1000 piece (MOQ)

Business Type Manufacturer, Exporter, Supplier
Application Food Containing
Color Silver
Shape Round
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Preferred Buyer From

Location Anywhere in India

Product Details

Finishing
Coated
Material
Stainless Steel
Condition
New
Type
Stainless Steel Stock Pot
Country of Origin
India
Feature
Durability, High Strength, Keeps Food Hot, Seamless Finishing, Shiny Look
Product Code
ss stockpot
Port
mumbai
Payment Terms
Other
Delivery Time
90days
Packaging Details
Stock pot is a generic name for one of the most common types of cooking pot used worldwide. A stock pot is traditionally used to make stock or broth, which can be the basis for cooking more complex recipes. It is a wide pot with a flat bottom, straight sides, a wide opening to the full diameter of the pot, two handles on the sides, and a lid with a handle on top.

French Chef Auguste Escoffier (1846-1935) published "A Guide to Modern Cookery" in 1907. On the first page, Escoffier writes, "stocks are the keynote of culinary structure" in French cuisine. A stock or broth is made by simmering water for several hours, to continuously cook added foods such as pieces of meat, meat bones, fish or vegetables. The slow simmering process transfers flavours, colours and nutrients to the water, where they blend, and a new ingredient is thus created, the broth or stock.

Stock pot is a generic name for one of the most common types of cooking pot used worldwide. A stock pot is traditionally used to make stock or broth, which can be the basis for cooking more complex recipes. It is a wide pot with a flat bottom, straight sides, a wide opening to the full diameter of the pot, two handles on the sides, and a lid with a handle on top.

French Chef Auguste Escoffier (1846-1935) published "A Guide to Modern Cookery" in 1907. On the first page, Escoffier writes, "stocks are the keynote of culinary structure" in French cuisine. A stock or broth is made by simmering water for several hours, to continuously cook added foods such as pieces of meat, meat bones, fish or vegetables. The slow simmering process transfers flavours, colours and nutrients to the water, where they blend, and a new ingredient is thus created, the broth or stock.

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