Cookware

Pot

The all-purpose deep vessel for boiling and simmering

The catch-all deep, two-handled vessel for boiling, simmering, and soups. A heavy base prevents scorching and a well-fitting lid speeds things along. Every kitchen needs at least one mid-size pot in steady rotation.

A pot is the broad term for the deep, two-handled vessel that anchors stovetop cooking — boiling, simmering, and building soups and stews. Wider and rounder than a saucepan, it gives you room to drop in vegetables, cover pasta with water, or simmer a batch of soup. Mid-sized pots in the four- to six-quart range are the everyday rotation in most kitchens, big enough for a family meal but easy to lift and store. The fundamentals are simple: a heavy base that spreads heat without scorching, a lid that fits well to bring liquids to a boil faster and hold a steady simmer, and handles you can grip securely when it's full.

Types & varieties

Saucepot / soup pot

Mid-size, two short handles, lid; the everyday all-rounder.

Stockpot

Tall and high-volume for stock, pasta, and big batches.

Enameled pot / cocotte

Heavy, heat-retaining, goes oven-to-table for braises.

What to look for

A heavy, encapsulated base is the feature that matters most — it spreads the burner's heat evenly so nothing scorches in the corners. A well-fitting lid speeds boiling and lets you hold a true low simmer. Two sturdy, riveted handles let you carry a full pot safely with both hands. Stainless is the durable, neutral choice; enameled cast iron holds heat beautifully but is heavier.

How to use it

Cover the pot to bring water or stock to a boil faster, then crack or remove the lid to settle into the simmer a recipe calls for. For soups and stews, build flavor first — sweat aromatics, brown meat — before adding liquid, then keep it at a gentle simmer where bubbles barely break the surface. Stir occasionally and scrape the bottom so nothing catches.

Common uses

Boiling pasta, potatoes, and vegetablesSimmering soups, stews, and chiliCooking rice, beans, and grains in bulkBlanching and parcookingMaking stock and brothHeating and reheating large batches