Round copper pots come in multiple shapes with different names, and the distinction between them comes down to the ratio of each pot’s height to its width.
A rondeau is a short and wide pan that is about one-third as high as it is wide. This pan is great for browning and sautéing food.
A stewpot is taller, but still just about half as tall as it is wide. This is a great pan for larger volumes of liquids, like soup, chili, and stew.
A stockpot is equally as tall as it is wide. Stock is made by gently simmering meat and vegetables in a lot of liquid over a long period of time; this shape accommodates nice big batches of stock and the wide diameter makes it easy to scoop away fat as it rises to the top.
Finally, a soup pot is taller than it is wide. The tall narrow shape helps soup heat up without exposing too much of the surface to evaporation.
There you go! Now when a recipe calls for one of these types of pot, you can understand what it means.
