The right pot is a key ingredient

Simple as it may seem, the stock pot is one of the most essential tools of the kitchen. Whether you’re cooking a pot of soup or stew, steaming lobsters, canning or just simmering a batch of, well, stock, you want a pot that’s up to the task.

Unlike smaller pots and saucepans, a stock pot should have a wide base, giving you ample room to saute larger quantities of vegetables or meat. And the pan itself should be thick, able to conduct heat well and fitted with sturdy handles so you can move it easily. A good stock pot should also come with a tight-fitting lid. Finally, look for a pot that will hold at least 8 to 12 quarts, large enough to handle the big jobs in the kitchen, so you don’t have to split your work among two or three smaller containers.