What Size Stock Pot Do I Need? A Quart-by-Quart Guide
For most households, an 8-quart stock pot is the right size: it boils a pound of pasta, holds about 5 quarts of soup (10 or more bowls), and still fits on a standard burner. If you cook for one or two, a 5-quart pot covers nearly everything, and if you make stock from scratch, batch cook or feed a crowd, step up to 12 or 16 quarts. Here is a quart-by-quart guide so you can match the pot to the way you actually cook.
How to choose a stock pot size
Three questions narrow it down fast:
- How many people do you usually cook for? This sets your everyday size.
- What is the biggest thing you make a few times a year? Holiday stock, chili for a game day or a seafood boil may call for a second, larger pot.
- How much storage and lifting can you handle? A full 16-quart pot of water weighs more than 30 pounds before you add the pot itself.
One more rule of thumb: plan to fill a stock pot only about two-thirds full. That headroom keeps soups from boiling over and gives you space to stir. So an 8-quart pot really gives you about 5 quarts of finished soup.
Stock pot sizes and servings at a glance
The servings below assume a main-course bowl of 1.5 to 2 cups and a pot filled about two-thirds full.
| Pot size | Usable volume (about 2/3 full) | Soup servings | Good for |
|---|---|---|---|
| 2 to 3 qt | 1.3 to 2 qt | 2 to 4 | Sauces, grains, boiled eggs, reheating soup |
| 5 qt | About 3.3 qt | 6 to 8 | Weeknight soup, half a pound of pasta, small batches of chili |
| 8 qt | About 5.3 qt | 10 to 14 | A full pound of pasta, family soups, corn on the cob, small stock |
| 12 qt | About 8 qt | 16 to 20 | Homemade stock, batch cooking, big pots of chili |
| 16 qt | About 10.7 qt | 20 to 28 | Large stock batches, tamales, parties |
| 20 qt | About 13 qt | 26 to 35 | Seafood boils, crowd-size soups, potlucks |
| 24 qt | About 16 qt | 32 to 42 | Lobster and crab, very large stock batches, events |
What each stock pot size is really for
2 to 3 quarts: the small saucepot
Technically on the small end of stock pots, this size is handy for oatmeal, rice, a pot of marinara, boiling a few eggs or warming leftover soup. If you live alone, it may be the pot you reach for most. The Bakken stock pot collection starts at 2 quarts in stainless steel and 3 quarts in ceramic nonstick.
5 quarts: the everyday pot for one or two
Five quarts handles a weeknight soup, a modest batch of chili, or half a pound of pasta with room to spare. It is light enough to lift easily when full and small enough to store in a standard cabinet. The 5 QT Ceramic Nonstick Stock Pot in Blue has a ceramic nonstick coating inside and out, a tempered glass lid, and a pot that is oven safe to 500°F.
8 quarts: the all-rounder for most families
If you are buying just one stock pot, this is the size to start with. A pound of pasta needs about 4 to 6 quarts of water to cook without sticking, and an 8-quart pot gives you that plus room for a rolling boil. It also fits a family-size soup, a whole chicken for poaching, or a few ears of corn. The 8 QT Stainless Steel Stockpot is uncoated 18/8 stainless steel with a polished stainless lid, riveted handles and an oven-safe rating of 500°F, and it works on induction, gas, ceramic, glass and halogen stovetops.
12 quarts: the stock maker
Homemade chicken or beef stock needs room for bones, aromatics and enough water to cover them by a couple of inches. Twelve quarts is the comfortable minimum for a full chicken carcass or a few pounds of beef bones. It is also great for batch cooking soup to freeze. The 12 QT Stainless Steel Stockpot measures 14.2 x 10.9 x 9.5 inches and weighs 5.6 pounds empty, so it still fits on most standard burners.
16 quarts: for big batches and holidays
Sixteen quarts is where a pot moves from everyday to occasional. It is a good size for large stock batches, steaming tamales, or making enough chili for a party. Keep in mind the weight once it is full, and make sure you have a sink and a shelf that can handle it.
20 to 24 quarts: seafood boils and crowds
These large pots are for lobster, crab, crawfish or shrimp boils, and for cooking for big gatherings. They usually work better on a large burner or an outdoor burner rated for big pots. The 20 QT Stainless Steel Stockpot measures 15.75 x 12.45 x 11.65 inches, and the 24-quart version goes up to 16.55 x 13.23 x 12.4 inches.
Do you need more than one stock pot?
Many kitchens do well with two: an everyday pot (5 or 8 quarts) and a big pot (12 or 16 quarts) for stock and gatherings. Two pots also let you boil pasta while a sauce or soup simmers in the other. If storage is tight, choose the 8-quart and make stock in two smaller batches.
Stainless steel or nonstick stock pot?
Both will boil water and simmer soup well. The difference shows up in a few specific tasks:
- Stainless steel handles browning meat and onions before you add liquid, can take metal utensils, and suits long simmers of acidic foods like tomato sauce. Bakken's 18/8 stainless stock pots are uncoated and oven safe to 500°F.
- Ceramic nonstick releases thick foods like oatmeal, risotto and chili more easily and cleans up quickly. Use silicone or wooden utensils and medium heat to protect the coating.
If you choose a coated pot, our nonstick care tips will help it last longer.
How to cool a big pot of stock safely
A large pot of hot stock cools slowly, which can keep it in the temperature range where bacteria grow. FoodSafety.gov advises refrigerating leftovers within 2 hours and dividing large amounts into smaller, shallow containers so they chill quickly. You can also set the pot in a sink of ice water and stir for 10 to 15 minutes before portioning.
Quick answers
What size stock pot do I need for a family of four?
An 8-quart pot covers soups, pasta and stews for four with leftovers. A 5-quart pot works if you rarely cook extra.
What size pot do I need to boil 1 pound of pasta?
Use 4 to 6 quarts of water, so a pot of at least 6 quarts. An 8-quart pot gives room for a full boil without spilling over.
What size stock pot is good for making stock?
Twelve quarts or larger. Bones and vegetables take up a lot of space, and you need enough water to cover them.
How full should a stock pot be?
About two-thirds full for soups and stock. That leaves room to stir and keeps the pot from boiling over.
