The most popular Dutch ovens seem to come in around 6-7 quarts. It is big enough for deep jobs like boiling long pasta or a big batch of chili. I use that size for things like BB or CAV. It even works well for deep frying.
1 Like
I do use the bigger (18 qt) for lobster, as I can get 3-4 at a time in it and I’m generally making 8-10 when I do (usually just New Year’s Eve or some special anniversary or some such). If I’m making bouillabaisse more traditionally (not king crab legs and not lobster tails, which make for a lot of dead space real estate taken) the 8-quart is more than large enough.
Ah, nomenclature. The Duxtop has proportions that I would say made it a Dutch oven or cocotte. I think of a stock pot as being the same diameter and height, like 24x24. Of course you can make stock in a saucepan (and maybe ought to if you are making a stock that you really need to hail for a complex dish.)
I second the view that cast iron is way too heavy for a useful stock pot. It doesn’t even conduct heat that well. As to function, an old Revere Ware pot would work fine. Anything stainless, as aluminum is reactive. I’d go for a 12-16qt disk bottom (to make stock from today’s ridiculously large chickens, and for holding corn cobs in hot water). A disk bottom would be very good if you go the initial mirepoix/soffritto route and sweat out aromatics before simmering for stock. My go-to is a Cuisinart given me as a gift. years ago.
If American-made is an issue, aesthetics a criterion, and money no object, you could go All-Clad. Myself, I have yet to shell out for All-Clad anything, but by all accounts they’re tops in stainless.
(Tries Best “Lurch” voice)
And this univ. graphic is info capped at 2005. No idea what the size gains have been since then. Maybe they’ve flattened out.
2 Likes
Thanks for the response. I’d love tin, but I wouldn’t love worrying about such an investment. I’m hard on things. In the end, I’m not just boiling water, I make a lot of different things in such a pot. The only reason I like glass lids is that I make a lot of rice, and the seal and view are important to me when I make it. I rarely just make white rice; I spice mine up. But, that seal is important for rice, and the view is, also. Don’t want that lid lifted until it is done done.
I’m really thinking of just hauling mom’s 1958 Revere home. My daughter has wanted one of mine for some time, so it’ll make my bride happy to take one lose one. I am interested in that pasta nuker, though.
1 Like
I don’t know when I implied that this is a pot for only pasta. I make beans, stews, reduce wine, steam. spicy rice, no peek chicken etc.
I’d go 5 or 6 quart, but really wouldn’t need much more than that. I have a huge one (24 Q) I saved from my brewing days.
I’d buy that. Usually, though, I’m more akin to what Tim outlines. “Glass of wine, take your time” sort of thing. Cooking is my leisure activity; the only relaxing hobby I have. Enjoy the ride. The most excitement I get is when the kids come back home and I’m a short order chef at breakfast. I find that relaxing. But kitchen time, to me, is when I fight ulcers and relax in the warm embrace of mi cocina, and the people for whom I use it.
2 Likes
If a lobster or crab legs land in my kitchen, I got a mother pot. My big guy can hold a ton. Like to do fish boils and booyah in the big one. WI necessity.
Other than that, a 4-6 Q should fit the bill.
I’m not buying that Duxtop. I have a nice CI old old dutch oven that I use for “in the oven” cooking. I do make a lot of stock. It’s the essence of a good rice dish, IMHO. But I’ve made pretty decent size batches of Chicago hot Italian beef (actually, bison, last time) in the 4Q and it feeds a good sized crowd.
2 Likes
I make stock frequently, but never in that large batch. Usually, it’s just the Mrs. and me. I know you can freeze stock, but I usually use it up before I need to find the freezer bags. My current is a disk, and it is great for mirepoix and such. The more I think about it, the less I really NEED anything new.
Uff. I had a student in school who raised chickens; and faculty and staff bought from him. He told us if he didn’t slaughter these things by a certain age, they would get so big, their legs would break. So, when the rush was on, you had to order your chickens. They are freakishly top heavy from the breast love of the 60s-80s.
Anywhere I’ve ever gone in Latin American, I’ve never seen the monster birds like they raise here. The meat on the smaller ones is so much better. Yellow skin, no black on the bones. Amazing stock you can get from the smaller breeds.
That ain’t a chicken, it’s a rooster and a chicken hawk, “and I eats chickens.” -Henry Hawk
1 Like
You didn’t. You know how these conversations drift.
1 Like
I thought the black Bones are from being previously frozen.
I hear you. Just noticed the pasta rift. I only make pasta once every two weeks or so. At least “pasta” in the Italian use of noodles. Love fat Kluski noodles and such.
I don’t know what causes black bones. Just never saw them in Latin American chickens.
I saw an episode of ‘Milk Street’ and a really nice and simple pasta dish was completely made in an insta pot. All in one and no lifting and draining. That might work for me.
2 Likes
