Need a new stock pot

[Able Hands]

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?

Matt

 

[Andy M.]

I don't believe that statement either. Untreated aluminum will always be reactive.

 

[Uncle Bob]

I have a 12 Qt. and a 20 Qt Stock pot made by these folks (DURAWARE) Also a 15 Qt Rondo...Had them for years, and they have served me well...