Stockpots for stock and much more. How large? Our five to twelve-quart pots will boil pasta, make soup with room to spare, and make stock. The twelve-quart will make six quarts of stock or broth, boil a big pot of soup, a double batch of chili or ragù, whole ears of corn, lobster or crabs and slowly simmer a bumper crop of garden tomatoes into sauce. A fourteen to sixteen-quart pot will be needed for a big batch of stock from saved bones and aromatic vegetables. And larger sizes for larger needs. Our stock pots and multi pots will do it all.