Round-bottom stock pots are the ideal cooking tool for making soups, stocks and broths on a wok range. They have a rounded base that fits on most wok chambers. They hold up to 80 qts of liquid, making them ideal for high-volume food production. Use these for making base stocks for miso, hot and sour soup, flu shot soups and Asian stews. They are even great for heating up a hot-pot dish before it is transferred to the hot pot. When choosing your round bottom stock pot, first consider what size wok range or wok ring you are using. The stock pot's diameter should be at least three to four inches larger than the diameter of the wok chamber. Also consider the size of stock pot you need. For the largest cooking applications, go for a heavy-duty 80 qt round-bottom stock pot to produce large quantities of broths and soups on your wok range.