Given New England’s obsession with seafood, these new heavy-gauge stockpots from Le Creuset should be just the ticket for a seafood boil this season. Sturdy, but lighter than cast iron, these high-profile enamel-coated steel pots have tight fitting lids and are crafted to heat water quickly, efficiently, and evenly on any heat source for boiling and steaming shellfish. And three different capacities (8, 12, and 16 quart) can help you handle any size crowd. Elegant and decaled with mussel, crab, and lobster designs, theses stockpots are a neat combination of function and whimsy. $100-$170. Available at Bloomingdale’s, 225 Boylston St., Chestnut Hill, 616-630-6000; and www.LeCreuset.com.