Pots
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Bain Marie is a pot/storage metal container (with or without a lid). A Bain Marie is used for storing, cooking, holding and reheating foods. Season Availability Cultivation Production Varieties They typically come in 1,2,3,4 and 5 quart...
A Double Boiler is a set of 2 fitted pots in which the upper (inner) pot contains the product to be melted, and the lower (larger) pot contains water that is boiled. The boiling water in the lower pot, creates steam, that rises to the upper pot. A Double Boiler can hold, a consistent...
A Dutch Oven (or “cocotte” in French) is neither Dutch nor an oven, but a deep pot with a tight-fitting lid that can go from stove top to oven and is actually designed to re-create oven conditions on the stovetop. Most cookware sets include a pot that fits this...
Larger than a Pressure Cooker and Used For Canning Low-Acid Foods.
Sauce Pots (often also called Soup Pots) are what we picture when we are thinking of a "pot." They are larger cookware, designed for use on the stove top, with vertical sides the same height as their diameter. Sauce Pots are used for simmering or boiling larger quantities of...
Culinary Uses Steam Kettle: Extra large stock pots that are used for cooking large quantities of Stock at once. Nutritional Value USDA
Culinary Uses Stock Pots are large, deep pots used for cooking large amounts of Stock or ingredients at one time. Nutritional Value USDA