Which cooking vessel is designed for deep cooking?

A pot is specifically designed for deep cooking, typically characterized by its depth and high sides, which allow it to hold a significant amount of liquid. This makes it suitable not only for boiling or simmering but also for deep frying. The depth of the pot helps contain the oil and prevents splattering, while its sturdy construction allows for even heat distribution, making it ideal for cooking foods that require submersion in oil or liquid.

In contrast, glass vessels are commonly used for baking and microwave cooking but are not ideal for stovetop deep cooking due to their fragility and inability to withstand direct high heat from the burner effectively. Pans and skillets, while versatile for various cooking methods, tend to have a larger surface area with shorter sides, making them better suited for frying or sautéing small amounts of food rather than deep cooking. Hence, the pot is the most appropriate choice for deep cooking tasks.