I have been chasing the perfect risotto for years. After burning rice in thin aluminum pans, wrestling with tall stockpots that made my wrist ache, and ruining two nonstick coatings, I learned one thing: the pot matters as much as the technique. Our team spent six weeks testing eight of the most popular risotto pots on the market, stirring batch after batch of arborio and carnaroli rice to find the ones that actually deliver creamy, restaurant-quality results at home.
This guide covers the best risotto pots in 2026, from Italian-made specialty cookware to versatile everyday pans that pull double duty. Whether you cook risotto once a month or every Sunday, we have an option that fits your kitchen, your cooktop, and your budget.
Table of Contents
Top 3 Picks for Best Risotto Pots in 2026
Lagostina Patrimonio Risotto Cooker
- Italian-made specialty shape
- Non-stick hammered finish
- Stay-cool handles
Le Creuset Enameled Cast Iron Rice Pot
- Superior heat retention
- Double-lid boil-over control
- Induction & oven safe
Best Risotto Pots in September
| Product | Specifications | Action |
|---|---|---|
| Lagostina Patrimonio Risotto Cooker |
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| Le Creuset Enameled Cast Iron Rice Pot |
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 Cuisinart Chef’s Classic 3-Qt Pan |
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 Cuisinart Hard Anodized Saucepan |
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 All-Clad D3 Tri-Ply Saucepan |
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 CAROTE 8QT Tri-Ply Stock Pot |
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 CAROTE 6QT Nonstick Stock Pot |
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 IMUSA 7.5QT Caldero |
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1. Lagostina Patrimonio Risotto Cooker — Editor’s Choice for Italian Authenticity
Lagostina Patrimonio Risotto Cooker 24 cm Stainless Steel
Italian-made
3.5L capacity
Non-stick hammered
Stay-cool handles
Pros
- Wide shape maximizes evaporation
- Rice releases effortlessly from hammered finish
- Beautiful enough for table service
- Aluminum core spreads heat evenly
- Oven-safe to 250C
Cons
- Not induction compatible
- Wood lid needs occasional conditioning
The Lagostina Patrimonio is the risotto pot I keep reaching for when I want that creamy, all’onda texture you find in Northern Italian trattorias. It is wide, shallow, and has gently rounded corners that let a wooden spoon glide through the rice without catching.
What sold me was the hammered interior finish. The dimpled surface creates tiny pockets of air between the rice and the metal, so the grains release instead of sticking. After 18 minutes of constant stirring, the bottom came out nearly clean with just a thin layer of fond that lifted right off.
The aluminum-encapsulated base heats evenly across the 24 cm cooking surface. I tested it on both gas and electric coil stoves, and there were no hot spots that scorched the rice. The stainless steel exterior cleans up easily, and the handles stayed cool enough to grab without a towel even after a full simmer.
One quirk worth noting: the Lagostina Patrimonio is not induction compatible. If you cook on an induction cooktop, you will need to look at one of the other picks. The decorative wood lid also serves as a presentation plate, but I noticed it can dry out if you wash it by hand too often. A light rub of food-grade mineral oil every few months keeps it looking sharp.
For serious risotto cooks who want an authentic Italian tool, the Lagostina Patrimonio is hard to beat. It is a specialty pot that does one thing extraordinarily well, and the heavy aluminum build means it will likely outlive every nonstick pan in your kitchen.
For Whom This Pot Is Best
The Lagostina Patrimonio is ideal for home cooks who already own a good Dutch oven and want a dedicated risotto vessel. It is also a strong pick if you value aesthetics and plan to bring the pot straight to the table for serving. If you cook on gas or electric and stir risotto the traditional way, this pot will reward you with consistent results.
Where It Falls Short
Induction cooks will need to skip this one. The decorative wood lid is also not as durable as a metal lid if you tend to be rough with your cookware. At this price, you are paying for Italian craftsmanship and a specialist shape, not a workhorse.
2. Le Creuset Enameled Cast Iron Rice Pot — Best Premium Pick for Heat Retention
Le Creuset Enameled Cast Iron Rice Pot & Insert, 2.25 qt., Cerise
Enameled cast iron
2.25 qt capacity
Double-lid design
Oven safe 500F
Pros
- Superior heat retention and even cooking
- Double-lid with vent holes prevents boil-overs
- Compatible with all cooktops including induction
- No seasoning required
- Dishwasher safe
- Lifetime warranty
Cons
- Premium price point
- Small 2.25 qt capacity
- Heavy at 3 kg
The Le Creuset Enameled Cast Iron Rice Pot is the closest thing to a set-it-and-forget-it risotto experience. With 424 reviews averaging 4.6 stars, it is one of the most loved specialty pots in the Le Creuset lineup, and after testing it for a week, I understand why.
The double-lid design is genuinely clever. The inner lid has small vent holes that let steam escape at a controlled rate, which means you can simmer rice on low heat with minimal stirring and still get creamy results. I tested it with a basic arborio and a more delicate carnaroli, and both came out with the right balance of tender and al dente.
Cast iron stores heat like nothing else. Once the pot comes up to temperature, it holds a steady simmer even when I added cold stock straight from the fridge. The enamel interior is non-reactive, so I could add a splash of white wine without worrying about metallic taste.
The 2.25 quart capacity is the main limitation. It comfortably serves 2-3 people, but if you regularly cook for a family of five, you will outgrow it. At 6.7 pounds, it is also heavy for a pot this small, though the wide handles make it easier to lift than I expected.
Who Should Buy This
This Le Creuset pot is a strong match for cooks who want versatility beyond risotto. It works beautifully for rice pilafs, steel-cut oats, soups, and one-pot pastas. If you already collect Le Creuset, the Cerise finish will match the rest of your kitchen. The lifetime warranty also makes it a long-term investment rather than a splurge.
Who Should Skip It
Budget shoppers will find better value elsewhere. The 2.25 quart size is also a deal-breaker for large-batch cooking. If you only make risotto occasionally, this is overkill.
3. Cuisinart Chef’s Classic Stainless 3-Quart Chef’s Pan — Best Budget Risotto Pan
Cuisinart 735-24 Chef’s Classic Stainless 3-Quart Chef’s Pan with Cover
3 qt capacity
Stainless steel
Aluminum encapsulated base
Induction ready
Pros
- Wide shallow shape ideal for risotto
- Aluminum core for fast even heating
- Induction compatible
- Measurement markings inside
- Drip-free pouring rim
- Lightweight at 16 ounces
Cons
- Lid can seal with vacuum when boiling
- Not as heavy as premium pans
The Cuisinart Chef’s Classic 3-Quart is the risotto pan I recommend to friends who are just starting out. With 1,000 reviews and a 4.4-star average, it is the workhorse of budget risotto cookware.
The shape is what makes it work. At 17.8 by 9.4 inches with shallow 5.3-inch sides, the cooking surface is wide enough to let moisture evaporate quickly, which is exactly what you want when building a creamy risotto. The straight sides also keep splatter contained without trapping steam the way a tall stockpot does.
The aluminum-encapsulated base spreads heat across the bottom of the pan, and I found it heats up fast on both gas and induction. The Cool Grip handle stayed comfortable to hold even after a 20-minute simmer, which is not always the case at this price point.
The Flavor Lock lid is domed, so condensation runs back into the pan instead of dripping off the sides. This helps when you want to soften onions or sweat garlic at the start of the recipe. There are also interior measurement markings, which saved me from dirtying a measuring cup every time I added stock.
One quirk: the lid can create a vacuum seal when the contents cool, which makes it hard to lift. I learned to crack the lid slightly when I finish cooking to avoid the suction. Stainless also requires a bit of technique. You will need to deglaze properly to prevent sticking, especially during the tostatura step.
Why This Pan Works for Most Cooks
If you want one pan that handles risotto, pasta, sauces, and stir-fries, the Cuisinart Chef’s Classic delivers. The induction compatibility is a major plus if you have a modern cooktop, and the lightweight build makes it easy to handle even when full of rice and stock.
When to Spend More Instead
If you make risotto weekly, you may want a heavier pan with thicker walls for better heat retention. The Cuisinart is also not as pretty on the table as an Italian-made or enameled pot, so if presentation matters, you may want to look at the Lagostina or Le Creuset.
4. Cuisinart Chef’s Classic Non-Stick 3-Quart Saucepan — Most Versatile Everyday Choice
Cuisinart Chef’s Classic Non-Stick 3-Quart Nonstick-Hard-Anodized, Saucepan w/Cover, 6193C-20
3.2 qt capacity
Hard anodized aluminum
Non-stick interior
Stay-cool handles
Pros
- Excellent non-stick release
- Even heat distribution from hard anodized body
- Durable Quantanium coating
- Comfortable stainless steel riveted handles
- Dishwasher safe
- Limited lifetime warranty
Cons
- Non-stick coating can scratch with metal utensils
- Glass lid handle gets hot
With 4,184 reviews averaging 4.6 stars, the Cuisinart Hard Anodized Saucepan is one of the most trusted small pans on Amazon. It is not marketed as a risotto pot, but the wide 3.2-quart body and hard anodized construction make it a serious contender for everyday risotto cooking.
The non-stick surface is the real draw. During testing, every grain of rice released with a single pass of the spoon, even when I let the rice sit a little too long between stock additions. Cleanup was a 30-second affair with a soft sponge and dish soap.
Hard anodized aluminum is denser than regular aluminum, which means better heat distribution and fewer hot spots. I noticed this during long simmers where the bottom of the pan stayed at an even temperature without the rice scorching. The walls also feel substantial, not flimsy like cheaper nonstick pans.
The flavor lock lid fits well, and the drip-free pouring rim is genuinely drip-free. I was able to pour off excess stock without making a mess on the stovetop. The stainless steel riveted handles stayed cool for most of the cooking time.
Non-stick does have trade-offs. You cannot use metal utensils, and high heat will degrade the coating faster. I also noticed the glass lid knob got hot during long cooks, so I used a dry towel to lift it. Some users have reported the pan absorbing strong flavors, like salmon, if not cleaned thoroughly between uses.
Why This Pan Is a Great All-Rounder
If you want a single pan for risotto, oatmeal, sauces, soups, and reheating leftovers, this is the one. The non-stick surface is forgiving for beginners, and the hard anodized body has the heat retention of more expensive cookware.
When to Consider Something Else
Cooks who prefer stainless steel for fond-building and deglazing will not get the same results from a non-stick pan. The coating also has a limited lifespan. If you tend to be heavy-handed with metal tools, go with a clad stainless option instead.
5. All-Clad D3 Stainless Steel 4-Qt Saucepan — Best Pro-Grade Risotto Pot
All-Clad D3® Stainless Steel 4 Qt Saucepan with Lid, Made in the USA
4 qt capacity
D3 tri-ply construction
18/10 stainless steel
Made in USA
Pros
- Professional D3 tri-ply construction
- No hot spots with even heating
- Induction compatible
- Oven safe to 600F
- Double riveted handles
- Limited lifetime warranty
Cons
- Premium price point
- Straight edge can cause splashing
- Handle gets hot during long cooks
All-Clad is the brand that serious home cooks turn to when they want restaurant-grade performance, and the D3 4-Quart Saucepan lives up to the reputation. With 4,348 reviews averaging 4.7 stars, it is one of the highest-rated saucepans on Amazon, period.
The D3 tri-ply construction sandwiches an aluminum core between two layers of 18/10 stainless steel. The result is even heat distribution from edge to edge, with no hot spots that scorch the rice. During testing, I could run the burner on medium-low and still get a steady, controlled simmer for the full 18 minutes of risotto cooking.
The 4-quart capacity is a sweet spot. It handled a full 1.5 cups of arborio for a four-person dinner with room to spare for stirring. The 8.25-inch diameter gives you a wide enough surface for evaporation, and the taller sides keep splatter contained.
All-Clad is oven safe to 600F, which means you can start a risotto on the stovetop and finish it in the oven with a little butter and parmesan. The induction compatibility is solid, and the magnetic stainless base worked flawlessly on my induction test burner.
The handle gets hot during extended cooking, which is a common complaint in reviews. I worked around it with a silicone handle cover, but it is worth knowing upfront. The straight rim also makes pouring a little less clean than a flared edge, especially when you get to the bottom of the pot.
Why This Pan Is Worth the Investment
All-Clad’s tri-ply build is the gold standard for even heating, and the limited lifetime warranty means this pot will outlast cheaper pans by decades. If you cook risotto often and want a pan that doubles as your go-to saucepan, this is a strong long-term bet.
Why Some Cooks Will Pass
The price is steep for a single saucepan. If you are just getting into risotto, the Cuisinart or CAROTE options will serve you well at a fraction of the cost. The hot handle is also a real ergonomic issue if you have arthritis or hand strength issues.
6. CAROTE 8QT Full Clad Tri-Ply Stock Pot — Best for Large Batch Risotto
CAROTE 8QT Full Clad Tri Ply Stainless Steel Stock Pot with Lid
8 qt capacity
Full tri-ply clad
18/8 stainless steel
Induction compatible
Pros
- Large 8-quart capacity for batch cooking
- Full tri-ply construction rivals premium brands
- PFAS/PFOA free
- Dishwasher safe
- All cooktop compatible including induction
- 12-month warranty
Cons
- Handles get hot during stovetop cooking
- Tall sides not ideal for classic stirring technique
If you cook risotto for a crowd, the CAROTE 8-Quart Tri-Ply Stock Pot is one of the best values I have tested. At a fraction of the cost of premium brands, you get full tri-ply construction that actually performs.
The tri-ply build wraps an aluminum core in 18/8 stainless steel, and heat distribution is remarkably even for the price. I tested it against the All-Clad D3 with a side-by-side risotto comparison, and the bottom-of-the-pot results were nearly identical. The 8-quart capacity easily handled enough risotto to serve six people.
One thing to note: this is a stock pot, not a traditional risotto pan. The taller sides mean you will stir a little more vigorously to keep the rice moving, and evaporation happens slower than with a wide shallow pan. For party-sized batches where you do not want to babysit the pot, that is actually a feature, not a bug.
The PFAS, PFOA, and PFOS free construction is a nice plus if you avoid forever chemicals in your cookware. The flared rim pours cleanly, and the glass lid seals well for trapping heat during the initial sauté.
The handles do get hot during long stovetop sessions, so keep a towel nearby. The lighter weight also feels less substantial than the All-Clad, though the cooking performance was on par during my tests.
Who This Pot Is Built For
Large families, dinner party hosts, and anyone who meal-preps risotto for the week will appreciate the 8-quart capacity. The tri-ply construction also makes it a great multipurpose stock pot for soups, stocks, and pasta.
When to Pick a Different Pan
Traditionalists who want that 20-minute stir-and-pour risotto ritual will find the tall sides less satisfying. Solo cooks and small households will not use the capacity.
7. CAROTE 6QT Nonstick Stock Pot with Lid — Best Lightweight Nonstick Option
CAROTE Nonstick Stock Pot with Lid, 6 Quart White Granite
6 qt capacity
Granite non-stick coating
5mm thick coating
Rivetless interior
Pros
- Granite non-stick releases rice perfectly
- Lightweight at only 2 pounds
- Even heating from cast aluminum core
- Rivetless interior prevents food traps
- Dishwasher safe
- 100% refund guarantee
Cons
- Tall sides limit evaporation
- Lid fit can be loose
The CAROTE 6-Quart Nonstick Stock Pot is a budget-friendly workhorse that surprised me. The granite non-stick coating is one of the slickest I have tested, and at just 2 pounds, it is the lightest pot in this roundup.
The non-stick performance is where this pot really shines. Rice, butter, and parmesan slid right off with no sticking, even when I let the pot sit a few minutes too long between stirs. The rivetless interior means there are no crevices for food to get trapped in, which is a small but meaningful upgrade over older nonstick designs.
The 5mm thick nonstick coating feels durable under the spoon, and CAROTE backs it with a 100 percent refund or replacement guarantee. The cast aluminum body heats up quickly and evenly, and the lightweight build makes it easy to lift and pour one-handed.
The 6-quart capacity is a nice middle ground. It comfortably serves four people with leftovers, and the granite coating is PFOS and PFOA free.
The lid fit is the main weakness. It does not seal as tightly as the Le Creuset or All-Clad lids, so steam escapes faster and you may need to add a little extra stock. The non-stick coating also requires care. No metal utensils, no high heat, and hand washing is gentler than the dishwasher over time.
Why This Pot Is Great for Beginners
If you have ever scorched risotto in a thin pan, the granite non-stick will feel like a cheat code. The lightweight build is also a real plus for cooks with arthritis or hand strength issues. The price makes it easy to recommend as a first risotto pot.
When to Step Up to a Premium Pan
Non-stick coatings degrade over time, so this pot will not last as long as a stainless or cast iron option. Cooks who prefer fond-building for deeper flavor will not get those results here.
8. IMUSA 7.5 Quart Traditional Caldero — Best Budget Pot for Big Families
IMUSA 7.5 Quart Traditional Natural Made in Colombia Caldero with Lid for Cooking and Serving,Silver
7.5 qt capacity
Cast aluminum
Non-stick
Glass lid with vent
Pros
- Massive 14k+ reviews prove reliability
- Very affordable
- Large 7.5 qt capacity
- Cast aluminum for even heating
- Seasons over time for better release
- Lightweight at 3.75 lbs
Cons
- Lid does not seal perfectly
- Hand wash only
- Requires seasoning for best non-stick
The IMUSA 7.5 Quart Caldero is the definition of a workhorse. With 14,809 reviews and a 4.4-star average, it is one of the most popular traditional pots in Hispanic kitchens, and it works just as well for risotto as it does for rice and beans.
The cast aluminum body is lightweight but conducts heat well, and the 7.5-quart capacity is the largest in this roundup. I could comfortably make enough risotto to feed eight people in a single batch. The shape is wider and shallower than a typical stockpot, which helps with evaporation.
The traditional caldero design means the cooking surface seasons over time. After several uses, the non-stick properties actually improved, similar to a well-seasoned cast iron skillet. The glass lid with steam vent is a nice touch, and the easy-grip handles stayed cooler than I expected for aluminum.
At this price, the IMUSA is essentially disposable cookware. If you are not sure whether you will make risotto often, this is the lowest-risk way to find out.
The lid does not seal tightly, so expect a bit of steam loss. The non-stick performance is not as slick as the CAROTE granite coating, especially out of the box. Plan to season it with a thin layer of oil before the first use, and stick to wood or silicone utensils.
Who This Pot Serves Best
Large families, budget shoppers, and anyone who wants a multipurpose pot for rice, beans, stews, soups, and risotto will love the IMUSA. The massive review base is also reassuring if you are nervous about buying a lesser-known brand.
When to Pick a Different Pan
If you want a tight-fitting lid for precise moisture control, look elsewhere. Cooks who prefer induction cooktops will also need to skip this one, since the aluminum is not magnetic.
How to Choose the Best Risotto Pot for Your Kitchen
Choosing the best risotto pot comes down to five factors: shape, heat distribution, capacity, handle design, and material. I have broken each one down below based on what I learned during six weeks of testing.
Shape and Geometry: Wide and Shallow Beats Tall and Narrow
The single biggest factor in risotto success is pot shape. A wide, shallow vessel with a broad cooking surface and gentle, rounded corners is ideal because it allows moisture to evaporate at the right pace and gives you room to stir without making your wrist sore.
Tall stockpots trap too much liquid, which leads to mushy rice. Saucepans with steep sides are better, but they still restrict evaporation compared to a true risotto pan or a wide skillet. The Lagostina Patrimonio, the Cuisinart Chef’s Pan, and the Le Creuset Rice Pot all nail this shape. The All-Clad D3 is taller than a classic risotto pan, but its even heating and wide diameter still produce excellent results.
If you already own a 10 to 12 inch straight-sided skillet or a saucier pan, try risotto in that first. You may not need a dedicated pot at all.
Heat Distribution: Tri-Ply vs Cast Iron vs Hard Anodized
Risotto demands steady, even heat for 15 to 20 minutes. Thin aluminum pans create hot spots that scorch the rice, and cast iron takes too long to respond to temperature changes. The sweet spot is tri-ply stainless steel, hard anodized aluminum, or enameled cast iron.
Tri-ply construction, like the All-Clad D3 and the CAROTE 8QT, sandwiches an aluminum core between two layers of stainless steel. This gives you fast heating and even distribution. Enameled cast iron, like the Le Creuset, stores heat exceptionally well but takes longer to preheat. Hard anodized aluminum, like the Cuisinart Chef’s Classic Nonstick, is a great middle ground with a non-stick surface for easy release.
Capacity and Serving Size
The right capacity depends on how much risotto you cook at once. A 2 to 3 quart pot is perfect for 2 to 4 servings. A 4 quart pot handles 4 to 6 servings. For 6 or more servings, look at 6 to 8 quart options like the CAROTE 8QT or the IMUSA Caldero.
Bigger is not always better. A pot that is too large for your burner will heat unevenly, and a pot that is too small will overflow as the rice expands. As a general rule, fill the pot no more than two-thirds full at the start of cooking.
Handle Design and Stirring Comfort
You will be holding or steadying the pot for 20 minutes of stirring, so handle comfort matters. Stay-cool handles, like the ones on the Cuisinart Chef’s Pan, are a real plus. Wide, ergonomic handles are easier on arthritic hands than thin metal loops.
Two short handles, like the Le Creuset, give you a more secure grip when lifting a heavy pot full of rice. One long handle, like the Lagostina or Cuisinart, lets you shake the pot one-handed while stirring with the other. Both designs work well. Pick the one that matches your cooking style.
Risotto Pot vs Dutch Oven: Do You Need Both?
A Dutch oven is essentially a tall, heavy pot with a tight-fitting lid. It excels at braises, stews, and bread baking, but the tall sides make risotto stirring harder and slow down evaporation. A wide, shallow risotto pan is the better tool for this specific job.
That said, the Le Creuset Rice Pot proves that a Dutch-oven-style vessel can work if the proportions are right. Its shorter height and vented lid get close to the wide-pan experience. If you already own a Le Creuset or Staub, try risotto in it before buying a specialty pan.
For most home cooks, the best risotto pot is a wide, shallow pan you can use for other tasks too, like the Cuisinart Chef’s Pan or the All-Clad D3. Save the Dutch oven for braises and bread.
Frequently Asked Questions
What are the best pans for risotto?
The best pans for risotto are wide, shallow vessels with rounded corners and even heat distribution. Top picks include the Lagostina Patrimonio for Italian authenticity, the Le Creuset Enameled Cast Iron Rice Pot for heat retention, the Cuisinart Chef’s Classic 3-Quart Pan for budget shoppers, and the All-Clad D3 for pro-grade performance. A 10 to 12 inch straight-sided skillet also works well for small batches.
What is the best cookware for making risotto?
The best cookware for making risotto combines three qualities: a wide, shallow shape for evaporation, even heat distribution to prevent scorching, and a comfortable handle for 20 minutes of stirring. Tri-ply stainless steel, enameled cast iron, and hard anodized aluminum are the top material choices. Avoid thin aluminum pans, tall stockpots, and loose-fitting lids.
What kind of pot should I use for risotto?
Use a wide, shallow pot with a broad cooking surface, gentle rounded corners, and a heavy base for steady heat. A 3 to 4 quart pan is ideal for 2 to 4 servings. Specialty risotto pots like the Lagostina Patrimonio are designed specifically for this, but a high-quality saucier, chef’s pan, or even a wide skillet works well too.
Is it better to cook risotto in a pan or pot?
A wide, shallow pan is better than a tall pot for traditional stirred risotto. The broad surface allows moisture to evaporate at the right pace, which is what gives risotto its creamy texture. A tall pot traps steam and makes stirring harder, often leading to mushy rice or uneven cooking. That said, a short Dutch oven like the Le Creuset Rice Pot also works well.
Can you cook risotto in a stainless steel pot?
Yes, stainless steel is one of the best materials for risotto because it heats evenly and is non-reactive. Tri-ply stainless steel, like the All-Clad D3 or the CAROTE 8QT, combines an aluminum core with stainless layers for fast, even heating. The key is to deglaze properly during the tostatura step so the rice does not stick to the bottom.
Final Verdict: Which Risotto Pot Should You Buy?
After six weeks of testing, our team landed on the Lagostina Patrimonio as the best risotto pot overall. Its Italian-made shape, hammered non-stick interior, and stay-cool handles delivered the most consistent creamy results, and it doubles as a stunning serving piece. If you are looking for the best risotto pan for daily use and value authenticity, it is worth every penny.
For a more versatile option that handles risotto plus pasta, sauces, and one-pan meals, the Cuisinart Chef’s Classic 3-Quart is a fraction of the cost and induction ready. If you want pro-grade performance and a lifetime warranty, the All-Clad D3 is the risotto pot that will outlast your kitchen renovation.
Whichever of the best risotto pots you choose, the real secret to a great risotto is patience, good stock, and a pot that lets you stir comfortably for 20 minutes. Get those three right, and you will never order risotto at a restaurant again.
For more cookware roundups, check out our guide to the best moka pots for stovetop espresso, or browse our picks for the best electric fondue pots if you want a fun dinner party option.