Choice 20 Qt. Standard Weight Aluminum Stock Pot with Steamer Basket and Cover (2024)

FAQs

Is stainless steel or aluminum better for stock pot? ›

Stainless Steel: Which Is Better? Stainless steel cookware is the better choice between these two materials, as it's more durable, lasts longer, has better heat retention, and overall provides a better cooking experience. While stainless may be more expensive than aluminum, the investment is well worth it.

Interior Dimensions: L: 13 in. W: 13 in. H: 9.4 in.

8 QT Stock Pot

This is commonly thought of as the standard size for stock pots, and works well for households of one or families of four. Our 8 QT Stock Pot features a cooking surface diameter of 9.75", so you can sear pieces of meat for a stew or brown turkey for chili without the risk of overcrowding the pot.

Because aluminum is softer than stainless steel, a key will scratch aluminum much more readily than stainless steel. If a magnet sticks to the side of the pot (even weakly), it is definitely stainless steel and not aluminum.

Aluminum is a very soft metal, so it is not as durable as stainless steel. studies have shown that aluminum cookware users have a higher risk of developing Alzheimer's disease. aluminum cookware can stain when cooked with acidic foods, especially vinegar.

For home use, stockpots come in a range of sizes, usually from eight to 20 quarts (some commercial kitchens use massive 74-quart versions). For most home kitchen tasks, we think a 12-quart stockpot is an ideal size and large enough for making big batches of stock or sauce.

Stainless steel is an alloy formed of iron and chromium. This alloy creates an inert surface which protects the underlying metal from corrosion. Not only does this make your favorite stainless steel cookware dishwasher-safe, it also renders it virtually rust-proof.

Eight-quart stock pots can boil a few pounds of pasta, yield more than four quarts of stock, and cook a large batch of long-simmering Sunday sauce, all while stacking and stowing easily when not in use. You definitely need one big pot in your kitchen, and eight quarts is exactly how big.

Underlying Concerns About Aluminum Cookware

One concern is the potential leaching of aluminum into food during cooking. Aluminum is a reactive metal, and when it comes into contact with certain foods, such as acidic or salty dishes, a small amount of aluminum may transfer into the food.

Is it safe to cook with an aluminum stock pot? ›

Though aluminum pans are considered safe to cook with, there are still some warnings associated with them that all users should follow. Avoid cooking highly acidic foods, like tomatoes or citrus, for extended periods in aluminum cookware.

Do You Need to Season Aluminum Pans? While aluminum pans do not require seasoning like cast iron or carbon steel pans, hard-coated aluminum benefits greatly from the process. Aluminum is a non-reactive metal, so it does not rust or corrode like iron-based cookware.

Both are considered basic, foundational pieces of cookware, but the key differences between saucepans and stock pots are their respective sizes (stock pots are bigger) and their style of handles (stock pots have two short helper handles while saucepans have one long one).

TL;DR: When buying a stock pot, consider the capacity (8-15+ quarts), kitchen storage, and your budget. It's always good to look for comfortable handles to grip, a tight-fitting lid, and a material type that suits your aesthetic preferences and is compatible with your cooktop.

If you are looking for cookware that provides efficient heat conductivity and even cooking, aluminum cookware may be the better choice. However, if you prioritize durability, resistance to damage, and easy maintenance, stainless steel cookware is the preferred option.

The Bottom Line

Stainless steel and cast iron are the best material for cooking. Stainless steel is tough, doesn't react with food, and easy to clean. It spreads heat evenly for all kinds of cooking. Cast iron holds heat well and gets better with time, forming a natural non-stick surface.

Aluminium is a cheaper option than stainless steel, but it is not as durable. It can dent easily, and it doesn't conduct heat as well as stainless steel. Stainless steel is more expensive, but it is much more durable and conducts heat better than aluminium. It is also rustproof and can withstand higher temperatures.

The surface of aluminium pressure cookers tends to react with acidic foods during and after preparation. Hence, the use of aluminium pressure cookers can cause adverse effects on your health. Stainless steel is non-reactive to acidic and salty food items, making cookers made of stainless steel a healthier choice.