>dtbray writes:
>
>So a proper stock pot is in order here.

There exists nothing better: http://www.kerekesequip.com/dept.asp?id=171


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>dtbray writes:
>
>So a proper stock pot is in order here.

There exists nothing better: http://www.kerekesequip.com/dept.asp?id=171


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

PENMART01 wrote:

>>dtbray writes:
>>
>>So a proper stock pot is in order here.
>
>
> There exists nothing better: http://www.kerekesequip.com/dept.asp?id=171
>
>
> ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
> ---= Move UNITED NATIONS To Paris =---
> *********
> "Life would be devoid of all meaning were it without tribulation."
> Sheldon
> ````````````
You may well be right Sheldon but I just don't see the $60 diff.
between these and my cooks essentials. Granted I haven't used the
Piazza but I can't think of why it'd be worth $60 more.

--
Steve

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

PENMART01 wrote:

>>dtbray writes:
>>
>>So a proper stock pot is in order here.
>
>
> There exists nothing better: http://www.kerekesequip.com/dept.asp?id=171
>
>
> ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
> ---= Move UNITED NATIONS To Paris =---
> *********
> "Life would be devoid of all meaning were it without tribulation."
> Sheldon
> ````````````
You may well be right Sheldon but I just don't see the $60 diff.
between these and my cooks essentials. Granted I haven't used the
Piazza but I can't think of why it'd be worth $60 more.

--
Steve

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

"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

Last December I bought two 16 qt. Revereware 18/10 SS stock pots with
copper bottoms. One was for me and one was a gift. They cook evenly
with no hot spots or burns even when simmering a sauce for hours. I
ordered them from Boscov's. They must have been closeouts because they
were being sold ridiculously cheap then. But anyway I'd buy the same
thing if I needed another one. I also have a similar but much older
Revereware 6 qt. stockpot that has served well.

"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

Last December I bought two 16 qt. Revereware 18/10 SS stock pots with
copper bottoms. One was for me and one was a gift. They cook evenly
with no hot spots or burns even when simmering a sauce for hours. I
ordered them from Boscov's. They must have been closeouts because they
were being sold ridiculously cheap then. But anyway I'd buy the same
thing if I needed another one. I also have a similar but much older
Revereware 6 qt. stockpot that has served well.

In article >,
says...
> 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
>
Tom, I've always been partial to the Volrath brand for larger size pots.
They are not always the cheapest, but they are excellent in every
respect, of "heirloom quality", meaning that a Volrath pot will very
likely outlast you. There are other brands out there that are good, but
Volrath predates most of them, and they've got my brand allegiance.

I would recommend avoiding pots that have riveted-through handles. This
is often a sign of cheap construction that, under heavy use, or in some
cases not-so-heavy use, will give out. Look for welded handles and
sandwiched aluminum or copper disk bottoms for good heat dissipation.

Bob

"Sam D." > wrote in message
...
>
> "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
>
> Last December I bought two 16 qt. Revereware 18/10 SS stock pots with
> copper bottoms. One was for me and one was a gift. They cook evenly
> with no hot spots or burns even when simmering a sauce for hours. I
> ordered them from Boscov's. They must have been closeouts because they
> were being sold ridiculously cheap then. But anyway I'd buy the same
> thing if I needed another one. I also have a similar but much older
> Revereware 6 qt. stockpot that has served well.
>
Yes, I have 6, 8 and 10-quart Revereware pots with aluminum disc bottoms
which have served me well and adequately for probably 12 years. It has
been so long that I can't remember what I paid for them. I now have a
Corning-Revere outlet store near me - it's just like going into a candy
store.

Dora

Dora

"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

http://www.gourmetsleuth.com/pDetail.asp?p=565

In place of a new pot.

Dimitri