Sous Vide & Boiling Pans

However, sous vide didn’t gain widespread popularity until the 2000s, when chefs like Thomas Keller and others in the culinary world began using it in fine dining restaurants. The rise of affordable home sous vide equipment in the 2010s further expanded its use, making it accessible to home cooks. Today, sous vide is widely recognised as a precise and effective cooking method used in both professional and home kitchens.

How to Clean:
Turn off and unplug the boiler.
Empty the water and remove the basket for cleaning.
Wipe the interior with warm soapy water.
Descale with vinegar if there’s mineral buildup.
Clean the exterior with a damp cloth.
Dry thoroughly before use or storage.

Tip: Check the heating element for buildup and follow the manufacturer’s instructions.

Size:

• Stockpots are larger, typically ranging from 6 to 12 quarts or more, designed to hold large quantities of liquid or food.
• Traditional pots (such as saucepans) are generally smaller, often ranging from 1 to 4 quarts, and are meant for cooking smaller amounts of food.

Shape:

• Stockpots have a tall, narrow shape, making them ideal for boiling or simmering large quantities of broth, stock, soups, or pasta.
• Traditional pots are usually shorter and wider, designed for tasks like making sauces, stews, or reheating food.

Intended Use:

• Stockpots are specifically designed for simmering liquids, making stocks, soups, or large batches of pasta. They often have a thicker base to prevent scorching.
• Traditional pots are more versatile and used for a variety of smaller cooking tasks, from boiling to simmering or even frying.

Material:

• Both stockpots and traditional pots are made from various materials like stainless steel, aluminum, or cast iron. However, stockpots are more likely to be made with heavy-duty materials to handle large, prolonged cooking times.

In summary, stockpots are larger, taller, and designed for cooking large volumes of liquid, while traditional pots are smaller, more versatile, and used for a range of general cooking tasks.