Here at Portland Kettle, we tell everyone that our food is “Cooked in a Kettle. Served in a Bowl.” This motto is very deliberate, because we actually do cook our stews, soups, and cacciatore in a kettle. But why? Why not a soup pot?
Here’s your answer:
Why Use a Kettle
Stationary kettles are the perfect appliance to cook your soups and stews in.
Here’s how they work:
When you start to simmer your soup, the steam fills the jacketed area surrounding the kettle and heats everything evenly. This gives you soup that is cooked perfectly and evenly – and doesn’t let the soup or stew burn at the bottom. Kettles can also be used for a dish which normally requires a skillet or a crock pot. That is, chicken cacciatore!
Another reason we use a kettle is its rich history. This tool has been used historically over many thousands of years. Original kettles were also called cauldrons. Native Americans used bark kettles to roast meat in. Vikings boiled all sorts of foods in huge iron or soapstone kettles suspended over fire from the ceiling. Ancient Roman peasants cooked soups and stews made with grains, beans, or lentils in kettles to power them through their days. Celts used kettles to cook whole pigs. Egyptians also used both kettles and straight-sided pots to cook their meals.
Cooking Soup in a Pot
Don’t get us wrong, soups and stews cooked in pots are delicious. But, kettles do help keep the soup from burning, which makes larger quantities easy to cook. However, if you’re at home and warming up one of our soups or stews, feel free to use a pot on a stovetop. Just make sure you don’t forget that the soup is cooking or let it boil over!
Overall, both kettles and pots are great tools in the kitchen. We chose to use a kettle because of its deep history – and because kettles are an excellent appliance for cooking large amounts of soups, stews, cacciatore, and more. So, come on over to Portland Kettle and let us serve you something delicious that was cooked in a kettle!