I worked, as a teenager, in a Michelin starred hotel in the U.K. - they had, in the kitchen, an enormous stockpot, as tall as a man, which must have held 500 li

I worked, as a teenager, in a Michelin starred hotel in the U.K. - they had, in the kitchen, an enormous stockpot, as tall as a man, which must have held 500 litres or more of stock, perpetually simmering. There was a stepladder to get up to chuck stuff (bones, vegetable scraps, you name it) in, and it had a tap at the bottom to fill smaller cauldrons from. It was explained to me that it had been going since the 50’s. Not quite ancient, but pretty elderly. Long shift on a cold winter night, nothing beat a mug or two of that stock.