Stainless steel stock pot
Stainless steel stock pots are easy to clean. Stellinox's professional quality stainless steel stock pots can be used on all types of stoves: gas, electric, vitro-ceramic and induction. The base is encapsulated for better heat distribution.
Cooking in a stock pot
You can use stainless steel stock pots for many types of cooking. Their capacity makes them ideal for boiling liquids, soups and other meals, and their tall cylindrical shape prevents liquids from overflowing. The purpose of a stock pot is to boil or simmer food, not to sear it. Its size means that it cooks slowly and maintains a constant heat in the pot throughout the cooking process. It is one of the most commonly used items in professional kitchens. In the Paderno range of professional stainless steel cookware available on our website, the heat is used to 100%: this makes the stainless steel cookware ideal for use on all types of stoves: gas, electric, vitro-ceramic or induction. The lid is supplied separately, with a solid or hollow handle: the tubular handle stays cool during use.
Why choose a stainless steel cookware?
Stainless steel is a durable, corrosion-resistant material, which means you can keep your stainless steel pot for a long time without it deteriorating. It's easy to clean and dishwasher safe. What's more, stainless steel is a safe material for cooking because it doesn't release any harmful substances when heated to normal cooking temperatures.
What's the difference between a stainless steel sauté pan and a stainless steel stockpot?
In this section we offer you professional stainless steel stock pots and sauté pans. Sauté pans and stock pots are two types of cooking equipment that differ mainly in shape, size and use:
- Sauté pans are generally wide and shallow, larger than frying pans but smaller than stock pots. Sauté pans are ideal for browning and cooking foods such as meat, vegetables and fish over high heat. They are often for recipes requiring a large cooking surface an little liquid
- stockpots are used to cook a larger quantity of food than sauté pans. Stockpots are also suitable for cooking a large quantity of pasta or vegetables.
