pot

n. A round, deep cooking container that usually has two handles and a lid. Pots can range from small to large. Except for skillets, most cooking containers can be called pots. pot v. An older method of preserving food by cooking it in plenty of fat and a small amount of water. After cooking, the food is placed in small pots or jars and covered with a layer of fat. As the fat cools and hardens it forms an airtight seal, protecting the food from airborne bacteria. Refrigeration and other modern food-packaging methods have limited the necessity for potting foods, but some traditional dishes like French confits are still potted and enjoyed today.

[POH] A small French bottle that holds about 50 centiliters (500 milliliters or just under 17 ounces). It is used in and around beaujolais for serving wine in restaurants and cafés. This size bottle is slowly beginning to make an appearance in the U.S. Market. A pot is generally filled from a cask.