A stock pot is one of your largest pots, ranging in size from 8-quart to 36-quart capacities for at-home use. Sizes can get even larger for industrial kitchens. Stock pots are wide with flat bottoms and tall sides. They have two small handles for carrying heavy contents safely, and most come with a lid.

Stock pots are available in a variety of materials like

• Stainless steel - lightweight, sturdy, and heats and transfers heat evenly
  

• Enamel - usually aluminum or steel wrapped in enamel
• Non-stick - prevents food from sticking to the bottom
• Copper - warms quickly and evenly
• Aluminum - heavier and thicker overall and an excellent conductor of heat, and is less expensive than the other options

A stock pot is used to make broths and stocks for soups and stews. These pots are large enough for all the liquid, vegetables, or meats used in making your dish. You can also boil water for pasta or large amounts of rice, or cook larger items, like corn on the cob. 

Although stock pots may be used to make soup, they're not to be confused with soup pots that have a heavier base.  

Stock pots are available in multi-pot configurations, with an outer and an inner pot. The inner pot could be a stream basket, or the steam basket may be an additional component. They can have flared rims or oblong-shaped bases. 

They are also available in broader or taller styles. Wider stock pots are suitable for ease of stirring, adding ingredients, and cleaning. Additionally, wider stock pots are stored easier, with other pots able to nest inside them. Taller styles may be a little more challenging to keep unless you have industrial kitchen space.