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In this video, I'll be giving you the pros and cons of cast iron enameled dutch ovens, stainless steel, aluminum, copper, and nonstick pots.
- 29 min
- 33.7K
- Tom's Kitchen
Two very popular types of cookware material are stainless steel and aluminum. Each has its pros and cons. Chef Matt Degen explains it all to help you decide ...
- 14 min
- 44.3K
- I Want To Cook
A stockpot is a large, deep cooking vessel with a lid, typically made of metal such as stainless steel or aluminum. It is used for making stocks, broths, sou...
Sep 28, 2018 · It is economic and a better conductor of heat. If you're looking for a stockpot that won't break and the bank and act as good conductors of heat, aluminum is not a bad choice to consider. Pros. * Economic (inexpensive) * Good conductors of heat when compared to Stainless Steel.
- Buying Guide For Best Stockpots
- Stockpot Materials
- Capacity
- Design and Safety Features
- Alternative Uses For A Stockpot
- FAQ
A stockpot is a great investment for the kitchen. It’s a versatile cooking vessel in which you can boil, braise, fry, steam, roast, sous vide, and more. And when the situation calls for food in bulk, a stockpot can be a godsend. There are hundreds of stockpots available on the consumer market, so how do you tell which is the right one? With so many...
Original stockpots may have been hammered out of copper or forged with cast iron, but for the most part, these materials have fallen out of favor with modern cooks. (Occasionally you might see a copper stockpot in a speciality store, but these are pricey and often just for show.) Today’s stockpots are made of stainless steel, aluminum, or a three-p...
In terms of size, stockpots lead the pack. Capacity is measured by the quart, and most home cooks rarely require anything larger than 12 quarts to prepare a family meal. Manufacturers sell stock pots of varying capacities. For example, you can buy some with a 4-, 8-, or 12-quart capacity. Others come in capacities of 8, 12, 16, 24, 32, 40, 80, and ...
Anatomy
A stockpot is designed to minimize the loss of liquid during the simmering process. This is why the sides of a stockpot are generally straight, not flanged outward like a Dutch oven. The bottom of a good stockpot should be heavy and feel stable when placed atop a burner. Some stockpots have a flat, tight-fitting lid; others sport a dome-shaped glass lid for easy observation of the food. A small metal rivet in the dome allows steam to escape during long cooking sessions.
Ease of access
Because stockpots do much more than create stock, potential buyers should consider a product’s “ease of access” when choosing a new model. Tall stockpots can pose a challenge for shorter cooks as they try to stir the contents from the bottom to the top. And food can burn and stick to the pot if not stirred regularly, so a long-handled wooden spoon or metal stirrer could be in order.
Safety
When fully loaded, a stockpot is quite heavy. As such, the handles should have strong welds and reinforced rivets. While presenting a pot full of chili to 15 of your closest friends, you certainly wouldn’t want the handle to snap off unexpectedly! For safer pouring, the lip of the stockpot should curl outward. Commercial pots used in restaurants and soup kitchens may have a spigot attached to the bottom for easier service, but these spigots can also tempt curious children. If you purchase a s...
While a stockpot’s “traditional” purpose is to prepare meat and vegetable stock, many people have found alternative uses for this tall, spacious, heat-friendly container. Here are some other potential uses you may find interesting:
Q. Why are the sides of my stockpot straight instead of curved like the other pots I own?
A.The answer to this question traces back to the original intended purpose of a stockpot: to create flavorful meat and vegetable stocks as bases for other dishes. This required hours of carefully monitored simmering over low heat. The straight sides of a stockpot keep the liquid and ingredients in an even vertical stack, which reduces evaporation and encourages the heated liquid to circulate inside the pot.
Q. Why does my new stockpot curve inward? I thought they were all supposed to be straight.
A.While many traditional stockpots still have tall, straight sides, some newer designs differ, and they serve a practical purpose. When liquids in a cooking vessel become heated, they move upward in the pot. If the vessel is wider at the top (like a Dutch oven), some of that liquid flows outward and evaporates. A stockpot with a top that flares inward reduces this effect.
Q. Are nonstick stockpots safe?
A.Valid concerns exist about the possibility that a nonstick coating could flake into your food during cooking. Many companies have addressed this issue by changing the manufacturing process or switching to a safer nonstick chemical coating.
Apr 27, 2021 · Calphalon Contemporary Hard Anodized Aluminum Nonstick 8-Quart Stock Pot; Buyers Guide: Choosing The Best Stock Pot. Materials: Durability vs. Convenience; Size: Go Big, But Not Too Big; Design: Features To Pay Attention To; Heat Source: Stovetop Compatibility; Affordability: Good Doesn’t Have To Be Expensive; FAQs. What Are The Advantages Of ...
People also ask
Is aluminum a good stockpot?
How do I choose a stainless steel stockpot?
Should you buy aluminum or copper stock pots?
What is the difference between stainless steel and aluminum stockpots?
What makes a good stockpot?
What is a tri-ply stockpot?
Vollrath raw aluminum from your local restaurant supply. Download the Vollrath product catalog. Lots of options in the 20qt size. The All Clad 12qt multi-stockpot is petty good. It is stainless (not tri-ply, but that doesn’t matter for a stockpot). You can pick it up on sale occasionally for $119 in the US.
