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Commercial Stock Pots

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Stock pots are the tall, straight-sided pots a kitchen uses for stock, soup, braising liquid and pasta. Commercial stock pots are built for volume and for the long, slow simmering that a thin pot cannot do without scorching the base.

Tall and narrow is deliberate: it reduces the surface area so a stock reduces slowly over hours instead of boiling away.

They sit in the bakery accessories range and in the wider commercial cookware collection, alongside sauce pans.

Fitting out a kitchen across several pot sizes? get a quote and we will price them as a set.

These are the top FAQs for Commercial Stock Pots

How do I choose a pot size?

By the batch you make and the burner you have, in that order. A pot wider than its burner heats unevenly at the edges, and a pot much narrower than the burner wastes heat up the sides.

Measure the burner and match the base diameter to it. For anything larger than a standard range burner, a gas stock pot burner is the right base, and for volume production an induction stockpot boiler or boiling pan takes over.

What should I look for in the base?

Thickness and construction. A heavy, clad or encapsulated base spreads heat across the bottom so a reducing stock does not catch in a ring over the burner. A thin base is the single biggest cause of scorched stock.

Check also that the base is flat and stays flat. A pot that rocks on the burner will heat unevenly from the first use.

Aluminium or stainless?

Aluminium is lighter and conducts heat faster, which suits boiling water and pasta. Stainless is more durable, does not react with acidic ingredients, and 304 is the food-safety grade used in Australian commercial kitchens.

Most kitchens run stainless for stock and sauce work where long contact times and acidity are involved, and keep aluminium for pasta and water.

Do I need lids, baskets or taps?

Lids, yes — they control evaporation and speed up coming to the boil, and they are often sold separately. Pasta baskets are worth having if the pot is used for service rather than production.

A draw-off tap is a feature on larger pots and it saves ladling a full pot of hot stock. If you are decanting hot liquid regularly, it is worth the money, as are measuring jugs rated for heat.

How do I handle a full one safely?

Two people, or not at all. A full stock pot is heavy, the contents move, and the handles are hot. The safest answer is to decant rather than carry, which is why taps and ladles exist.

Keep the route clear and never carry a full pot up or down a step. A kitchen trolley at the right height removes most of the risk.

How is stock cooled and stored?

Quickly, and not in the pot. Hot stock left to cool on the bench spends hours in the temperature range where bacteria grow, so it should be broken into shallow containers and chilled hard.

A blast chiller is the proper tool, with gastronorm trays or food storage containers to hold it afterwards.