Why You Need a Big Stockpot
Stockpots are one of the most useful pieces of cookware in the kitchen. The tall straight sides and large capacity make them ideal for a wide variety of recipes and culinary tasks. Le Creuset has several Stockpot options in our Enamel on Steel, Signature Stainless Steel and Toughened Non-stick PRO collections, with pots that range in size from 4 to 16 quarts.
Smaller sized Stockpots are useful for cooking pasta and cooking daily meals. But if you’re looking for a truly multipurpose pot that is versatile enough to handle all of your kitchen tasks, we also recommend a larger 12 to 16 quart Stockpot. It’s the perfect size to complement your Dutch oven, yet still small enough to fit into a kitchen cabinet. Not only for stocks, larger sized Stockpots are ideal when cooking for a crowd and for batches of soups, stews, chili, steaming shellfish and corn, making jams and sauces, sous vide cooking and even for chilling beverages.
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Steaming and Boiling
From lobsters and crabs, to whole ears of corn, to a seafood boil for a crowd, a large stockpot is ideal for steaming and boiling shellfish. It’s also great for steaming buns and vegetables, just place a bamboo or stainless steamer basket inside a large stockpot topped with our tight-fitting lids to create the ideal environment for lightly steamed foods. Our Enamel on Steel Stockpots are crafted from fast-heating carbon steel to quickly bring water to a boil, while the tall, thin shape takes up less room on the stove. Carbon steel is also lightweight which makes it easier to carry a full pot of liquid from stove to sink.
Ice Bucket
Need a stylish way to keep beverages cool for parties? Enamel on Steel Stockpots can not only keep food hot but can also keep drinks cool, and provide plenty of room for ice cold bottles of wine, beer, sparkling water and soda. Durable and resistant to stains, rust and scratches, they’re also a great way to setup a self-service beverage bar – just fill pitchers with juice or cocktail mixers and set inside an ice-filled Stockpot so guests can help themselves to refills.
Canning and Cooking
When you find yourself with a bounty of garden-fresh fruits and vegetables, a big Stockpot allows plenty of room to cook down pounds of fruit to jammy goodness, but also deep enough to submerge jars of pickles in boiling water so they seal properly. Look for a pot that is non-reactive and non-porous, such as our Enamel on Steel, so that you can even cook acidic foods like tomatoes. They also have heat-resistant knobs and wide, triple-welded looped handles to ensure safe movement even when wearing bulky potholders and mitts.
Sous Vide Water Bath
Instead of buying a separate appliance or another large piece of cookware, use a Stockpot along with an immersion circulator for cooking sous vide. A popular restaurant technique, sous vide utilizes a water bath set to the optimal temperature that results in perfectly cooked food. A large Stockpot is an ideal water bath container and provides plenty of room for the water to circulate around the sealed bags. Pro tip: use binder clips to attach the bags to the stainless steel, chip-resistant rim of our Enamel on Steel Stockpots.