"dtbray" > wrote in message
...
> Hi All: Used a thin 12qt ss boiling pot for shrimp gumbo and of course
> don't want to stand there stiring for six hours while reducing initial
> mixture of goodies(2 bottles of red wine, ect) even at low heat. needless
> to say it burned a bit on the bottom of pot and clean up is a chore. So a
> proper stock pot is in order here. If ss, there are pots available in
> 18/8, 18/10, surgical 304, ss aluminum ss sandwich, 5 ply?
> Recommenndations anyone? Brands? No stick cooking tips? BTW, the gumbo
> was dynoooomite; ten others thought so too. Oh, I cook with gas. Is
> that a consideration? I saw some low prices on Ebay. Where else to
> look? Thanks, Tom

You can get 18/10 stainless stock pots with disk bottoms or fully clad.
Unless money is no object, I would get one with a heavy disk bottom. Here
is an example:
http://tinyurl.com/3lmec

Vox Humana wrote:
> "dtbray" > wrote in message
> ...
>
>>Hi All: Used a thin 12qt ss boiling pot for shrimp gumbo and of course
>>don't want to stand there stiring for six hours while reducing initial
>>mixture of goodies(2 bottles of red wine, ect) even at low heat. needless
>>to say it burned a bit on the bottom of pot and clean up is a chore. So a
>>proper stock pot is in order here. If ss, there are pots available in
>>18/8, 18/10, surgical 304, ss aluminum ss sandwich, 5 ply?
>>Recommenndations anyone? Brands? No stick cooking tips? BTW, the gumbo
>>was dynoooomite; ten others thought so too. Oh, I cook with gas. Is
>>that a consideration? I saw some low prices on Ebay. Where else to
>>look? Thanks, Tom
>
>
> You can get 18/10 stainless stock pots with disk bottoms or fully clad.
> Unless money is no object, I would get one with a heavy disk bottom. Here
> is an example:
> http://tinyurl.com/3lmec
>
>

I really like the Cooks Essentials line from QVC. I've had them for
about 4 years and they are still like new.
http://www.qvc.com/asp/frameset.asp?...als&Submit4=Go

Or if you prefer: http://tinyurl.com/5o263


--
Steve

Whose cruel idea was it for the word "lisp" to have an "s" in it?

dtbray wrote:
> Hi All: Used a thin 12qt ss boiling pot for shrimp gumbo and of course
> don't want to stand there stiring for six hours while reducing initial
> mixture of goodies(2 bottles of red wine, ect) even at low heat. needless
> to say it burned a bit on the bottom of pot and clean up is a chore. So a
> proper stock pot is in order here. If ss, there are pots available in
> 18/8, 18/10, surgical 304, ss aluminum ss sandwich, 5 ply?
> Recommenndations anyone? Brands? No stick cooking tips? BTW, the gumbo
> was dynoooomite; ten others thought so too. Oh, I cook with gas. Is
> that a consideration? I saw some low prices on Ebay. Where else to
> look? Thanks, Tom

I've got a big calphalon pot I got as a gift nearly 25 years ago.
I've used it extensively to bake beans and there aren't many
things harder to clean than those. A little soak and they wipe
right out of the calphalon. I've made chili, gumbo, and plenty
of other things in it without problems.

"Fresh Monniker" > wrote in message
...
> (dtbray) wrote:
>
> >Hi All: Used a thin 12qt ss boiling pot for shrimp gumbo and of course
> >don't want to stand there stiring for six hours while reducing initial
> >mixture of goodies(2 bottles of red wine, ect) even at low heat.
needless
> >to say it burned a bit on the bottom of pot and clean up is a chore. So
a
> >proper stock pot is in order here. If ss, there are pots available in
> >18/8, 18/10, surgical 304, ss aluminum ss sandwich, 5 ply?
> >Recommenndations anyone? Brands? No stick cooking tips? BTW, the gumbo
> >was dynoooomite; ten others thought so too. Oh, I cook with gas. Is
> >that a consideration? I saw some low prices on Ebay. Where else to
> >look? Thanks, Tom
>
> Le Creuset.

Do they sell a lift with that 12 qt. cast iron pot?

(dtbray) wrote:

> Hi All: Used a thin 12qt ss boiling pot for shrimp gumbo and of course
> don't want to stand there stiring for six hours while reducing initial
> mixture of goodies(2 bottles of red wine, ect) even at low heat. needless
> to say it burned a bit on the bottom of pot and clean up is a chore. So a
> proper stock pot is in order here. If ss, there are pots available in
> 18/8, 18/10, surgical 304, ss aluminum ss sandwich, 5 ply?
> Recommenndations anyone? Brands? No stick cooking tips? BTW, the gumbo
> was dynoooomite; ten others thought so too. Oh, I cook with gas. Is
> that a consideration? I saw some low prices on Ebay. Where else to
> look? Thanks, Tom

If you want some time to look around while you still use the pot,
consider picking up a "heat diffuser." It's usually a round layered
thing made of metal, and you set it on the stovetop between the flame
and the pot. It's exactly what it sounds like, works very well for thin
stockpots like yours.

No need for thanks, just send me some gumbo.

"Vox Humana" > wrote:

>
> "Fresh Monniker" > wrote in message
> ...
> > (dtbray) wrote:
> >
> > >Hi All: Used a thin 12qt ss boiling pot for shrimp gumbo and of course
> > >don't want to stand there stiring for six hours while reducing initial
> > >mixture of goodies(2 bottles of red wine, ect) even at low heat.
> needless
> > >to say it burned a bit on the bottom of pot and clean up is a chore. So
> a
> > >proper stock pot is in order here. If ss, there are pots available in
> > >18/8, 18/10, surgical 304, ss aluminum ss sandwich, 5 ply?
> > >Recommenndations anyone? Brands? No stick cooking tips? BTW, the gumbo
> > >was dynoooomite; ten others thought so too. Oh, I cook with gas. Is
> > >that a consideration? I saw some low prices on Ebay. Where else to
> > >look? Thanks, Tom
> >
> > Le Creuset.
>
> Do they sell a lift with that 12 qt. cast iron pot?
>

I'd hope so - but I'd love to have one.

(BTW, you have to watch - I've been seeing some LC stockpots on Ebay,
they're enameled steel, not enameled cast iron. Cheap, for LC - I've
never actually handled one, so I don't know how they compare in heft or
quality.)

"Blanche Nonken" > wrote in message
...
> "Vox Humana" > wrote:
>
> >
> > "Fresh Monniker" > wrote in message
> > ...
> > > (dtbray) wrote:
> > >
> > > >Hi All: Used a thin 12qt ss boiling pot for shrimp gumbo and of
course
> > > >don't want to stand there stiring for six hours while reducing
initial
> > > >mixture of goodies(2 bottles of red wine, ect) even at low heat.
> > needless
> > > >to say it burned a bit on the bottom of pot and clean up is a chore.
So
> > a
> > > >proper stock pot is in order here. If ss, there are pots
available in
> > > >18/8, 18/10, surgical 304, ss aluminum ss sandwich, 5 ply?
> > > >Recommenndations anyone? Brands? No stick cooking tips? BTW, the
gumbo
> > > >was dynoooomite; ten others thought so too. Oh, I cook with gas.
Is
> > > >that a consideration? I saw some low prices on Ebay. Where else to
> > > >look? Thanks, Tom
> > >
> > > Le Creuset.
> >
> > Do they sell a lift with that 12 qt. cast iron pot?
> >
>
> I'd hope so - but I'd love to have one.
>
> (BTW, you have to watch - I've been seeing some LC stockpots on Ebay,
> they're enameled steel, not enameled cast iron. Cheap, for LC - I've
> never actually handled one, so I don't know how they compare in heft or
> quality.)

I've see some LC stoneware lately, too. Sort of deceptive and I can't see
paying the LC prices for stoneware.