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How do I Choose the Best Enamel Stockpot?

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  • Written By: Diane Goettel
  • Edited By: W. Everett
  • Last Modified Date: 01 September 2016
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When shopping for an enamel stockpot, the most important things to consider are weight, material, size, and lid type. Weight and material are closely connected as it is the material under the enamel that will determine the weight of the stockpot. The most common materials that are used in enamel cookware are steel and cast iron. A cast iron enamel stockpot is likely to be much heavier than a steel enamel stockpot. Some people prefer heavier cookware because they believe it is sturdier, while others prefer lighter cookware that is easier to move, especially when it is full of liquid.

There is a huge range in size when it comes to stockpots, enamel or otherwise. An enamel stock pot that is on the smaller end of sizes might hold about 6 quarts (approximately 5.5 liters) of liquid. Larger stockpots hold about 12 quarts (approximately 11.5 liters) of liquid. There are also stockpots that are meant for use in professional kitchens that can hold up to 42 quarts (about 40 liters) of liquid. These larger pots are often made of steel instead of cast iron because, at that size, a cast iron version of the enamel stockpot would be very difficult to lift move, especially when full of liquid.

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When choosing the type of the lid, it is important to also consider what the enamel stock pot will be primarily used for. If the lid will be used on the stove top most of the time, then choosing an enamel stockpot that comes with a glass lid is just fine. This is also useful for cooks who like to be able to see into their pots to check on the progress of their food without having to lift the lids.

It is also important to consider whether the enamel stock pot will be used only on the stove top or if it will be put in the oven from time to time. In most cases, a casserole or French oven is put in the oven, not a stock pot, but there are exceptions to this rule. Those who plan to use the stockpot in the oven might do well to choose an enamel stockpot with a lid made out of the same material as the base. Cast iron is also generally considered to be a better type of material for pots that will be used in the oven on a regular basis.

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