what are big kettles called?

Stockpots

Stockpots are a key piece of cookware found in many kitchens, used mainly for making broths, stocks, and hearty soups. They are large, deep pots, usually made from durable materials like stainless steel, aluminum, or enameled cast iron. Because they can hold a lot of liquid, they are perfect when you want to cook big batches for family dinners or meal prep.

Choosing the right stockpot involves considering its size, material, and features. A good stockpot should be sturdy, easy to lift, and have a tight-fitting lid to retain moisture and heat during cooking. Typical sizes range from 8 quarts for small families to over 20 quarts for bigger gatherings or professional kitchens.

Features to Look For

• Material: Stainless steel is popular because it is durable, non-reactive, and easy to clean. Aluminum heats quickly and evenly, but may dent more easily. Enameled cast iron combines heat retention with a classic look.
• Handles: Look for sturdy, double handles on each side for safe lifting, especially when the pot is full.
• Lid: A tight-fitting lid helps maintain heat and prevents evaporation, which is important for long simmering recipes like stocks.
• Size: Consider how much you usually cook. For example, an 8-quart pot works well for most families, while a 20-quart or larger might be needed for big batches or commercial use.

How to Use a Stockpot

Using your stockpot is straightforward. Start with high-quality water or broth, and add ingredients like bones, vegetables, and herbs for making stocks or soups. Fill the pot no more than three-quarters full to prevent boiling over. Bring the liquid to a boil over medium-high heat, then reduce to low to simmer gently. This slow cooking helps extract flavors and tenderize ingredients.

Many recipes require long simmering times, sometimes several hours. Keep the lid on during cooking to conserve heat and moisture. Stir occasionally and check the liquid level, adding more water if needed. Once your stock or soup is ready, carefully remove the larger solids with a slotted spoon and strain the liquid if desired to remove small bits.

Cleaning and Maintenance

After cooking, let the stockpot cool before washing. Most stainless steel pots can be cleaned with warm, soapy water and a soft sponge. For stubborn stains or burnt-on residue, baking soda or a non-abrasive cleaner can do wonders. Enameled pots should be washed gently to avoid chipping the enamel coating.

To keep your stockpot in good shape, dry it thoroughly after washing to prevent water spots or rust. Check handles and lids regularly to ensure they are secure. In the case of stainless steel, a polished finish can be maintained with specialized cleaners if needed.

Tips for Cooking with a Stockpot

• Always avoid overfilling the pot to prevent spills and boil-overs.
• Use a sturdy heat source; electric or gas burners should match the size of the pot for even heating.
• When making stocks, bones and aromatics like onions or garlic enhance flavor. Don’t forget to skim off foam or impurities that float to the top during simmering.
• Reserve a portion of your stock for future use, stored in airtight containers in the fridge for up to 3 days or frozen for several months.

Saucepots

Saucepots are essential in both professional and home kitchens. These large vessels are perfect for making sauces, stews, and other dishes that require gentle simmering over a long period. Their size and shape make them versatile tools for cooking large batches, saving you time and effort.

When choosing a saucepot, consider the material it’s made from. Common options include stainless steel, aluminum, and enameled cast iron. Stainless steel is durable, easy to clean, and resistant to stains. Aluminum heats quickly and distributes heat evenly, which helps prevent hot spots. Enameled cast iron offers excellent heat retention and a non-reactive coating, making it great for slow-cooked dishes and acidic ingredients like tomato sauce.

Features to Look For

• Size: Saucepots come in various sizes, from 4-quart to 20-quart or larger. Think about how much you cook at once. For everyday use, a 6-8 quart is usually sufficient.
• Handle design: Look for sturdy, heat-resistant handles. Large handles make it easier to lift and pour, especially when the pot is full.
• Lid: A tight-fitting lid helps maintain moisture and temperature, speeding up cooking. Some lids come with steam vents to release excess pressure, which is handy when cooking stews or thicker sauces.
• Base: A heavy, thick base prevents warping and ensures even heat distribution. If you’re using a glass-top stove, make sure the saucepot’s base is compatible.

Practical Tips for Using Saucepots

Always fill saucepots to about three-quarters full to prevent boiling over. When simmering sauces or stews, start on medium heat until it begins to simmer, then reduce to low for gentle cooking. This prevents burning or sticking at the bottom.

Using a long-handled spoon or ladle makes stirring easier, especially when dealing with thick or sticky sauces. For long cooking dishes, it’s good to check occasionally, stirring gently to distribute heat evenly. Keep the lid on as much as possible to retain moisture and flavor.

Cleaning and Maintenance

Most stainless steel saucepots are dishwasher safe, but check the manufacturer’s instructions. Avoid using abrasive cleaning pads on non-stick or coated versions, as they can scratch the surface. For stubborn stains or burnt-on food, soak the pot in warm, soapy water before scrubbing gently.

Proper care extends the life of your saucepot. Store it in a dry place, and ensure it’s completely dry before putting away. When not in use, stacking saucepots carefully prevents scratching or denting.

Storage and Safety Tips

• Keep handles dry and free of grease to prevent slipping when lifting.
• Be cautious when handling hot saucepots—use oven mitts, especially if the handles or lid get hot.
• Ensure the lid fits tightly to avoid spills or accidents while cooking.

Brewing kettles

Brewing kettles are essential tools for anyone interested in making their own beer, whether at a professional brewery or at home. These large, specialized kettles are designed to handle the boiling process that is a key part of brewing. They help brewers control temperature, manage ingredients, and create the best possible beer.

A brewing kettle is typically made of durable materials like stainless steel or aluminum. These materials resist corrosion and are easy to clean, making them ideal for repeated use. The size of the kettle can vary widely, from small 5-gallon setups for homebrewers to 20-gallon or larger kettles for commercial breweries.

One of the main purposes of a brewing kettle is to boil the malted grains, hops, and water mixture, called the mash or wort. Boiling helps extract flavors and bitterness from the hops and sterilizes the mixture, ensuring a safe and tasty beer. The rolling boil also helps evaporate unwanted volatile compounds, refining the flavor profile.

Choosing the right brewing kettle

• Size: Decide how much beer you want to brew at once. Smaller kettles are easier to handle and cost less, perfect for beginners. Larger kettles let you make more beer at a time but need more space and equipment.
• Material: Stainless steel is popular because it’s durable, easy to clean, and doesn’t react with ingredients. Aluminum is lighter and cheaper but might require a layer of coating for certain ingredients.
• Features: Look for kettles with features like a built-in thermometer, a spigot for draining, and a lid. These make the process more efficient and help control temperature during boiling.

Using a brewing kettle safely and effectively

Always ensure your brewing area has good ventilation because boiling water releases steam and sometimes fumes. Use heat-resistant gloves when handling hot equipment. Never leave the boiling kettle unattended, especially during long boils.

When filling your kettle, leave enough space for boiling and foaming. It’s common for foam to rise and spill over if the boil gets too vigorous, so monitor the temperature closely. Once the boil is complete, you will often need to transfer the hot wort to a fermentation vessel. Using a kettle with a spigot can help simplify this step.

Cleaning and maintenance tips

• After brewing, clean your kettle promptly to prevent residue buildup. Use warm water and a soft brush or sponge.
• Avoid using harsh abrasives that might scratch the surface.
• Periodically check for corrosion or damage, especially if you notice any rust or pitting.
• Sanitize the kettle with brewing-safe cleaning solutions before each new batch to keep your beer tasting fresh.

With the right brewing kettle and proper care, you can enjoy making craft beer at home or in a professional setting. It’s a versatile, essential piece of equipment that helps bring your beer recipes to life. Happy brewing!

Caldrons

Caldrons are large, round vessels that have been used for centuries in cooking and ceremonies. Traditionally, they were designed for cooking over open flames, making them perfect for preparing big batches of food for communities or festivities. Today, the term “caldron” often refers to sturdy, heavy-duty kettles used in industrial kitchens or for special ceremonial events.

If you’re interested in using a caldron at home or want to learn about its history, it’s helpful to understand what makes these vessels special. They are usually made of durable materials like cast iron, copper, or thick steel, helping them withstand high heat and heavy use. Their size varies, but many are large enough to cook meals for many people at once, which is why they have been favored for communal feasts and celebrations.

Types of Caldrons

• Traditional Cast Iron Caldrons: Heavy, retains heat well, ideal for slow cooking or boiling large quantities.
• Copper Caldrons: Excellent heat conduction, often used in traditional European cooking.
• Steel/Kettle Caldrons: Common in industrial settings, durable and easier to clean.

Using a Caldron Safely and Effectively

When working with a caldron, safety is key. These vessels are heavy, so always lift with care to avoid injury. Make sure your handles are sturdy and in good condition before lifting or moving it. When cooking, use high heat resistant gloves or tools to handle the vessel, especially if you’re working over an open flame.

To get the most out of your caldron, follow these practical tips:

• Preheat the caldron gradually to prevent warping or cracking, especially with cast iron or copper models.
• Use plenty of water or broth for boiling or simmering, ensuring ingredients are fully submerged.
• Stir often, especially with thick or starchy dishes, to avoid burning or sticking at the bottom.
• Clean thoroughly after each use to prevent rust or tarnish, using appropriate cleaners based on the material.

Cooking Tips with a Caldron

• For rustic soups, stews, and large batches of chili, caldrons are great because they distribute heat evenly and can hold a lot of ingredients.
• When boiling water or making large stocks, start with cold water and bring slowly to a boil to maximize flavor extraction.
• In ceremonial contexts, caldrons are often used for boiling herbs, herbs, or other ingredients as part of traditional rituals.

Care and Maintenance

Proper maintenance will extend the life of your caldron. Cast iron models benefit from regular seasoning, which involves coating them lightly with oil after cleaning to prevent rust. Copper caldrons may require polishing to keep their shine. Stainless steel or steel caldrons are usually dishwasher safe but always check manufacturer instructions.

When not in use, store your caldron in a dry place, and avoid stacking heavy objects on top to prevent damages. For outdoor use, ensure it’s covered or protected from the elements to keep it in good condition over time.

Industrial kettles

Industrial kettles are large, durable vessels used in factories and processing plants for cooking, mixing, or processing materials on a big scale. These kettles are built to handle high volumes, making them essential tools for food manufacturing, chemical production, and other industrial applications.

If you are new to working with industrial kettles or considering their purchase, understanding how they work and why they are different from regular cooking pots can help. They ensure efficiency, uniform heating, and safety in projects involving large quantities.

Types of industrial kettles

• Batch kettles: These are used for processing specific amounts of ingredients at a time. They are common in food production, such as making sauces or jams.
• Continuous kettles: Designed to operate continuously, these kettles are perfect for large-scale, ongoing processes like brewing beer or processing soups.
• Steam-jacketed kettles: These feature an outer shell that surrounds the cooking chamber, filled with steam for even heat distribution. They help prevent scorching and deliver consistent results.

Key features and considerations

Industrial kettles are built tough with stainless steel or other corrosion-resistant materials. They often include features like agitators for mixing, specialized heating systems, and automatic controls.

When choosing a kettle, consider the capacity needed for your operation. Sizes range from a few hundred gallons to several thousand gallons. Also, think about the heating method—steam, direct fire, or electric—as each offers different advantages depending on your process.

Working safety tips

• Always follow safety protocols when operating large equipment. High temperatures and pressurized steam can be dangerous.
• Ensure the kettle is properly maintained and inspected regularly to prevent leaks or mechanical failure.
• Train staff on emergency procedures in case of spills, burns, or equipment malfunction.

Practical tips for efficient use

• Pre-plan your batch sizes to avoid overfilling, which can lead to spillovers or uneven cooking.
• Use appropriate mixing tools suited to the viscosity of your product to get a uniform mixture.
• Regularly monitor temperature and pressure gauges for safety and consistency.

Common applications of industrial kettles

Industry	Typical Use
Food Manufacturing	Sauces, jams, soups, dairy products
Chemical Processing	Mixing chemicals, preparing solutions
Pharmaceuticals	Sterile mixing of ingredients

Using industrial kettles effectively involves understanding their capacities, features, and safety requirements. By selecting the right type for your needs and following best practices, you can improve productivity while maintaining safety and product quality.

Steam kettles

Steam kettles are versatile and efficient cooking tools that use steam heat to prepare large quantities of food. They are widely found in commercial kitchens, food processing plants, and industrial settings because of their ability to heat quickly and evenly. These kettles can handle everything from soups and stews to sauces and bulk ingredients, making them a favorite for high-volume cooking.

The main advantage of a steam kettle is its ability to transfer heat uniformly. Unlike traditional pots on a stove, where hot spots can develop, steam kettles ensure every part of the food gets the same gentle heat. This helps prevent burning or uneven cooking, which is crucial when working with large batches. The steam is created in a boiler, then circulated around or beneath the cooking vessel, providing consistent temperature control.

Types of steam kettles

• Countertop steam kettles: Smaller units suitable for limited spaces or low-volume needs. They are portable and easy to operate.
• Floor-mounted steam kettles: Larger, heavy-duty models designed for high-volume cooking in busy kitchens or factories. They often feature a tilting design for easy draining and cleaning.
• Integrated steam kettles: Built into kitchen lines for seamless operation, ideal for restaurants with frequent large batch cooking.

How to use a steam kettle safely and effectively

1. Fill the kettle appropriately: Do not overfill. Leave some headspace to prevent spills when food expands or boils.
2. Monitor temperature and pressure: Keep an eye on gauges. Too high pressure or temperature can be unsafe and may damage the kettle.
3. Use proper utensils: Avoid metal or sharp tools that could damage the kettle’s surface. Use non-metallic or wooden tools if possible.
4. Maintain cleanliness: Regularly clean after use to prevent buildup and ensure safety. Follow the manufacturer’s instructions for cleaning procedures.
5. Be cautious with steam release: Always release pressure slowly and carefully to prevent burns from hot steam or splattering liquids.

Tips for cooking with a steam kettle

• Stir ingredients occasionally for even cooking, especially with thick or dense foods.
• Adjust steam controls gradually to find the optimal temperature for your recipe.
• Use the kettle’s agitator feature if available to keep ingredients moving and prevent sticking.
• When cooking sensitive foods like sauces, consider reducing heat to avoid boiling over or scorching.

Safety considerations

• Always wear heat-resistant gloves and apron when operating or cleaning a steam kettle.
• Ensure proper ventilation in the workspace to handle steam and heat safely.
• Never bypass safety features or attempt repairs unless qualified.
• Follow the manufacturer’s instructions for safe operation and maintenance to prevent accidents.

By mastering the use and care of a steam kettle, you can enjoy fast, even cooking of large quantities of food. Proper safety precautions keep the process smooth and safe, while understanding the different types helps you choose the right model for your needs. Whether you run a busy restaurant or a food production facility, steam kettles are powerful tools to make your cooking efficient and consistent.

Commercial kettles

Commercial kettles are essential tools in many professional kitchens, especially in restaurants, catering services, and food production facilities. These large cooking vessels are designed to handle big quantities of food, making them perfect for preparing soups, stews, sauces, or even boiling pasta in high-volume settings. If you’re running a busy operation, having the right commercial kettle can save time and effort while ensuring consistent results.

Most commercial kettles are built from durable materials like stainless steel, which resists rust and makes cleaning easier. They come in different styles, such as tilt-head, tilt-skull, or mobile models with wheels, to suit various kitchen setups. The choice depends on your space, the type of dishes you prepare, and how much volume you need to cook at once.

Types of commercial kettles

• Tilt-head kettles: These kettles feature a tilting mechanism that helps you easily pour out the cooked food. They are great for soups and sauces.
• Tilt-skull kettles: Similar to tilt-head but with a different design, often used in larger operations to handle very large batches.
• Mobile kettles: Mounted on wheels, these kettles are portable and can be moved around the kitchen or outdoor settings.

Choosing the right commercial kettle

When shopping for a commercial kettle, consider the following factors:

• Capacity: These kettles come in various sizes, from 20 gallons to over 200 gallons. Think about your typical batch size and future needs.
• Material: Look for stainless steel for longevity and cleanliness.
• Heating method: Some kettles have electric heating, while others use gas. Choose based on your kitchen’s power sources.
• Control features: Modern kettles have digital controls for precise temperature and cooking time, which can improve consistency.

Using commercial kettles safely and efficiently

Always follow safety guidelines when operating a commercial kettle. Since they handle hot liquids and large quantities, careful handling is important to prevent accidents. Ensure that the kettle is on a stable surface or mounted securely, and wear heat-resistant gloves when working with hot contents.

Preheat your kettle before adding ingredients, and do not overfill it to avoid spills. Regular cleaning after each use keeps the kettle in good shape and prevents contamination. For thorough cleaning, use non-abrasive cleaners suitable for stainless steel and avoid harsh chemicals that could damage the surface.

Tips for maintaining your commercial kettle

• Check seals and gaskets regularly for wear and replace when needed.
• Inspect the heating element for any signs of damage or corrosion.
• Keep the kettle covered when not in use to prevent dust and debris from settling inside.

Investing in a good quality commercial kettle means you can prepare large quantities efficiently while maintaining high standards of safety and cleanliness. Whether you’re simmering sauces or boiling large batches of pasta, the right kettle makes your kitchen run smoother and faster.