• Fill the stockpot with water and bring it to a rolling boil over high heat.

• Prepare an ice bath in a large bowl by filling it with cold water and ice cubes.

• Rinse and prepare the vegetables or food to be blanched.

• Add a pinch of salt to the boiling water to enhance flavor and preserve color.

• Carefully place the vegetables or food into the boiling water using a slotted spoon or steamer insert.

• Boil for the recommended time (usually 30 seconds to 3 minutes, depending on the food).

• Immediately transfer the food from the boiling water to the ice bath using a slotted spoon.

• Let it cool completely in the ice bath to stop the cooking process.

• Drain and pat the food dry before proceeding to the next step in your recipe or storing it.

• Step 1: Allow the stockpot and steamer insert to cool completely before cleaning.

• Step 2: Rinse with warm water to remove any residue.

• Step 3: Wash with a non-abrasive sponge and dish soap to clean the interior and exterior.

• Step 4: Dry thoroughly with a towel to prevent water spots or rust.