I don't know how it happened but my Revere Ware stock pot has disappeared

K

karennoca

Well-known member
I've had it for over 40 years! The only thing I have big enough to make chicken stock in is an aluminum canner. Can one cook in those safely?

Other wise I have a large Le Creuset Dutch Oven that will have to do, but it does not hold as much, obviously.

 
I use a big aluminum stock pot and I haven't noticed a taste difference. It's not acidic enough to

cause a reaction.

 
Check the garage...

For no apparent rational reason DDH would cause pots to end up in the garage for some odd container reason.

I wouldn't now be a fan of cooking in aluminum because I wouldn't be a fan of ingesting it. I have used mine as a big stock pot in the past though and it worked fine.

 
Any large events you may be shared the pot with? Or neighbors? Relatives? Look UP...

I like to store seldom-used items on shelves high up in closets or the garage. But because it's UP, your eyes don't tend to spot it easily.

By the way, if you find my fondue pot while looking, could you let me know. I have the forks.

 
Hubby said we put it into the garage sale, two years ago...WHAT?

No way would I do that! It cost me a fortune when I bought it and now, it would cost two fortunes! Anyway, the pot I thought was an aluminum canner type was not. It is a shiny, some sort of metal, but a bit heavier than a canner. It worked fine and I have some lovely stock in the refer, solidifying the fat.

Thanks for the suggestions...did look, and still no stock pot.

 
More poop...

with a few countries banning the sale of aluminum cookware (see link)

I want a huge pot to boil bagels for my bagel project and I can buy huge aluminum ones for cooking stock/shellfish boils pretty cheap at a restaurant supply store, but I won't because I'm afraid to.

I have an 8-qt. stock pot and my 7.25 qt. Le Creuset round Dutch oven that will have to do, even if I use both.

http://happycookingco.com/hidden-dangers.cfm

 
Sandy, I have to be skeptical here. This page describes virtually every cooking vessel available

as dangerous, even stainless steel, EXCEPT the type of stainless steel they are selling. For the dangers of cast iron they describe raw cast iron but show a photo of enameled cast iron, which is entirely different. If I took this seriously I would have to throw out everything in my kitchen but the Tupperware. (And plastic really does scare me!)

I'm aware of the concerns and if I were buying a new stockpot I would upgrade, but I don't use the big one more than a few times a year. I don't use it for acidic foods like tomato sauce and I don't let food sit in it long because it doesn't fit in the fridge. I believe the risk is very minimal.

Just my two cents.

 
The one big switch we made was to start using aluminum-free baking powder.

I don't think we have any aluminum cookware, but I do bake a lot, so that seemed the decision that would have the most impact.

 
Never thought about the baking powder... 3rd ingredient on my can... shucks. what is the brand name

of the alternative?

 
Things frequently disappear like that at my house too!

Usually they just have engaged their cloak of invisibility and then they'll reappear in a couple of weeks.

 
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