Big, cheap, and light.

A big pot is versatile, for boiling gallons of bones and broth down to precious demiglace, executing a whole platoon of captured lobsters, bathing small children. Cheap is always good. Light pots are easy to move, carry, store. There isn't any need for tri-ply construction or thick bottoms in a stockpot, as 4 gallons of water guarantee even heat distribution.

Check out your local restaurant supply store. Something like a 20 qt aluminum stock pot for $30.

Pretty much what John said except that I spent a few bucks more to have a disk bottom on my 20 quart as opposed to just thin steel so that I could saute (or whatever) in it with less chance of scorching.

Personally I don't find 8 quart the most practical size for a tall stock pot because when I'm taking the time to make a stock I'm making bigger batches. In that size range I'd be more inclined to buy something shorter and wider, like a dutch oven. And there I wouldn't hesitate to invest a bit more money.

A Stock pot is NOT a corn boiler....where you want "quick and dirty"....comes to a boil fast holds lots and and is light weight....for that I would go cheapest you can get in stainless.
For a stock pot to actually make long cooking soups and stocks....and things like big batches of chili and Italian tomato sauce....I like a clad bottom....and stainless so the tomato sauce doesn't get metallic tasting....because you know you will scratch that anodized pot.
And I go cheap.....and big. Mine is 12 qts and I am a little old lady ;-) and when it's cool and I can hug it to my chest I can carry it to the sink. I like the clad bottom so I can brown the onions and/or meat before I make a sauce or soup.
I got one a couple of years ago for my daughter and paid about $30 at the kitchen store at the discount mall.

Get a Dutchoven in the Le Cruset line if you still have $$ to spend. A Le C Dutch oven and a stainless clad stock pot are not interchangeable....you need both.
Linda C

Another vote here for big, cheap and with a clad bottom. The way that I analyzed my stock pot use was that I already had an 8 quart pressure cooker that came with a glass lid and that could be used for a stock pot that size, next how often would I use a twelve or sixteen quart pot? Not often enough to justify an expensive brand. I'm really happy with my SS clad bottom stockpot - I might use it twice in a month when the eight quart isn't big enough and I'm glad it was under $50.00

I also vote for one with a disk, clad or encapsulated base. And I prefer stainless over aluminum. My son bought me a Denmark Tools for Cooks 12-quart stock pot with pasta insert about 5 years ago for Christmas. It was something I wanted, but couldn't see spending the money on since I really didn't it would get used very often now that I'm usually not cooking for more than 3 people. But it gets used much more than I thought it would. And the 12-quart sells for $35 at BB&B, which I think is a very reasonable price.

I also vote for the largest you can handle - you can always put less in it, but you can't put more than what the number of quarts is, LOL.

Here is a link that might be useful: stockpot

I started out with a three piece from J.C. Penney, and it has served me well. I use the perforated insert when boiling spaghetti, linguini, or similar pasta, and I use it for pasta more than for anything else. It works well for chicken soup, but then I do no sauteing in it - for that you would need a different pan, or you could just do your sauteing in a separate pan. I never make beef soup, and so this has not been an issue for me, but I do use it for many types of bean soups and for making chicken broth. I also use the insert for steaming vegetables.

Exactly what kinds of soups will your son make? Not all soups are created equal, and you may need different pots for different soups.

Lars

You don't need a real expensive one (I'm sure All Clad is wonderful, but probably overkill) but neither do you want thin stainless. (Stainless by itself is a horrible conductor--uneven heating, hot spots; you want an insert in the base.) I have a 20 qt thin stainless cheapie that I now only use as a boiling kettle. I used to use it to brew beer, but the thinness of the metal allowed the wort to scorch.

One brand I've used that seems to be a good buy for the $$$ is Tramontina. Stainless with a disc insert in the bottom (aluminum, I think). Induction-ready. They come in different sizes, as well as a useful combo multi-cooker: a stockpot with a pasta insert, steamer insert and lid. Quite useful. They're available at Walmart and other retailers. And, Tramontina makes stockpots in different sizes if you want just a stockpot.

Here is a link that might be useful: tramontina pots

Wow! So many different favorites. I think I will just let my son read the replies and he can see which way he wants to go.

I do appreciate all of the responses and I learned something in the process.

Go bigger, get stainless ( w/disc bottom for browning), and check out restaurant supply stores, Denmark Tools, JCP and Tramontina and I know he definitly wants a Le Creuset DO (when I see one cheap!). Sounds like a good BD or Christmas present.

Lindac, apparently I don't have sensitive enough taste buds, as I have never noticed the soups I make in my Calphalon pot having a metallic taste. Hope I don't start now!

Thanks,
Liz

Keep your eyes open at Tuesday Morning etc. for Le Creuset deals!

If you think you will EVER go to an induction
cooktop/range, then make sure that a magnet
will stick to the bottom of your pot.