Stock Pots & Soup Pots

Stock pots and soup pots support everyday boiling, simmering and batch preparation in professional kitchens. This collection is aimed at chefs, caterers and buffet operators who need practical vessels for stocks, soups, broths, sauces and other liquid-heavy recipes, with options suited to different volumes and working methods.

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HENDI Stew Pot Low Without Lid | HENDI Kitchen Line | 2.9L | 200x95mm

In stock | Delivery: 2–5 days

Built for busy professional kitchens, the HENDI Kitchen Line low stew pot (without lid) is a compact, durable pan ideal for simmering sauces, braising small portions, and reheating prepped ingredients with consistent results. Its seamless encapsulated sandwich base supports induction and delivers even heat distribution, while the satin-finished exterior and dishwasher-safe construction make it a practical choice for daily horeca service. Brand: HENDI (Kitchen Line) Low stew pot supplied without lid Capacity: 2.9 L Diameter: 200 mm Dimensions: 214 x 294 x (H) 100 mm Net weight: 0.82 kg Made of stainless steel with an encapsulated sandwich-type bottom (aluminium core with steel for durability and magnetic properties) Suitable for all heat sources, including induction, gas, electric and ceramic hobs Steel handles with multi-point welding; heat-resistant and stay cool enough to touch Satin finish on all outer surfaces Dishwasher safe Suitable for food contact The encapsulated base combines the heat distribution of aluminium with the robustness of steel, helping reduce hot spots during simmering and gentle cooking. The low profile makes it convenient for reductions, glazing, and quick finishing on the pass. Easy to clean and maintain, this stew pot is designed for reliable everyday performance in restaurants, catering operations and other professional foodservice environments.

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In stock | Delivery: 2–5 days
€19,99

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HENDI Stew Pot Low Without Lid | HENDI Kitchen Line | 1.4L | 160x75mm

In stock | Delivery: 2–5 days

The HENDI Kitchen Line low stew pot (without lid) is a compact, professional-grade pan for sauces, reductions, small batches of stew and side dishes in busy horeca kitchens. Built from durable stainless steel with an encapsulated sandwich base, it delivers efficient, even heat distribution and is ready for induction as well as every common cookline heat source. Brand: HENDI (Kitchen Line) Low stew pot supplied without lid Capacity: 1.4 L Diameter: 160 mm Dimensions: 258 x 174 x (H) 78 mm Net weight: 0.58 kg Made of stainless steel with aluminium in the encapsulated sandwich bottom for improved heat distribution Induction-compatible base (seamless induction bottom) Suitable for gas, electric and ceramic stoves, and induction Heat-resistant steel handles, affixed with multi-point welding Satin-finished outer surfaces Dishwasher safe Suitable for food contact Designed for daily service, the sandwich base combines the heat distribution of aluminium with the durability and magnetic properties of steel, helping you maintain consistent results across different stations. The heat-resistant handles support safe handling during prep and service. Easy to clean and maintain, this stew pot is a reliable choice for professional kitchens and catering operations where robust cookware and versatility across heat sources are essential.

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In stock | Delivery: 2–5 days
€14,99

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Stock pots and soup pots in professional kitchens

Stock pots and soup pots are deep cooking vessels used for preparing stocks, broths, soups and other liquid-based recipes in larger volumes. In restaurants, hotels, catering kitchens and buffet operations, they help chefs handle batch cooking efficiently while keeping preparation organised from mise en place to service.

This category suits kitchens that regularly simmer bones and vegetables for stock, cook soup bases, blanch ingredients or prepare sauces that start with a larger liquid volume. A well-chosen pot supports steady heating, practical handling and better use of hob space during busy production periods.

What to consider when choosing

Capacity is usually the first decision. Smaller formats may suit daily soup production or side preparation, while larger sizes can be useful for central production, banqueting and catering work. Think about the volume you need in service as well as the headspace required for safe stirring, simmering and reducing.

Shape also matters. Deeper pots can be useful where floor space is limited and the focus is on stocks, broths or boiling, while broader formats may be easier when frequent stirring, skimming or ladling is part of the process. Handle design, overall weight and ease of movement become more important as batch sizes increase.

Operational use and maintenance

For professional use, it is sensible to check compatibility with your kitchen's heat source and the pace of your workflow. Busy kitchens may need pots that move between preparation, cooking and holding areas without slowing service. If your team cooks in repeated batches, easy emptying, cleaning and storage can make a real difference over time.

Cleaning routines should match the types of products you make. Stocks, creamy soups and starch-heavy recipes can leave residue after service, so smooth interior surfaces and practical access for washing are worth considering. Where covered cooking is important, confirm lid availability and fit before ordering.

Choosing the right option for your menu

When comparing Stock pots and soup pots, start with the dishes you produce most often, the number of portions per batch and the space available on your cooking line. Then review capacity, shape, handling and compatibility in that order. This approach helps professional buyers choose pots that support consistent production without over- or under-sizing the cookware.

HENDI Stew Pot Low Without Lid | HENDI Kitchen Line | 2.9L | 200x95mm

HENDI Stew Pot Low Without Lid | HENDI Kitchen Line | 1.4L | 160x75mm

Stock pots and soup pots in professional kitchens

What to consider when choosing

Operational use and maintenance

Choosing the right option for your menu