Stockpot
Encyclopedia
Stockpot is a generic name for one of the most common types of cooking pot used worldwide. A stockpot is traditionally used to make stock (cooking) or broth
, which can be the basis for cooking more complex recipes. 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.
French Chef Auguste Escoffier
(1846-1935) published “A Guide to Modern Cookery” in 1907. On the first page, Escoffier writes, “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 flavours, colours 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 flavours and aromas, even without the addition of salt or herbs or spices. This is what is referred to as soup base. Stockpots are also used for cooking stews, porridge, boiled foods, steamed shellfish, and a vast variety of recipes.
Stockpots have great versatility, and so they are used for many cooking purposes, and occasionally non-cooking purposes. Large stockpots may be used at home to boil clothing, wool or yarn for colour dying, for example. They do not come in standard sizes. The size of the pot is normally given on the manufacturer's label by volume, for example 12 litres.
The most common materials for manufacturing stockpots are stainless steel
, aluminium
, copper
and enamel (Vitreous enamel
) on metal. More expensive types of stockpots have bottoms that are made of layers of different metals, to enhance heat conductivity
.
Broth
Broth is a liquid food preparation, typically consisting of either water or an already flavored stock, in which bones, meat, fish, cereal grains, or vegetables have been simmered. Broth is used as a basis for other edible liquids such as soup, gravy, or sauce. It can be eaten alone or with garnish...
, which can be the basis for cooking more complex recipes. 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.
French Chef Auguste Escoffier
Auguste Escoffier
Georges Auguste Escoffier was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. He is a legendary figure among chefs and gourmands, and was one of the most important leaders in the development of modern French cuisine...
(1846-1935) published “A Guide to Modern Cookery” in 1907. On the first page, Escoffier writes, “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 flavours, colours 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 flavours and aromas, even without the addition of salt or herbs or spices. This is what is referred to as soup base. Stockpots are also used for cooking stews, porridge, boiled foods, steamed shellfish, and a vast variety of recipes.
Stockpots have great versatility, and so they are used for many cooking purposes, and occasionally non-cooking purposes. Large stockpots may be used at home to boil clothing, wool or yarn for colour dying, for example. They do not come in standard sizes. The size of the pot is normally given on the manufacturer's label by volume, for example 12 litres.
The most common materials for manufacturing stockpots are stainless steel
Stainless steel
In metallurgy, stainless steel, also known as inox steel or inox from French "inoxydable", is defined as a steel alloy with a minimum of 10.5 or 11% chromium content by mass....
, aluminium
Aluminium
Aluminium or aluminum is a silvery white member of the boron group of chemical elements. It has the symbol Al, and its atomic number is 13. It is not soluble in water under normal circumstances....
, copper
Copper
Copper is a chemical element with the symbol Cu and atomic number 29. It is a ductile metal with very high thermal and electrical conductivity. Pure copper is soft and malleable; an exposed surface has a reddish-orange tarnish...
and enamel (Vitreous enamel
Vitreous enamel
Vitreous enamel, also porcelain enamel in U.S. English, is a material made by fusing powdered glass to a substrate by firing, usually between 750 and 850 °C...
) on metal. More expensive types of stockpots have bottoms that are made of layers of different metals, to enhance heat conductivity
Conductivity
Conductivity may refer to:*Electrical conductivity, a measure of a material's ability to conduct an electric current*Conductivity , also the specific conductance, is a measurement of the electrical conductance per unit distance in an electrolytic or aqueous solution*Ionic conductivity, a measure of...
.
Articles
- stock (food)Stock (food)Stock is a flavoured water preparation. It forms the basis of many dishes, particularly soups and sauces.- Preparation :Stock is made by simmering various ingredients in water, including some or all of the following...
- brothBrothBroth is a liquid food preparation, typically consisting of either water or an already flavored stock, in which bones, meat, fish, cereal grains, or vegetables have been simmered. Broth is used as a basis for other edible liquids such as soup, gravy, or sauce. It can be eaten alone or with garnish...
- bouillonBouillonBouillon is a municipality in Belgium. It lies in the country's Walloon Region and Luxembourg Province.The municipality, which covers 149.09 km², had 5,477 inhabitants, giving a population density of 36.7 inhabitants per km².- History :...
- cookware and bakewareCookware and bakewareCookware and bakeware are types of food preparation containers commonly found in the kitchen. Cookware comprises cooking vessels, such as saucepans and frying pans, intended for use on a stove or range cooktop. Bakeware comprises cooking vessels intended for use inside an oven...
- kitchenwareKitchenwareKitchenware include utensils, appliances, dishes, cookware, and so on for use in the kitchen.-See also:*Cookware and bakeware*Dishware*Drinkware*List of eating utensils*List of food preparation utensils*List of Japanese cooking utensils...