apartment therapy changing the world, one room at a time

I have a 5 1/2 quart le crueset dutch oven, which I use for just about everything under the sun (including my mom's traditional Cajun recipes and my roommate's Indian home cooking). It's really an all around fabulous pot which I would recommend to anyone.

I make stock in it, and in my opinion it comes out just fine. I can't really do huge batches, but I can easily make enough to fill a 32 oz container or a couple or three ice cube trays (which, being a single lady, is all I ever need). I probably wouldn't use it for stock if I ran a catering company or something...

If you really require a big stock pot, those are pretty cheap to get from Ikea, Target, etc. If you can splurge on only one, I'd start with the dutch oven.

I have both, and while I used to make stock in my Dutch oven, I don't anymore; I use a high-sided traditional stockpot. The reason: the height and depth of a traditional stockpot concentrates the cooking area so that when you prepare stock and let it simmer (lid off, always, or you get very watery stock thanks to the condensation), you get far more density of flavor than you will in a Dutch oven, which tends to disperse flavor because of the larger cooking area.
They're both invaluable.

I don't have a Dutch oven but I dream of having one. I did how ever find 2 different stock pots at the thrift stores. And have loved both of them. One of average size an

I agree with the opoponax. The dutch oven is far more handy. If you find you want to make large quantities of stock you can always get a cheap-o stockpot later. You can't really burn stock, so you don't need pricey enamel of cast iron. Instead, you can just go to your local restaurant supply store and pick up at 10-12 quart stock pot for $20 - $30.

Try getting the best of both worlds through a website such as craigs list. I've found many dutch ovens that way at extremely affordable prices. If there isn't a craigs list for your area, thrift stores sometimes carry those items in excellent condition.

I originally only had an 8qt multipot (in addition to a smaller saucepan) that I used for everything over the course of two years and it all worked beautifully. When I bought a dutch oven it was a welcomed addition and I love it dearly. If you're going for one though? Get a multipot. It's a stockpot, strainer and steamer all in one that I did pretty much all of my cooking in and it worked.

Agree, get a huge cheap stockpot, and a good heavy enameled dutch oven. I have a six qt Lodge and find it a little small, but they do get heavy as they get bigger.

I use my stock pot all the time and for more than stock. I also use it for pasta, lobster, steaming, etc. I don't see the point in getting a really expensive one though, a good quality stainless steel stock pot isn't going to run you too much.

I had this LeCreuset stock pot for a time. The enamel really isn't much of benefit in a stock pot -- far more useful in a dutch oven.

I'd recommend an inexpensive stock pot until you can save up for one from Calphalon or AllClad.

Definitely treat yourself to a LeCreuset dutch oven sometime. They are amazing.

I have a big stockpot, but long for a nice enameled Dutch oven. My recommendation would be to splurge on the Dutch oven, since it seems invaluable for braising and other stovetop to oven functions and applications where heat retention/dissipation is key. Then, if you are a big stock-maker, get a cheap stockpot - you don't need fancy enameled cast iron to make stock.

As part of The Kitchn's "Cure" I just gave away my stockpot. I'll be using a gift card (obtained by exchanging a birthday gift) some of my own cash to get a dutch oven! I've been determined to get one ever since the post about Jamie Oliver's chicken cooked in milk. I wouldn't have trusted my stockpot to go from stovetop to oven. Hell, I don't think it would've fit. If you're going to get one spendy item, it should be a dutch oven. You may find you don't want to give up the kitchen real estate needed for a stock pot!

Oh...
Since I'm shopping, any feedback on the cheaper dutch ovens (i.e. not Le Creuset) would be greatly appreciated. THanks. :)

@kushkush America's Test Kitchen rated Tramontina's dutch oven as a best buy. (You have to register to see the review, but it's a free access review.) I'm partial to Lodge, since they're made in the USA and excellent cast iron pieces. The enameled pot they tested was the same price as the Tramontina, but slightly smaller, which is the only reason why the Tramontina outranked it. Also, check TJ Max and Marshall's for name brand pots at lower prices.

Grazie, @cara_mia! (Sorry, couldn't resist.)

I have both - but rarely use the stockpot. The dutch oven though, gets used a LOT. It is very versatile - stews, casseroles, soup - and while it is not perfect for making stock, it does work fine.

I sort of regret buying the stock pot and would hate it if it was my only large cooking pot. It's unpleasant to saute onions or meat and such in such a deep pot, it doesn't work in the oven, and unless you have an excellent quality, heavy-bottomed stock pot, thick stew-ish things may be inclined to stick. Plus it takes up a lot of storage space in a small kitchen.

Like some others said: get a cheapy stainless stock pot from a supply store, and save up for the nice dutch oven. I use them both all the time, and at the same time too. As I type this, I've got a large pot of black beans cooking in the stock pot that are going to get used in three different dishes this week, and the beginnings of black beans and rice in the dutch oven.

That said, you can go cheap on the stock pot. It's going to be used for boiling potatoes, beans, stuff like that. It's going to get beat up. We got a Le Creuset stock pot from our wedding, and I chipped all the enamel off it, just in the normal course of use.

Wow, all the other commenters have read my mind!
Super cheap stockpot good quality Dutch oven is the way to go.

@kushkush - Prego! But I made a mistake in saying that the Lodge enameled dutch oven is made in the US - it's made in China, the same as the Tramontina. The Lodge un-enameled is made in the US, but the enameled is made in China.

My mom tried to get me a dutch oven like hers one year for Christmas, but couldn't find one. Instead, she and I picked out a stock pot that would be big enough for anything I wanted to make--pastas, soups, stock, whatever. I use it all the time, and my only problem with my stock pot is that my water never boils unless I put the lid on it. I recently acquired a smallish dutch oven with a Paderno pots & pans set I bought, and though I'm thrilled to have it for smaller portions, I wouldn't give up my stock pot for anything.