Which of the following is another name for a stockpot?

A stockpot is a large cooking pot typically used for making stocks, soups, and stews, and it is recognized for its deep, straight sides and a thick bottom. Another name for a stockpot is "marmite," which originates from the French word for a cooking pot. The term "marmite" can refer specifically to a deep cooking vessel used for simmering, further emphasizing its purpose in cooking large quantities of liquids and ingredients, similar to a stockpot.

In contrast, a frypan is designed for frying foods, a sauté pan is used for sautéing and quick cooking of vegetables and meat, while a wok is typically used in Asian cooking for stir-frying and preparing dishes at high heat. Each of these cookware types has specific characteristics and uses that differ from the large capacity and function of a stockpot or marmite.