that the nonstick surface can be prone to light scratches, though that’s largely attributed to misuse. However, it still retains its nonstick properties, earning it’s place among the best stockpots.

With its stainless steel mirror finish, the Cuisinart Chef’s Classic 12-Quart Stockpot looks attractive on your stovetop. Encapsulated in the base is an aluminum disk that facilitates even heat distribution, which helps avoid hot spots and burning. The rim is tapered, which is helpful for drip-free pouring.

Cuisinart warns against using this pot on high heat. Instead, if you are looking to boil water, they recommend medium-high. Still, the pot is oven safe up to 550 degrees Fahrenheit and is also dishwasher safe. We recommend using a soft cloth or sponge and a mild detergent to wash it by hand and help extend the life of the pot.

It’s considered to be very similar to the much-more-expensive All-Clad pot (another of the best stockpots on our list) with its easy-to-grip handles. 

Material: The material of your stockpot affects its durability and ability to conduct heat. Most stockpots are made from stainless steel since it’s sturdy and has good conductivity. The downside to stainless steel is that it can be slow to heat unless it has an aluminum or copper core to help things along. 

You can turn to nonstick pots when cooking creamy soups or need a speedy clean-up. However, they scratch easily and can be sensitive to high temps. Lastly, there are cast iron Dutch ovens, which function similarly to stockpots — cast iron takes a long time to heat up and is quite heavy, but there’s nothing that compares to the heat retention.

Size: Since it’s a big piece already, try to match your stockpot size to your usual cooking volume. A six- or eight-quart pot should be enough for a family of six. If you’re welcoming relatives for a big holiday dinner, a 12-quart is more appropriate. Another thing to consider is the storage space — you’ll probably tuck your stock pot away when you’re not using it, so make sure it can fit wherever you store cookware.

Corrosion resistance: The best stockpots are used for simmering stews and big batches of stock, so you need to make sure they can stand up to long cooks and acidic ingredients. Corrosion resistance is something you hope you never need, but you’ll be glad for it when the time comes. Stainless steel is the go-to since it’s naturally rust-resistant and can withstand almost anything you can throw at it. Nonstick coatings, on the other hand, are less durable, so avoid using metal utensils or abrasive cleaning items on them.