Collection: Zwilling Vitality Cookware

A stockpot is tall and narrow relative to its diameter, which slows evaporation during long simmering of stocks and soups. A stew pot is wider and shallower, giving more base area for browning and easier stirring of a braise.

A serving pan is designed to go from the heat to the table or buffet, so a dish is cooked and presented in the same vessel. That saves a transfer, keeps the food hotter and reduces washing up.

Match the pot base diameter to the burner or hob zone. A base much wider than the heat source heats unevenly in the middle and scorches, while a base much smaller than the zone wastes energy around the edge.

Six items are listed in the Zwilling Vitality range at Hospitality Connect: four stockpots and stew pots, one serving pan and one cookware set. It is a compact range rather than a full cookware suite.

A set suits a new kitchen or a small venue fitting out from scratch, because it covers common sizes at once. Individual pots suit replacing one worn piece or adding a specific size to an existing batterie.