Stock pots are a great tool to have in the kitchen. Stock pots are used for a number of dishes in the kitchen, mainly during dinnertime to make a wide variety of meals such as soup, or stock for future meals.

Some of the things to consider when buying a stock pot is whether or not the size is right. If you plan on using the stock pot for 1 pot meals, or for making a lot of meat, fish, or vegetable stock, a larger 8 quarts and above stock pot is for your household. If the only thing you will cook in the stock pot are some soups for 1 or 2 people and to boil water for pasta or to make mashed potatoes, maybe a smaller stock pot the size of 8 quarts and under is for you.http://www.prontohome.com/copper-pots-pans-and-skillets-622yq

Price is another thing to consider when purchasing a stock pot. The price of a stock pot can depend on the name brand, since some name brands are more well known than others, and what the material the stock pot is made out of. Copper for example is an expensive material, and copper stock pots can cost well over $400. With other stock pots, the only thing you could be paying for is flash.http://www.prontohome.com/copper-pots-pans-and-skillets-622yq Copper tends to be popular with professionals.

1. Think about what you are going to be using the stock pot for when cooking your meals. Will you be making a lot of meat, fish, or vegetable stocks, making large meals such as a soup for dinner, or just make some mashed potatoes and boil some vegetables as a side dish. There is nothing worse than buying something and then never using it.http://www.reluctantgourmet.com/stock_pot.htm
2. Think about the size of a stock pot that you need. If you buy a stock pot that is too small for the kind of cooking you are doing, you will have to go back to the store and purchase a larger stock pot.http://www.reluctantgourmet.com/stock_pot.htm
3. Think about the handles on the stock pot. It should feel comfortable in your hand and the material of the handle should be solid and durable. Plastic can melt when placed over an heating element, and metal handles can become too hot to touch. Also look at the placement of the handles, is there only 1 handle, or 2 handles, 1 on each side of the stock pot.http://www.reluctantgourmet.com/stock_pot.htm
4. Look at the price. More expensive does not always mean the best quality stock pot.http://www.reluctantgourmet.com/stock_pot.htm
5. The average size of a stock pot is between 6 quarts to 12 quarts.http://www.reluctantgourmet.com/stock_pot.htm

1. Aluminum: There is some amount of aluminum in about 50% of all stock pots in the marketplace today. Aluminum is a heat conductor, so it is added as a liner on the bottom of the stock pot, for any material such as copper and stainless steal. Aluminum is not a very durable material, compared to stainless steal, as it can scratch easily and dent. Some stock pots are coated with a non stick surface, to create a layer between the aluminum and the food. Aluminum stock pots can be treated with an oxidization process by adding a layer of aluminum oxide that will help to stop the scratches and denting from happening. Aluminum skillets are generally cheaper to buy.http://whatscookingamerica.net/Information/ChoosingCookware.htm
2. Stainless steel: One of the most common materials out in the marketplace today. Stainless steal stock pots are durable and contain metals such as carbon and chromium. Stainless steal can have a problem when heating because has problems conducting and maintaining a level of heat. Hot spots can occur when using stainless steal stock pots. Metals such as aluminum and copper will be added to the bottom of the stock pot to help with conducting heat. http://whatscookingamerica.net/Information/ChoosingCookware.htm
3. Copper: Can conduct heat evenly very well and maintain the same level of heat at all times. Copper stock pots can tarnish from the air hitting the surface, so it needs to be polished. Copper stock pots can be expensive to buy, which is why they are popular with professional chefs. The cost of copper stock pots can be up to $500.http://whatscookingamerica.net/Information/ChoosingCookware.htm http://www.amazon.com/gp/richpub/syltguides/fullview/GEYHW0SO0KE3
4. Cast iron: This material for stock pots has been around for hundreds of years. Cast iron is a durable material, and when seasoned right, is non stick. Cast iron does require maintenance, and cast iron stock pots can rust when not taken care of.http://whatscookingamerica.net/Information/ChoosingCookware.htm

• When purchasing a stock pot, you have to consider if there has to be any maintenance and seasoning to create a non stick surface.

1. Aluminum: It is not a good idea to clean the aluminum stock pot in the dishwasher. The dishwasher can destroy the anodized finish, and discolor the overall look of the surface. Using scrubbing pads such as steel wool, harsh chemicals, or bleaches to clean the aluminum stock pot should be avoided as well. To clean your stock pot, use soft brushes or nylon scrubbing pads. When scrubbing, go with the grain to avoid damaging the surface with scratches. To make things easier, soak the stock pot to soften the food before scrubbing.http://cookware.lifetips.com/cat/65301/cleaning-cookware/index.html
2. Stainless steel: Is one of the easiest materials to clean and is dishwasher safe. Stainless steel stock pots do not scratch easily, tarnish, or corrode. Once in a while, stainless steel will tarnish, and should be polished with a stainless steel cleanser.http://www.kohlscorporation.com/ecom/valueadded/ProductGuides/Cookware_Materials.htm
3. Copper: Needs the most maintenance of all of the stock pot materials. Copper stock pots should not go into the dishwasher. The stock pots need to be washed with warm soap and water. Afterwards, the stock pot should be hand dried with a clean cloth. This will prevent water spots from forming. Copper should be polished on a regular basis to keep the surface from oxidization.http://www.copperbrasstraditions.com/cleaningbrass.html
4. Cast iron: Is a very versatile material. Before the cast iron stock pot can be used, it has to be seasoned. Seasoning the stock pot will give it a protective coating, and make it easy to maintain. To clean a seasoned stock pot, rinse under hot water and use a scrubbing pad made of plastic. Hand dry after with a clean towel. Store the iron stock pot when it is completely dry. Cast iron stock pots are not dishwasher safe.http://www.hobbyfarms.com/crafts-and-nature/cast-iron-refurbish.aspx