My second purchase from BCC arrived - a 14 QT tin-lined copper stock pot with cast iron handles. It is 9 & 3/4" wide, 11 & 3/4" tall, and over 3mm thick. It weighs a whopping 22 lbs empty, and comes with a standard BCC lid. It is both a work of art, and a workout! This is an amazing piece of artisanal cookware, and a throwback to a long standing tradition of cooking with heavy copper cookware.
BCC did make a 16 QT version of the stockpot, but it was apparently too hard to apply the tin lining, and so they reduced the height. They just made a batch of 14 QT stockpots, and mine came from this recent production run. They should hopefully be adding them to their online store soon.
I should add that I have no affiliation with Brooklyn Copper Cookware other than as a customer. Another cooking related forum (eG) moderator called me a “shill” and my BCC review “spam”. Even though I clarified my position, I no longer participate there.
So, you may ask, why make stock in a large heavy copper stock pot? Other than it being immensely satisfying to use such lovely a beast of a copper pot, the distribution of heat is very even around the stock. I have been able to maintain the temperature of the stock around 190 degrees F for hours on end with a mere murmur of a simmer. Heat is not only distributed by the gentle circulation of liquid, but also by the base and conductive walls of the heavy pot. Others more knowledgeable than I can can weigh in on the merits of using such a heavy copper stock pot.
I made my first batch of stock and took pictures along the way (see below). I saved the bones from several batches of duck ragu, to which I added 2 roast duck legs to have some meat in the stock, as well as aromatics and herbs. I started with 5 litres (over a gallon) of cold water, simmered for 5 hours, strained and filtered the liquid, reduced it, cooled it, removed the fat, and bottled 2.3 litres (about 2 quarts) of duck stock. This duck stock will be perfect as a braising liquid for duck ragu, or making risotto to serve with seared duck breasts etc.