Stock pot, that is. For cooking. And canning. You didn’t think I was aiming my gardening talents in a new direction, did you?
I have an ordinary kitchen stock pot. It’s a good size, heats up evenly, and cleans fairly well, too. BUT – the nonstick coating is wearing through. I don’t really know what the coating is or was, whether it’s toxic or fine, just fine. I’ve made many, many jams and jellies in it. Now that the underlying material is showing, I don’t know if it’s safe for canning anymore. So let’s look at the rest of my stock (pun intended) in the basement.
The one in front, next to the bright blue, heats quickly: too quickly. It allows applesauce or pear sauce to burn to the bottom of it before the mix boils down, and that’s not a good trait. It may be aluminum, too, which would take it out of the “non-reactive” category most canning requires. Lovely though it is, this pot might go to the thrift store with the next donation batch.
I found the bright blue in a second hand store. It heats quickly and evenly. It has thick sides that keep the heat in, and I haven’t burned anything in it – yet. BUT – this lovely stock pot has a few weaknesses, too. The handles heat up, which means hot pads on both hands whether I’m stirring or lifting or dumping. It’s nonmagnetic (except for the handles), meaning it’s most likely aluminum, too. #*@&!
I won’t even analyze the cast iron Dutch oven. We love it, but it’s heavy and it can be difficult to clean. I season it every time I use it, hoping the cast iron will eventually have just the right coating. Cast iron, like aluminum, is also reactive.
So, my friends, there you have it. The search, so far unsuccessful, for the perfect stock pot. When I find the perfect match, I’ll use it for jams, jellies, butters (not you, Buttercup, so be quiet), pickles, salsas, and more.