One of the first fundamental skills which any professional culinary student learns is how to make a delicious stock. Not only is making your own stock extremely rewarding, it will taste better and be healthier than anything you can buy. Often dubbed “liquid gold”, a well-made gelatinous stock is what enables chefs to make those restaurant quality sauces.
- A rounded rim, which allows liquids to cascade out smoothly;
- Each stock pot has roomy, secure handles. When you’re lifting a pot this size filled with 6 pounds of chicken parts and 6 quarts of hot broth, you need strong roomy handles with thick grips;
- A Lotus Rock stock pot comes with a heavy-duty bottom. Not only does this make the pot extremely durable, it delivers even, controlled browning, which is essential for cooking dishes such as chilli.
The Lotus Rock Stock Pot is produced with a diameter of 24cm and with a capacity of 7.40QT.