OK, so I have all my pots and pans figured out now except for the
stockpot. I was going to buy the All-Clad stockpot until I discovered
that it was short and squat instead of tall and narrow. I really prefer
the tall and narrow shape (but if the short/squat shape is somehow
superior, please enlighten me!) so I need to find something else.

Any advice on which stockpot to buy? Most of the time I will only be
cooking for 2 people (up to 4 people, max) so we don't need a huge one
-- I'm thinking 8 or 12 quarts, leaning more towards 8 quarts because
our kitchen is small and space is limited. I'll be using it for stock,
soup, stew, and pasta. Pasta is probably what I'll be making it in the
most often so something that can bring a lot of water to a boil quickly
is important. So, what materials, brands, etc., do you suggest? And are
stockpots one of those things where buying from a quality brand is
important or could I just pick up something cheap from a restaurant
supply store and it would work just as well?

Thanks!





Jacqueline Passey
Check out my blog! http://jacquelinepassey.blogs.com/
Topics: Blogs & Blogging - Books - Food & Drink - Gambling - Geekiness
- Love, Sex, & Attraction - Politics, Economics, & Society - Travel -
.... and my life.

wrote:
OK, so I have all my pots and pans figured out now except for the
stockpot. I was going to buy the All-Clad stockpot until I discovered
that it was short and squat instead of tall and narrow. I really prefer
the tall and narrow shape (but if the short/squat shape is somehow
superior, please enlighten me!) so I need to find something else.

Any advice on which stockpot to buy? Most of the time I will only be
cooking for 2 people (up to 4 people, max) so we don't need a huge one
-- I'm thinking 8 or 12 quarts, leaning more towards 8 quarts because
our kitchen is small and space is limited. I'll be using it for stock,
soup, stew, and pasta. Pasta is probably what I'll be making it in the
most often so something that can bring a lot of water to a boil quickly
is important. So, what materials, brands, etc., do you suggest? And are
stockpots one of those things where buying from a quality brand is
important or could I just pick up something cheap from a restaurant
supply store and it would work just as well?

I wouldn't use the same pot for pasta as for stock... one is for rapid
boiling, the other for long slow simmering. Any cheap pot works for
pasta, the cheaper the better.

For 8-12 quarts of stock most any pot will do, preferably non-reactive
(no iron or aluminum). But if the ultimate pot is what you're after
nothing on the planet beats this:
http://www.bakedeco.com/Signature_se...-duraware.html

Sheldon

wrote on 02 Jun 2006 in rec.food.cooking

OK, so I have all my pots and pans figured out now except for the
stockpot. I was going to buy the All-Clad stockpot until I discovered
that it was short and squat instead of tall and narrow. I really prefer
the tall and narrow shape (but if the short/squat shape is somehow
superior, please enlighten me!) so I need to find something else.

Any advice on which stockpot to buy? Most of the time I will only be
cooking for 2 people (up to 4 people, max) so we don't need a huge one
-- I'm thinking 8 or 12 quarts, leaning more towards 8 quarts because
our kitchen is small and space is limited. I'll be using it for stock,
soup, stew, and pasta. Pasta is probably what I'll be making it in the
most often so something that can bring a lot of water to a boil quickly
is important. So, what materials, brands, etc., do you suggest? And are
stockpots one of those things where buying from a quality brand is
important or could I just pick up something cheap from a restaurant
supply store and it would work just as well?

Thanks!





Jacqueline Passey
Check out my blog! http://jacquelinepassey.blogs.com/
Topics: Blogs & Blogging - Books - Food & Drink - Gambling - Geekiness
- Love, Sex, & Attraction - Politics, Economics, & Society - Travel -
... and my life.



Make your stocks in a pasta pot...The insert makes veggie and bone
removal a snap.

--
-Alan

wrote:
OK, so I have all my pots and pans figured out now except for the
stockpot. [snip] I really prefer
the tall and narrow shape [snip]

So do I.

Any advice on which stockpot to buy? [snip]

Stainless steel. Does not have to be heavy but not so light there's a
chance to scorch it. Don't get an undersized one -- making stock is a
time-consuming process and the results are easily stored/frozen, so
there's no reason not to make it in large quantity even for 2 people.

I'll be using it for stock,
soup, stew, and pasta.

Don't use it for stew and braises. For those, the tall narrow shape
doesn't work so well, plus you want more heat retentiveness (sides as
well as bottom). Get coated cast iron.

[snip] And are
stockpots one of those things where buying from a quality brand is
important or could I just pick up something cheap from a restaurant
supply store and it would work just as well?

You certainly don't need to pay up for a name brand for either stock or
pasta pots. Restaurant supply stores will mostly have aluminum, which
is okay I guess but I prefer stainless steel. -aem

In article om,
wrote:

OK, so I have all my pots and pans figured out now except for the
stockpot. I was going to buy the All-Clad stockpot until I discovered
that it was short and squat instead of tall and narrow. I really prefer
the tall and narrow shape (but if the short/squat shape is somehow
superior, please enlighten me!) so I need to find something else.

Any advice on which stockpot to buy? Most of the time I will only be
cooking for 2 people (up to 4 people, max) so we don't need a huge one
-- I'm thinking 8 or 12 quarts, leaning more towards 8 quarts because
our kitchen is small and space is limited. I'll be using it for stock,
soup, stew, and pasta. Pasta is probably what I'll be making it in the
most often so something that can bring a lot of water to a boil quickly
is important. So, what materials, brands, etc., do you suggest? And are
stockpots one of those things where buying from a quality brand is
important or could I just pick up something cheap from a restaurant
supply store and it would work just as well?

Thanks!

Save some storage space and get a good pasta pot. :-) One with the
strainer insert, and they often come with a steamer insert too. It's a
part pot with the lid.

It can do triple duty as a stock pot, steamer and pasta cooker.

I think mine is about a 6 quart, maybe 8. I'm not sure. I only cook for
2 people most of the time.

I generally make stock in the pressure cooker tho'.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

In article . com,
"Sheldon" wrote:

wrote:
OK, so I have all my pots and pans figured out now except for the
stockpot. I was going to buy the All-Clad stockpot until I discovered
that it was short and squat instead of tall and narrow. I really prefer
the tall and narrow shape (but if the short/squat shape is somehow
superior, please enlighten me!) so I need to find something else.

Any advice on which stockpot to buy? Most of the time I will only be
cooking for 2 people (up to 4 people, max) so we don't need a huge one
-- I'm thinking 8 or 12 quarts, leaning more towards 8 quarts because
our kitchen is small and space is limited. I'll be using it for stock,
soup, stew, and pasta. Pasta is probably what I'll be making it in the
most often so something that can bring a lot of water to a boil quickly
is important. So, what materials, brands, etc., do you suggest? And are
stockpots one of those things where buying from a quality brand is
important or could I just pick up something cheap from a restaurant
supply store and it would work just as well?

I wouldn't use the same pot for pasta as for stock... one is for rapid
boiling, the other for long slow simmering. Any cheap pot works for
pasta, the cheaper the better.

For 8-12 quarts of stock most any pot will do, preferably non-reactive
(no iron or aluminum). But if the ultimate pot is what you're after
nothing on the planet beats this:
http://www.bakedeco.com/Signature_se...-duraware.html

Sheldon

My pasta pot is stainless steel and works just fine for either.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

"OmManiPadmeOmelet" wrote in message
...
In article . com,
"Sheldon" wrote:

wrote:
OK, so I have all my pots and pans figured out now except for the
stockpot. I was going to buy the All-Clad stockpot until I discovered
that it was short and squat instead of tall and narrow. I really prefer
the tall and narrow shape (but if the short/squat shape is somehow
superior, please enlighten me!) so I need to find something else.

Any advice on which stockpot to buy? Most of the time I will only be
cooking for 2 people (up to 4 people, max) so we don't need a huge one
-- I'm thinking 8 or 12 quarts, leaning more towards 8 quarts because
our kitchen is small and space is limited. I'll be using it for stock,
soup, stew, and pasta. Pasta is probably what I'll be making it in the
most often so something that can bring a lot of water to a boil quickly
is important. So, what materials, brands, etc., do you suggest? And are
stockpots one of those things where buying from a quality brand is
important or could I just pick up something cheap from a restaurant
supply store and it would work just as well?

I wouldn't use the same pot for pasta as for stock... one is for rapid
boiling, the other for long slow simmering. Any cheap pot works for
pasta, the cheaper the better.

For 8-12 quarts of stock most any pot will do, preferably non-reactive
(no iron or aluminum). But if the ultimate pot is what you're after
nothing on the planet beats this:
http://www.bakedeco.com/Signature_se...-duraware.html

Sheldon

My pasta pot is stainless steel and works just fine for either.
--
Peace!
Om

I've had a few aluminum stock pot, and still have one large stainless steel
stockpot that is tall - too tall for short me.
But I really prefer a more squat pot for making stock.
(My latest large pot came in a set -- and it is round and bulbous, and it is
the best shape ever.) I've not seen that shape sold separately, or maybe
I've just not been looking.)
Dee Dee

On Fri, 02 Jun 2006 17:15:09 -0700, Sheldon wrote:


wrote:
OK, so I have all my pots and pans figured out now except for the
stockpot. I was going to buy the All-Clad stockpot until I discovered
that it was short and squat instead of tall and narrow.
I wouldn't use the same pot for pasta as for stock... one is for rapid
boiling, the other for long slow simmering. Any cheap pot works for
pasta, the cheaper the better.

For 8-12 quarts of stock most any pot will do, preferably non-reactive
(no iron or aluminum). But if the ultimate pot is what you're after
nothing on the planet beats this:
http://www.bakedeco.com/Signature_se...-duraware.html

Sheldon

YES!! I have none that I like better than Piazza.

jay wrote:
On Fri, 02 Jun 2006 17:15:09 -0700, Sheldon wrote:


wrote:
OK, so I have all my pots and pans figured out now except for the
stockpot. I was going to buy the All-Clad stockpot until I discovered
that it was short and squat instead of tall and narrow.
I wouldn't use the same pot for pasta as for stock... one is for rapid
boiling, the other for long slow simmering. Any cheap pot works for
pasta, the cheaper the better.

For 8-12 quarts of stock most any pot will do, preferably non-reactive
(no iron or aluminum). But if the ultimate pot is what you're after
nothing on the planet beats this:
http://www.bakedeco.com/Signature_se...-duraware.html

Sheldon

YES!! I have none that I like better than Piazza.

The only word of caution I have for choosing a stock pot is size, do
not choose one larger than you can safely handle. Even though the
handles on a PIAZZA stock pot are stratigically located for maximum
control, about 1/3 down from the top (All-Crap handles are too near the
top and they're way too small for safety), still be aware of your
physical limitations to lift and pour all those quarts... I suggest for
the average person no more than 18 quarts... and still I like to remove
the solids to a colander set into a pot with a perforated
ladle/skimmer... nothing worse than having all those solids suddenly
avalanche out mid pour.

Sheldon