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CindyJ put the question out on Chowhound: Do you really need to buy a heavy, expensive stockpot, or can a cheap, thin one perform just as well?
Chemicalkinetics thinks inexpensive aluminum pots actually work better when you’re making a large volume of stock. They heat faster than thick-walled pots, respond quicker to changes in temperature, and are lighter so they’re easier to haul on and off the range. (Of course, because it’s nonreactive, stainless steel is the preferred material for making high-acid soups like tomato, Chemicalkinetics notes.)
Still, jljohn says, a paper-thin pot dents easily. Thin-walled pots with thick bottoms are a good compromise—they help prevent scorching, kaleokahu says.
Discuss: A question about stock pots
Photo of stockpot with root vegetables from Shutterstock