You need and how to use Large Cooking Pot?
Someone in these parts watched her in-laws (not naming names!) reheat a batch gumbo in an oven that is tall and narrow. Perhaps the flame was too high. You may be surprised to learn that the bottom of the gumbo was burned before it had even been heated up. While stirring the stew while it heats may have been helpful, there was a better solution: use the right large cooking pot. The pot that has a wider base, such as a Dutch oven, would have been able to heat the stew more evenly and saved the poor gumbo.
I believe the kettle is a pot, but it can be a very useful piece of kitchen equipment if chosen carefully. So I asked the Epi Test Kitchen for recommendations on a few large cooking pots.
The Dutch oven Large Cooking Pot
Cast-iron Dutch ovens are the most versatile of all kitchen large cooking pots. They retain heat well from bottom to sides and can seamlessly transition from stovetop to oven. This makes them perfect for braises and stews as well as roasts. These red-wine-braised short-ribs are rich in nutrients and can be paired with carrots, potatoes, and mushrooms. Stockpots are best for thin liquids (see below), but thicker dishes like stews, risottos and tomato sauces will be better served by a cast iron’s long, steady heat. Cast-irons are great for keeping the temperature consistent while deep-frying. You can also bake with them! This is Dutch-oven cornbread, with fig jam. The Dutch oven is the best choice for everyone’s favorite no-knead bread.
The Upright Stockpot
Because the stockpot has narrow, tall sides, liquids evaporate slower than in other large cooking pots that have more liquid exposure to the air. This stock pot can be used for long-simmering broths and soups, as well as for boiling pasta, potatoes, and steaming or blanching veggies. These stockpots are also made from aluminum or stainless steel, so they tend to be lighter than the heavier Dutch oven. This is something you may appreciate when you have to carry a pot of boiling hot water to the sink. A colander insert is also helpful.
The Smaller Saucepan
You can use small saucepans to make it easier when you don’t have much space but still need to do the job. These are great for large cooking pots, rice and other grains, as well as reheating small quantities of leftovers and making sauces such as bechamel to make lasagna. And for dessert? These adorable sandwich cookies are filled with lemon curd, which is a recipe that you’re familiar with from the bottom of a saucepan.