Those who enjoy cooking for lots of people will go a long way with a stockpot. Due to its large capacity, a stockpot is ideal for soups, stews and spaghetti. And thanks to its high sides, optimum use is made of the rising heat: large spinach leaves can easily be blanched, vegetables gently steamed. Simply add a little water to the pan and steam your ingredients – the tightly fitting lid holds the steam in the pan. Although called a stockpot, it can of course be used for hearty beef or chicken broths, and even offers ample room to prevent dumplings from sticking together when cooking. While an inside scale makes measuring easy, a pouring rim prevents spillages. Stockpots are made from rust-free Cromargan® stainless steel and feature a TransTherm® universal base. Bulbous or straight-sided stockpots are available in the standard sizes 20 and 24 centimetres in diameter with a capacity of 5 to 8.8 litres.
|Material||Cromargan® 18/10 stainless steel|
|Product properties||Wide pouring rim for drip-free pouring., Stainless steel handle|
|Stove type||suitable for glass-ceramic, gas, electric and induction stoves|
|Heat resistant up to||Heat resistant up to 250°C without lid or 180°C with lid|
|Lid Type||Glass lid|
|Capacity (in l)||8.8|