Stockpots: 5 Fast Facts

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Fact #1. Stock, at its simplest, is just flavored water. In practice, it's far more than that. It's an integral necessity that uses a nearly infinite variety of foods. Meats, fish, vegetables, herbs, seeds, nuts, and even fruits and cheeses can be used to add flavor to stock.
Fact #2. On a basic level, stock is made by simply simmering your selected variety of foods in water for hours. You then strain the result. Don't be fooled by this simplistic description, however. This important procedure really does employ some specific cooking methods that will help any cook perfect their skills and grow towards being a real chef.
Fact #3. An immensely important chemical activity occurs during the process of stock-making. Collagen, connective tissue present in almost all meat products, is broken down very slowly over time. It turns into gelatin, which is then incorporated into the liquid. This gives the stock body, making it slightly thicker. This increased viscosity enhances our ability to taste the subtle flavors that make a good broth so memorable.
Fact #4. Sometimes you'll need to boil a few pounds of pasta or blanch several handfuls of vegetables. The right stockpot can enable these tasks, letting you produce large batches of food. And what better place to wash and rinse a bunch of tomatoes or squash than a pot with a 5-gallon capacity?
Fact #5. Even if you buy stock in a cardboard box, you'll still need somewhere to cook up that soup for your whole family. Speaking of family gatherings, you surely can't simmer an entire cookout's worth of chili in a 4-quart saucepan. So, pick up a good stockpot. Get one with the heaviest bottom you can find. And make sure you roast those bones before you drop them in the water.