> > > >

Stockpots


Stock Pot

Stock Pot
© Denzil Green


A Stockpot is deep pot, much taller than it is wide, made of metal with straight sides.

It will have short handles on each side, and a lid, which is sometimes glass.

The sizes are usually quite generous, to allow something like a turkey carcass to be easily stuffed in. A minimum size would be 8 quarts (7 1/2 litres), but the sky's the limit for upper size, all the way up to 100 quarts (94 litres) once you include restaurant supply stores in your shopping scope.

The design helps slow evaporation of the water the food items are being simmered in. The goal is to make a flavourful stock, not a concentrated one.

The height causes a "convection current" to develop in the stock, helping to slowly keep heat flowing in the pot through the ingredients.

Stocks shouldn't boil, just simmer. You want to slowly leach all the flavours out of the ingredients.

Substitutes

Dutch Oven; any other large pot.


Pots

Bogrács Kettles; Charentais Devil; Chip Pans; Cocotte; Deep-Fat Fryer; Donabe; Double Boiler; Dutch Oven; Kettles; Le Creuset; Marmite Pots; Pots; Pressure Cookers; Sinsollo; Slow Cooker Liners; Slow Cookers; Splatter Screens; Steam-Jacketed Kettle; Stockpots; Tagine

Please share this information with your friends. They may love it.


Citation

Oulton, Randal. "Stockpots." CooksInfo.com. Published 27 June 2004; revised 26 June 2009. Web. Accessed 12/17/2017. <http://www.cooksinfo.com/stockpots>.

© Copyright 2017. All rights reserved and enforced. You are welcome to cite CooksInfo.com as a reference, but no direct copying and republishing is allowed.

You may also like:

Comments