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Dec 19, 2012 12:03 AM

Need 20 qt stockpot

Hi...I need a 20 quart stockpot. I've got All-clad and LC in all sizes and shapes, but nothing approaching 20 quart. Largest I have is a 12 quart all-clad multi pot. Anyway, I need this 20 quart to be able to make large batches of chicken stock

Does anyone have any recommendations? I really don't want to spend much money at all. It will only be used occasionally, for just one purpose.

I saw in Target yesterday a 20 quart, Imusa tamale steamer. $21. How can you beat it for that price? It was aluminum, really light and thin. Didn't see any reviews about it on line

Called Imusa today, asked if there is any reason it can't be used as a stockmpot in addition to steamer. Very helpful woman said it can absolutely be used as a stockmpot. She said don't use at very high heat as that will cause coloration on the bottom. I said will only put on higher heat to heat the water,,,once at a boiling point, would turn it down significantly. She said shouldn't be a problem.

Any comments or input please?

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  1. For something like that, I'd prefer to visit a restaurant supply store, they are usually very helpful with advice too.

    3 Replies
      1. re: coll

        See my new comment at bottom below.

        1. re: coll

          See my comment at bottom below.

          1. Just pruchased one at the Dollar Store. for $15.00. Used it to make about three gallons of Brunswick Stew yesterday. Manufactured by some outfit down in Tampa. Did my all browning and sauteeing in my black iron pan then addet all my ingredients with stock to the new pot and finished it off. Worked fine, no complaints.

            1 Reply
            1. Just go to any restaurant supply store (brick and mortar or online stores).

              Nothing wrong with the an aluminum stock pot, if you are cool with aluminum pots. Basically for large stock pot, you are down to pure aluminum stock pot, or a disc-bottom stainless steel cladded stock pot. The latter is usually twice as expensive, but a bit easier to take care of.


              4 Replies
              1. re: Chemicalkinetics

                Thanks to all.

                I had gone to a Restaurant Supply Store. For a stockpot, their aluminum pot was around $50, stainless steel around $60. Seemed like fair price for what you're getting, but didn't really want to spend that much for something I'll only use maybe twice a year.

                That's why this pot I saw at Target was appealing (Imusa 20 qt. tamale steamer/cover for $21, very lightweight aluminum)...anyone have any experience with their products, or cooking big batches of stock in a really, really lightweight aluminum pot?

                1. re: BFcook

                  I woud not consider such a lightweight pot to be a good value. Note that it's being sold as a steamer. For that use, it will be less than half full of water, perhaps only on-third full. If you fill it three-quarters full, it's going to be very heavy. Consider the handle attachments. Will they hold up? If a handle breaks when you are moving it with 15 gallons of near-boiling water, you're not going to think it was a good idea.

                  Consider getting a better pot and using it more often. You can make pasta sauce or chili even if you make only 10 quarts, if you freeze or can it, and you can use the pot for a water-bath canner.

                  1. re: GH1618

                    I doubt I could move that when full anyway. When making large quantities of stock much of the volume is in chickens, vegetables, etc. other than water. I would take all this out before even attempting to move the pot. And much of the water you start with evaporates when cooking stock for hours, so you end up with a pot probably only 1/4 full at the end.

                    I wouldn't use it for other purposes, period. I have 12 quart All Clad, 7 qt and 8 qt Le Creuset, etc. I just need this for large batches of chick stock.

                  2. re: BFcook

                    I have never used an Imusa pot, but I have seen them, and they are noticeably thinner. Personally, I would rather spend $50 for a thicker stock pot like those in the restaurant supply store. That being said, I cannot think of any really horrible thing can happen if you use the thinner Imusa pot to simply make stock. If you are to use it for thicker soup, then it may be problematic, but for thin liquid stock, I think it should work fine.

                2. Here's a possibility, although I don't have this one:


                  I do buy from, and did buy a stock pot from them. It's sometimes difficult to know exactly what you are getting (e.g. Country of origin), but I am satisfied with the value received on things I have bought.

                  1 Reply
                  1. re: GH1618

                    I looked at that...unfortunately, it's about a $60 item....I've had no problem finding heavyweight items in that price range.... I'm looking at that's $21 item...