Everyone needs stockpots in their kitchen whether you like to cook a storm or you’d rather dash in and out. Then I asked myself why will someone who dashes in and out of the kitchen need a stockpot? – I answered – if you’d rather make a quick chicken sandwich, you’ll still need your stockpot to cook your chicken! Lol! very funny.
On a more serious note, of the many splendid summer food traditions, none are so near and dear to our hearts as finding a good stockpot to make clambake or seafood boil. That colorful red, yellow, black, pink of the fresh seafood! The summer corn! The dipping butter! People! The red lobster! e.t.c. What about the traditional menu of pot roast beef, and so on ?. For all these, a stockpot will be your solution.
Finding a good stockpot is very important in every home because stockpots are not only limited to large meals but can also be used to cook small everyday meals like cooking pasta, making stock, soups, homemade tomato sauce, e.t.c. So, when looking for a stockpot for your everyday meal either a large batch or a small daily meal, you want something that will last many years to come.
Something that’s easy to wash, something that won’t easily get rusty when it comes in contact with water, something that’s versatile to use, with hard-anodized aluminum that’s very durable, e.t.c.
In terms of size, you want something that’s large enough to make batches of cooking or just one simple meal like soup, and very durable.
What about the shape? I think the chic trendy ones are usually round in the base with deep straight sides, and these ones are usually great for making soups and simple everyday meals, and there are some with a round base and round opening, those are great for batch cooking like clambake e.t.c.
It’s important to know that whatever stockpot you decide to buy this season, ensure it has a thick, heavy bottom to prevent burning and I believe what makes a good stockpot includes the material used in making it. The good materials include copper, aluminum, cast iron, stainless, nonstick, and a combination of all. Overall must have a material harder than stainless steel and non-reactive to acids.
A good stockpot must be very conductive, where it can evenly distribute heat across the bottom and up the side so the food has the right finish as expected.
It’s also good to look for the ones with good handles, those whose handles are heat resistant, very sturdy, and securely attached to the pot with heavy screws or rivets. You want a stockpot of a good quality that’s easy to move safely from burner to sink or worktop. Finally, make sure the handles are comfortably shaped for picking up too.
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