Need a new stock pot
I was in a local restaurant supply house the other day, and the salesman said something that surprised me. We were talking about aluminum, restaurant style pans in general. But i would assume that, if true, his statement should carry over to stock pots as well.
Basically he said that over time, and with use an aluminum pan gets a sort of coating on it that "virtually" makes it non-reactive. I have a hard time believing that, but then I have never cooked in a professional kitchen. I've been in enough of them, and I've seen aluminum pans used in most. Could a home cook really "season" an aluminum pan and make it non-reactive? How? Stainless steal is nice and shiny and all, but if I can buy all aluminum pans, why should I bother with all of the alternatives?
In the end I need a new stock pot. Something in the 20-24 quart range. Looking around $100. Any thoughts?