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

>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?

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

"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