Stationary and tilting kettles are great for simmering soups and stews. Steam fills the jacketed area surrounding kettle thus heating the food evenly through conduction. Most of the kettle’s operation is automated and requires very little supervision whereas stock pot ranges and range top cooking require more attention. By using a single bottom burner, soups and stews on stock pots also have the potential to burn on the bottom and not heat evenly.

Tilting kettles are good for soups and stews because they tilt forward for easy pouring. Since soups and stews are usually thicker than stocks, it is possible to tilt the skillet without the food splashing out.

Stationary kettles are good for thin stocks. They usually come with a spigot on the bottom that allows the cook to get the stock out through something that resembles a faucet. If there are solid items in the stationary kettle, they will be caught by a filter and won’t clog the faucet. By pouring the liquid this way instead of tilting, it reduces the risk of splashing.

Tilting skillets, or braising pans, can braise, roast, fry, blanch, poach, hold, broil, simmer and steam food. They are perfect for one dish meals as they serve many purposes. The tilting function separates grease from meat. Many come with a lip or spout which makes pouring very easy.