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best cooking pots

The Best Cooking Pots in 2021

Author: Joanna Davis

Home & Kitchen Expert

The cooking pot test revealed very large differences. Some pots heat three liters of water about twice as fast as others. A negative aspect was that many handles became too hot to remove from the hob without a lid. All are suitable for induction and also work on gas and ceramic hobs. Our excellent team reveals the test winner and has also evaluated hundreds of customer reviews on Amazon & Co.

Gotham Steel 5 Quart Multipurpose Pot with Strainer Lid

 Our Pick
Gotham Steel 5 Quart Multipurpose Pot with Strainer Lid
  • TWIST & LOCK HANDLES– strain out water seconds – simply…
  • MULTIPURPOSE POT – great for pasta, spaghettis and…
  • 2 STRAINING SIZES – includes 2 different straining sizes…
  • ULTIMATE CERAMIC NONSTICK – the Gotham Steel nonstick…
  • HEALTHY & NON-TOXIC – the Gotham Steel coating is composed…

Utopia Kitchen 2 Quart Nonstick Saucepan with Glass Lid

 Our Pick
Utopia Kitchen 2 Quart Nonstick Saucepan with Glass Lid
  • Coated with multi-layer nonstick for ultra-durability; made…
  • Two layered nonstick interior is exceptionally durable,…
  • Hassle-Free Cleaning- To keep the saucepan in better…
  • Its suggested to let cookware cool before wash. Also avoid…

Cook N Home 16 Quart Stockpot with Lid, Stainless Steel

 Our Pick
Cook N Home 16 Quart Stockpot with Lid, Stainless Steel
  • Has a mirror-polished stainless steel body and an aluminum…
  • Capsuled aluminum disc provides even heat distribution and…
  • Tempered glass lid with steam vent to view food; 500F oven…
  • Handles are riveted for durability to carry; Large capacity…
  • Works on Induction, gas, electric, glass, ceramic, halogen,…

MICHELANGELO Saucepan Set with Lid

 Our Pick
MICHELANGELO Saucepan Set with Lid
  • HEATS QUICKLY & EVENLY – This 1quart & 2 quart small pot…
  • NON TOXIC – PTFA, PFOA, lead and cadmium free, ideal for…
  • VERSATILE PERFORMANCE – *NOT Induction Compatible* It work…

T-fal Ultimate Hard Anodized Nonstick 12 Piece Cookware Set

 Our Pick
T-fal Ultimate Hard Anodized Nonstick 12 Piece Cookware Set
  • Set includes: 8 inches fry pan, 10 inches fry pan, 1 quart;…
  • Built to perform: A true workhorse in the kitchen, hard…
  • Heat mastery system: T fal’s heat mastery system is a 3…
  • Thermo spot indicator: The ring around the spot turns solid…
  • Durable nonstick: Hard titanium reinforced, scratch…

Calphalon 1932451 Classic Nonstick Dutch Oven with Cover

 Our Pick
Calphalon 1932451 Classic Nonstick Dutch Oven with Cover
  • Dual-layer nonstick for easy food release and quick cleanup
  • Convenient measuring marks, pour spouts & straining lids 3
  • Durable hard-anodized aluminum construction
  • Tempered glass lid
  • Oven safe up to 450F

T-fal B36262 Specialty Total Nonstick Stockpot

 Our Pick
T-fal B36262 Specialty Total Nonstick Stockpot
  • 12 quart capacity for cooking family size meals
  • Superior nonstick interior and exterior make it easy to cook…
  • Glass lid allows you to watch cooking progress; Vented hole…
  • Heavy gauge aluminum construction for better heat…

Amazon Basics Non-Stick Cookware Set, Pots and Pans - 8-Piece Set

Amazon Basics Non-Stick Cookware Set, Pots and Pans – 8-Piece Set
  • 8-piece nonstick cookware set includes 8 inch fry pan, 10…
  • Aluminum body with non-stick coating for easy cooking and…
  • Comfortable soft-touch handles stay cool during use, vented…
  • Spiral bottom heats evenly; compatible with gas, electric,…
  • Hand wash only, not dishwasher safe; please check the size…

Amazon Basics Stainless Steel Dutch Oven with Lid, 5-Quart

Amazon Basics Stainless Steel Dutch Oven with Lid, 5-Quart
  • 5 quart stainless steel dutch oven with lid
  • Made of heavy-gauge 18/8 stainless steel with aluminum core…
  • Suitable for use on stovetops and induction tops; oven safe…
  • Riveted stainless steel handle stays cool to the touch…
  • Transparent tempered glass lid with steam escape hole

Amazon Basics Stainless Steel Stock Pot with Lid, 6-Quart

Amazon Basics Stainless Steel Stock Pot with Lid, 6-Quart
  • 6 quart stainless steel stock pot with lid
  • Made of heavy-gauge 18/8 stainless steel with aluminum core…
  • Suitable for use on stovetops and induction tops; oven safe…
  • Riveted stainless steel handle stays cool to the touch…
  • Transparent tempered glass lid with steam escape hole

Amazon Basics Stainless Steel Sauce Pan with Lid, 1.5-Quart

Amazon Basics Stainless Steel Sauce Pan with Lid, 1.5-Quart
  • 1.5 quart stainless steel sauce pan with lid
  • Made of heavy-gauge 18/8 stainless steel with aluminum core…
  • Suitable for use on stovetops and induction tops; oven safe…
  • Riveted stainless steel handle stays cool to the touch…
  • Transparent tempered glass lid with steam escape hole

Farberware Classic Stainless Steel 6-Quart Stockpot with Lid

 Our Pick
Farberware Classic Stainless Steel 6-Quart Stockpot with Lid
  • EASY TO CLEAN: This stainless steel dishwasher safe stockpot…
  • CLASSIC STAINLESS STEEL: The generous, classic 6 quart stock…
  • INDUCTION COMPATIBLE STOCKPOT: The full cap base makes this…
  • HIGH HEAT STOCKPOT: Oven safe to 350 degrees Fahrenheit, the…

IMUSA USA 4.9Qt Ruby Red

IMUSA USA 4.9Qt Ruby Red
  • Made of Aluminum
  • Tempered Glass Lid with Steam Vent and 2 Layer, Cream…
  • 5-Quart Capacity. Hand Wash Only
  • Exterior red metallic high heat temperature paint.This…
  • Red Metallic Exterior with High Heat Temperature Resistant…

The Cooking Pot

The shape of the classic saucepan specializes in the function suggested by its name: cooking, i.e. the uniform heating and subsequent cooking and prolonged keeping warm of food, usually in liquid.

In this respect, cooking differs from frying, which is why the basic pot shape also differs from the characteristic pan shape.

The classic cooking pot is cylindrical round with a vertical rim of varying height. The area of the side wall usually turns out to be much larger in congruence with the area of the bottom.

This results in a large volume of a cooking pot and at the same time allows it to be heated and kept warm for a long time with little loss of liquid through evaporation.

If a cooking pot is to be used simultaneously for browning before actual cooking, this ratio is changed in favor of the size of the base.

The bottom of the pot

The bottom of a cooking pot also plays a central role in the external product test. It forms the connection point between the surface of the stove and the cooking pot.

Its structure is therefore crucial for the quality of heat conduction and thus for a controlled and energy-saving cooking process.

Metal, as the preferred material from which modern pots are made, expands when exposed to heat. Of course, this also applies to the bottom of a cooking pot, which deforms as a result. This is also the case with the test winner in the online cooking pot test.

The bottom bulges outward when heated. With a simple flat pot base, this leads to the cooking pot no longer resting on the hob on its full surface.

This leads to significant energy losses and uneven heating of the food. It can lead to so-called dancing of the pot, especially on glass ceramic cooktops: the cooking pot moves, due to the vibration caused by the boiling contents, on the cooktop. This was the result of the evaluation of an external practical test.

High-quality cooking pots, in consideration, are therefore equipped with a bottom that is slightly curved inward when cold, and expands when heated. This design is documented by certification to DIN 44904.

Edge and handles

Other characteristics of a cooking pot are its rim and handles. In many models made of metal, the rim of a pot is curved outward, which is intended to facilitate pouring.

The handles of a cooking pot perform various functions. The pot can be moved around on the stove, the contents can be poured out or poured off, and the cooking pot can also be used for serving. The type and material of the handles are crucial here.

Handles can be made of a casting of fixed components of the cooking pot, but most often they are subsequently attached to the cylinder body. This is usually done by welding, screwing or riveting. Handles can be made of metal or plastic and are characterized by their respective heat resistance as well as thermal conductivity. So before you buy, compare and test the handles and the edge of the cooking pot set.


As a rule, a cooking pot has a matching lid. This can be made of the basic material of the pot or consist of glass. Glass is particularly popular here because it allows you to look into the cooking pot at any time without having to lift the lid. Last but not least, this can lead to a loss of temperature and thus to additional energy consumption.

The lid causes a slight overpressure inside the cooking pot, which causes the contents to heat up more quickly and in turn saves energy. In addition, compared with the closed lid, the heat is retained longer after the stove is turned off. It also prevents unwanted boiling of the food by condensation on its inner surface.

The lid also has a handle, handle or knob, usually located in the center. As with the cooking pot, this can be made of a single casting, screwed on, welded or riveted, and made of metal or plastic. The same characteristic properties apply in congruence as for handles on the pot: heat resistance and thermal conductivity. An external test report such as that of the Online Cooking Pot Test with a very good test mark can also help with the decision here.

Types of Cooking Pot Materials

Metal has become the most suitable material for the production of pots. Metal is resilient, hygienic, tasteless and has optimal material properties in terms of its thermal conductivity as well as energy efficiency on all common types of stoves – Thus a test result of an external experiment.

Some types of metal and processing methods have proven to be particularly suitable in an external experiment and determine the range of most manufacturers.


Professional cooks in particular swear by copper pots. They score points for their particularly good heat conductivity and the resulting shorter cooking times. Compared to iron, copper conducts heat about five times as well and to stainless steel even about twenty times as well.

At the same time, as a test report showed, copper stores heat better than other materials and transfers it more evenly to the food being cooked. Cooking pots made of copper are therefore particularly effective and energy-saving.

Copper can react with acidic foods, which is why a stainless steel coating is used.

Occasionally you can also find copper pots without or with a coating of tin or ceramic, each of which is mainly suitable for special applications.

Stainless Steel

Stainless steel is the most universal material in cooking pots. It is suitable for all types of pots and convinces with its versatility, robustness and durability. Stainless steel requires little cleaning and care and has a high-quality, attractive appearance. However, compared to other materials, it has a significantly lower efficiency measured in terms of thermal conductivity. As has also been compared in numerous cooking pot tests with many good test scores in the test result of the models.

Stainless steel carries a designation that informs about its exact composition. Thus, the preferred quality for pots 18/10 consists of 18% chromium, 10% nickel and 72% steel. Stainless steel is rustproof and dishwasher safe.

Steel Enamel

Despite their positive properties, steel enamel pots are less common. The susceptibility of steel to rust is compensated for in pots made of this combination of materials by a coating of fused glass.

Due to this coating, steel enamel cooking pots in comparison are particularly suitable for allergy sufferers. The food does not come into contact with the metal and thus no allergens can be transferred.

The easy cleaning is another plus point of the material in the cooking pot test comparison.

Cast Iron

One of the most popular materials for making cooking pots is cast iron. Produced by the casting method, the brittle material at the bottom of a cooking pot must be polished to a bright finish in order to be suitable for common types of stoves.

Cooking pots made of cast iron have excellent thermal properties. They conduct heat well, distribute it evenly and retain it for a long time.

Cast iron is extremely durable and cooking pots made of this material are a purchase for eternity. On the other hand, due to their heavy weight, they are not as easy to handle as models made of other materials. Cast iron also requires more maintenance.

Cast iron cooking pots are offered raw and enameled. In the case of raw cast iron, a natural non-stick coating develops in the course of its use. This is also called patina and is particularly appreciated by many cooks.

Cast Aluminium

Cast aluminum is a widely used and not least inexpensive material in the manufacture of cooking pots. It convinces with very low weight and is therefore easy to handle. This type is well suited for novice cooks according to online cooking pot tests.

Cast aluminum conducts heat well and quickly. However, it is not able to retain heat.


Cooking pots made of so-called multi-layer material combine the positive properties of different materials. As a rule, this is a combination of aluminum and stainless steel.

A stainless steel jacket contains an aluminum core. This combines the optical and hygienic properties of stainless steel with the high thermal conductivity of aluminum.

Another variant is a solid copper core between two layers of stainless steel and aluminum, which ensures optimum heat distribution.

Heat-Resistant Glass

Heat-resistant utility glass has been known as Jena glass since the 1920s. Even though the name has since been sold as a brand and is now distributed by Zwieseler Kristallglas AG.

There is still a wide range of products made of this popular material. The boundaries between cooking pot and casserole dish are sometimes fluid here.

Cooking Pots & Non-Stick Coating

If a saucepan is used for cooking, as the name suggests, i.e. for cooking in more or less liquid, a non-stick coating is basically not necessary.

However, depending on the type and material, cooking pots can be used more or less well for sautéing. For dishes with only a small amount of cooking liquid, there is also an increased risk of food sticking. Therefore, a non-stick coating can also pay off in the case of cooking pots.

In addition to an enamel coating, the Teflon coating is the preferred type of non-stick coating for cooking pots as well as for pans.

Teflon is the common trade name today for polytetrafluoroethylene (PTFE), which was discovered in 1938. It is a very inert but highly heat-resistant chemical substance that acts as a mechanical coating on the inner surface of pots and pans to reduce sticking or burning.

Applied mechanically to the previously roughened surface, a Teflon coating is not very scratch-resistant. For this reason, so-called adhesion promoters are usually used. For example, another layer of aluminum-titanium mixed oxide is applied before the Teflon coating is applied.

The auxiliary substance perfluorooctanoic acid (PFOA) is often used for non-stick coatings with polytetrafluoroethylene. At high temperatures, this can evaporate. Since it is suspected of having a carcinogenic effect, pots with PTFE coating are usually expressly warned against overheating.

Types of Cooking Pots

According to the task that a cooking pot has to fulfill, various shapes have developed throughout history. Even though most pots are relatively universal, certain shapes and materials offer distinct advantages for some tasks. Some special shapes are even exclusively suitable for certain types of preparation.

The more ambitious you are with cooking, the more extensive is usually the collection of different types of pots.


The soup pot is also part of the basic equipment of almost every kitchen. Soups and stews also enjoy great popularity internationally, which this special form takes into account. The decisive factor in the soup pot is its volume, which also allows the preparation of larger quantities of liquid.

The base area should be oriented to the conditions of the stove used, since liquids can only be heated with difficulty and with little energy efficiency in a pot with a significantly larger diameter than the stove top underneath.

In the case of the soup pot, further attention should also be paid to its suitability for keeping contents warm for longer; materials that are particularly suitable for retaining heat are therefore especially suitable for soup pots. If the soup pot is also to be used for serving, particular attention should be paid to the handles attached to the cooking pot.

Electric soup pots are a special type. They are equipped with a built-in, usually electric heating element and can therefore be used independently of a conventional stove. They have a large volume and are particularly suitable for commercial or recreational use due to their flexibility.

Cooking Pot

The classic cooking pot is the universal tool in everyday kitchen life. It comes in all the above types of materials and in various sizes. Its ratio of base area to height makes it suitable for a wide range of dishes.

Soups can be prepared in it, as well as potatoes, rice or a variety of vegetable dishes.


The casserole is the bridge between the pot and the pan. It is primarily used to sear meat briefly and vigorously, and then to finish cooking it on the stove or in the oven.

In contrast to the classic cooking pot, the casserole pot, which is also called a roasting pot because of its use, has a larger base and a lower rim. It is shallow enough to conveniently turn and sear cuts of meat, as in a skillet. Nevertheless, it is high enough to hold larger amounts of liquid. This type of pot was also extensively tested in the external cooking pot test.

Braising pots made of cast iron are particularly popular. Due to its heat conductivity, it is particularly well suited for sautéing. The heat is transferred to the food well and persistently.

To be suitable for cooking in the oven, in addition to the size, attention should be paid to the condition of the handles and the lid. Both must be suitably heat-resistant.

Vegetable Pot

Vegetables place special demands on proper preparation. If its natural flavor and valuable ingredients are to be preserved, it must be cooked with appropriate care. Excessive addition of liquid and high temperatures are detrimental to gentle preparation and should therefore be avoided. The characteristics of the vegetable pot help here.

The vegetable pot is large enough to prepare larger quantities of vegetables. It can therefore also be used as a soup pot. However, the central feature is the lid of the vegetable pot. It must seal particularly well and is occasionally fitted with a plastic sealing ring for this purpose.

The tightest possible seal between the pot and the lid prevents water vapor from escaping and keeps the liquid in the cooking pot by condensation on the lid. This allows vegetables to be cooked in their own juices with little or no water added, preserving their natural flavor and protecting ingredients. The handles of a vegetable pot should be well insulated so that pouring off excess liquid is also easy.

Vegetable pots are often made of stainless steel. This material is particularly easy to clean and is also dishwasher safe. Stainless steel is robust and at the same time so light that even larger pots with contents are still easy to handle. Some vegetable pots compared in the online cooking pot test are already equipped with a suitable steam cooking insert by the manufacturer.

Asparagus Instant Pot

Even though not all cooks agree on the optimal way to prepare asparagus – some prefer to cook it lying down, others standing up – classic asparagus pots opt for the standing variant.

Accordingly, the asparagus pot stands out in the external suitability test due to its height, which allows asparagus to be prepared standing up with the lid closed. In terms of volume, the selection of different sizes is diverse and can be selected according to personal needs.

Another characteristic of the asparagus pot is its basket insert. The asparagus stands in it and therefore cannot tip over. The basket is simply placed in the water-filled cooking pot and removed at the end of the cooking time. The cooking water does not have to be drained off and can simply be reused, for example for suitable sauces or as a soup base. This was also put to the test in the external cooking pot test.

A wide pouring rim also ensures loss-free draining or transferring. As with the vegetable pot, care should be taken to ensure a tight-fitting lid that guarantees gentle preparation. The bottom of an asparagus pot should be designed so that it transfers heat evenly and constantly to the inside of the cooking pot.

Pasta Pot

The pasta pot has a strong resemblance to the asparagus pot, because here, too, the volume is formed mainly by its height. Since pasta should generally be cooked in sufficient water, the volume of a pasta pot is a basic requirement.

There are two types of pasta pots:

Pasta pots with strainer in the lid, which are simple large pots in which pasta is cooked. At the end of the cooking process, the pasta water is drained through the holes in the lid. Consequently, a separate strainer in the sink is not necessary.

Pasta pots with a strainer insert are similar in principle to the asparagus pot. They have a special insert in the form of a sieve, usually made of stainless steel. The pasta is placed in this and cooked in the surrounding pasta pot. At the end of the cooking time, the insert can simply be lifted out of the pasta water without having to drain it completely. Here, too, the pasta pots were subjected to a thorough practical test.


The saucepan is one of the best-known and most widespread special shapes. It also represents a bridge between a pot and a pan and can therefore be used particularly well for braising.

Thanks to the pan-like handle, the saucepan and thus the food can be moved easily. Most models are equipped with a lid and are well suited for cooking in the oven. Saucepan are made of all known materials; especially popular are such models made of cast iron, as allow excellent frying result.

The classic saucepan made of copper is especially popular when it comes to making sauces, scoring points for the thermal properties of the material copper.


From the French cuisine comes, already recognizable from the name, this special form of a casserole. As the name suggests, it is specially designed for sauteing food. Meat, fish, vegetables or mushrooms are cooked at high temperature in small quantities in fat, without adding liquid, while constantly swirling.

Like the casserole, the sauté pan is an intermediate form between a saucepan and a frying pan. It is classically equipped with a long handle that allows it to be easily swiveled. It is characterized by an upwardly expanding or bulbous rim, which holds the food in the sauté pan while it is being swiveled.

The shape of the sauté pan also makes it particularly suitable for making sauces, as it is easy to work in with a whisk.

Milk Pot

As the name suggests, the milk pot is particularly suitable for heating milk. The high rim compared to the small diameter prevents rapid boiling over. An angled handle facilitates handling and, in conjunction with a curved rim, pouring.

Milk pots are usually made of stainless steel. The material is particularly suitable because of its hygienic properties, because of its light weight and because it is easy to clean. Some models are additionally coated or enameled to prevent rapid burning in the usually single-walled cooking pot.

A variant are electric milk pots, where the stove is replaced by a built-in heating element. In addition to the independence thus generated, electric milk pots offer the advantage that the heat is automatically regulated, thus preventing the milk from boiling over or burning.

Jam Pot

A very special type of pot is the jam pot, which is usually made of uncoated copper. The pot is equipped with a large handle or two side handles, so it has almost a nostalgic look.

The correspondence of the excellent thermal properties of copper allow precise and uniform heating of jam ingredients. Control of the cooking process requires the utmost attention, as the ingredients are not protected from burning.

In the large, conical-shaped kettles succeed even large quantities of jam. For other dishes jam pots are suitable only to a very limited extent.

Pressure Cooker

To some amateur cooks, the pressure cooker still inspires respect. In its current form about 60 years old, some users fear the risks of the basic overpressure in the closed cooking pot.

The cylindrical cooking pot, which is available in various sizes, is sealed airtight and watertight with a matching lid and an internal rubber seal, known as a bayonet lock. Due to water vapor, which is created inside during heating, an overpressure is formed.

Under increased pressure, the boiling temperature of the water changes. This enables cooking at a higher temperature in the pressure cooker. According to an experiment, a pressure of 1.8 bar is created in the pressure cooker, which corresponds to an overpressure of 0.8 bar. This increase in pressure leads to an increase in the boiling temperature from 100°C to 116°C. Even this comparatively small increase reduces cooking times to half or even a quarter of the normal cooking time.

A pressure relief valve in the lid prevents excessively high and dangerous pressures from occurring. In addition, the desired overpressure can be released manually at the end of the cooking time so that the cooking pot can be opened again without danger.

Alternatively, the contents must cool down in order to lower the pressure automatically. Which variant should be chosen depends on the food being cooked. Pressure cookers are suitable for a variety of dishes, such as soups, stews or goulash. Since no steam can escape and short cooking times are possible, preparation in a pressure cooker is particularly gentle.

The pressure cooker is usually more expensive than conventional pots and requires some care and maintenance in order to work without risk for a long time. For example, a rubber seal must be checked or replaced at regular intervals. Moreover, browning is not possible in the pressure cooker, so browning and roasting aromas are not achievable. In addition, as was found out in an inspection, the pressure cooker requires some experience.

Cooking times must be precisely adjusted and the food cannot be easily checked in between for its cooking point, as is the case with a conventional cooker. Various pressure cookers were put to the test in external cooking pot tests and often awarded the test mark “very good”.

Slow Cooker

In contrast to the pressure cooker, the so-called slow cooker works with low temperatures and a lot of time. So-called low-temperature cooking is becoming increasingly popular, as it is considered particularly gentle and promises optimal taste results.

A metal pot available in various sizes is equipped with an electric heating element and is therefore independent of a stove. In this cooking pot sits meit a removable insert, which is made of ceramic. This allows vegetables, legumes, soups or even meat to be cooked for hours at a consistently low temperature.

Simmer Pot

The practical simmer pot is suitable for the preparation of particularly delicate ingredients. In it, milk can be gently heated, couverture melts cocoa without a costly water bath and succeeds without boiling over. Sauce Hollandaise is also no longer a gamble, etc.

The simmer pot makes use of the principle of the water bath for this and combines it in one kitchen utensil. The double-walled cooking pot has a cavity between the inner and outer walls, which is filled with water about one-third of the way through a filler opening.

A so-called whistling valve indicates acoustically when the water on the stove begins to boil and has thus reached its maximum temperature. Food can now be prepared in the cooking pot without having direct contact with the stove’s heat source. Burning is thus excluded and also boiling over, not to be expected.

Cooking Pot Made Of Aluminum Or Stainless Steel - Which Is Better?

As you can see, most of the cooking pots from our best list are made of stainless steel. This is because a stainless steel cooking pot is usually more powerful. 

The advantages of an aluminum saucepan are that the heat is distributed very quickly and aluminum saucepans are non-stick so that nothing burns. It is even possible to fry meat in aluminum pots without fat. They are also pleasantly light. The disadvantage is that they are more sensitive and may only be washed by hand.

The advantage of stainless steel pots is that the heat is stored longer, so they keep the food warm longer. They are also less delicate than aluminum pots. They do not scratch easily and are dishwasher safe.

Aluminum pots should not be heated empty because of the non-stick coating. This is because the non-stick coating can decompose and toxic fumes can be released.

How To Choose The Best Cooking Pot

The range of pots from different manufacturers, in all conceivable shapes, sizes and colors, is huge. Cheap starter pot sets at the discounter around the corner or high-priced individual pieces in the authorized specialized trade. Online retailers (e.g. Amazon) also offer all kinds of cooking pots. For every taste and every budget, you will obviously find the right offer. So compare and test exactly the different options.

If you are an absolute cooking beginner, an ambitious hobby chef or an experienced professional, you will have to find your way through the jungle of offers in order to make the best individual choice.

Especially for the less experienced average cook, there are some criteria that you can use to judge the quality of a cooking pot, regardless of its specific shape and application.

Some of them are easy, even for the layman, to check by simple observation. Others, on the other hand, can only be determined scientifically, and therefore, especially before buying a high-priced model, to research from relevant online product tests. The external cooking pot test with an evaluation and comparison table can possibly help you with the decision.

The Bottom of the Pot

The composition and processing of the bottom of the pot in particular contribute to its heat distribution and thus to the efficiency of the entire cooking pot.

How quickly is the heat from the cooking surface transferred from the bottom of the pot to the food being cooked? For example, how quickly does a certain amount of water in the cooking pot reach the boiling point?

Various product tests and cooking pot tests determine this time and, based on this, evaluate the quality of a cooking pot and determine a comparison winner.

An external suitability test also determines the construction of the bottom of a cooking pot in conjunction with the various types of stoves:

Electric Cookers
Electric stoves work with all types of pots, made of all common materials. Due to the deformation of a saucepan bottom under heat, attention should be paid to appropriately processed bottoms that are curved inward when cold, especially in the case of glass-ceramic cooktops. This will help to prevent the dancing of a cooking pot.

Gas stoves
Gas stoves, like electric stoves, are suitable for all types of pots. The precise ability to regulate the heat of the stove is one of its outstanding and popular features. The warping of the bottom of the pot under heat does not play a role in the gas stove, so there is no need to pay attention to a suitably processed bottom.

Induction is the magic word of recent years in the field of contemporary kitchen planning and design. With induction, the heat is no longer generated on the cooking surface and transferred to the bottom of the pot through contact, but is generated directly in the bottom of the cooking pot. Electromagnetic eddy currents are used for this purpose.

This in turn requires ferromagnetic properties of the bottom of the pot. Simply put, the bottom of the pot must be made, at least in part, of magnetic material.

In the case of pots made of non-magnetic material, this is usually achieved by an insert of magnetic material. In principle, the manufacturer indicates whether or not a saucepan is suitable for induction hobs.


The main heat loss point is the opening of the cooking pot, which is closed with a suitable lid to increase efficiency.

In addition, as was verified in the external test run, a tightly closing lid prevents unwanted escape of water vapor and promotes increased internal pressure. More efficient cooking is thus made possible.

A good lid therefore closes as tightly as possible. It should also be easy and problem-free to remove. In the external test, a loosely fitting lid is a clear sign of inferior workmanship.


Handles are irreplaceable when it comes to moving a cooking pot. To ensure that this can be done safely even when hot, handles should not only be sturdy, well-proportioned and easy to grip, they must also be protected from heat.

If handles on cheap pots become undesirably hot, high-quality pots have reliable heat protection. These keep so cool even at high temperatures in the cooking pot that they can be touched without any problems.

According to an online practical test, plastic handles offer good protection here, but are usually not suitable for use of a cooking pot in the oven.


Besides cooking, cleaning a cooking pot is the task that requires the most effort and thus this plays a major role in the cooking pot test. How a cooking pot can or must be cleaned depends largely on the material it is made of. In a test run, this was compared.

Pots made of stainless steel are usually suitable for uncomplicated cleaning in the dishwasher and even the use of sharper cleaners or dishwashing sponges, coated pots, for example, are decidedly more sensitive here.

In case of doubt, the manufacturer’s recommendations, which should always be included with a pot, will tell you exactly how a pot should be cared for or cleaned. This will also tell you whether a cooking pot is suitable for cleaning in the dishwasher.

In addition to these material properties, however, the workmanship of a cooking pot is also largely responsible for the amount of care and cleaning required. A close inspection of the joints between the individual elements of the pot should be made before the purchase in any case. From the outside, a cooking pot should appear as if it were made of one piece.

An elevation of visible joints, edges or crevices are always collection points for dirt and are therefore difficult to clean. The transition from the bottom to the side wall should be curved, if possible. This makes it possible to reach these places with a cooking utensil and, on the other hand, simplifies cleaning.

Glass lids in particular, which often have raised metal edges, are high-maintenance. Dirt can collect at joints here as well. As noted in the product test.

The same applies to handles, both on the lid and on the cooking pot itself. Here, care should be taken to ensure that the work has been carried out with a precise fit and that no slits or gaps are formed.

In the case of handles that are screwed on, a check should be made to ensure that they are easy to adjust and that only stainless material has been used.

Comfort features

Some manufacturers focus on additional comfort features in their products. On equipment that goes beyond the simple basic function.

A lid holder makes it possible to attach the lid to the edge of the open cooking pot without further ado. Optimally, this ensures that condensation flows back into the pot and does not spill onto the stove.

A pour-off function allows liquid to be drained from the cooking pot when the lid is closed. To do this, the lid is usually rotated to a specific position, allowing liquid to be poured through a strainer embedded in the edge of the lid.

In agreement, a wide pouring rim at the top of the cooking pot allows the contents to be poured off without the risk of spilling hot liquids.

A measuring scale on the inner wall of the saucepan eliminates the need to handle a measuring cup and allows for precise pouring of liquids.

Cooking Pot Accessories

The cooking pot alone does not make a good cook. Suitable cookware is also part of an equipment that is up to all tasks.

The selection is large, but some utensils have proven to be particularly useful and make everyday kitchen life much easier.

Cooking Spoons

Cooking is almost impossible without it: no kitchen can do without a wooden spoon. We can almost philosophize about what it should look like and, above all, what it should be made of. Some people swear by the classic wooden cooking spoon, like the ones from grandma’s time, while for others plastic is the best choice. Both materials have advantages and disadvantages.

Wood, for example, is an ecologically harmless raw material, inexpensive and free of harmful substances. On the other hand, even though studies show that bacteria do not multiply better on wood than on other materials, it is more difficult to clean and must not be put in the dishwasher, for example.

Cooking spoons made of plastic, on the other hand, are easy to clean in the dishwasher and are also very inexpensive. In production and disposal, however, they are not comparably environmentally neutral and are also repeatedly suspected of containing harmful substances and possibly releasing them into the food.

The important thing about both materials is that they are soft and there is no risk of damaging the cooking pot or its coating. In addition, they are poor conductors of heat and do not get hot even if they are left in the hot pot for a long time.

Different shapes and sizes provide the necessary conditions for any size of pot and all types of preparation. For example, a hole in the cooking spoon can make it easier to stir a soup, or a straight edge can be used to loosen stuck-on food from the bottom of the pot.

Cooking spoons made of metal are usually unsuitable, as they can damage a coating on the one hand and quickly become hot on the other.


Plastic or metal are usually the different types of ladles, which are numerous in well-equipped kitchens.

  • Soup ladles
  • Sauce ladles
  • Skimmers
  • Deep frying ladles
  • Spaghetti ladles

There is a suitable tool in the right size for every task. Plastic can clearly score with its low price, good heat insulation and uncomplicated cleaning.

Metal, on the other hand, is the obvious choice for those who consciously want to avoid the risk of pollutants and have higher demands on the appearance.


Today, the gentle preparation of vegetables is no longer a quirk of pronounced natural food advocates. Vegetables cooked firm to the bite, which retain their natural shape and color as well as their flavor and valuable ingredients, are more appreciated by many than overcooked vegetable mush.

For those who do not want to buy a vegetable pot, a universal steamer offers the possibility to cook vegetables and even fish, meat and poultry gently in steam.

The insert, which is classically made of metal with a fan-shaped rim, is placed on small feet in a sufficiently large cooking pot, the bottom of which is covered with some liquid (water, broth or even wine).

In the steam created by heating, food is gently cooked on the perforated insert with the lid closed, without itself coming into direct contact with the liquid. This fat-free method of preparation is particularly suitable for dietetic diets.

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Last product update on 2022-06-28 | Source: Amazon Affiliate