Stock Pots: The Topic

[Jake]

Williams Sonoma has a 20 qt All-Clad on web special for $120 right now -- and you'd get more pancake molds! You are correct in your assumption, whatever you get, do not get a cheap flimsy one. Personally I would suggest some of the restaurant supply stores if there are any in your area.

[Marlene]

Williams Sonoma has a 20 qt All-Clad on web special for $120 right now -- and you'd get more pancake molds!  You are correct in your assumption, whatever you get, do not get a cheap flimsy one.  Personally I would suggest some of the restaurant supply stores if there are any in your area.

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Yes, that's what i need, more pancake molds. In fact I have an order coming from WS soon. By next Christmas I'm sure I'll have new friends to give them away to. Come to think of it, we're heading into Toronto tomorrow afternoon, and there happens to be a WS in the Eaton Centre. Now normally, nothing is open New Year's Day, except the Eaton Centre is classified a "tourist area" so it will be going strong.

hmmmmmm

[Rachel Perlow]

You don't need to pay for All-Clad for a stockpot. Like Jake recommended, you can get something decent for less than half the price at a restaurant supply store. I got mine (16 qt) at Target for ~$30. It has a nice thick bottom and tall sides. There's been other discussion of stockpots in the past. I'll do a search and post again.

[Marlene]

You're so good to me Rachel . I know I don' t need All Clad, but it's so pretty. I await your links.

[Rachel Perlow]

OK, here we go:

The incredible amazing Chefmate saucepan and more - this was when many of us took Fat Guy's advice and bought pots at Target.
Stock pots, I need one -- We should just merge this thread into that one.

[Marlene]

Ok, I've merged the threads. I don't have a target here, but I can look and see if I can get Chefmate in Canada.

[snowangel]

Ok, I've merged the threads.  I don't have a target here, but I can look and see if I can get Chefmate in Canada.

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Marlene, I have seen stockpots that look exactly like Chefmate (and priced similarly) at several other places that are like Target. Look around at a discount place. My Chefmate is almost as pretty as an All Clad. But you save so much money that you can justify buying other things!

[Rachel Perlow]

Just make sure the one you buy has that nice thick aluminum disc bottom.

[Richard Kilgore]

If you don't have Target, you may have Wal-Mart, which carries a similar line called Tramantona. The primary difference between the two is that the Chef Mate has vents in the lids of their stockpots, and they cost about five dollars more. The quality of both is very similar.

[Smithy]

Nobody here has mentioned Revere Ware, so I'll make a pitch here. I picked up my 16-quart Revere stock pot yea, these many years ago for around $50 at an outlet store. That was after Dad had given me a 12-quart stockpot as a gift (much to my mother's dismay - 'why spend so much money?') and I'd realized how elegant and useful it was. Both stockpots in question are stainless steel with aluminum disks. They're every bit as pretty as All-Clad, of which I have plenty, for considerably less money, and they're fine for soup and stock making. I have no idea about prices these days, and I can't compare them to Tramontona or Chef Mate. Nonetheless I am quite fond of them and will offer Revere as an option you should consider for this purpose.

Edited for speeling, or spelllling, or whatever. Happy New Year! *hic*

Edited January 1, 2005 by Smithy (log)

[Marlene]

If you don't have Target, you may have Wal-Mart, which carries a similar line called Tramantona. The primary difference between the two is that the Chef Mate has vents in the lids of their stockpots, and they cost about five dollars more. The quality of both is very similar.

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I do have a WalMart here, although I generally do my best to avoid it . I'll check it out as well. Are vented lids a good thing when making stock?

[Richard Kilgore]

The vent keeps the lid from rattling around when under pressure. That's all. It bothers some people more than others. Since you are going to do most of the stock making with the lid off, it may not make that much difference to you.

[Octaveman]

My work has been closed for the week so I bought a Sitram 17.9 qt. stockpot from Amazon for $60 (originally $133) to make some stock. I bought Sitram based on Fat Guys recommendations for the Sitram Profiserie line of cookware. I ended up making an awesome batch of chicken stock that turned out perfect my first attempt at making stock. I now have about 2 qts of clear, concentrated stock that has gelled very nicely. Here is the stockpot:

Sitram 17.9 qt stockpot at Amazon

I can highly recommend this stockpot. It doesn't come with a lid but one can be ordered at Bridge Kitchenware. Actually for stock, you don't need a cover anyway.

Cheers,

Bob

[AmbrosiaFood]

I like the Vollrath stainless steel, aluminum clad stockpots you can pick up in restaurant supply stores.

They are relatively inexpensive, sturdy, and they do the job well.

[Rachel Perlow]

I like having a lid for my stock pot. I put it on at the beginning to bring the pot to a boil faster. Then, after it has come to a boil, and the flame is reduced and I've done the first hour of skimming, I put the lid back on. My stove has an extra low simmer burner -- the water doesn't simmer so much as shimmer. If I'm keeping the stockpot on it overnight, I'll put the lid on. I usually don't lose more than an inch or so after it is on for 8 hours or longer. This allows more room for the gelatin to dissolve into the liquid. I pack a lot of meat & bones, and vegetables, into my pot. I'd rather have full extraction before beginning the reduction. A lot of stock recipes even state to add water if it reduces too much, to keep the solids submerged. This way, I can go to bed knowing I don't need to worry about that.

Also, I steam lobsters in my stock pot, so you need a lid for that.

[AmbrosiaFood]

I like the Vollrath stainless steel, aluminum clad stockpots you can pick up in restaurant supply stores.

They are relatively inexpensive, sturdy, and they do the job well.

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These do have separate lids available in solid stainless steel.

[Marlene]

I am now the owner of a 24 quart stock pot. Yes, it's All Clad It was on sale.

Tomorrow, I'm off to visit my butcher to get bones and then I'm going to try my first beef stock.

In the meantime, I'll go re-read Fat Guy's stock class.

[andiesenji]

Congratulations! Wear it in good health......

You will not be disappointed it does a teriffic job.

[Shalmanese]

My advice for buying a stockpot is to find the biggest one your oven can comfortably accomodate. I've tried stovetop stocks, pressure cooker stocks and oven stocks (although not microwave) and for number of minutes in the kitchen/litre of stock, oven seems to win by quite a significant margin.

I put it on high heat on the stove until it comes to a boil and then keep it at a steady 80 - 90C simmer in the oven and leave it overnight without the fear that the flame goes out on my stove and fills my house with gas. It also seems to discourage evaoporation which means theres more flavour in the stock and less wafting through the air.

[Marlene]

You'd think no one in this town makes beef stock any more. 4 supermarkets, and two butchers later, the best I can come up with is a couple of veal shanks and several beef bones. No beef shanks or oxtail. I"m gonna have to pick up some sort of chuck roast to supplement this stock. I'll post progress as I go.

[fifi]

I am in the same boat, Marlene. I did find oxtails but I refuse to pay $3.49 a pound to make stock. OY! What is up with that? Shanks are just about as bad. I think I saw somewhere (in the eGCI course Q&A?) that brisket adds good beef flavor. I wonder how that works out. I really like the beefy flavor of chuck but I have never used it for stock. That might be a really good idea but I have to find some bones. I like my stock reduction to get to something like a hockey puck in its little jar.

[Marlene]

I'll let you know how the chuck roast turns out. If I can find one this afternoon, I'll be starting my stock tonight.

[snowangel]

Is the difficulty in getting bones due to the fact that so many supermarkets and butcher shops get their meat cryovac'ed? Or, am I a dinosaur for making my own stock?

My local butcher loves me. When the stuff gets to the "sell by" date, he calls me and gives me a deal.

fifi, oxtails here at the supermarket are $4.99/lb. I don't think so, but when they are at their date, they'll deal.

[andiesenji]

I am in the same boat, Marlene. I did find oxtails but I refuse to pay $3.49 a pound to make stock. OY! What is up with that? Shanks are just about as bad. I think I saw somewhere (in the eGCI course Q&A?) that brisket adds good beef flavor. I wonder how that works out. I really like the beefy flavor of chuck but I have never used it for stock. That might be a really good idea but I have to find some bones. I like my stock reduction to get to something like a hockey puck in its little jar.

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I go to the Mexican markets for oxtail, much cheaper and usually much better quality.

I haven't bought any lately but have to stop at Vallarta this afternoon on my way home to pick up some cream so will check then. Oxtail soup sounds really good as I view the torrents of rain falling outside the window.

[snowangel]

I go to the Mexican markets for oxtail, much cheaper and usually much better quality.

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Reminds me to stop at Asian market which always has odd pieces of bones with meat and marrow as well as other goodies, as pennies on the dollar.