A stockpot will end up as another workhorse in your kitchen. Having the soccer team over for spaghetti dinner? You need a stockpot. However, stockpots are also used for smaller meals as well. For example, you need a surprisingly large amount of water to properly cook pasta. In addition to pasta, stockpots are typically used for everything from cooking soups, to making mashed potatoes, to steaming crabs.
Stockpots come in a variety of sizes, measured by their diameter in centimetres, but all are built with flat bases; tall, straight sides; one small handle on each side; and a lid. You will probably benefit from buying a larger stockpot than you think you need; water requires room to boil, and stocks and soups need room to move around when you stir them.
Stockpots come in a variety of metals, such as aluminium, cast iron, and stainless steel. Frequently you will find non-stick coated options, but this isn’t as beneficial in a stockpot because most things you will cook in a stockpot centre around liquid. However, there are plenty of people who simply love non-stick lined pots and pans and purchase a complete set of them.
One of the most important qualities to look for when choosing a stock pot is the heaviness of the metal. Because the preponderance of what you will be making will require a significant amount of time over the burner, the heavier metal will distribute heat more evenly and prevent burning of liquid or food in contact with the bottom of the pan. The heaviness and thickness of the metal is typically a good indication of the quality of the pan, but you should also look for handles that are very well attached and secured to the pan, and a heavier lid that fits snugly. Heat-resistant handles are an excellent new addition to some lines of pots and pans. Accidentally grabbing a stockpot by its handle with bare hands, when it has been simmering over the stove for an hour, would be a disaster.
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