How to Choose a Stock Pot
You don't have to be professional chef to need a good stock pot. You don't even have to be a good cook. A stock pot is an essential kitchen tool that will help you make everything from large pasta dishes to irresistible crab boils. All you need to choose a stock pot is to know a little about its size, construction and purpose. Does this Spark an idea?
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Instructions
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Choose a stock pot size. Stock pots range in size from 6 quarts to 20 quarts. Professional sizes are even larger. A 20-quart stock pot will make about 6 c. of stock or about four servings of crab boil. A 12-quart stock pot will handle spaghetti sauces, homemade soups, stews and chili.
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Know your materials. Most stock pots are made from stainless steel, heavy-gauge aluminum, carbon steel with enamel and other steel alloys. An aluminum disk is placed in the bottom of most stock pots to disperse heat evenly. Stock pots made of all-over carbon steel or heavy-gauge aluminum distribute heat on the sides of the pot as well as the bottom.
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Look for heat-resistant handles. Some stock pots have handles that can withstand oven temperatures. Others are made of silicone and should be used only on the stove top.
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Select a stock pot with a tight-fitting lid. A sound lid will keep the heat in the pot, decreasing cooking time and keeping in moisture and flavor.
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Tips & Warnings
So, what do you want to cook in your stock pot? The stock pot gets its name from its utility in making homemade stocks. Stock is a thin liquid made from simmering meats, vegetables and herbs together in water. The flavorful stock can be used to season pot roasts, gravies or serve as the basis for homemade soups and stews. Making your own stock is easy. Another advantage to making homemade stock is that you control the amount of salt in it.
