Translation guide
A large pot used for making stock, soups, and stews. In Japanese, the most common equivalent is 寸胴鍋 (ずんどうなべ), but other terms exist depending on context.
A deep, cylindrical pot used for simmering large quantities of liquid-based dishes.
The standard Japanese term for a stockpot. Literally 'cylindrical pot', it is deep with straight sides, ideal for making stock.
If you are talking about a specific stockpot for making broth, use 寸胴鍋. For a general large pot, 大鍋 is fine. ストックポット is understood but sounds like a borrowed term.
I make chicken stock in a stockpot.
General term for a large pot. Can refer to any big cooking pot, including stockpots, but is less specific.
I make curry in a large pot.
Loanword from English, used in some contexts but not as common as 寸胴鍋. May be understood by cooking enthusiasts.
Professional chefs prefer using stockpots.