On May 18, 11:10 am, pltrgyst > wrote:
> On 18 May 2007 07:19:51 -0700, ranson > wrote:
>
> >Does anyone have any experience with Libertyware brand pots? I noticed
> >them recently, and they claim to have an 8mm aluminum clad bottom. I'm
> >looking to get a stockpot. This sounds hard to beat, and they're
> >priced for hotel use. That is to say, the pots are way cheaper than
> >Sitram Profisserie or Paderno Grand Gourmet, around the price range of
> >Vollrath Classic. Can anyone tell me about the quality and
> >construction of this brand?
>
> >On a similar note, does anyone know the thickness of the aluminum
> >layer on the bottom of Vollrath Classic stock pots?
>
> I think most people don't care -- the stock pot is about the least critical item
> of cooking equipment there is. Heating time and heat distribution are not at all
> very important when faced with long cooking times and large quantities. Volume
> and diameter (relative to your burners) are about all that matter. So go ahead
> and buy by price.
>
> -- Larry

Admittedly, I don't care about quick heating. But, I would like lack
of hot spots, because the pot will be used for more than just stock.
I'm not overly concerned about thickness, merely curious. However,
good construction is big thing for me, especially for one of the
heaviest pots in a kitchen. I want well-attached and easy-to-hold
handles, sturdy sides, etc.