Many cooks consider stainless steel the best material for stock pots. It heats rapidly, is lightweight, easy to clean and built to last. Stainless steel stock pots don't have coatings that can wear off or get scratched, so you can use all kinds of cooking tools and kitchen utensils with them. Some of the best stainless steel stock pots can be used on induction cooktops. Stainless pots are often recommended as the best soup pots, thanks to their nonreactivity to tomatoes and other acidic foods.
The best stock pots in this category are available in different grades of stainless steel. A two-part number, like 18/10 or 18/8, indicates first the percentage of chromium and then the percentage of nickel used in the most common, food-grade stainless pots.
By itself, stainless steel is not a good heat conductor, so some stock pots have stainless cladding and cores or bottom plates made of aluminum or copper for better heat conduction. These materials also help make a stainless pot more corrosion resistant.
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