I am seeking a good 16 to 20 Quart Stock Pot right around the $100.00 range. Is there such a good thing as a decent NON STICKING stock pot in that price range?
Couldn't I just use a 20 quart dutch oven?
I will be using it for mostly Soups and Stews...I usually make PLENTY to last me throughout the week.
Ocassionally I use it to make my grandmothers spaghetti sauce which is tomato paste base and takes 3-4 hours to cook down and I HATE having a stock pot that sticks!!!!
You can always use a non-stick pan such as a calphalon, but I dislike using these for soup and the long cooking times they involve. For soups and stocks I use a large stainless steel stockpot that is at least 18 gauge. For smaller soups and stews a Le Creuset or other well seasoned black cast iron Dutch oven is good but can stick if the heat is too high or possibly uneven on your burner. If you use a black cast iron pan when making tomato-based sauces, small amounts of iron leech into the sauce adding to the nutritional iron content of your food.
If you consistently have problems with scorching/burning, you might want to invest in an induction burner for a steady even heat source. Another option is to buy a Pauli "Never Burn" stockpot, but they're pricey. They have a seven layer bottom with a pocket of oil to evenly distribute and hold the heat.
--CM
I never use the non stick pots. I don't like the reports I've heard about the chemicals that release into my food.
I have a 12 and a 20 quart. stainless steel pot and have never had anything stick to them. Probably because I make sure the recipe simmers over time and don't rush it. Spray the bottom before you put your ingredients in. I do this even if I've going to saute something in it first. The spray creates a thin protective layer and makes sure every spot is covered before the saute starts.
I'm not sure if anyone views this thread anymore but I'd like to weigh in. Non-stick stock pots are no better than a simple stainless steel pot. You can lube the insides of a stainless pot with some cooking spray that should help to a certain degree but monitoring your cooking temp is the best plan for non-stick cooking in a stainless steel stock pot. Below is a link the stock pots I use; they're heavy, sturdy, and I've had the same two for around 6 years.
Stock Pots
Commercial grade stock pots are the way to go. They're usually close to the same price but the quality is so much better.
I eat, therefore, I am.
I totally agree! Commercial pots just seem to last longer. Cooking for 4 plus me puts a strain on your pots and you never realize how much you need tough cookware until it starts chipping at the bends and separating at the handles!Originally Posted by TomatoMustard
Agreed, really scary when the handles get loose.
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