Stock Pots & Boiling Pans
Stock pots and boiling pans are large-capacity pans used for stocks, soups, pasta and bulk boiling in hotel, pub and restaurant kitchens, typically ranging from 10 litres up to 50+ litres for high-volume production kitchens. The key buying consideration is capacity matched to batch size and a reinforced base able to withstand hours of continuous simmering without warping. “Stock pots” and “boiling pans” are the plain buyer terms.
Key specifications
Stock pots and boiling pans are tall, deep pans built for stocks, soups, pasta and bulk boiling. Capacities run from about 10 litres up to 50 litres and beyond, across diameters of roughly 24-44cm — 10-25 litres for daily pub soups and stocks, 30-50 litres and up for hotel, care-home and production batch cooking. A reinforced, heavy base is essential to withstand hours of continuous simmering without warping, and larger pots (30 litres+) often add a tap or spigot for safely draining hot stock. Stainless steel is the durable, non-reactive standard, while aluminium is lighter for lower-volume use; a close-fitting lid speeds the boil and cuts energy. Used across hotel, pub and restaurant kitchens.
Stock Pots & Boiling Pans — FAQs
What size stock pot suits a busy pub kitchen versus a large-scale production kitchen?
A pub kitchen typically needs a 15-25 litre stock pot for daily soups and stocks, while hotel or care home production kitchens often need 30-50 litre+ pans for bulk batch cooking.
Does a stock pot need a tap or spigot?
Larger stock pots (30 litres+) are often available with a built-in tap for safely draining stock without lifting and pouring a heavy, hot pan, which is a worthwhile buying consideration for high-volume kitchens.