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What size stock pot do you guys use for soups and gumbos?
Posted on 12/17/15 at 6:55 pm
Posted on 12/17/15 at 6:55 pm
Its just me and the wife. For most things the 6 qt I have generally works, but if anyone comes over a gumbo can get a bit hectic. I was thinking at least 10 if not 12qt? Brands? I have alclad, le creuset and some regular cast iron pieces.
I'm trying to help the wife out with gifts for me b/c the only things i "want" i don't want her to buy for me. trolling motor, new pistol....
I'm trying to help the wife out with gifts for me b/c the only things i "want" i don't want her to buy for me. trolling motor, new pistol....
4
Posted on 12/17/15 at 7:02 pm to HebertFest08
Mine is a Paderno 27qt stock pot. It's made for stocks and soups. The high sides reduce evaporation. Much of the moisture condenses on the sides before it reaches the top. Don't forget to buy a lid. It doesn't come with one.
Posted on 12/17/15 at 7:03 pm to HebertFest08
Get a 12 quart. If you make gumbo in that, you're probably going to make the roux in the cast iron and then put it into the simmering stock in the stock pot, so you don't need a big heavy pot. Also, get one that will fit into your fridge if you want to cool it and put it in the fridge at night. You might have to adjust some shelves if you don't have an extra fridge.
It's a good size for making stocks and veggie soup, too.
I use a 20 quart and a 12, but I make it in large quantities and freeze it to give to other folks.
It's a good size for making stocks and veggie soup, too.
I use a 20 quart and a 12, but I make it in large quantities and freeze it to give to other folks.
Posted on 12/17/15 at 7:04 pm to HebertFest08
I was actually wondering this today. I just got a 6 qt lodge cast iron dutch oven that I would love to be able to make a gumbo for 6 people in. I don't know if that's big enough? I also have a cheap 12 qt aluminum stock pot.
Posted on 12/17/15 at 7:06 pm to tlsu15
quote:
I also have a cheap 12 qt aluminum stock pot.
That's what I used in college and some years after. Worked just fine, but I had a nice deep cast iron fryer for the roux. I had an 18 qt aluminum also or it may have been a 20.
Posted on 12/17/15 at 7:16 pm to Gris Gris
been wondering if i should go to the restaurant supply joint or look at a name brand.... for instance like the enameled steel pots by le creuset.
Posted on 12/17/15 at 7:21 pm to Gris Gris
Search for a 14 quart Magnalite stockpot on Amazon. I got one last year for a surprisingly good price (that I don't remember right now).
ETA: I think I got it for less than this, but the 10 quart isn't bad either.
Amazon
ETA: I think I got it for less than this, but the 10 quart isn't bad either.
Amazon
This post was edited on 12/17/15 at 7:27 pm
Posted on 12/17/15 at 7:29 pm to HebertFest08
Get one with a thick bottom. The tramontina stock pots at Sam's are good and reasonably priced. I'd go with a 20 quart because you can always cook less in a large pot but not the other way around. Plus, if you start off with 18 quarts of stock and reduce it down, you end up with about 10-12 quarts before you add the rest of your ingredients.
Posted on 12/17/15 at 7:39 pm to HebertFest08
I agree that a thick bottomed pot is a good thing, but I've done fine without them. I have a 20 qt Le Creuset I got on Ebay some years ago for a very good price. It's so heavy that I don't like it much. I use it, though. Sometimes, I use my large Magnalite roaster, but it doesn't hold as much, I don't believe.
Something in a restaurant store should be fine. That's what I'm thinking about doing. My Le Creuset top has some chips off the top when it fell a few times which is giving me an excuse to get something different.
Something in a restaurant store should be fine. That's what I'm thinking about doing. My Le Creuset top has some chips off the top when it fell a few times which is giving me an excuse to get something different.
Posted on 12/17/15 at 7:42 pm to Stadium Rat
I have two of the old 12 or 14 qt magnalite stock pots. I used to use both of those at one time dividing the roux and ingredients between them. I liked using those a lot.
Posted on 12/17/15 at 8:10 pm to Gris Gris
Posted on 12/17/15 at 8:26 pm to Kajungee
My Magnalite is the old version. I have that 4 qt sauce pot in McWare. Bought it at Stelly's in Lebeau on a stop there. I really like it and have been thinking of a 5 quart Dutch oven because I loaned my old Magnalite that size to someone who also loaned it and it was ruined. I loved that pot for roast 'n gravy.
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