the.com/stockpot
The cauldron where leftover bones and scraps become liquid gold worth more than the meat.
means A tall, deep pot used for slowly simmering stock, soups, and broths from bones, vegetables, and scraps over long stretches of time.
from A plain compound of "stock" and "pot." Here "stock" carries its old sense of a base or reserve laid up for use — the same "stock" you keep in store or stock away — which by the 18th century had attached itself to the simmered liquid kept on hand for cooking. So a stockpot is literally the pot in which your stock is built and held: the reserve, the foundation, the larder rendered down to liquid.
- capacity
- Restaurant versions hold 100+ quarts of simmering broth
- simmer time
- Real bone stock barely bubbles for 24 hours
- low heat
- Boiling makes stock cloudy, not faster
- thrift hero
- Turns vegetable peels and carcasses into flavor
- ancient gear
- Cooking pots predate writing by thousands of years
le creuset dutch oven — iconic enameled cast iron stockpot made in fresnoy-le-grand, france since 1925
all clad stainless steel — professional-grade american stockpot brand used in restaurant kitchens and michelin-starred dining