It is also called a stockpot. This kind of pot has tall, straight sides that provide plenty of room for cooking spaghetti without having to break the noodles in half. Its round base conducts heat up the sides while insulating the bottom to ensure that the food does not burn. Get a pot that is thick to insure a good transfer of heat. Choose one in which the bottom is thicker than the sides, this will prevent scorching. The ideal size is 6 to 12-quarts, it’s big enough for most recipes but small enough to carry from the stove to the sink when it’s full. A stainless steel pot is ideal since it is durable and lighter than other materials. This is similar to the pasta pot that I have. I like the fact that it comes with a steamer basket aside from the big pasta basket. The bottom is coated with copper for good heat retention. I also use this pot when I make soups since it holds more water than the regular pot.