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Started By
Message
Recommendations for a good Crawfish pot
Posted on 4/16/25 at 8:26 am
Posted on 4/16/25 at 8:26 am
I'm in Tennessee and don't typically see them in the stores around here.
Any recommendations on a good pot with basket I can buy online?
Any recommendations on a good pot with basket I can buy online?
5
Posted on 4/16/25 at 8:35 am to frankthetank
Bayou classic .
Posted on 4/16/25 at 9:51 am to frankthetank
Posted on 4/16/25 at 10:01 am to frankthetank
quote:
Any recommendations on a good pot with basket I can buy online?
Buy once, cry once.
Get all stainless steel pot/basket/burner, I prefer 100qt.
Posted on 4/16/25 at 10:17 am to jmon
quote:
Buy once, cry once.
Get all stainless steel pot/basket/burner, I prefer 100qt.
Why? I've had aluminum for almost 20 years and have had no issues. Aluminum is a better conductor of heat than stainless steel, and it cools down faster than stainless, which seems like exactly what you want with crawfish. Heat up as fast as possible, and cool down as fast as possible so you don't over cook.
Posted on 4/16/25 at 10:23 am to SUB
I used one the other day where the strainer basket and the pot had inter locking collars to drain the pot when lifted. It was amazing.
Posted on 4/16/25 at 10:47 am to frankthetank
How often do you boil? If it's once or twice a year any 80-120 qt aluminum pot will do. Heck I have an old aluminum pot from the 80s that I used for last weekend. It boils just as good as my newer pots.
Posted on 4/16/25 at 10:54 am to frankthetank
The burner may be more important than the pot. I have an 80 quart stainless pot and I really like it. Aluminum pots get the job done too. For the burner, I have a double jet burner and it gets the water rolling quickly. I would recommend a high power burner over a specific kind of pot (although Bayou Classic is solid).
Posted on 4/16/25 at 11:41 am to BigBinBR
I'd probably only use it 2-3 times a year.
Posted on 4/16/25 at 12:00 pm to SUB
quote:
I've had aluminum for almost 20 years
Older aluminum pots were great, but newer ones are not made the same way. When dealing with more aggressive corrosion risks, such as using highly acidic substances (what's in your boil), stainless steel typically offers stronger corrosion resistance.
I too have an older 60qt aluminum pot, but when I needed a larger boil pot, I opted for the SS as it was more durable, sturdy and easier to keep clean.
Your mileage may vary!
Posted on 4/16/25 at 12:21 pm to jmon
quote:
Older aluminum pots were great, but newer ones are not made the same way. When dealing with more aggressive corrosion risks, such as using highly acidic substances (what's in your boil), stainless steel typically offers stronger corrosion resistance.
Maybe so, but I haven't noticed. My 100 qt Outdoor Gourmet aluminum pot has no corrosion, except a tiny bit of spots on the handles which can easily be sanded off if needed. It's about 6 years old.
I'd imagine the corrosion issue would be more of an issue for me if I lived near salt water, which many on this board do.
This post was edited on 4/16/25 at 12:22 pm
Posted on 4/16/25 at 8:59 pm to SUB
quote:
Maybe so, but I haven't noticed. My 100 qt Outdoor Gourmet aluminum pot has no corrosion, except a tiny bit of spots on the handles which can easily be sanded off if needed. It's about 6 years old.
Same here. 10+ years no issues whatsoever. Your prior comment was spot on too.
That dude’s giving shite advice especially to someone only boiling a few times a year.
Posted on 4/16/25 at 9:06 pm to Havoc
quote:
Same here. 10+ years no issues whatsoever. Your prior comment was spot on too. That dude’s giving shite advice especially to someone only boiling a few times a year.
Outdoor Gourmet here too at least 15 yrs old, aluminum.
Question for OP, how many lbs at a time will you boil?
120qt is really big. I’m in TX and don’t have enough baws nearby to do more than 2 sacks. I don’t mind doing 2 separate batches. 80 is plenty for that.
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