A stockpot is a large pot with a thick bottom and tall sides. This type of pot is perfect for making soups, stews, stocks, and sauces. It’s also great for boiling pasta or potatoes. If you’re looking for one pot that can do it all, then you need a stockpot!
What are Stock Pots Used For?
Stockpots are most often used to prepare stocks and broths for soups and stews. They’re also frequently employed to prepare meals since the pots are big enough to accommodate all of the ingredients. Stockpots can also be used to boil water, cook pasta, and cook large meal items like corn.
Types of StockPots?
- Stainless Steel
- Anodized Aluminum
Stainless Steel: Stainless steel is a popular stockpot material for the same reason that it can efficiently heat and distribute heat. Although foods in a stainless steel stockpot may not burn as quickly or easily as they would in an aluminum one, they are more likely to adhere to the bottom.
Enamel: Enamel cookware is often made of aluminum or steel pots covered in an enamel jacket. This means the pot heats and distributes heat equally, much like a stainless steel stockpot, without the danger of burning or sticking.
Nonstick: Nonstick stock pots are excellent for preventing meals from sticking to the bottom of the pan because of their nonstick surface. If you use hard metal utensils on this type of pot, its nonstick coating may flake over time. The coatings on these pots are prone to chipping after some time.
Anodized Aluminum: This material is reliable especially if you buy from reputable brands. However, it may be costly for some of us, and it’s not dishwasher safe.
Copper: Copper stockpots are awesome but are more expensive than average. It heats evenly and quickly, although it is quite pricey and requires continual care. If you don’t mind spending that much, all you have to do is ask someone to polish it for you after each use. That might be too much work.
Stock Pot Vs Soup Pot
Consider a soup pot if you are cooking thicker soups since it has a bigger base and prevents stews from burning easily. A stockpot, on the other hand, is made specifically for liquids and therefore lighter than a soup pot and has a thinner bottom. As a result, it may not be affected by thicker bases such as squashes or peas
Recipes For Stock Pots
Chicken and Vegetable Stew
Onions, carrots, celery, and garlic should all be cooked in a stockpot. Add kidney beans, diced chicken breast, chopped tomatoes, corn, chicken broth, oregano leaf flakes salt, pepper, and paprika. Simmer until the chicken is done and the liquid has been reduced.
To make boiling pasta simple, use a stockpot. To boil water in a stockpot, set it over high heat. Salt the water and then add the spaghetti noodles. Stir time and time again and boil on low heat until the pasta is tender. Serve with your favorite sauce if desired
Chicken and Rice Soup
Make a simple soup in a stockpot. In a preheated stockpot, soften the onions, carrots, garlic, and celery. Chicken broth, rice, diced chicken, corn, salt, peppermint leaves (optional), oregano, basil, and turmeric are added. Simmer until the chicken has cooked through and the soup becomes
Corn on the Cob
Bring a large stockpot of water to a boil. Add salt after the water has come to a boil. Then, when the salt is completely dissolved, add the cleaned corn ears. Cook for about 10 minutes, or until the corn is crisp and tender. Remove the corn with tongs and serve with butter on the side.
Homemade Vegetable Broth
Vegetable broth may also be made at home. Add onion, celery, leek, carrots, garlic, thyme, and rosemary sprigs to the stockpot. Allow it to simmer on low heat until ready.
HOW TO SELECT A GOOD STOCKPOT
A soup pot should be big enough to make lots of stock at the same time while being strong enough to endure a long cooking period. Making stock requires a lot of simmering over low heat, so you’ll want a large pot with plenty of capacity.
Stockpots come in a variety of sizes, ranging from 6 quarts to 20 quarts. Stockpots should be larger than your soup pot since you will frequently make a greater amount of stock than soup, but there’s no need to buy two pots.
You can quickly prepare a soup in a stockpot with plenty of capacity, but the other way around, you may run out of room. I’m suggesting that you consider purchasing a 6-quart – 12-quart range so it can be used for additional cooking.
No matter what sort of pan you get, it should have a thick, heavy bottom to avoid scorching. This is especially vital with stock. The soup takes time to cook, so the pan will be on the stove for extended periods of time. You don’t want the ingredients to burn and adhere to the bottom because it is too thin or composed of low-quality materials.
A stockpot, as seen in the illustration on the left, typically has a round base, straight sides that extend to a deep edge, and a lid. Although this form is more important when making stocks and stock reductions, it’s also useful for preparing soups. Could you make soup in a smaller pan with similar dimensions? Of course; however, depending on how much you’re cooking you may want to opt for a larger saucepan.
There are many different opinions on what material a good stockpot should be made of. I have explained them above. The best thing to have is a nonstick-coated stockpot. This is a game-changer. A nonstick covering will keep the food from sticking regardless of the material used for the base.
Tip: It’s not pleasant to clean greasy burned food off the bottom of a pan. Yes, I’m aware. Cleaning isn’t pleasant already, is it? However, cleaning is ten times more time-consuming and unpleasant. So stick with a stockpot made of nonstick material and thank me later.