All round use...today could be soup, tomorrow pasta sauce, chili thereafter... Even to popcorn... Should be durable and functional. What are your learned thoughts, please and thanks!! Thoughts have been Le Creuset, All Clad, Calphalon, etc. Please share your experience and opinions! Santa wants to get it right the first time!
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Opinions on stock pots? Best....?
- Thread starter Glennis
- Start date
florisandy
Well-known member
I love my Viking 8-quart 5-ply stock pot (see first photo at post #20997). Although
very expensive (I paid $315.00 at Viking's retail store back in 2004/2005), I know that my pot/saucepans will last forever. It’s probably the best that you can buy. I have two other Viking pieces; a 2-quart and a 4.5 quart sauce pan that I love very much.
Amazon sells it for the same price (see Image link). Check the shipping rates. Or, are you near a Viking retail store in California?
http://www.vikingkitchenware.com/v7/stock-pot-p25723
http://www.amazon.com/Viking-VSC0708-Quart-Stainless-Steel/dp/B000S6SY9K
very expensive (I paid $315.00 at Viking's retail store back in 2004/2005), I know that my pot/saucepans will last forever. It’s probably the best that you can buy. I have two other Viking pieces; a 2-quart and a 4.5 quart sauce pan that I love very much.
Amazon sells it for the same price (see Image link). Check the shipping rates. Or, are you near a Viking retail store in California?
http://www.vikingkitchenware.com/v7/stock-pot-p25723
http://www.amazon.com/Viking-VSC0708-Quart-Stainless-Steel/dp/B000S6SY9K
florisandy
Well-known member
Glennis, please note that the Viking link's description is incorrect for the
8-quart stock pot. It's 5-ply, not 7-ply.
8-quart stock pot. It's 5-ply, not 7-ply.
florisandy
Well-known member
Unless they don't carry the 5-ply anymore. Best to check with them directly.
music-city-missy
Well-known member
Even cheap ones are good
I got the Tramontina at Costco several years ago for like $29 and it's GREAT. Stainless steel with a heavy three ply bottom.
I have a huge aluminum one and I like it but prefer stainless now but this one still gets used plenty.
If you are looking for a smaller pan, I would still stick with stainless over a Le Creuset. I love my Le Creuset pans and they get used so much they rarely get put away even.
I got the Tramontina at Costco several years ago for like $29 and it's GREAT. Stainless steel with a heavy three ply bottom.
I have a huge aluminum one and I like it but prefer stainless now but this one still gets used plenty.
If you are looking for a smaller pan, I would still stick with stainless over a Le Creuset. I love my Le Creuset pans and they get used so much they rarely get put away even.
I agree - essential. And if you are considering induction in the future, again, check the bottom.
I have trouble with my wrists and can't really handle massive weight. So I consider that as long as the bottom is thick, heavy and constructed to last long and distribute heat evenly, it's good for me.
I have trouble with my wrists and can't really handle massive weight. So I consider that as long as the bottom is thick, heavy and constructed to last long and distribute heat evenly, it's good for me.
steve2-in-la
Well-known member
Check out Vollrath at your local restaurant supply store. Durable and affordable.
florisandy
Well-known member
Here's some top picks for 12-quart stock pots by Mariette Mifflin with a brief
description for each one.
http://housewares.about.com/od/cookware/tp/stkptstpics_RO.htm
description for each one.
http://housewares.about.com/od/cookware/tp/stkptstpics_RO.htm
I have a couple Tramontina pieces that I really like...
I have all my skillets hanging, and my cast iron lives stovetop. Le Crueset is a step away (really tiny kitchen) on the shelf. There are nights they're all dirty! LOL! I just made turkey soup in my 7 qt. Le Creuset French oven. It came out perfectly without any trouble with uneven heat transference. Wish THEIR stockpots had better construction! I agree about heavy bottoms. I'll check Vollrath out...And thank you, Sandy, for the great list! I may give the LC another look... Right now I've got an amusing array of stacked cast iron pans to provide even, non-burning, slow cooking. Nothing has seemed to work well no matter how low I set the burner. The extra (2) cast iron surfaces finally solve the problem. Yes...I'm thinking a different range is in the future!
I have all my skillets hanging, and my cast iron lives stovetop. Le Crueset is a step away (really tiny kitchen) on the shelf. There are nights they're all dirty! LOL! I just made turkey soup in my 7 qt. Le Creuset French oven. It came out perfectly without any trouble with uneven heat transference. Wish THEIR stockpots had better construction! I agree about heavy bottoms. I'll check Vollrath out...And thank you, Sandy, for the great list! I may give the LC another look... Right now I've got an amusing array of stacked cast iron pans to provide even, non-burning, slow cooking. Nothing has seemed to work well no matter how low I set the burner. The extra (2) cast iron surfaces finally solve the problem. Yes...I'm thinking a different range is in the future!