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

m
Mustardeer May 13, 2013 10:03 PM

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..

  1. m
    Mustardeer May 14, 2013 09:44 PM

    Just to answer your questions - I already use a lid, i live in Hollywood Hills ( so probably not at sea level ), and I probably won't have time to sand and paint the bottom of the pot.

    That said, it seems that there's nothing wrong with sur la table and I guess I'll just start boiling water before messing with the pasta sauce and the shrimp. Thanks everyone!

    1 Reply
    1. re: Mustardeer
      c oliver May 15, 2013 07:38 AM

      I just reread your OP and realize that you're talking about boiling water for pasta, not making stock. Back before induction, I definitely started the water before doing anything else. I get it up to a boil then turn it way down. When ready to use, it takes little to get it back up to boiling.

    2. law_doc89 May 14, 2013 06:00 PM

      I have a 16 qt fro the old Linens and Things. On a power burner, with the cover on, it still takes a long time. It is all about the reality that water is a heat sink, and a lot of water absorbs a lot of heat before it boils.

      Remember not to watch it.

      1 Reply
      1. re: law_doc89
        c oliver May 14, 2013 06:05 PM

        :) My induction cooktop helps a lot, but yeah it's just going to take quite a while for that large an amount.

      2. AntarcticWidow May 14, 2013 02:43 PM

        I've found that water will boil faster if I cover the pot with a lid when initially heating it. Otherwise it takes forever to bring to a rolling boil.

        Do you live at sea level or somewhere with some altitude? My SIL lives in Tahoe and it seems to take forever to boil water for a cup of tea.

        4 Replies
        1. re: AntarcticWidow
          c oliver May 14, 2013 03:01 PM

          Re Tahoe, we live there also and water boils at a lower temperature at a higher elevation so it boils faster. Doesn't it? I actually add salt to most water (not for coffee or tea obviously) so it will boil at a high temp. Like for eggs.

          1. re: c oliver
            AntarcticWidow May 14, 2013 06:58 PM

            D-oh, you're right! I get it mixed up. But does boiling at a lower temperature makes the cooking process (in general) longer?

            1. re: AntarcticWidow
              Chemicalkinetics May 14, 2013 07:03 PM

              <But does boiling at a lower temperature makes the cooking process (in general) longer?>

              It should be for most cases. Think of it like "reverse" pressure cooking. Instead of cooking at a higher temperature higher pressure, you will be cooking a lower temperature lower pressure.

              1. re: Chemicalkinetics
                c oliver May 14, 2013 07:09 PM

                I certainly find it with hard boiled eggs. Even with adding salt, I still have to extend the time.

        2. m
          Mustardeer May 14, 2013 12:14 PM

          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:
          http://www.surlatable.com/product/PRO...

          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
            paulj May 14, 2013 12:19 PM

            For this purpose thin is not a bad thing.

            1. re: paulj
              c oliver May 14, 2013 12:25 PM

              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
                C. Hamster May 14, 2013 05:15 PM

                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
                  Chemicalkinetics May 14, 2013 05:31 PM

                  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
                    c oliver May 14, 2013 06:04 PM

                    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
                g
                GH1618 May 14, 2013 01:44 PM

                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
                  paulj May 14, 2013 02:29 PM

                  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
                    g
                    GH1618 May 14, 2013 02:34 PM

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

                2. re: Mustardeer
                  j
                  JavaBean May 14, 2013 02:36 PM

                  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
                    k
                    kaleokahu May 14, 2013 03:10 PM

                    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?

                    Aloha,
                    Kaleo

                  2. paulj May 14, 2013 09:17 AM

                    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. Chemicalkinetics May 14, 2013 06:23 AM

                      <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. c
                        ChiliDude May 14, 2013 04:50 AM

                        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
                          c oliver May 14, 2013 12:22 PM

                          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. g
                          GH1618 May 14, 2013 12:08 AM

                          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.

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