A stock pot is not new kitchenware for a gourmet cook because they are one of the most pretty basic kitchen utensils you will find in a gourmet’s kitchen. But regardless, they won’t stop learning more about what is a stock pot for the love of cooking.
The stock pot is one of most essentials in a kitchenware rack. They come in different sizes, types, price ranges, materials, etc. You will also learn to choose a suitable stockpot that matches your requirements. But to know other features and what exactly is a stock pot, keep reading, so you don’t miss anything!
So, What Is A Stock Pot?
If you are a stock, soup, or broth connoisseur, you know how vital a stockpot is to cook these. The stock pot is usually large and was initially made to prepare soup or stock any of that kind, so it has enough space to fit in all the ingredients.
It also can be used for other purposes, like boiling water, steaming, and preparing sauces and curries in large amounts. People often confuse the difference between a stock pot and a soup pot because of the similar looks, but if you look in detail, the soup pot has a heavier base, whereas the bottom of the stock pot is lighter.
The lighter base of the stock pot serves the purpose of heating quickly. It allows for cooking the vegetable, meat, and other stuff sooner and letting it cook longer and simmer by evenly spreading the flavours to the ingredients in the stock pot.
Features Of A Stock pot
The stock pot comes in different sizes and different materials regardless they serve the same purpose. Though there are different sizes and materials, the looks of a stockpot don’t usually change. The stock pots are generally known to be large.
The stock pots are tall, with a flat base and straight sides. The diameter of the stock pot is the same as the wideness of the base, with two handles on either side. The stock pot also comes with a lid and knob on top. The stock pot is considerably lighter than it looks of it.
Types Of A Stock pot
Though the stock pots are used for the same cooking purpose, some stock pots are designed to improve the quality of cooking. For example, the different materials used to manufacture the stockpot have a different impact on the taste of the food cooked in the stock pots.
The different types of stock to explain will help you choose the suitable stockpot for your needs,
Enamel Stock pot
The enamel stock pot is made of quality carbon steel with a porcelain enamel coating; this design distributes the heat evenly and is a non-stick when you need a smaller amount of oil to prevent burning.
The enamel stock pot is available in various colours and designs, making it a pleasant-looking utensil to add to your pot collection; the enamel stock pot is easy to maintain, light weight, and can be cleaned by a dishwasher.
It is also safe enough to use in your oven, stove top or induction heater; the stock also prevents your acidic food from reacting with the base of the pan, as it is coated with a porcelain – enamel, making your food safer to eat.
However, you might also face issues in your enamel stock pot, as these tend to crack with an accident and sometimes cannot be re-usable.
Copper Chef Vs. Red Copper. Read Our Comparison Here.
Non-stick stock pot
The stock pot is easy to maintain, and you will not need butter or oil when cooking. It prevents sticking your food to the bottom and reduces the chances of burning your food.
The non-stick stock pot is usually made of aluminium which is also a good heat conductor but cannot resist high temperatures. Some hot pots can be used in the oven, but check for the warning labels to avoid any personal injuries.
The non-stick stock pot is easy to maintain because it is effortless to wash off the food remaining in the bottom, unlike other stock pots but ensure not to scrub the surface of the non-stick stock pot too hard as it can erode the non–stick material.
Aluminium Stock pot
The Aluminum stockpot is one of the most common stock pots seen in a household; they are affordable and have good heat conductors. They distribute the heat rapidly and have a relatively light bottom than other types of stock pots.
Though the stock pots make it convenient as a good heat conductor, when acidic food such as lime, tomatoes, vinegar, etc., is cooked, the original flavour of the food changes because aluminium reacts with acidic food, causing damage to the pot over time.
Copper Stock pot
The copper stock pot serves better as a heat conductor than the aluminum stockpots and the stockpots used by most gourmet cooks.
They are durable and have a steel lining that stops food reaction with acidic food, maintaining the original taste of the food. It also reduces the food’s heat and cools down quickly, preventing the food from overcooking and making it convenient to serve the food sooner.
Standard Copper stock pots usually have a high-end price due to their durability, and you can also clean and maintain the copper stock pot by polishing it often.
Conclusion
In the above, you must have learnt what a stock pot is, its uses, how a typical stock pot looks and most importantly, the types of the stockpot that can be used for different purposes.
This article has certainly given you insight into what you will need to consider when buying a stock pot, the materials, the advantages and disadvantages of the types of the stock pot, and the most suitable type of stock pot for your cooking.
The enamel stock pot, non-stick stock pot, aluminium stock and copper stockpot serve different purposes for cooking quality. Hence it is your choice as a cooking enthusiast to find the most suitable type of stockpot for your meals to cook.
