Onepot

One-pot cooking refers to meals prepared entirely in a single cooking vessel, such as a pot, Dutch oven, or slow cooker. The approach emphasizes convenience and minimal cleanup, and it encompasses both recipes designed specifically for one-pot execution and general techniques that combine ingredients in one pot.

In practice, one-pot methods often begin with browning aromatics, then add protein, vegetables, liquid, and starch so the components simmer together until tender. Dishes may be finished on the stovetop, in the oven, or in a slow cooker or pressure cooker. Some recipes use layering or timing to achieve desired textures.

Common examples include one-pot pasta, stews, chilies, curries, pilafs, risottos, and shakshuka. The format is used across many cuisines, with regional variations reflecting differences in spices, starches, and cooking times.

Advantages include reduced dishwashing, shorter overall cooking times, and the potential for deepened flavors from long simmering. Challenges include uneven cooking if ingredients require different times, risk of overcooking delicate items, and occasionally muddier flavors compared with multi-dish preparations.

One-pot meals are widely used in home cooking and meal-prep contexts, and they intersect with related formats such as slow-cooker and pressure-cooker recipes.