What is a stock pot in a restaurant kitchen? Does it stay on the stove all the time?

Answer 1

It is traditionally a large pot that you toss all your trimmings in while you are prepping other foods. You can make your special broths and reductions in the same way with bones. If you don't have the time you can store trimmings in the frig for a bit.

Answer 2

A stock pot is used to make Broth. Boiling bones and unusable parts of meats and or vegetables They use broth in the making of many dishes, soups and sauces. The pot is usually a large one and not always on the stove. The stock is removed when done and strained and kept in the fridge or freezer.

Answer 3

Stock pots (sometimes called large soup pots) are usually 6 quarts and larger; tall and relatively narrow with straight sides.

They are used to cook liquid foods, the ingredients of which do not require being immediately next to the source of heat.

In short, these cookware pieces are perfect for soups, chilis, pastas, stocks and sauces needed in large amounts.

They should not be kept on the stove "all the time." They, like any other piece of cookware, is removed and cleaned when a specific job has been completed.

Answer 4

Um, it's just a very large pot. Sometimes it's on the stove all the time, for keeping soups or au jus warm for serving. Many come in the double boiler variety. Other times I'd use them for boiling a flat of eggs or boiling pasta, and then washing it and putting it away. Depends on what you need it for.

Answer 5

It stays on the stove all the time the restaurant is open. It keeps meat juices handy for making gravy or making meat moist. It also is a starter for soups.

Answer 6

stock pot is the fluids that come of foods like chiken for example you keep the stock to make gravy flavor rice all kinds of stuff

Answer 7

All the vegetable and meat trimmings and added to it. It can be used as a soup or gravy base.