The stockpot is a hugely versatile piece of cookware, especially when cooking large amounts of food. It is also the 4th most used piece of cookware from my initial 17-piece set. Remember: Cookware sets count lids as a separate piece, so this is actually 2 pieces.
Soups, pasta sauce, boiled potatoes/root veggies, pasta, deep-frying...this baby can do it all. You can even use it to awkwardly saute in a pinch! Remember, just because it's a big pot doesn't mean you have to fill it. What it means is that you have the space available to you. This comes in especially handy when making large recipes to portion out and freeze (the best way to save money and time while still eating well).
Bonus #1: A lot of good stockpots will also come with a pasta insert - eliminating the extra step of using a colander to drain pasta/potatoes/whatever you've boiled and potentially losing yummy morsels down the sink.
Bonus #2: Fill the bottom of the stockpot with water, but only enough to be a little bit below the pasta insert. Fill the insert with veggies or fish, turn the heat on, and voila! You have a steamer! Multipurpose cookware at it's finest.
No comments:
Post a Comment