Reasons to choose stainless steel soup pot
This is by far the most common cookware in homes and restaurants.
Stainless steel pots conduct heat quickly. If you choose ones with a magnetic bottom (e.g. made of cast iron or magnetic stainless steel), the pot can also be used on an induction stove top which cooks about 50% faster than gas or electric stove tops.
How do you know if your stainless pot has a magnetic bottom? Simply take a magnet and see if it sticks to your pot bottom and side. If it sticks, your pot is induction-cooktop ready.
Pots made of stainless steel are also durable, easy to clean, and easy to maintain. Many are dishwasher-safe. If the surface gets scratched, needs a good scouring, or just need a general polish, I have found that a cleaning powder like Bar Keepers Friend or Kleen King works excellent on stainless steel cookware. I even use it to clean and shine my stainless steel kitchen sinks.
Stainless steel pots also come in many different sizes. To make soups for a family of 4 (or about 8 servings), a 6 – 8 quart (5 – 7 liter) sized pot is ideal. Remember that you will need a bigger pot to account for the liquid volume displaced after your poultry and other soup ingredients go in.