Stew & Stock Pots

Our premium stew and stock pots meet professional standards and provide incredible conductivity. Offered in a variety of options, copper, stainless. The outer layer of solid copper also means that there are no unpredictable hot spots or burnt edges, which is a triumph when cooking with our copper casserole pans and stewpots at high temperatures. Hammered & Smooth.


Copper Stock Pots

Are you a fan of delicious soups and stews? Do you often boil large quantities of potatoes, vegetables, noodles or seafood? If so, then you already know that stock pots are truly a kitchen workhorse. Even if you live alone, we all find ourselves performing kitchen chores from time to time which takes up a quantity of water. In these cases, you don’t want to find yourself without a stockpot or pan to work with!


Choosing Your Stock Pan or Pot

While it might seem simple to pick a large pot and plunk it on your stove, there’s a bit more to it than that! Here are some simple tips which might help you pick a stock pan or pot which will be worth its weight in gold for all of the convenience and value it will bring to your kitchen:


1.Look for a size that will work for you: Stock pans are the biggest pots in a standard kitchen, but that doesn’t mean that there are varying sizes of ‘big’! Stock pans generally come in a range of sizes from six to twenty quarts. An eight-to-twelve quart size is best for most uses, so starting in that range will likely suffice. Note that it’s likely better to size up, rather than to size down!

2.Consider the shape of your stock pan: Stock pans and pots do generally have an unvarying size: a medium-sized diameter for its base, and high sides to hold the maximum amount of liquid possible. Ensure that the height will work for your arms ergonomically, as you’ll likely be stirring liquids in your stock pot for quite some time.

3.Consider the structure of your stock pan: As with other pieces of cookware, you’ll want to ensure that the bottom of your stock pan is thick and heavy so that you don’t risk breakage or scorching. A thicker-bottomed pan will ensure even distribution of heat in your food — so fewer burnt ingredients and quicker cooking times overall (which, as a bonus, is also more energy-efficient). Having two handles high up on the pot will also be essential; ensure that these are riveted in well.


Good Materials for Great Stock Pots and Pans

One of the most essential choices you’ll have to make in order to pick a great stock pot is the type of metal it’s made from. You’ll want a metal that is a good heat conductor and a good heat insulator so that the pot (and everything in it) heats up quickly — and stays hot. 


Good choices might include aluminum, stainless steel, and copper. Copper stock pans may win in terms of beauty and function, but it’s also got a very rich history. Copper is one of the earliest metals used for cooking because of its long-lasting heat conductivity. It’s even antimicrobial, which means it can help keep you safe!


An investment in a copper pot is one that will last you a lifetime. Be sure to do your homework and pick the right stock pot for you: it will certainly be worth your time!


Stock Pans at CopperSmith

Choosing a stock pan can be challenging, even in the best of times! However, CopperSmith strives to make the process as easy as possible for you. By ensuring that our selection only includes products that have exceeded our quality standards, we have built a reputation of excellence within the home goods industry. If you aren’t sure where to start, let us know. Our experts will provide you with the guidance you need to find the products that you need — and want!


Symantec Seal