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2. Stock pot - Wikipedia

   en.wikipedia.org/wiki/Stock_pot

   Stock pot is a generic name for one of the most common types of cooking pot used worldwide. A stock pot is traditionally used to make stock or broth, which can be the basis for cooking more complex recipes. It is a wide pot with a flat bottom, straight sides, a wide opening to the full diameter of the pot, two handles on the sides, and a lid ...

3. Perpetual stew - Wikipedia

   en.wikipedia.org/wiki/Perpetual_stew

   Perpetual stews are speculated to have been common in medieval cuisine, often as pottage or pot-au-feu: . Bread, water or ale, and a companaticum ('that which goes with the bread') from the cauldron, the original stockpot or pot-au-feu that provided an ever-changing broth enriched daily with whatever was available.

4. Broth vs. Stock: Find Out Which One Is Best for Making Soup - AOL

   www.aol.com/broth-vs-stock-one-best-213800547.html

   The Pioneer Woman Breezy Blossom 12-Quart Stock Pot. walmart.com. $34.97. By definition, stock is made from bones and simmered for hours. The slow cooking time allows for the gradual breakdown of ...

5. List of cooking vessels - Wikipedia

   en.wikipedia.org/wiki/List_of_cooking_vessels

   Stock pot – a generic name for one of the most common types of cooking pot used worldwide; A ttukbaegi filled with sundubu-jjigae. Sufuria – a flat based, deep sided, lipped and handleless cooking pot or container. [35] [36] It is ubiquitous in Kenya, Tanzania and other Great Lakes nations. [37]

6. The Best Stock Pots for Homemade Broths, Soups and More - AOL

   www.aol.com/news/best-stock-pots-homemade-broths...

   A stock pot is one of the most versatile tools you can have in a kitchen. Here are some of the best to invest in. The Best Stock Pots for Homemade Broths, Soups and More

7. Stock (food) - Wikipedia

   en.wikipedia.org/wiki/Stock_(food)

   Making stock in a pot on a stove top. Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes – particularly soups, stews, and sauces. Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an extended period.