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Old 12-27-2008, 12:40 PM   #1
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Can I put a pot in a pan?

I'm using one of my extra large cheapo stock pots to make sauseege and peppers for 17 people. Only problem is it's thin guage so I have to keep attending to it, when I could be having a beer or making more food.

Can I put said pot into one of my good pans as a heat diffuser?

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Old 12-27-2008, 12:45 PM   #2
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Yes you should be able to do that.
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Old 12-27-2008, 12:47 PM   #3
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Sweet...Thanks.
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Old 12-27-2008, 12:50 PM   #4
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Don't go too far away though. It might not work as well as you are hoping.
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Old 12-27-2008, 01:01 PM   #5
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It just came back up to a simmer on the original temp. Seems to be working good so far.

I need one of those $$$$ pots...lol.
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Old 12-27-2008, 01:05 PM   #6
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Old 12-27-2008, 01:08 PM   #7
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Quote:
Originally Posted by Jeekinz View Post
I'm using one of my extra large cheapo stock pots to make sauseege and peppers for 17 people. Only problem is it's thin guage so I have to keep attending to it, when I could be having a beer or making more food.

Can I put said pot into one of my good pans as a heat diffuser?
I make Italian sausage and peppers in a cast iron skillet. Brown the sausage first, remove then add the onions and green and red bell peppers. Saute for a couple of minutes, add a little wine, then put sausage and peppers in the oven for about 45 minutes at 350. Go have all the beer you want, you don't have to watch this.
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Old 12-27-2008, 01:38 PM   #8
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DQ - I think you may have missed the part where he is cooking for 17 people. He is cooking quantity and unless he's got a HUGE DO, his stockpot is the size he needs.

I can see where a skillet under would work. You might want to add some water to your skillet as a diffuser/buffer from the heat. I know what a pain it is to try to actually "cook" in one of those stockpots, but, sometimes you just have to do it!
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Old 12-27-2008, 02:07 PM   #9
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Thanks Gang.

What I actually did was sauteed the onion and peppers in batches in a 12" skillet first and dumped the batches into the El Cheapo stock pot. Meanwhile, I cooked the sausage (about 40 or so links) on the grill. I sliced the sausage and added it to El Cheapo along with more seasoning and the canned tomato.

KE, I was thinking about the water too...as an inslator I guess?..anyway, it seems to work just fine without it. Once everything came to temp, I was able to control the heat normally (as if the pan wasn't there). I think if you didn't have good contact between the pan and pot, adding water would definately fix that.

EDIT: Oh, I forgot to mention, while it was simmering I was able to wash one of my bikes. No burnt crud on the bottom of the pot either!
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Old 12-27-2008, 03:07 PM   #10
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Quote:
Originally Posted by kitchenelf View Post
DQ - I think you may have missed the part where he is cooking for 17 people. He is cooking quantity and unless he's got a HUGE DO, his stockpot is the size he needs.

I can see where a skillet under would work. You might want to add some water to your skillet as a diffuser/buffer from the heat. I know what a pain it is to try to actually "cook" in one of those stockpots, but, sometimes you just have to do it!
Ahhh, didn't realize he was siimmering the sausage. I was referring to roasting method. I have made these for as many as 14 people but transferred from the skillet to a roaster. Sorry, my mistake.

Actually, I've never simmered my sausage in tomatoes, but I bought a package of Torentino Italian Sausage from Costco and there's a ton of sausages in the pack so I just might make some of those in tomatoes and simmer them. Good idea.
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