Stock pot (also called a multi-pot or a blanching pot with strainer) by Cooks Standard
This is the type of pot I can't live without! The large strainer is inserted into pot and filled with water. It's used for boiling and draining pasta and for blanching successive batches of fresh vegetables, without having to change the water. The smaller strainer is for steaming vegetables, fish, etc. Or, you can 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, please don't! (Also see blanching pot.) Stockpots are tall rather than wide to inhibit excess evaporation during long exposure to gentle heat when making stock.
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