Best pot to make stock in?

[quelindo]

I was thinking of buying something like this:

http://www.amazon.com/All-Clad-Stain.../dp/B00005AL66

that has an insert to strain to make it easy to strain out the bones. Would this work?

[dogmom327]

Nice!

I make mine in an All Clad crock pot. I think it's just slightly smaller than the pot you are looking at, was significantly less costly (although still spendy) and I don't have to leave my stove on.

[Drummer's Wife]

That is very nice. Right now I am just using my large crockpot, but would like something like that.

[artemis33]

I use a big stainless pot. It is a Belgique from Macy's. They have many different ones and are significantly less expensive than the one you linked to (and one that I have also has the pasta strainer insert, though I haven't used it when making stock....good idea!).

http://www1.macys.com/catalog/index....inless%20Steel

All Clad is definitely heavier duty and very nice but if I was going to spend that much on a pot I'd be getting a huge Le Crueset dutch oven ( and I do have one and it is awesome but I bought it second hand so it was much less expensive).

If you do decide to go with that one, make sure to check out places like TJ Maxx, who often have AC pots and pans for a big discount.

[sunnysandiegan]

I use either our crockpot or our Premiere 2100 stainless steel stock pot. Either way, I strain out the bones and veggies ends/peels with a slotted spoon and/or pouring everything into a colander.

I was at Ross yesterday and they had a LOT of SS pots and pans.

[Magelet]

I have a similar all-clad stock pot in the 12 qt version which I adore. Never tried using the pasta insert for bones you'd still have to strain for the little stiff but might work. I love my stockpot and love it's size. I can cook pasta fo a crowd, tons of stock or soup or anything else. I'd recomend that all-cla though. I'm sure the smaller size is fine

[forestrymom]

I use a plain old stainless steel 3-ply (I think is what it says) that I got at kmart for about $40. I've had it for several years and its wearing just fine. I dumb it through a strainer into my big stainless steel bowl that I bought for about $12, that I use for making bread. That seems like an awful lot to spend, but it does look nice.

[swood]

I'd get a bigger one. I use a 12 qt for making stock, which has plenty of room when I do chicken stock, but I needed every last ounce of space when I made beef stock.

I just hold the lid askew to drain the stock into a big bowl. then use tongs to separate the animal parts from vegetable parts for compost and trash.