Amy's Pan Room: Choosing a Stockpot
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- Опубліковано 17 вер 2024
- Join Amy as she looks at one of the most important tools for the kitchen: The Stockpot. Stockpots are very important in the kitchen because it has a wide variety of uses. You can make stock, stews, chili, and boil pasta. Investing in a quality stockpot will take your cooking to another level! Enjoy! Please share!
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One of my favorite pieces of cookware: The Stockpot!!
Really? What brand do you like, I'm looking for one.
legend says she's still saying stockpot somewhere nonstop
Great video review, very helpful. To clarify a few things:
The difference between the fully clad vs not is that the full-clad will move the heat around more consistently than the disc based. This doesn't mean that it heats up faster necessarily, it rather means that the heat will better "surround" the dish rather than being focused at the bottom. This is why the dish is more consistent. You'll have less burning, for example.
When discussing heat speed and loss there less change in a large pan/pot like this than say a fry pan. If you assume that the pot is full then heat speed or drop will be mitigated by the amount of food in the pot itself. A fry pan doesn't have a lot of food so the heat rate is faster and drops faster on cheaper pans. Higher end fry pans are great for heat rate with lower amounts of food since they have a lot more mass.
So as Amy said if you are cooking a dish like chili or chowder the fully clad pot will be great. If cooking something like stock then a cheaper (like 70 dollar for up to say 20qt!) would be a much more appropriate buy regardless of your budget. It would be senseless to spend hundreds of dollars on a pot to make stock.
Absolutely, we're kindred spirits!
Thank you for this video. Stockpot are very important in the kitchen.
This is really informative. Thanks!
Good job. Very helpful.
Thanks, Greg!
I love the stockpot
I’m looking at getting the Cusinearts 12qt in the pasta set. That way I can use it for stock, pasta, chili, and it will be big enough to do small batches of water bath canning.
I just bought a beauty from Prime Cook brand at a very low price. Induction because it is stainless and it doesn't stick even though it is not advertised like that. I make the same dishes in it as I would my Dutch but it's much lighter and has a vent hole, which I think makes it safer. And I like stovetop cooking instead of the oven. Good review, Amy.
Thanks for the info! 😃 Stock in a box is way to salty and full of MSG for me! Plus I can use up all my veg scraps, chicken skin and chicken bones!
I need a big ol' boi so I don't have to make my stock in 2x batches! 😄
great video, very informative
Some great information and very useful too.
Thanks Ange, I'm glad you liked it. Anytime you get her talking about pans, she gets all excited (and I think it wore her out). She left it to me to record the next few videos tonight, so I hope not to disappoint.
Lol it was a long video Eric haha. I'm sure you won't disappoint at all.
Thank you, Amy. I learned a lot of this video. Please comment on why you don't seem to have any copper stock pots. LIke all copper.
Love this just discovered your channel… I keep getting burn spots when making stock on the bottom of our large pot despite low and slow cooking and trying to stir occasionally when making stock. Unfortunately we only have an induction cooktop available for could you still make the same recommendations for this? My brother rates using a large cast iron pot as well what would your thoughts be on a Dutch oven style one of those? Thank you
We’ve never had trouble putting our Caphalon glass lids in the oven, though I don’t think we’ve ever put them over 400
Very nice! That pan of Eric's is insane! I don't cook in that quantity but I love it. I have the Calphalon stock pot you have here and really like it. I also have saucepans and a saute pan in it and they're all great. Probably a good choice for someone wanting a good quality but can't or don't want to do All-Clad. For me I like the glass lids. I have a few of the Cuisinart Multi-clad also.
Hmmm, you liked the Cuisinart huh? I must've gotten a cheap line cause my first cookware was Cuisinart and the surface detreated upon first use. I like the Calphalon too, nice stuff. Durable too.
Thank you for the video!
Thank you for explaining why the upper end pots have lids you cannot see thru. My husband bought me a induction stove for our kitchen remodel. He bought be a cookware set from Costco called. Kirkland Clad set. It was $200.00 for the 10pc cookware set. This set rivals Allclad IMHO. It is a very nice set and very affordable. Could you do a review on this set from Costco?
Hi Amy, what brands do you recommend? I'm looking for a tall stock pot, about 10-12 quarts where I can completely submerge a whole chicken.
Stock in a box uses a lot of salt bc they are trying to make it taste good, meh, not so much. Make your own stock, it tastes A LOT better and it's fun.
Can i double like? Very infomative and well done. Ty
Where do you store all the pots, mixers, and everything you review? I am really curious to know! :) thanks
I have a room that is affectionately known as my "pan room." Here is a tour of it: ua-cam.com/video/-RLxfIk7Nis/v-deo.html
My stock pot has a cut at the top about 3 inches long. Is there a name for this?
Can you send me a picture so I can see what you are referring to?
Thank you for posting this! I am thinking about buying a Cooks Standard set, all-clad. However, the Lagostina looks very good on here....although it is more money. Do you know anything about Cooks Standard?
Oh yeah! You da Momma!!! LOL @ Eric, lovin his stock pot grande. Huge help in understanding why some of those pots are so pricey! Thank you so much!
thanks, amy. great video. i'm sick of store-bought broths.
All pans should be induction-ready these days. It's a shame I am so restricted on my purchases.
Can i suggest can you tell how many liters on it
Could you please write down the name of the brand you mention after the Calphalon pot? I’m look for something just like it :) decent quality but doesn’t break bank.
Lagostina. Actually, you can pick up the Calphalon Tri-Ply at Home Goods or T.J. Maxx. We have picked up the 8 quart ones for around $50. They are great for low simmering (chili and stews), or boiling for pasta. They last forever. Easy to clean with Bar Keepers Friend and the blue non-stick scrubbing sponges.
The tri-ply one from Calphalon? Wow you guys got a good deal. I saw it on amazon for around 100 after discount.
New subbie here! Can you tell me if the all-clad pasta pot 6 or 8 quart? And can it be used other than making pasta?
Where are the links?????
Th e short pot is nice so you can reach the bottom
what type of stock pot is needed to cook one lobster ? Thank you
Those pot holders in the back...where can I get them?
Amy I wanna buy a 7 litre stainless steal stock pot. Would you like to tell me the benefits of tall verses low stock pots. I would appreciate. Thanks.
The low stockpots will have more reduction due to more steam loss than the tall version. But...the wider one can be used also kind of like a deep saute pan.
Hey Amy, thanks for the great info! I see all-clad stock pots are max 8 quarts. Do you know of something fully cladded that is larger, around 16 or 20 quarts?
+Marci Boecking All-Clad has a 24 quart it just doesn't come with a lid. Not sure the size around it if a lid from the 12 quart fits it. amzn.to/2TmUFCI
You don't need to buy fully clad stock pot.. Thick disc base is fine,
Is a 12 quart a good all around size?
How easy do the all clad stick?
🙏🏽
Can you show how to clean and care for the more expensive brand pots?
I sure can! I did a video that covers choosing a saute pan and I gave a tip on cleaning stainless cookware. Here is the link:
ua-cam.com/video/GDlDq0ci3EM/v-deo.html
+AmyLearnsToCook Thank you Amy.
Alkaline substances, such as many cleaning materials, are corrosive to Aluminium, so can cause pitting over time.
I have several stainless steel pots with 3-ply bottoms, but they always stick. Also after using stainless steel for awhile they tend to discolor in the bottom.
Where can I get the flat stock pot to buy please. The one that costs $250-275 please
Please tell us how to get good deals on All Clad pans
I get good deals at the Williams Sonoma outlet store.
AmyLearnsToCook
Thanks for the tip!
Went straight to the web site &
Ordered 6 qt soup pot & apron.
My bad, 2014
Just buy a good stock pot to begin with and be done with it. You can cook anything in them, not just stock. And don't get one with a disk bottom. Buy a FULLY CLAD pot that doesn't have a disk bottom. The best stock/sauce pot for the money is Tramontina's pots that are made in Brazil...NOT CHINA, so be careful when you do your research. They are half the price of Allclad and are basically built just as good. With Tramontina Brazilian made cookware, you are buying a good pot NOT an expensive name ! ALSO....Allclad saute/sauce pans, and skillet handles SUCK , and in more ways than one. The angle is too severe and the valley in them feel weird, and they are too thin to get a good grip. They are just not comfortable.
Just yesterday, the large homeless encampment behind the walmart by my house got busted and they left behind a bunch of their hoard...including a brand new 12 qt stockpot (still had tags). Definitely low-end by your standards, but it's stainless steel with riveted handles and an encapsulated aluminum disk bottom. Gotta be worth 40 bucks...score! Anyway, thanks for the info.
Eric's pot can cook a full size human... :|