Guest guest Posted September 8, 2004 Report Share Posted September 8, 2004 In a message dated 9/8/2004 8:22:31 AM Pacific Standard Time, writes: I want to buy an All-clad tall stock pot but I'm not sure what size would be best for making the stock recipes. Any recommendations? Save your money. Cook's Illustrated magazine said cladding is just expensive hype and all you really need is a thick pad on the bottom of the pot--no reason to insulate the sides. I know I breathed a sigh of relief... I have a sixteen quart--two chickens in my pot! B. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 8, 2004 Report Share Posted September 8, 2004 >I want to buy an All-clad tall stock pot but I'm not sure what size >would be best for making the stock recipes. Any recommendations? Basically, the larger the pot you can handle the better, provided you have room to store the stock. I have a 16-quart pot and a 20-quart pot myself, and often enough I use both at once to make a lot of stock. Then I freeze it in small ball jars. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 8, 2004 Report Share Posted September 8, 2004 >Save your money. Cook's Illustrated magazine said cladding is just >expensive hype and all you really need is a thick pad on the bottom of the pot--no >reason to insulate the sides. >I know I breathed a sigh of relief... >I have a sixteen quart--two chickens in my pot! > B. And if you can get to a business Costco, they sell thick bottomed ones rather cheaply! Restaurant pans are the best, in my book. Heidi Jean Quote Link to comment Share on other sites More sharing options...
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