Stock Pots

The crawfish boil might be the official state social gathering of Louisiana. Cajun culture has influenced the surrounding areas so that non-Cajun companies and individuals have them to celebrate occasions, honor employees or loved ones, and just as an excuse to get friends and family together. To create the delicious flavors and fun of a crawfish boil, you need a stock pot. Stock pots are large pots, usually about sixty quarts, used to boil foods like crawfish, shrimp, and crab. They are heated to boiling by sitting on a propane burner in a stand outside. In fact, the whole crawfish boil experience is usually outside.

Paper towels are spread down the center of picnic tables for the dining experience. New potatoes, corn on the cob, and garlic are added to the whole crawfish in the boiling water. Traditional seasonings include Crawfish Boil, cayenne pepper, salt, lemon juice, and a bay leaf. The crawfish, vegetables, and seasonings are boiled together in the water. They are then lifted out of the stock pots in strainers or nets and dumped on the paper towels for guests to help themselves to this spicy delicacy of the South. A fun and relaxed party atmosphere from start to finish is always the rule as people pop the tails of the crawfish from the heads and eat the spicy meat from inside.

However, stock pots are not only for crawfish boils. They are fabulous for boiling a lot of shrimp for appetizers, chili for tailgating or camping, tomato sauces, and more. There are different types and sizes of these large pots. The two materials used to manufacture them are aluminum and stainless steel. An aluminum stock pot is cheaper than its stainless steel counterpart. Aluminum is lighter in weight and conducts heat better too. For these reasons, an aluminum stock pot is usually a better choice for those who mostly bowl in water. Whether seafood, vegetables, or other food, of you boil it in water, an aluminum stock pot will get the job done faster and easier.

However, stainless steel stock pots are more durable. They are better for cooking that takes a long time or is highly acidic. If you are stirring up chili, tomato sauce, or with beer, you probably want a stainless steel stock pot. It can stand up to the acidity, length of cooking, and storage time. Both options are great for the outdoor chef and party enthusiast. Remember to think about how you will use your stock pot when choosing the right one.