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Stock Pots

Homemade soups are an art. Critical to any soup is the stock or broth. Stocks are usually created by boiling to bones and or fat of an animal. Because beef bones and whole chicken can be large, stock pots have to have a large capacity.

A stock pot can also be used to boil several potatoes at a time. Using a pot that is too small will take a lot longer and won’t get the potatoes room to move while boiling, this can cause uneven cooking. The pot is tall and prevents water from evaporating too quickly.

Lobster is a tricky dish to prepare. Most Lobsters won’t fit in the average pot. A stock pot gives the lobster plenty of room and allows for the appropriate amount of water. You can also boil large amounts of any other meat in a stock pot. The pot may not get used every day but is definitely part of any experienced cook’s arsenal.

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