Stockpots For Bone Broth | Sur La Table

A stockpot for bone broth should have a lid and room for bones, vegetables and water without crowding. Compare materials, capacities and handle designs to find a pot that suits your stovetop and your usual batch, whether you’re making broth for the week or stocking the freezer.

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Choosing a stockpot for bone broth starts with the ingredients you plan to use, not just the amount of finished broth you want. Bulky bones and vegetables take up space, so allow room for water to cover them while leaving space below the rim. A larger pot offers flexibility for batch cooking, but it also takes more room on the stove and in storage. Compare the pot’s dimensions with your cooking area, sink and cabinet space. Consider its weight once filled, too, and look for handles that give you room for a comfortable grip. A well-fitting lid lets you cover the broth or leave it partly uncovered as your recipe directs. Material and construction are useful points of comparison for a long simmer. Stainless steel offers an uncoated cooking surface, while nonstick interiors call for utensils and cleaning methods suited to the coating. Look at the base and body construction as well as the material name: a heat-conducting core or base can help distribute heat more evenly. Check cooktop compatibility, especially for induction, rather than assuming every stockpot will work with your range. Finally, think through finishing the broth. An opening that accommodates a skimmer and a rim designed for pouring are practical details to compare, particularly if you make broth regularly.

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