Blanching pot by Cooks Standard
Also called a multi-pot or a stock pot with strainer, this is the type of pot I can't live without! The large strainer is inserted and used for boiling and draining pasta and also for blanching successive batches of fresh vegetables, without having to change the water. The smaller strainer is for steaming vegetables, fish, etc. Or, forget the strainers and use the tall, narrow pot to make stock. Although you can spend a lot of money on these types of pots, I don't recommend it. (Also see stockpot.)

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