Which pot for boiling a crab?
You need to get a bigger pot so you can cook your own crab now that the season has just opened. Which would you choose?
1. A Graniteware 11.5 qt canning kettle — $25
2. Le Creuset 12 qt enameled steel stockpot — $100
3. All-clad MC2 12 qt stockpot — $256
4. Viking 12 qt stockpot — $350
I normally would say the graniteware because I love the stuff, but it's a one trick pony in my book. I bought All Clad at half-price years ago and I can use it for crab, lobster, etc. and also for other things like stock etc. But, if I had the room to store everything, the good old graniteware is my besty. Especially if outdoor clambakes are planned!
Without testing to A-B-C-D compare, it is difficult to tell. IMO, the answer if budget concerns reign supreme is the Graniteware. But I also think from a cooking standpoint, the determinative factor on a given home hob will be how fast the pot will recover its boil after you drop in the crab. As with blanching vegetables, the faster the better. Given how small all your choices are, none of them will be particularly fast, and all will be relatively slow if you're cooking more than one Dungeness at a time. Still, there may be some minor "sweet spot" where the balances of bottom conductivity, specific heat, and wall *non*conductivity shave some time. This may be one application where an 36K induction plate would be nice to have.
IMO a big (like 5G) pot on a really bad outdoor propane burner (like 150,000 btu) with a windscreen is always a winning ticket. $99 or so will get you the whole setup.
You enjoy the crab. I remember from an earlier thread that you've been waiting for the season to open. Don't forget to salt your water.