Cooking Recipes Catalogue

Stockpots, tall, deep, large-capacity pots with close-fitting lids, have many uses: making stock, poaching whole chickens, boiling or braising large cuts of beef, steaming or simmering shellfish, and cooking large quantities of stews, soups, pasta, or vegetables. Choose a good-quality, heavy pot that absorbs and transfers heat well, and has at least an 8-quart (8-liter) capacity.