A Serious Stockpot:
If you're serious about stock making, particularly if you want to make a proper consommé, you might want to set a little something aside out of your budget for this 11½-quart stainless steel stockpot. What's so special about it? Read on to find out!
A Spigot:
Feel like trying to lift a stockpot filled with more than 11 quarts of bones and steaming hot liquid? The spigot means you don't have to. And a spigot is essential for making consommé, because you can drain the liquid without breaking up the raft, which would cloud the liquid and ruin the consommé.
Stainless Steel, Not Aluminum:
Cooking acid products (like the tomato product in brown stock) in aluminum pots causes the aluminum to dissolve and be absorbed into the food. And even if there aren't any health issues associated with that, do you really want your stock to taste like aluminum? Stainless steel is definitely a must.
Tall and Narrow:
Prevents liquid from evaporating too quickly. After all, it's the liquid you're after in the first place, isn't it?
A Flat Lid:
Also helps control evaporation by letting you partially cover the pot while the stock simmers. Try this with a domed lid if you're not sure why this matters!
Heavy Bottom:
Supports the weight of heavy bones and prevents scorching.
Nice and Roomy:
Nearly 12-quart capacity leaves plenty of room for bones without crowding out the liquid.
