What size stock pot?

[redser]

Hi,
So I'm just getting into preserving and homebrewing and making small batches at the moment. But looking ahead I need a bigger pot for boiling water/making sauces in bigger amount. Could you recommend what would be a good size pot and maybe a good make? I have a regular cooker hob, the ceramic flat top electric type.
Thanks a lot!

[Newton]

As big as you can get......you don't need to fill it every time..........try the Chinese supermarkets.......they tend to have very big good value stock pots!

[zazen999]

Whichever one your mum/dad/OH/bessie mate buys you for Christmad.

[redser]

Cheers. But was wondering for a regular cooker can it be too big and not heat up well? I see some 30 lt ones but possibly too big on a regular cooker? Maybe something like 18 lt would be better? Want to ask Santa for a good one

[veggiechicken]

If you want to heat water, stick to an electric kettle. They're designed for the job.
If you want something for low, slow cooking, like making chutneys, get something robust, not a thin tinny one.
A lid is useful too - not all big pans come with lids.
And Big is beautiful

[zazen999]

Cheers. But was wondering for a regular cooker can it be too big and not heat up well? I see some 30 lt ones but possibly too big on a regular cooker? Maybe something like 18 lt would be better? Want to ask Santa for a good one

30l?

That's 6 demijohns big.

Do you really need one that big?

[chris]

I have the lakeland jam pan thingy - maslin pan. Use it for loads. It's great

Though if you scrub things (like I do) then you'll soon scrub off the measurement markings..

[SarzWix]

If you're wanting it for chutneys and sauces and jams and jellies, I'd say a maslin/jam pan too. The bigger surface area means that things reduce down faster, which is what you need for all of those things. The sloped sides help for things not boiling over too.

[redser]

30l?

That's 6 demijohns big.

Do you really need one that big?

That's what I dont know Maybe for 5 gallon batches of homebrew requiring the fruit to be boiled?
Thanks for all the replies, very helpful.

[Mikey]

I have the lakeland jam pan thingy - maslin pan. Use it for loads. It's great

Though if you scrub things (like I do) then you'll soon scrub off the measurement markings..

I'd never thought of you as a scrubber Chris, you learn something new every day.

I have a very large stainless steel steamer which I use as a stock pot, it serves many purposes, and is used daily. If you have a ceramic hob top try to avoid copper bottomed pans these are designed for gas and cup when heated so take a lot longer to heat than a heavy duty stainless steel base.

[VirginVegGrower]

I do most stuff in my old Le Creuset. Twenty one years old and STILL going strong. Debenhams sell the old colour range off sometimes. Or check cook shops having closing down sales (loads at the moment)! I also have a maslin pan - Wilkos! TK Maxx has had the French copper versions in from time to time. I have a couple of copper pans, which are good for sauces, but not sure about long term boiling. Le Creuset takes all of that though. There's another similar make that Lakeland stock but not sure how good it is.

[redser]

That's great info VVG, thanks a lot

[veggiechicken]

I use my big old Le Creuset (orange) casserole thingy for lots of things too - probably the most versatile pan I have. On the hob or in the oven. Just very heavy when its full! I have a set of saucepans too,with wooden handles but I don't like those

[vikkib]

I don't know how these compare price wise with Le Creuset but we've got an Emile Henry 'Flame' tagine, wok and roaster and they are AMAZING!

Fine for all types of hobs, oven, micorwave, freezer, dishwahser and the BBQ! Very easy to clean and look lovely!

This round stew pot is 5.3 litres and is the next one on my wish list!



I currently have a 9 litre maslin pan which is great but I very rarely use even half the capacity at the moment.

[Samurailord]

That's what I dont know Maybe for 5 gallon batches of homebrew requiring the fruit to be boiled?
Thanks for all the replies, very helpful.

Even for a 5 gallon batch you are unlikely to have more than 1 gallon of fruit at the most - the rest of the volume is made up of water which is added to the fermentation vessel after the fruit has been fermented for a few days.

Andy