Need A New Stock Pot
 

Have a large cook coming up and I will have to make a large pot of dipping sauce. Just found out that I do not have a pot large enough.

Need some input on a stock pot, about 16 to 20 quart, that will not interact with the tomato and vinager from the sauce.

Any help will be appreciated

Harry
Q Harley

Got to be stainless steel. Any resturant supply place close to you should have something fairly cheep in that size.

This is the one I have and love it, but when I bought it, the price was only $70!!:eek:

http://www.amazon.com/gp/product/cus...#RBIBQ8PQ0C6AX

Yeppers......I also would reccomend it be stainless steel as the acids in the tomatoes and vinegar will react with aluminum or cast iron as well. Will give you a very nasty taste.

I bought some s/s pots and pans w/the very thick/heavy bottoms.
The cheapo versions of s/s pots have very thin bottoms. Heck ya cant even reheat a pot of chili without burning things on the bottom of the pan. Thats even constantly stirring.

Good luck on finding a pot that works for you.

Agree. My thin ones don't get used anymore since I found some thick bottom pots.

http://www.hsn.com/cnt/prod/default.aspx?webp_id=1305379&web_id=1305379&sf=qc& dept=qc0001&cat=qc0007&attr=550&prev=hp!sf!dept!55 0!cat Don't know if I did that right copy and link in address bar these are nice stockpots price not bad either

If you want restaurant quality on the cheap - hit GFS. They have it all and they are usually pretty cheap.

Stainless is the way to go.

Thanks everyone that replied to my post. It looks like I have settled for the AL CLAD, 24 quart stock pot. I like the way it is built, the way the handles are attached to the kettle. and the fact that they are using the new aluminum wedge on the bottom for even heat.

This is about double the budget that I have set for myself, but I always say, buy only once. This has worked for me for thirtyfive years of buying tools and toys

Harry

My heavy bottomed pot is from the Wolfgang Puck set that I purchased at Sams Club a few years back. Love that thing.

Way to go Harry. Yes, that thick aluminum plate on the bottom is terrific. Once the pot comes up to speed, it holds the heat & temp better. It also distributes heat better.

Ive got a 20 qt that I used to brew beer with. Private Stock I think.

I use a 55 gallon drum I had laying around

Crafty! It's amazing what can be done with one of those. If I could find a clean one, I think it would be cool to cut it and turn it into some kind of a vertical smoker. I've been looking for info on the conversion, but there isn't much out there about it.....hmmmm....:sad:

Never even thought about using it for a stock pot......

Yeah, I tend to go overboard, ALOT, and then freeze what I don't use.

I've dehydrated 40 gallons of stock at a time and have had enough beef boullion powder to last all summer.

Goes great on Cheerio's

Makes the milk a little funky though

I'm gonna have try this out in my trash can this weekend....from Yankee Magazine....

Garbage Can Clambake

You don't have to live on the coast to enjoy a good old-fashioned New England clambake. All you need is a garbage can.

The ultimate in "garbage can" clambakes, for those with a Paul Bunyan appetite, is lobster, sweet and/or Irish potatoes, hot dogs, eggs, corn on the cob, and clams.


In the bottom of the can put a limited amount of water depending on the amount of food and seaweed to be added above, usually 2 to 3 inches. Add 1 cup vinegar and several tablespoons of salt.


Next, place a 2-inch cake rack in the can, covered well with seaweed. This keeps the lobsters out of the water. Place the can over a robust fire to bring the water to a boil. Put the lobsters in, back side up, then alternate thin layers of seaweed with potatoes, hot dogs, eggs, corn, and finally clams. Cover tightly.


(The potatoes, hot dogs, eggs, and corn can be wrapped loosely in cheesecloth to make them easier to remove after cooking.) You can also use a wire basket made for the clams, which gives them freedom to open and lets you see more readily when they are open, which is your signal that the bake is done.

Cooking time varies, depending on the amount of food and seaweed, from 1-1/2 to 2 hours or until the clams open. Never pack the can so tightly with food and seaweed that you prevent the steam from permeating all layers. Be sure to maintain a healthy fire.
Comments

Note: As seaweed is not too easy to come by, the bake can be done with only the bottom layer.

http://www.yankeemagazine.com/recipe...php?number=626