Engineering:Stock pot: Difference between revisions
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Latest revision as of 06:11, 6 April 2026
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Stock pot or Large cooking pot, is a generic name for a cooking pot used worldwide. A stock pot is traditionally used to make stock or broth, 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.[1] 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, aluminum, copper, and enamel (Vitreous enamel) on metal. More expensive types of stock pots have bottoms that are made of layers of different metals, to enhance heat conductivity.
Uses
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.[2] 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
- Broth
- Cookware and bakeware
- Kitchenware
- Stock (food)
References
- ↑ Gisslen, Wayne (2010-01-19) (in en). Professional Cooking, College Version. John Wiley & Sons. pp. 55. ISBN 978-0-470-19752-3. https://www.google.co.uk/books/edition/Professional_Cooking_College_Version/N5el9CYbEP0C?hl=en&gbpv=1&dq=stock%20pot%20use&pg=PA55&printsec=frontcover.
- ↑ Dubrawsky, Malka (2009) (in en). Color Your Cloth: A Quilter's Guide to Dyeing and Patterning Fabric. Sterling Publishing Company, Inc.. pp. 56. ISBN 978-1-60059-513-4. https://www.google.co.uk/books/edition/Color_Your_Cloth/CJb34yqSlMQC?hl=en&gbpv=1&dq=stock%20pot%20dye%20fabric&pg=PA56&printsec=frontcover.
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