A large, deep cooking vessel with tall, straight sides, used for simmering stocks, broths, and soups over long periods. Its high sides and tight-fitting lid reduce evaporation during hours-long simmers, while the large capacity suits big batches; the material, whether stainless steel, enameled cast iron, or aluminum, is chosen mainly for even heat distribution and resistance to scorching. Home versions typically range from about 2 to 8 quarts, with restaurant models running 20 quarts or more, and beyond making stock they're also useful for boiling pasta, blanching vegetables, and deep-frying.