Steam-jacketed kettle (electric or gas) (g)

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About
Used for making large quantities of stocks, soups, sauces, or pastas, these kettles are usually freestanding; some can be tilted and some may be fitted with spigots. The lid is usually attached, and they range in capacity from 2 quarts to over 100 gallons. The food is heated by steam that circulates through the kettle wall and provides even heat.