Stockpot
2 handled vessel roughly same diameter as height.
Used for: Boiling, Simmering, Blanching,
Bain-marie, Steaming. Perfect for preparing
soups and broths it also allows excellent temperature
control (95-100°C), retaining aromas and
flavours.
BROIL
To cook the food by placing it, for a short
while, a measured distance below the broiler.
Most ovens have a broiler section that is used
to cook meats, fish and poultry or melt or
brown foods such as sprinkled bread crumbs
or grated cheese toppings.