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Started By
Message
Large stock pot
Posted on 2/1/26 at 10:21 am
Posted on 2/1/26 at 10:21 am
Looking to purchase a large stock pot to cook gumbos, soups, and such in large amounts. Feeding a big crowd or cooking to store a bunch in the freezer. Currently use a big magnalite pot....I think its 12 quart.
I would like the pot to be well made and rather thick on the bottom.
Any recommendations where to purchase? I'm guessing the bigger pots will be stainless steel. Any input or nuance appreciated.
I would like the pot to be well made and rather thick on the bottom.
Any recommendations where to purchase? I'm guessing the bigger pots will be stainless steel. Any input or nuance appreciated.
11
Posted on 2/1/26 at 10:25 am to sosaysmorvant
Check out a restaurant supply store.
Posted on 2/1/26 at 10:33 am to sosaysmorvant
I have an All-Clad 16 qt. stainless steel pot with lid that has a thick bottom that has grooves cut across it to heat up very quickly-----kind of like the idea of those Turbo-Pots used in seafood boils.
I've cooked too many pots of gumbo, jambalaya, soups, etc. in that pot to count and it does a great job.
One of the other things I use when cooking in large batches that will be on the heat for a long time is a heat diffuser. It is a metal disc that has small bumps raised in it and you put the flat side down on the stove grate with the bumps facing upward. The pot goes on top of the diffuser and the heat is spread more evenly across the bottom of the pot and not concentrated in one area.
I can cook stuff like red beans and not have to make it back in the kitchen every 15 minutes or so to stir the pot to keep things from sticking.
I've cooked too many pots of gumbo, jambalaya, soups, etc. in that pot to count and it does a great job.
One of the other things I use when cooking in large batches that will be on the heat for a long time is a heat diffuser. It is a metal disc that has small bumps raised in it and you put the flat side down on the stove grate with the bumps facing upward. The pot goes on top of the diffuser and the heat is spread more evenly across the bottom of the pot and not concentrated in one area.
I can cook stuff like red beans and not have to make it back in the kitchen every 15 minutes or so to stir the pot to keep things from sticking.
Posted on 2/1/26 at 10:38 am to sosaysmorvant
Do you put your magnalite in the freezer? All clad can be put in the dishwasher while a ceramic coated cast iron or regular cast iron cannot. I guess you could freeze all clad, too. A 16 quart all clad is $200. All clad is thick and retains and distributes heat well.
Posted on 2/1/26 at 10:43 am to SixthAndBarone
quote:
Check out a restaurant supply store.
Is there any piece of equipment that you would not do this for?
Seems like durability, functionality, and cost would be the drivers for restaurants.
But i guess the drawback would be a lower focus on aesthetics.
Posted on 2/1/26 at 10:54 am to SidetrackSilvera
I believe he’s talking about making a large batch of gumbo and then portioning it into maybe ziploc bags to freeze.
Posted on 2/1/26 at 11:04 am to SixthAndBarone
quote:
I believe he’s talking about making a large batch of gumbo and then portioning it into maybe ziploc bags to freeze.
Yes. Cook a "big batch" then transfer into quart containers for future use.
Posted on 2/1/26 at 12:29 pm to sosaysmorvant
Sounds like you want a 20 quart stock pot with a lid & an aluminum-clad bottom.
Determine your budget & put that in your search criteria. If you don't want to drive around looking at pots all day, Amazon will deliver it to your door.
Determine your budget & put that in your search criteria. If you don't want to drive around looking at pots all day, Amazon will deliver it to your door.
Posted on 2/1/26 at 2:20 pm to sosaysmorvant
Assuming you have an electric or gas stove and not induction?
Posted on 2/1/26 at 4:01 pm to sosaysmorvant
Search Amazon for Tramontina Stock Pot. Choose a size in stainless that fits your needs. The clad ones will work on any cooktop.
Posted on 2/1/26 at 4:43 pm to sosaysmorvant
From experience, I would go with at least a 16 quart and as mentioned already, the Tramontina is a pretty good option.
Posted on 2/2/26 at 1:42 pm to sosaysmorvant
Make sure that if the handles are riveted into the pot that the rivets are stainless steel... I have a pot and the rivets are all corroded from salty brine use.. I am sure it has leached out some crap into the water....
Posted on 2/3/26 at 8:49 am to Btrtigerfan
quote:
Tramontina Stock Pot
Sears had a nice sale on these not too long ago
Posted on 2/3/26 at 1:06 pm to sosaysmorvant
Get a Winco 26 quart, has 6mm thick wall and cooks great. I cook everything from beans to gumbo to spaghetti, I've even boiled seafood in it.
Winco US
Winco US
Posted on 2/3/26 at 1:30 pm to sosaysmorvant
I have a 17 quart Magnalite oval roaster dutch oven that can serve 12 people easily. Le Creuset makes an oval dutch oven that's 15.5 quarts. I like using that for jambalaya.
I prefer using the oval roaster for chicken gumbo because the larger cooking surface cooks a larger amount of chicken more evenly than a stock pot. I don't like the chicken pieces stacked one on top of the other. It's easier to stir and turn the chicken in an oval roaster.
I prefer using the oval roaster for chicken gumbo because the larger cooking surface cooks a larger amount of chicken more evenly than a stock pot. I don't like the chicken pieces stacked one on top of the other. It's easier to stir and turn the chicken in an oval roaster.
This post was edited on 2/3/26 at 3:23 pm
Posted on 2/3/26 at 1:44 pm to bdevill
I use a number 12 cast iron pot for this. Easy roux and plenty large enough.
Posted on 2/3/26 at 3:27 pm to Prosecuted Collins
You can't beat the large cast iron dutch ovens and chicken fryers. They distribute heat evenly, you can cook on a low, slow fire and the food stays very hot, they're easy to keep up.. and sturdy.. and they last forever. Your grandkids will cook out of them, if they're taken care of and handed down to 'em.
Posted on 2/3/26 at 5:43 pm to sosaysmorvant
We found some awesome ones at Goodwill last weekend. Stainless, heavy bottomed with a lid for $1.99 each 
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