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Soup Pots, Meat Pots & Vegetable Pots: Professional Foundation for Every Kitchen
Whether you're simmering powerful bone broth, braising tender ossobuco, or steaming crisp vegetables - the right pots are your fundamental tools. Tall models with a 7-liter capacity handle meal prep for the whole family, while compact 2-liter pots offer the perfect size for singles or side dishes.
Modern pots made from stainless steel multi-layer material with a copper core transform even simple stovetops into precision devices. They maintain temperature curves precisely - from searing the stock to simmering for hours on the lowest setting.
This category combines artisanal precision with everyday practicality. Because whether you're an ambitious hobby cook or an experienced chef - consistent results always start with the right foundation.
Frequently Asked Questions about Soup Pots, Meat Pots & Vegetable Pots
What pot size do I need for different dishes?
For clear soups, 3-5 liters are sufficient, while stews require 6-8 liters. Meat pots with a diameter of 24 cm or more are suitable for braised dishes, vegetable pots with 18-22 cm are ideal for gentle steaming. Tip: Taller pots prevent foaming over with legumes.
Why are multi-layered bases important for soup pots?
Sandwich bases with an aluminum core between stainless steel layers distribute heat evenly and prevent hot spots - crucial for long cooking times. They make pots induction-compatible and reduce energy costs through efficient heat conduction.
Can I use meat pots for acidic dishes?
Stainless steel pots (18/10) are acid-resistant and ideal for wine-braised roasts or tomato dishes. Avoid using highly acidic ingredients for over 2 hours in enameled cast iron - the enamel could be damaged.
How do I properly clean heavily burnt pots?
Soak with water and baking soda (1 tbsp per liter), then gently remove with a wooden spatula. For stainless steel, a citric acid solution (10%) helps. Never use steel wool - it destroys the passive layer.
What makes a good vegetable pot?
Flat bottom for quick boiling, high walls for layering vegetables, and a glass lid for monitoring. Optimal are 3-5 mm wall thickness made of cast aluminum for precise temperature control when steaming or blanching.
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