Soup & Stock

French chefs consider stocks to be one of the vitally important "fonds", or foundations, of fine cooking because they are used in so many other preparations, not to mention sautees, sauces, gravies and soups. And it can also be said that a cook who knows how to make soups, in fact, knows how to cook. So pay attention, because this is an important page! Stocks and some soups require longer cooking times, so the best pots have tall sides to reduce evaporation and thick bottoms for even heat transfer. For this reason, Cast iron Dutch Ovens make some of the best soup pots you'll ever use. You'll also find ladles, strainers and other related kitchen tools.

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