re: New to me crawfish boiling method

Tony's Seafood in Baton Rouge does this.

It gets you more boils out of your seasoned water before it gets dirty (this is helpful when doing multiple batches).

It also helps with the physics of cooling down the pot to stop the cooking and get the shells to expand and soak in the juice, which is usually acheived by either stirring the pot while spraying the outside with a hose until they sink, OR just dumping some ice in the top.

It's a little easier to do when you just stick them in a seperate pot that's already at a lower temperature.

Tony's has mechanical lifts, so its really not a chore for them to switch pots like that ... i find it also added to the saltiness of their crawfish.