Can we talk about the difference a real stock pot makes?

For years I used a cheap aluminum pot from a restaurant supply store for my stocks. Switched to a heavy copper-core one about six months ago. The heat control is insane, no more scorching, and my veal stock went from good to restaurant-level in one batch. Anyone else have a piece of gear that just leveled up their basics overnight?

2 comments

2 Comments

morgan.abby2mo ago

Honestly, the "restaurant-level" jump just from a pot seems like a stretch lol. My best stocks still come from that same beat-up aluminum pot you started with. For me, it's way more about keeping a super low simmer and not rushing the skim. The gear is nice, but it's not the magic bullet.

rose_shah752mo ago

Guess we're all just boiling water differently.