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Anyone how where and how to add handles to a large stock pot?

t
trymonlam Jul 10, 2007 09:34 AM

i found a good deal on a 20 quart stock pot. it's brand new but with no handles. is there a way i can add handles to it? any particular shops i should approach? thank you.

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  1. r
    renov8r RE: trymonlam Jul 10, 2007 11:50 AM

    How do you want to attach the handles? What material is it? Where are you located? Why does the pot have no handles?

    I am thinking that if the handles broke off or were some kind of manufacturing defect most metal workers could make some out of aluminum for under $50, not cheap, but that is what skilled welders/metalsmiths earn.

    If it is copper and you want brass handles riveted on I think that some of the places that retin pans can handle that, of course shipping could kill any "bargin".

    2 Replies
    1. re: renov8r
      r
      RGC1982 RE: renov8r Jul 10, 2007 03:28 PM

      Have you purchased this thing yet? I wouldn't do it. Assuming that this is 18/10 stainless steel, even if you could hire a welder to spot weld handles to the pot, you would likely spend a few hundred bucks just getting pre-fabricated or custom handles attached (don't assume you will find pre-fabs that fit). You would have to hope that it lasts -- and welds don't always last -- and hope also that it doesn't rust and doesn't leak poisonous nickel into your food (the 10 of the 18/10 or 8 of the 18/8 stainless standard). Why bother? You can find stockpots out there that are cheap, new, and you'll never have to worry about the handles falling off under the strain of the weight of a full stock pot. Would you trust "attached" handles to lift a pot that could potentially contain nearly fifty pounds of scalding hot stock, not even considering the weight of the pot? I wouldn't. Do you know who makes it and whether it is a reputable company? I agree with the above post -- it sound like it is some kind of manufacturing defect. Let it go.

      I'll send along links for some bargain cookware that isn't defective.

      1. re: RGC1982
        r
        RGC1982 RE: RGC1982 Jul 10, 2007 03:53 PM

        http://www.galasource.com/prodDetail....

        The 20 quart pot is aluminum and costs only $26. There are lots of other models that range up to the $56 dollar range. Lincoln Foodservice is a restaurant workhorse. Note you will need to purchase inexpensive lids for the Tarhong at $5.50, and for some of the other models as well.

        Aluminum is what restaurants use most of the time to make stock. You can also safely use it for virtually everything from lobsters to corn etc.

    2. m
      mpalmer6c RE: trymonlam Jul 10, 2007 02:39 PM

      Are you sure it's a stock pot, or that it's new? I can't conceive of one being manufactured without handles.

      1. Candy RE: trymonlam Jul 11, 2007 05:41 PM

        My major thought is why would you want one that big? Do you realize how long it will thake the liquid to come up even to a simmer on a home range without the BTUs a restaurant burner has? What a waste of energy!

        5 Replies
        1. re: Candy
          j
          jzerocsk RE: Candy Jul 12, 2007 07:01 AM

          Big deep pot is pretty handy...boil pasta with no worry of boilover, brining/soaking large objects...it's one of those things that you won't use that often, but it's sure nice to have it when you need it.

          1. re: jzerocsk
            Candy RE: jzerocsk Jul 12, 2007 08:27 AM

            I have a 12 qt. frpm Calphalon. I can go read a couple of chapters in a book wating for that thing to come to a boil. It has a pasta insert too. One of those impulse buys that has not been used in years.I guess the Good Will will get it.

            1. re: Candy
              j
              jzerocsk RE: Candy Jul 12, 2007 02:35 PM

              I've never filled mine more than about 4qt at which point it takes no longer than my 4qt pot filled to capacity. I would not even be able to fill it to capacity, as there is not enough clearance in my sink to get it all the way under the faucet!

              1. re: Candy
                t
                trymonlam RE: Candy Jul 13, 2007 11:58 AM

                Instead of giving to good will, do you mind "good will" it to me? i will pay for your shipping and for your trouble. let me know.

              2. re: jzerocsk
                f
                foodstorm RE: jzerocsk Jul 12, 2007 06:41 PM

                A big deep pot is one thing, but 20 quarts is more like a cauldron.

            2. Candy RE: trymonlam Jul 12, 2007 02:20 PM

              I have been giving your problem some thought. First of all, if that thing was full, could you lift it? I have to have my DH lift the 12 qt. from sink after filling to the cook top and then back again. It is way to heavy for me and it could be dangerous. My other thought was instead of handles maybe you could find a plumber who could fit it with a tap near the bottom so you could drain it without having to lift it. Sounds wacky, but there have been ceramic crocks around for beverages forever with a tap. Oh well just a thought. I just not contemplate lifting a stock pot of that size. I guess you could use a lg. measuring cup or a pitcher to ladle out stock too. My back is already hurting for yours.

              1. f
                foodstorm RE: trymonlam Jul 12, 2007 06:40 PM

                In this case, the only "good deal" would've been it was free, because I think renov8r is right, it is gonna cost you to have handles made and welded.

                1. t
                  trymonlam RE: trymonlam Jul 13, 2007 11:40 AM

                  thanks for the reply, guys. gave up on the deal. well, it was a vallroth aluminum stock pot and i plan to, well, make stock in it. i will look into other smaller pots and see what i can find. thanks.

                  1 Reply
                  1. re: trymonlam
                    Candy RE: trymonlam Jul 13, 2007 12:39 PM

                    E-mail me and we'll work it out. cgrover@kiva.net I may have used the thing 4-5 times in 15 years. Seemed like a good idea at the time.

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