Taking Stock of Cheaper Pots
Bargains abound when it comes to stockpots, but cheaper models are typically made from thin aluminum. Many listeners have asked whether these pots are up to the task or if they should splurge on heavy-bottomed stainless steel pots.
Budget-friendly aluminum pots actually have benefits beyond price. Because they’re thinner, they’re also lighter, which makes for easier handling in the kitchen. Aluminum also heats quickly—in a thin pot, we found that a gallon of water reaches the boiling point a full minute faster and, after 10 minutes of boiling, evaporates 1/2 cup more water. But there also are some drawbacks, including that their quick-heating properties have a tendency to scorch foods that settle to the bottom during longer cooking. Frequent stirring might help prevent this, but it’s not always practical, as in meats that require long braising times. Also, thin aluminum is more susceptible to warping when subjected to high heat or rapid temperature changes. And since they’re less durable than heavy-bottomed ones, they’re more prone to dents and scratches that impact their performance over time. Ultimately, cheap aluminum pots can have a place in the kitchen, as they’re great for tasks where rapid heating is an advantage, like boiling water or making quick sauces. But for slow simmering or long braises, a heavier pot is a better choice.