A stockpot is a tall, deep pot with plenty of capacity for stocks, soups, pasta and large batches. Its high sides help reduce evaporation during a long simmer, while the roomy shape gives bones, vegetables and liquid space to bubble away.
Big soup, deep stew or a potful of pasta for the whole crew: this is cookware with capacity. Since 1977, Peter’s of Kensington has supplied everyday cooks with the premium stockpots Australians rely on for slow simmers, generous batches and plenty of leftovers.
Why does a stockpot belong in your kitchen
A proper stockpot gives big cooking the room it needs. Fill it with bones and vegetables for a long, gentle stock, pile in soup or stew for the week ahead, or get the pasta water rolling for a full table. Its generous capacity keeps batch cooking easy, while even heat helps everything simmer steadily from first bubble to final ladle.
Stockpot, Dutch oven or stewpot: which do you need?
Each shape of stockpot suits a different job. Tall stockpots give stocks, pasta and big batches of soup plenty of depth, with options stretching to a crowd-feeding 11 litres. A lower stewpot is made for curries, casseroles and warming weeknight dinners, with 3–5 litres chitting the sweet spot for everyday cooking.
Dutch ovens bring the weight and steady heat for braises, bread and long, slow afternoons on the stove. Stainless steel from All-Clad, Scanpan and Cristel handles high heat beautifully, while Tefal and Scanpan offer non-stick options for easy stirring and serving.
Complete your cookware collection
Stew pots handle the feast; the rest of the collection brings the range. Saucepans take care of rice, sauces and smaller serves, while casserole pots step in for braises and bubbling dinners. Add a French oven for slow roasts and table-ready serving, or choose a cookware set to cover the whole menu.
Frequently Asked Questions
What is a stockpot?
How to use a stockpot?
Add your ingredients and liquid and bring the pot to the boil, then lower the heat and let everything simmer steadily. Stockpots are ideal for homemade stock, big batches of soup, pasta and vegetables. Use the lid when you want to retain heat and moisture.
What do you use a stockpot for?
You can use stockpots for homemade stock, soup, stew, pasta, corn, blanching vegetables, meals for large gatherings and big-batch cooking. Add a compatible steaming insert, and it can also handle dumplings, seafood and vegetables.