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Do you use a lid on your stockpot? Stockpot help please

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  • snax Sep 15, 2011 06:51 PM
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I've found a stainless steel stock pot that I think will work well for me. I'm going back to look at it again today, but I can't remember if it has a glass lid or stainless steel. Do you even use one while cooking? Or do you use it when storing the pot in the fridge over night?
Also this pot has welded handles, it looked as if there were 3 or 4 points on each handle where it was welded. So it seems like it securely fastened. Is this sufficient enough for a 16Liter pot?
It states that it's induction comparable and I'm planning on doing the magnet test, but I read somwhere that different pots can have stronger magnetic properties then others. Meaning I guess that some pots are 'better' then others when used on an induction cooktop. But since this is a stockpot and convection will be doing near all the work, does it matter much if it's not the best pot out on the market?

Cheers

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  1. We always us a lid during initial stock development. Later, a low simmer to reduce the liquid with the lid off. Mostly it depends upon what is in the pot. This saucy foods? Low heat with the lid on. You are pretty much on your own to develop your technique; one that works best for you. The spot welded handles should be ok, but if given a choice, I would go with the riveted handles. Cuisinart has a rather large stockpot with pasta insert; has a thick clad bottom. It works well for pasta, soups, getting the last nourishment from the holiday turkey, and the like. The pot is 12 quart, has a pasta and steamer insert and a steel lid. Not cheap, but not the most expensive either.

    1. Hi, snax:

      dcrb's given you good advice.

      With regard to welded handles... You pays your money and you takes your chances. 16L is not large by institutional standards, but full is nevertheless pretty heavy for a home cook to be hoisting, pouring, etc. The problem is often a partial drop, or slip, or banging the loaded pot into something (e.g., a countertop) that stresses the welds in ways the engineer didn't plan on. This is less of a problem with fillet welds that go all the way around the escutcheon surfaces than it is with spot welds. Spot-welding thin SS is remarkably tricky for boring technical reasons. IMO, if you're going to go with spot-welded handles, stick to a bigger, quality manufacturer who got the engineering right, e.g., Vollrath. A bargain won't do you any good if you're in the burn ward with scalds. Otherwise, I'd stick with riveted handles, which may loosen, but rarely fail catastrophically.

      IMO, a 16L stocker on a normal hob will not matter a lot what material is chosen. You're stuck with ferritic steel, CI or clad with induction anyway. The general rule of thumb is go cheap on a stockpot so you afford better saucepans, and make a top-quality stocker one of the last things you buy. There is some wisdom in that, especially given your chosen size and hob.

      Aloha,
      Kaleo

      3 Replies
      1. re: kaleokahu

        Thank you both for your help. Ok so I actually own all Demeyere saucepans and frying pans, so very happy with that. But currently my largest pot is 5Litre and I really need an 8Litre which I was thinking about buying a Demeyere and then buying a well made cheep 16Liter stockpot for stock. Have I come too far to turn to the dark side? Do I suck it up and just buy a Demeyere stockpot and forgo the 8Liter. Can I boil corned beef in this stock pot or make a large batch of Bolognese?

        1. re: snax

          Hi, snax:

          I'm sensing here that you *want* the large Demeyer. LOL, get what pleases you.

          But common sense tells me that if you already made a lot of stock in quantity, you'd already have a big(ger) stocker. So you may not have a lot of use for an expensive 16L.

          From my experience, I have 12G, 4G, 13L and 10L stockers. The two giants are seldom used and extremely heavy even partially full. The big one holds fireplace kindling most of the time. The 13Q is large enough for chowder for 50 and just barely liftable full (it's copper). The 10 is not my favorite pot, but it ends up getting used the most--two chicken carcasses fit about right. The 16L you're considering is about the same capacity as my 4G.

          Yes, you should be able to obtain a vigorous boil in a 16L on a good induction hob.

          Aloha,
          Kaleo

          1. re: kaleokahu

            I'd be the first to admit that I'm not the 'usual' kitchen goer. I guess our path to the kitchen holy grail is different for all :-)
            I think I'll sell my first newborn and buy the Demeyere stockpot :-)

            Thank you once again

      2. snax,
        Another reason we use a 12 qt pot with a pasta insert is that is aids greatly in removing disintegrated carcass remains, vegetables and the like saving time. Good luck.

        1 Reply
        1. re: dcrb

          What a good way to use the pasta insert, I never thought about that. But now I need a pasta insert... On to my wishlist!

        2. Storing a 16L pot in the fridge??? I don't have room in my fridge for anything like that. In addition, 16L of stock will not cool to a safe temperature in a reasonable period of time; in the process it will warm up other contents of the fridge. It might be fine in a cold enough walk in cooler.

          As for induction use, it either is made from stainless steel like 18/0, or (more likely) has a layer of that steel bonded to the base. I have various (much smaller) pots with induction compatible bases, and have not noticed variations in their heating effectiveness. While a magnet tells you that a pot base works on an induction burner (with a few exceptions), it won't tell anything about its effectiveness. I have a mixing bowl that is weakly magnetic, yet boils water faster than anything else.

          1. Lots to think about. But I ended up buying the cheap 16 stockpot. I'll see how I still feel about it in a years time. Until then, I'm happy :-)