What is the cooking difference between a stock pot, a slow cooker, and a dutch oven?

Question by Rob S.: What is the cooking difference between a stock pot, a slow cooker, and a dutch oven?
I'm sure this is a pretty uneducated question but I am new to cooking...at least good cooking...and I have been going over a lot of different recipes which will ask for a stock pot, a slow cooker, and sometimes a dutch oven.

To put it simply, they all seem like a different form of a pot to me. Slow cookers are electric while dutch ovens and stock pots are not. I don't see where the difference in results in food or why you would pick one over another in certain methods. I am not being critical, I really do want to know and become a better cook from learning. Any help or advice would be very welcome.
Why would you choose one over the other?


Best answer:

Answer by Let me steer you
A stock pot http://www.stainlessstockpots.com/stainless-steel-stock-pots/?gclid=CI7J1cDSsqUCFTRa7AodowK8Ww is really just a large pot that you use to cook with on top of the stove. The pot sits on one of the burners. They come in many sizes to accommodate the amount of product you're making.

A Dutch Oven is usually made of cast iron or of enamel over steel and has a lid. It is used to cook in the oven generally. You can also "hang" them on a hook over an open fire to cook. http://www.google.com/products/catalog?q=dutch+oven&oe=utf-8&rls=org.mozilla:en-US:official&client=firefox-a&um=1&hl=en&biw=1024&bih=564&ie=UTF-8&cid=14516212913698211564&ei=5XLpTK3rEMWclgep-4ziCw&sa=X&oi=product_catalog_result&ct=image&resnum=3&ved=0CFMQ8gIwAg#

A slow cooker is an electrical appliance. You put the product into the slow cooker, cover, turn it on and it cooks with very slow heat so it takes several hours to cook the food. A Crock Pot http://www.crock-pot.com/ is an example of a slow cooker.

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If there was an imminent food shortage, what would you stock up on?

Question by Gilos: If there was an imminent food shortage, what would you stock up on?
Really want a list of suggestions as to what can keep well for 4-6 months frozen or in a cupboard.


Best answer:

Answer by Galah_1
Rice

And this won't help your quest - but I would get me a breeding pair of chickens!

ADD EDIT: If you are worried about a food shortage, you should probably stock up on salt. When processed foods run out - salt will be of a premium rather than a dangerous oversupply like it is now.

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How can I separate out the fat from my chicken stock if it's been overheated?

Question by LeAnne12: How can I separate out the fat from my chicken stock if it's been overheated?
I tried making stock using my electric pressure cooker but instead of a clear broth and layer of fat, it looks like broth that was boiled too hard- the fat is suspended in the cloudy broth. Is there a way to reheat or something so it will separate back out?


Best answer:

Answer by SONNY Jenking
First I don't advocate using a pressure cooker to make this type of stock, having said that you are at a point you need help. try putting the mixture in the coolest part of the fridge until it sets then scrape off the fat.
Afterwards bring back to the boil and simmer gently for a good while , more fat will rise to be taken off
The more its simmered the more it will reduce and the more fat will appear.

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