What is the best method for cooling large pots of hot food?

Dividing large pots of hot food into smaller portions and then refrigerating is the best method for cooling. This approach increases the surface area of the food, allowing it to cool more rapidly and evenly. When food is divided, each smaller portion loses heat faster than a large pot due to better air circulation and reduced mass.

Rapid cooling is critical to prevent the growth of bacteria, which can thrive in the "danger zone" temperatures between 40°F and 140°F. By chilling smaller portions in the refrigerator, you can swiftly bring the temperature down to a safe level, ensuring food safety and quality.

Other methods like letting food cool at room temperature may cause it to linger too long in the danger zone, increasing the risk of microbial growth. Submerging in ice water can be effective but requires careful monitoring and handling to ensure food safety. Leaving food covered on the stovetop is also not advisable as it can keep the food in a warmer environment, again posing a risk from bacteria.