Hospitality Connect stocks 252 commercial stock pots for restaurants, caterers, clubs and production kitchens. The range is largely stainless steel stock pots supplied with lids, across a wide spread of capacities, with brands including SOGA, KitchenKnock and Chef Inox.
Capacity in litres is the first decision, and it should be set by the largest batch you cook rather than the average one, because a pot filled to the brim is difficult to move safely. Base construction is the second. A heavy or encapsulated base spreads heat and reduces scorching on long simmers, and it is also what makes a pot work on an induction hob. Handles and lid fit come third, since a full stock pot is heavy and secure handles matter more at that weight than anything else.
