stockpot


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stock·pot

 (stŏk′pŏt′)
n.
1. A wide, deep pot with two handles and a lid, typically used for preparing broth or soup.
2. A rich supply or resource.

stockpot

(ˈstɒkˌpɒt)
n
(Cookery) chiefly Brit a pot in which stock for soup, etc, is made or kept

stock•pot

(ˈstɒkˌpɒt)

n.
a pot in which stock for soup, sauces, etc., is made and kept.
[1850–55]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.stockpot - a pot used for preparing soup stockstockpot - a pot used for preparing soup stock
pot - metal or earthenware cooking vessel that is usually round and deep; often has a handle and lid
Translations

stockpot

[ˈstɒkˌpɒt] n (Culin) → pentola per brodo
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References in periodicals archive ?
Pour the milk into a stainless steel stockpot and begin heating it on the stove over medium-low to medium heat, stirring occasionally with a long-handled stainless steel or wooden spoon.
Once the beef has finished roasting, place a large stockpot on the stove and add all the ingredients.
Warm the oil in an 8-quart stockpot over medium heat.
Put the clams in a large stockpot and pour in the water.
As you cut up the bird, add any throwaway chicken parts to the stockpot, depending on your plans for the carcass.
Heat the olive oil in a large stockpot over medium heat.
- Place 3 cups water, lentils, tomato, carrot, onion, garlic, and chicken bouillon in a stockpot over medium heat; cook until vegetables and lentils are softened, 20 to 25 minutes.
dried basil Fresh Italian parsley leaves 1/2 pound dry pasta (linguine or fettucine) In a large stockpot or Dutch oven, saute garlic in olive oil, until lightly browned.
METHOD: Put 1 1/3 cups rinsed dried beans in a stockpot with enough water to cover by 2 1/2 in.
The woman then orders the child to place the stockpot in the kitchen and retire to a room.
Pass through a double layer of damp muslin, and boil in a stockpot. 3.
Beef Bone Broth Prep time: 15 minutes Cook time: 12 to 24 hours Yield: Varies depending on pot size (there are enough ingredients to make 1 gallon of broth) 4-5 pounds grass-fed beef bones, preferably marrow, joints, and knuckle bones 1 beef or pig's foot 3 pounds meaty bones, such as oxtail, shank, or short ribs 1/4-1/2 cup apple cider vinegar, depending on the size of the pot Purified water to just cover the bones in the pot 2-4 carrots, scrubbed and coarsely chopped 2 ribs celery, including leafy part, coarsely chopped 1 onion, cut into large chunks 2 bay leaves 1 or 2 whole cloves 1 tablespoon black peppercorns Place all the bones in a large stockpot or slow cooker.