Imusa Aluminum Tamale, Seafood Steamer 20 Quart Review

I'm very pleased with this large stock pot.I borrowed an aluminum 20 qt stock pot last fall to do some canning.I enjoyed canning so much that I decided I wanted a stock pot of my own.Most of my cookwear is All-Clad or Calphalon.But a 20 qt stock pot in either brand is very expensive and the pot, itself, quite heavy.This Imusa aluminum pot suits my needs perfectly and is reasonably priced.It's sturdy enough and very light.So far, I've used it to cook turkey stock (post-Thanksgiving) and I've used it for canning.I intend to use it for cooking lobster.The steamer tray fits perfectly into the pot (which has a ridge on the inside for holding it in place).The steamer tray worked well for canning, too, keeping the jars off the bottom of the pot.Just remember that, unlike an All-Clad or other high end version of a large stock pot, this is aluminum inside and out.So nothing acidic (you probably already know that) in the Imusa.Don't cook tomato sauce in this.Don't add lemon to your stocks.You get what I mean.Happy cooking, everyone.

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Product Description:
The Aluminum construction is durable and long lasting.Each steamer has a steam rack for cooking and steaming seafood, vegetables and tamales. When removing the rack, makes an ideal stock pot for soups, stews, gumbo and chili. The thick handles make for easy handling. We recommend to handwash with warm soapy water.

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Granite Ware 3-Piece 33-Quart Crab and Crawfish Cooker with Steamer and Drainer Insert Review

This is a pretty big pot!I'd say you could steam about 3 1/2 dozen or a little more medium sized Maryland crabs.We steamed 3 dozen (but the crabs were a little small) and there was room left for a few more.The insert pot has holes at the bottom and sides which helps them steam faster than when the hole are just at the bottom.

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Product Description:
This Granite Ware 3 pc 33 quart crab and crawfish cooker stock pot is constructed of porcelain on carbon steel. The convenient steamer/drainer insert is perfect for lifting out seafood when cooked. The result is a pot that heats rapidly, is easy to clean and has an inert glass surface so there are no PFOA's or other chemicals to alter food's taste, color or healthfulness. Porcelain enamel is the result of fusing powdered glass to a substrate by firing, usually between 750 and 850 degrees Celsius. The powder melts and flows and hardens to a durable vitreous coating on a carbon steel core. It creates a smooth, hard finish that won't burn and resists staining. It's also non -porous so it won't trap odors or food particles and provides a low coefficient of friction - meaning that it cleans up easily and, it is corrosion and chemically resistant so it will last a long time.When fired, the vessel is placed on pins so the bottom and sides are hardened during the firing process into one smooth laminated glass surface. You may notice slight pin indentations where the glass has flowed around the pin that supports the base during firing. The pin marks do not compromise the finish or performance of the vessel in any way but you should take additional care in handling if using on glass top stove.The large capacity 33 quart pot is designed to accommodate big gatherings and produce outstanding results.

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