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May 13, 2013 10:03 PM

Sur la table stock pot - takes forever to boil some water ?

I got a few high-end pots and pans but someone told me to not spend the big bucks on a stock pot since they are all the same.

Is it me or does it take forever to boil some water in a Sur La Table pot? Not sure if it's the quality of the pot or the large amount of water. I'm cooking pasta and trying to boil 4qt of water. I've been waiting for 10-15 min already..

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  1. Can you provide more information? What kind of pot, exactly. What kind of heat source? A gallon of water will take a few minutes to reach a boil with most stoves.

    1. I also wish to know the heat source. We have a ceramic electric cook top which takes forever to boil water. 'Twas my wife's choice because it is easy to clean. We have gas available and I wish we had a gas stove instead of the slow cook top we have.

      1 Reply
      1. re: ChiliDude

        Too bad your wife didn't go for induction. The best of both the gas and electric worlds and, brother, you can boil water fast :)

      2. <I got a few high-end pots and pans but someone told me to not spend the big bucks on a stock pot since they are all the same.>

        They are not all the same. It is just that what makes a good stock pot is not what makes a good fry pan. The criteria are different, and I would say that the criteria for stock pots is more relax.

        <Is it me or does it take forever to boil some water in a Sur La Table pot?>

        I have not used a Sur La Table pot before. Can you provide more information? What are you comparing to? What is your heat source?

        It may simply has to do with the volume of water. Have you done this with another stock pot?

        1. It's got to be the quantity of water, not the pot.

          On my induction burner, 1 qt took 3 1/2 minutes.

          On my electric coil burner, 4 qt took 14 minutes. (Fagor SS pressure cooker with multilayer bottom)

          1. I'm using a gas stove on it's highest setting. A regular vintage gas stove not a huge commercial one. To give you an example it takes just a few minutes to fry eggs on my gas stove, and my cast iron skillet gets smoking hot in 4 min.

            I'm using an 8qt ss sur la table stock pot like this:

            I should add it feels very thin in my hands, it barely weights anything. Should I consider investing in an all-clad, demeyere, or a le creuset stock pot or will I be getting the same results with those?

            10 Replies
            1. re: Mustardeer

              For this purpose thin is not a bad thing.

              1. re: paulj

                But wouldn't a heavier 'bottom' make it easier to go low and slow? I have an ENORMOUS stock pot that I made pho broth in and its base is much heavier than the sides. But I have induction so time is much reduced. It's one of those side benefits I didn't think of before buying. If I forget to put the pasta water on in a timely manner, no biggie.

                1. re: c oliver

                  You don't go low and slow in a stock pot .

                  It has a purpose. Making stock.

                  It would be a very bad choice to cook something low and slow.

                  1. re: C. Hamster

                    It is just a pot. It can do go fast and it can go slow. There is nothing wrong about using low heat (slow cooking) in a stock pot. It is just a name. Ultimately, it is a disc bottom cladded pot.

                    1. re: C. Hamster

                      Sure ya do. Some of my stock takes many, many hours at ultra low and slow. And I make GREAT stock - thanks to Sam Fujisaka. Three years and counting.

                2. re: Mustardeer

                  The highest setting is not the most efficient. You will lose a lot of heat to the air around the pan. I don't expect it will reach a boil much faster that way. Induction is faster, though, because the heat is generated in the pan.

                  1. re: GH1618

                    With an 8 qt, 10" diameter on a home stove, I don't see how a lower heat setting could be faster. Even if the flames lick up the sides of the pot, they still are heating the pot.

                    If your measure of efficiency is something like fuel used, or heat lost to the air, a lower heat setting could be more efficient, but doesn't mean it will be faster.

                    1. re: paulj

                      I didn't say it would be faster, I said I thought it would be not much slower.

                  2. re: Mustardeer

                    Hi. I haven't used the SLT, but do have some like it. My thin ones (like the SLT) are faster at boiling water. Whereas my all-clad (thick bottom) and Le Creuset ( cast iron ?) are much slower at boiling water, but are better at holding the temperature for long periods ie. long simmers, stews.etc.

                    1. re: Mustardeer

                      Hi, Mustardeer.

                      This is already a disc-bottom stocker, so your performance should be about the same as with the others you suggest. You might well improve on it if you went with a thick, straight-gauge aluminum stocker to take advantage of the hot gas flow up the pan's walls. Offshore-made models are very inexpensive.

                      My only thought on your lagging boil speed is that a mirror polish on the bottom is going to reflect a lot of the radiant component of your hob's output. If you're not returning the SLT pan, you might try scuffing up the bottom with sandpaper to matte, or hitting it with flat black stove paint. Do us all a favor if you try this, and do a controlled B&A experiment, will you?