Anything wrong with this stockpot?

[maggiej]

I'm considering this stockpot from crate and barrel...16 quart enamel on steel...
http://tinyurl.com/5ktnzf

Is there any reason to choose a more expensive stainless steel stockpot instead?
16 qt stainless from All-clad is $105 (and of course they go up from there

)

tools of the trade (with a glass lid, which I don't love, if only for storage reasons) is $49
http://macys.weddingchannel.com/regis...

I make chicken stock and soups pretty often in the winter, and my largest pot now is 8 quart...

[alkapal]

here is a decent deal on le creuset enamel on steel stockpots: http://www3.jcpenney.com/jcp/X6.aspx?...

[foxy fairy]

Yes, and if you can get to a Le Creuset outlet, there is a 30% off sale for the month of October! There, the 12 quart is $85, and then take another 30% off of that! Just started another thread wondering if the LC stock pot is quality...

[alkapal]

foxy, that outlet price beats penny's by $20 plus shipping!

ps, your screen name always make me think of garth's foxy lady dance! http://www.youtube.com/watch?v=k7QoiX... LOL!!!

[speake]

Just make sure it has a heavy, thick bottom--the thicker the better to resist burning and scorching. Also make sure it has big sturdy handles to make it easier when hauling it off the burner. I don't use a lid when making stock but do with soups.

[paulj]

Or don't use high heat unless there is plenty of liquid in the pot. Stirring while using higher heat helps as well. There are better pans for doing things like caramelizing onions.

[speake]

But don't stir your stock... at least until all the bits and pieces have been strained out

[paulj]

I assume that's one of the tricks aimed at getting maximum clarity in the final broth.

[speake]

The others being don't let it boil, and ladle out the stock from the pot till you reach the crud at the bottom.

[cacruden]

I have been also told that you should not put a lid on, and to put egg shells in the broth.

[MikeB3542]

I have had an enamel on steel spot for a while (finally ruined by wife using it took popcorn -- I love her, but...) Anyhow, it was definitely a go-to for pasta, soup, whatever. Over time, the enamel did stain from, but otherwise not bad. The enamel can chip if man-handled, but that really wasn't a problem. By the way, picked up an anodized aluminum (Calphalon) replacement at Marshall's/Home Goods. If you know what you are looking for, and are patient, they have some remarkable values. Not crazy about the glass lid -- a stock pot is worthless without its lid. Unless you are getting a generic kitchen supply pot, getting a good, tight-fitting replacement might be a pain.

[jayt90]

The Macy is ideal for most purposes. Stainless steel, no scorching with beans or onions, plus, the option of doing tomatoes or pickles, which is unavailable in aluminum. I have a similar stock pot with a reinforced-rim glass lid, and it is a good performer.

[bkhuna]

Go to a restaurant supply store. You wouldn't believe the stock pots you can get for a very low price. They're aluminum and won't win any beauty contests, but they get the job done.

Unless you want something that looks really pretty.

[alkapal]

aluminum heats quickly and is light, too. good rec, big kahuna!

[alkapal]

that macy's pot is a nice one for a nice price. but do you want/need a pot double the capacity of your largest pot?

the first one -- enamel on steel -- is going to be heavy even before any liquid/food added.

all-clad is good, but quite expensive. i don't know if the merits of all-clad for a stockpot warrant the price.

[mlgb]

What is wrong with a glass lid? The ones with a metal edge don't chip and it's handy for taking a peek at simmering things without having to lift the lid. I don't see a reason to go with an expensive pot if you're not planning on blasting it with heat. I don't think enamel on steel is a good choice, too likely to chip or crack over the years. I'd go with one of the inexpensive stainless ones with a glass lid.

[Eric in NJ]

We have one of the WS Multi pots with a glass lid. Awhile back I was getting ready to steam some clams, the water came to a boil I put in the clams, & when I picked up the lid & went to put it on the pot the whole thing just shattered like a car window and I was left just holding the knob. Luckily none of the clams opened yet & I was able to rinse the broken glass off them. I'm gonna stick to metal lids.

[alkapal]

wow, eric, that is scary. i'll bet it startled you, too! there is nothing like a little pumping adrenaline and pounding heart for the chef to have a great time in the kitchen! ;-)

i like the glass lids with the metal handles and rims.

[Eric in NJ]

This lid had a metal knob and ring.

It wasn't that scary but it sure was an unneeded mess. Luckily I have a metal lid from a seldom used pot that fits the pot perfectly.

[alkapal]

wow (again). was there some extreme temperature change (like, was the lid really cold?)

if not, there must've been some hidden technical flaw, it was laminated glass, i presume?

i'll definitely be more careful.

[Grillncook]

You might check Bed Bath and Beyond. They have started a new mark down procedure on discontinued stuff. The AllClad Stainless 24QT has been discontinued according to BB&B and it is 33.3 % off and if you have a 20% coupon it's about $75.00. I picked one up this evening.

[Buckethead]

A stockpot doesn't have to be expensive to do the job. I have a 16-quart Chefmate from Target that is great, and a much larger one from Norpro, also great. Both of them were much cheaper than All-Clad.

[KTinNYC]

I would have no problem with either one of these pots for stock making. My mom makes the best chicken stock I've ever tasted and she uses the oldest, most beat up aluminum pot you've ever seen. If the pot is only used for stocks and soups you really don't have any fear of scorching so I think any decently pot would do the trick.