I dunno, I make and use a lot of stock. I do not collect for collection’s sake. I use all I own.[quote=“greygarious, post:8, topic:4037”]
[O]f all cookware, even heat is the least important in a stockpot.
I must quibble here. Making stock requires more even heat than steaming, blanching, canning or poaching. Making good stock requires something other than a “roiling” liquid. Especially if the bones are to be browned, and the mirrepoix sweated in the pot, an even bottom is important.
Yes, I agree. Many, many cooks can make better stock in a Speckleware canner than I ever could in this BCC stocker. But I know from experience I can make better stock in the latter than in the former. Maybe you are one of the preternaturally-talented cooks (and cat breeders) whose skills so transcend other factors that nothing else matters.
We can duel with analogies, but as equipment and tools go, it’s a general truth that the highest practitioners of the skilled arts tend to use the best tools, which (loosely) equates with higher cost. I recently engaged with a fool on another board who asserted that few of the restaurants on La Liste used copper cookware. After a little research, I found photographic proof that 7 of the “top” 10 (and likely 8 or 9) were using copper.
I think this BCC stocker is a most excellent tool. As I said before, reasonable cooks can differ on whether it’s worth the price.