Stock pot is a generic name for a
cooking pot
Cookware and bakeware is food preparation equipment, such as cooking pots, pans, baking sheets etc. used in kitchens. Cookware is used on a Kitchen stove, stove or range cooktop, while bakeware is used in an oven. Some utensils are considere ...
used worldwide. A stock pot is traditionally used to make
stock
Stocks (also capital stock, or sometimes interchangeably, shares) consist of all the Share (finance), shares by which ownership of a corporation or company is divided. A single share of the stock means fractional ownership of the corporatio ...
or
broth
Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish, or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups ...
, which can be the basis for cooking more complex recipes.
Description
A stock pot is a large, often deep pot that is used to prepare soups or simmer liquids. It is a wide pot with a flat bottom, straight sides, a wide opening to the full diameter of the pot, two handles on the sides, and a lid with a handle on top. The most common materials for manufacturing stock pots are
stainless steel
Stainless steel, also known as inox, corrosion-resistant steel (CRES), or rustless steel, is an iron-based alloy that contains chromium, making it resistant to rust and corrosion. Stainless steel's resistance to corrosion comes from its chromi ...
,
aluminum
Aluminium (or aluminum in North American English) is a chemical element; it has chemical symbol, symbol Al and atomic number 13. It has a density lower than that of other common metals, about one-third that of steel. Aluminium has ...
,
copper
Copper is a chemical element; it has symbol Cu (from Latin ) and atomic number 29. It is a soft, malleable, and ductile metal with very high thermal and electrical conductivity. A freshly exposed surface of pure copper has a pinkish-orang ...
, and enamel (
Vitreous enamel
Vitreous enamel, also called porcelain enamel, is a material made by melting, fusing powdered glass to a substrate by firing, usually between . The powder melts, flows, and then hardens to a smooth, durable vitrification, vitreous coating. The wo ...
) on metal. More expensive types of stock pots have bottoms that are made of layers of different metals, to enhance
heat conductivity
The thermal conductivity of a material is a measure of its ability to conduct heat. It is commonly denoted by k, \lambda, or \kappa and is measured in W·m−1·K−1.
Heat transfer occurs at a lower rate in materials of low thermal conduct ...
.
Uses
On the first page of his publication ''“A Guide to Modern Cookery”'' (1907), French Chef
Auguste Escoffier
Georges Auguste Escoffier (; 28 October 1846 – 12 February 1935) was a French chef, restaurateur, and culinary writer who popularised and updated traditional French cooking methods. Much of Escoffier's technique was based on that of Marie-A ...
states that "stocks are the keynote of culinary structure" in French cuisine. A stock or broth is made by simmering water for several hours, to continuously cook added foods such as pieces of meat, meat bones, fish, or vegetables. The slow simmering process transfers flavors, colors, and nutrients to the water, where they blend, and a new ingredient is thus created, the broth or stock.
A broth made with meat or meat bones creates a base with concentrated flavors and aromas, even without the addition of salt or herbs or spices. This is what is referred to as a
soup base. Stock pots are also used for cooking stews, porridge, boiled foods, steamed shellfish, and many other types of recipes.
Stock pots have great versatility, and so they are used for many cooking purposes, and occasionally non-cooking purposes. For example, large stock pots are often used at home to boil clothing, wool, or yarn for color dying.
They do not necessarily come in standard sizes. Manufacturers label pot sizes usually by volume (e.g., "12 liters") or sometimes by diameter (e.g., "28 cm").
See also
*
Bouillon
Bouillon can refer to:
Food
* Bouillon (broth), a simple broth
** Court-bouillon, a quick broth
* Bouillon (soup), a Haitian soup
* Bouillon (restaurant), a traditional type of French restaurant
** Bouillon Chartier, a bouillon restaurant fou ...
*
Broth
Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish, or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups ...
*
Cookware and bakeware
Cookware and bakeware is food preparation equipment, such as cooking pots, pans, baking sheets etc. used in kitchens. Cookware is used on a stove or range cooktop, while bakeware is used in an oven. Some utensils are considered both cookw ...
*
Kitchenware
:'' For a record label, see Kitchenware Records''
Kitchenware refers to the tools, utensils, appliances, dishes, and cookware used in food preparation and the serving of food. Kitchenware can also be used to hold or store food before or aft ...
*
Stock (food)
Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes particularly soups, stews, and sauces. Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an ...
References
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Kitchenware
Cooking vessels
Food preparation