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phurley12 t1_j8aoln9 wrote

The fullness of that crock is giving me cooking anxiety.

Your stove/oven must have been covered with boil over.

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Aoes t1_j8bb6yj wrote

ikr... lecreuset is nice and all, but use the right tools, get a stock pot.

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tammy_blackmedia OP t1_j8ca7zg wrote

I'd LOVE a bigger stock pot. That dutch oven is actually bigger than my current stock pot. I saw some 40 quart ones that look awesome! Do you have any recommendations on materials/brand?

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Aoes t1_j8cda8h wrote

If you're only going to use it for stock or light soups, you don't need anything fancy. Any restaurant supplier and go stainless steel. Easy to clean, can take a beating. Triply is pretty unnecessary unless you're making a giant batch of bolognese or something thick... Which you prob wouldn't with that nice dutch oven on hand.

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tammy_blackmedia OP t1_j8cg0w9 wrote

Thank you so much for your great info. Stainless steel looks good, and yup it would be for broth / stock when I wanna get a ton of bones and meat in there. I really appreciate your help!

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tammy_blackmedia OP t1_j8cad6i wrote

Me too.. I had to watch it like a hawk for hours. Slight bit too hot and the fat would start pouring down the sides and into the flame. Definitely investing in a giant stock pot!

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phurley12 t1_j8dgagl wrote

Do it! I love mine. They have good ones at Costco every so often.

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