(Part 2) Reddit mentions: The best steamers, stock & pasta pots

Thanks! No blog, but what are you looking for? I generally tell people it's not actually about the recipes themselves (which is counter-intuitive), because everyone has a different palette & likes different things, it's more about:

1. Building up your own personal recipe database
   
2. Creating macros for that
   
3. Dividing up the macros for that meal or snack to fit your macros for the day
   
   This is the macro calculator I usually use for recipes:
   
   https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
   
   I typically set the serving size to "1" (one) and then set the serving size again to the standard size (ex. 24 brownies), that way if I want to cut 20 larger brownies in the future, I can just do the math on my smartphone, because I have the macros for both the whole recipe & for the standard serving size.
   
   Once you learn how to calculate your own macros (using a calculator, buy a scale, adopt a meal-prep system, etc.), the world is your oyster, because with IIFYM, you can make any recipe out there fit your diet! I do use a handful of modern tools to help me cook; in particular:
   
   
4. Scale
   
5. Instant Pot
   
6. Sous Vide
   
7. Vacuum-sealer (with these bags & these scissors to cut the plastic bags)
   
8. Baking Steel
   
9. Inverter microwave with Sensor Reheat (large or small)
   
10. Deep freezer (typically goes on sale for ~$629 FYI, and because it's an energy-efficient model, only costs ~$5 a month to run)
    
    That scale is the newer version of what I have. You can find cheaper versions for like $15 on Amazon, but I like this one because it does both imperial & metric (so whether the recipe calls for ounces or grams) & has a pull-out display for when you're measuring stuff in a bowl, like say chopped chicken - super convenient!
    
    The Instant Pot is an electronic pressure cooker (nice & safe, won't blow up like the old ones!) that gives repeatable results & cooks food mostly automatically; also great for liquidy meals like stews, chilis, soups, and bisques, for which I storage batches with Souper Cubes. Sous Vide is a bit more of an in-depth discussion (we can chat about that if you're not familiar!), but it basically involves vacuum-sealing your food (primarily meat & some veggies) & cooking them slowly underwater for perfect results every time. The vacuum-sealer is great for use with sous-vide (I vac-seal nearly all of my meats & stick them in my freezer) & also for storing leftovers, like shredded chicken & pulled pork.
    
    The Baking Steel is an amazing device that lets you cook incredible pizzas at home, as well as various breads (I do a lot of no-knead breads, which, if you haven't been introduced to that, is SUPER easy & gives you amazing results!). The Inverter microwave is a newer microwave design that can actually module the power level (most microwaves only operate at like, full power, and "blink" it on & off to simulate a different power level). The main difference with an inverter model, and this one in particular, is the the "sensor reheat" feature, which actually does a ridiculously good job of figuring out how to reheat your food properly, instead of just being hot & rubbery on the outside & still frozen in the middle. The deep freeze speaks for itself...just a place to store my raw & cooked food; I get huge costs-savings because I can buy food in bulk, vac-seal it, and freeze it literally for years.
    
    Now, keep in mind, this is all stuff I've built up over years of cooking, so first, don't feel pressured to buy anything, and second, don't feel like you need to get everything all at once. I enjoy cooking, but most of the time, cooking is a chore, and anything I can do to make that chore easier means that I'll do it more consistently because it's not such a hassle. Like, I can dump an 8-pound pork shoulder (bone removed & chopped into fist-sized chunks) with 1/2 a cup of water into my Instant Pot basket, set it for 70 minutes on Manual, dump it into my electric mixer bowl & shred it in about 60 seconds, let it cool down, and then vacuum-seal up 8 one-pound packages of pulled pork, which is good for 2 to 3 years in my freezer (vac-seal = no air = no freezer burn!). I can then use that pulled pork for BBQ pulled pork sandwiches, quesadillas, loaded baked potatoes, etc. & calculate my macros based off the quantity that I use.
    
    A lot of people take the meal-prep approach of making 25 trays of the same food, but man, I get pretty sick of eating the same thing all the time, haha! So that's why I use appliances (to make it easy) & picked up a deep freezer (to store raw & cooked foods in). Again, most people are pretty shocked when they start tracking how much they truly, actually spend on food every month - everything from grabbing snacks at the gas station convenience store to the extra goodies you get at the grocery store to the quick take-out stuff you get for lunch or on the way home - and once I realized how much I was spending, it was pretty easy to justify some home kitchen equipment purchases over time to help me in both saving money in the long-term & in hitting my macros.
    
    Once you get a personal recipe database built up & create an efficient workflow, IIFYM is actually fairly easy to stick with. I literally eat better than anyone I know & have a better (lower) food budget than most people I know. As far as eating schedules, you can do one meal a day, three meals a day, six meals a day, doesn't matter, as long as you hit your macro numbers for the day! I like to do 7 "meals" (more like snacks, really), as I have reactive hypoglycemia & find that eating smaller meals every few hours does a better job of keeping my energy up than just 3 big meals a day.
    
    part 1/3

1. A good, sharp chef's knife. Nothing fancy, I use a Dexter that I got for like $20 and have it resharpened. You can get a lot nicer, but you don't have to. The first kitchen I ever worked at (20 years ago) used knives almost exactly like this.
   
   
2. A good meat thermometer. I use this one which works similarly to a ThermaPen but without the ridiculous ~$90 cost.
   
   
3. A good cast iron skillet can be pretty versatile. Cast iron holds heat very well, which means that it's great for stuff like searing steaks.
   
   
4. Some cheap, non-stick frying pans. I recommend getting cheap ones because once the coating starts coming off (and it always does at some point, it seems) you're going to throw them away and get new ones. You can spend $300+ like I did once and get high-end stuff like All-Clad or whatever, but even if you're super careful and use only wood and silicone utensils to cook on it, it'll still start peeling its coating, and then All-Clad will say you used metal silverware on it and your warranty is invalid, blah blah blah, and that's more hassle than you need. Just get cheap ones.
   
   
5. Now THIS is where you can spend some legit money. A tri-ply, high quality frying pan without a non-stick coating. These are great for making pan sauces while you cook, etc. I made a chicken, garlic, and olive oil with a red wine vinegar based pan sauce with this pan (well, and some baking dishes) that was incredible. All-Clad is the industry standard but the Tramontina stuff is 1/2 the price or less and built to near the same level of quality.
   
   
6. A nice, enameled Dutch Oven, whether it be from Le Creuset or Tramontina, these are the best for stews, soups, chili...etc. Hold heat forever, well built, and easy to clean.
   
   
7. A good fish spatula, which I almost never use to cook fish. It's actually just the best shape for omelets, eggs, whatever. Flipping anything in a pan with a utensil like this is awesome.
   
   
8. A thick ceramic baking dish for making things like lasagna or casseroles or even just roasting meats/veggies.
   
   
9. Believe it or not, cookie sheets covered with heavy duty aluminum foil are how I do a lot of my oven roasting of small things, like diced veggies or potatoes. They work perfectly and being so large they're able to be spread out so they get roasted on all edges for a little extra flavor. Brussel sprouts & diced bacon in a cast iron skillet to start and then dump them onto this and blast them in the oven at 425 for 15-20 minutes and you'll have a great side dish.
   
   
10. No matter how careful you are, you're going to get something caked on or get a dish so dirty you think it's uncleanable. For that, I recommend Barkeeper's Friend which is an awesome powdered cleaner. Add a little water, use a paper towel and this stuff to make a paste, leave it in the pan for a few minutes, then rinse. I have yet to see this fail. Awesome stuff. Saved some pans.
    
    
    There are lots of other things I use daily:
    
    

• Good kitchen towels
  
• Heavy Duty Aluminum foil
  
• A good dish scrubber for cleanup
  
  etc.
  
  But the point I guess I'm making is that you can get lots of good, cheap stuff to start with.
  

The law of diminishing returns. Let me give you an easy example.

With wine, there will be crap wines. You're talking your Franzia, your Fetzer, and the vast majority of stuff sold as "white zinfandel". It's fine for making sangria, but you're not going to notice much except sugar, and whatever additives they've thrown in the vat to mask the shitty quality.

Then you've got your low rent ones, like Fetzer, Turning Leaf, that Kangaroo one. They're like $7 - $10 a bottle. Nothing to write home about, but it'll do to cook with, or with people who aren't huge wine drinkers, but can't really afford much better.

Then you get your /good/ wines. These vary by region and by brand, but you're looking to spend between $12 and $15 a bottle here. When served in a decent wine glass, you'll notice all kind of cool little subtle flavour profiles, and it won't be harsh on the way down.

If you've got some cash to spend, then there's those boutique wines that run you about $15 - $25. Around here, you're hitting very complex flavours and aromas. You don't want to pair it with anything that will challenge the wine, and you take care to serve it at the proper temperatures.

Once you cross this threshold however, you're looking at diminishing returns. The difference between boxed wine and the $25 wine is VAST. We're talking leaps and bounds of difference in experience, quality, and taste. But then once you've crossed about $28 - $32 a bottle, the difference between a $100 bottle and the $35 bottle isn't really that huge. Yes if you're in the top 5% of sommeliers or wine makers in the world, you'll notice subtle differences, and it's a nice intellectual exercise to figure out what those differences are, but the vast majority of us aren't really going to get that much more enjoyment or taste difference between the two. Then you start hitting the $200 and $300 bottles with pedigrees and all kind of marketing buzz, and you're like "I'll stick with the $15 bottle if it's all the same to you."

Think of your cookware the same way. The crappy TV Celebrity Chef set from the Walmart versus a standard brand is going to be massive. And the thin-bottomed dollar store pots compared to the standard brands will also be a huge huge difference. But once you hit about the $30 - $70 per pan range, you're not going to notice that much of a difference in your cooking experience to have warranted spending $300 on a freaking pan. I see you, Le Creuset.

Go into a store, and pick up as many pans as you can. If it's not comfortable in your hands, you won't use it as much. Look for something that has a good weight to it, but isn't too heavy for you to pick up. Look for something that has a nice balance to it. This has been my issue with a fair few of those restaurant cookwares: they're so bottom heavy that when I have to tip it over to get from cookware to serving dish, it's very awkward.

Get one piece at a time, not a set. Getting a set means that you'll have pots that you never use. Not good. Start with one piece (for example, an all-purpose pan).

https://www.amazon.com/Simply-Calphalon-Nonstick-Jumbo-Deep/dp/B001ASBBSG/ I reach for this thing every day. I'd consider it an all-purpose pan. I can cook pretty much anything in there. I've cooked pasta, curries, stir fries, rice dishes, delicate things that need the nonstick, potatoes, breakfast things, stews, soups, veggies, the list goes on. I've had it for a few years now, and it's been a champ. However, after having it a while, I realised I wanted a small pot for making ramen, or reheating leftovers, or small amounts of daal. That's when I sprung for a small saucepan. I got their 1-1/2 quart pot from the same line, because I liked how it felt in my hand.

Then, I saw that I wanted something in stainless, because when I make dosa, or other things, I wanted to use my Indian stainless steel utensils, and I couldn't do that on the nonstick. So I got myself a https://www.amazon.com/Tramontina-80116-007DS-Fry-Stainless/dp/B00JAP44MQ/ stainless steel pan from Tramontina. Then, I saw that I needed a stock pot, because if I'm using that 12" thingy on the stove, I don't want another large pot cluttering up the stove. I went to my restaurant supply store, and picked up the most squat 6 qt stock pot they had. I wanted metal handles, and a metal lid. Why? In case I start something on the stove, and want to finish in the oven, I want that to be seamless. I got something like this guy:
https://www.amazon.com/Cuisinart-MCP44-24N-MultiClad-Stainless-Saucepot/dp/B009W28RPM/

Point is that you don't have to spend like a millionaire to have cookware that's a joy to use, and that will produce good results, and you don't have to worry about getting a full set. Build as you go.

My mum has a recipe she taught my sisters and I to make when we were teenagers (and were devouring everything in sight, but couldn't cook much for ourselves yet) - boil some pasta, add one of those bags of microwave steamed veggies, add some creme fraiche, and season with salt and pepper - delicious, with lots of veg, and ready in 15 mins. She's also got a pretty similar recipe where she just adds cream, grated cheese and an egg yolk to hot, freshly cooked pasta, and then stirs it all together to make a very easy and cheap carbonara - you can also add some sauteed mushrooms and baby tomatoes too, if you're feeling fancy ;)

Speaking of pasta, a microwave spaghetti maker (like this: https://www.amazon.com/Microwave-Pasta-Cooker-Original-Sticking/dp/B00WHCIEPW) is a pretty solid investment - it's a lot less to wash up than a whole pot, and I used mine all the time when I lived by myself.

Sweet potatos are a godsend if you're trying to eat cheaply and healthily, and they're also very easy and quick to bake in the microwave. Top them with some cheese and microwave broccoli (and some soy bacon-flavoured bits, if you can find them) and finish under the grill for a very quick and nutritious meal. ...Or you can add any combination of gaucamole, sour cream, salsa, beans, sweetcorn and cheese. Easy, nutritious and delicious.

Eggs are always good, and if they aren't too expensive where you shop, pre-made curry sauces are really good too. Add 1-2 tins of chickpeas and your favourite veggies and you've got dinner for four days. I'm not sure about availablity in the US, but pre-made naan bread takes 3 mins to warm up in the oven, and is easier to wash up than a rice pot.

Hope you feel better soon, btw

I don't have time to make sure it's comprehensive and everything but I can throw some stuff together real quick:


Knives

You really only need 2, a chef's knife and serrated knife. A pairing knife is occasionally useful but rarely necessary. If you really like sharp knives, buy a whetstone and learn to sharpen, cheap knives can get just as sharp as expensive ones.

• https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2
  
• https://www.amazon.com/Update-International-KP-05-German-Offset/dp/B0029SMITC/
  
• If you want a pairing knife, just buy an ultra cheap one, it's not something that really needs to be sharp
  
• Here's a cheap and decent whetstone if you want to learn to sharpen knives. Def recommend doing that, there's a million Youtube vids about it, not that hard really https://www.amazon.com/Sharpening-Whetstone-Non-Slip-Sharpener-Waterstone/dp/B074YJRL7T
  
  ​
  
  Pots and Pans
  
  You need four or five things here. I'd say your mainly looking for a large saute pan, a stock pot, and a sauce pan. If you cook eggs you can grab a non-stick saute pan too. Don't use non stick pans for things that don't stick to pans. They wear out fast and they're garbage when they lose their coating. Oh and a sheet pan.
  
  
• https://www.amazon.com/Natural-Finish-Aluminum-Frying-Commercial/dp/B002AGY7OW/ref=sr_1_3?keywords=aluminum+saute+pan&qid=1563996953&s=home-garden&sr=1-3
  
• https://www.amazon.com/Cooks-Standard-12-Quart-Stainless-Stockpot/dp/B01M7RNBZA/
  
• https://www.amazon.com/Cuisinart-719-16-Classic-Stainless-Saucepan/dp/B00008CM69/ref=sr_1_3?keywords=sauce+pot&qid=1563997129&s=home-garden&sr=1-3
  
• https://www.amazon.com/Cooks-Standard-02569-Nonstick-Anodized/dp/B079ZLDG14/
  
• https://www.amazon.com/New-Star-Foodservice-36831-Commercial/dp/B009LA10OA/
  
  ​
  
  Other Shit
  
  
• Possibly the most useful cooking thing ever https://www.amazon.com/Rubbermaid-Commercial-Products-FG1962000000-Silicone/dp/B0000CFO2S
  
• Cheese grater, garlic press, zester all in one https://www.amazon.com/Microplane-40020-Classic-Zester-Grater/dp/B00004S7V8
  
• A wooden spoon, like any wooden spoon
  
• A spoon with holes in it, you probably have one already
  
• A sturdy metal spatula, like this https://www.amazon.com/Winco-TN719-Hamburger-Turner-6-Inch/dp/B001VZAKGM (fucking lol at calling that a "harmburger turner")
  
• Any type of cutting board is fine as it long as it's not glass or marble or something (those are probably the best example of conning rich people with an actively horrible product)
  
• This is better than any colander out there and has other uses too https://www.amazon.com/New-Star-Foodservice-34127-Perforations/dp/B009LLIJCA
  
• Some kitchen scissors, any are fine but these are nice https://www.amazon.com/Joyce-Chen-51-0621-Unlimited-6-25-Inch/dp/B0009XYW9
  
• Any knife steel, a cheap one like this is fine https://www.amazon.com/Stainless-Steel-Knife-Sharpening-Rod/dp/B07J1TZ4DK/
  
• A ladle and a whisk, you probably already have them
  
• A cheap immersion blender is a great alternative to ridiculously expensive food processors/blenders
  
  ​
  
  This is just suggestions if you don't have the stuff already, I think the real bottom line is that the stuff you already have is likely fine, and being a good cook is about knowledge and technique and putting effort into tasty food for people you care about, not gear.

Alright- I'm gonna throw at you my standard 'I've got cash to buy new cookware: what do I get' list. It's pretty much the same for a guy/gal who just got divorced, a dude/lady moving out of the dorms and into their first apartment, or really anyone who is working with nothing but some bare cash and wants to turn it into food.

------------------------------------------------------------------------

1. 10 or 12 inch cast iron pan - Lodge. Goes for $18 on amazon. You want this for 'general purpose' preparations; that's essentially putting heat on anything that isn't fish or eggs (more on that later). You're gonna get it pre-seasoned so some regular maintenance (eg. make bacon in the pan once or twice a month) will keep it just fine. Wash it with soap and water after each use, dry it thoroughly, don't ever let it sit in water (it can and will rust). It'll last longer than you. This isn't going in the dishwasher- sorry. But it's easy to clean and will reward your patience. Steaks, pan pizza, shallow frying, roasting a chicken, fajita veggies, making quesadillas, pan nachos, whatever it is that isn't fish or eggs goes in this pan.
   
   
2. 6qt enameled dutch oven - Also lodge. Goes for 50 bucks on amazon. This is your big-deal saucepan for building tomato sauces, stews, soups, deep frying (get a fry thermometer), braises- anything where you need a lot of liquid and need to put some heat on that. It's enameled because acids can leech into raw cast iron and alter the flavour of your food; and tomato is acidic (for example). Making short ribs? Sear 'em on the stovetop, move the pot into the oven for a final braise. This sucker will also last longer than you. Yea- it's dishwasher safe, but if you want it to stay pretty wash it by hand- it takes a few seconds and she's a pretty looking thing. Treat her right.
   
   
3. 12 inch stainless pan Tramontina, 18/10, Tri-Ply, fully Clad 60 smackos on the 'zon.com. You don't really need this per-se if you've already got your 12" cast iron, but if you go 10" on the cast iron (which I recommend, they're heavy and 10 is easier to manipulate), snag this puppy in 12". She's your go-to roaster for things that won't fit in your 10", for example. Or if you're prepping a multi-course meal she's available when your cast iron isn't.
   
   
4. Nonstick pan any cheapass pan will do this one is $12, so whatevs. This pan has exactly two uses, so listen carefully. Eggs. Anything egg-based (except quiche since that goes in the oven- but fuck quiche, and poached eggs since they go in water)- so omelettes, eggs over easy, eggs over hard, eggs scrambled, crepes. Fish. If you need to put heat directly on fish it goes in this pan. Abuse the piss out of this thing if you want to, but the second anything starts sticking to it- throw it out and have a new one shipped amazon prime. This is disposable just like every piece of nonstick cookware in the world because none of them last forever, and ignore anything that tells you differently.
   
   
5. Stock pot specifics are also unimportant this one is 22 dollarydoos. This pot has 3 major requirements- it needs to be big, it needs to have a lid, and it needs to be big. Nothing crazy or special about this thing because it only has a few major uses: bringing liquids to a boil/simmer is one of the major ones. This is where you'll make your stocks, boil your pastas, and really that's about it. Water should be the first thing in this pot most of the time.
   
   
6. Saucepan don't really care about this one either- here's one I think it's $30. Just like your stock pot- this is for liquids (sauce pan- duh) except smaller. Late night ramen, rice, and steamed milk are going to be its biggest uses initially. Over time? It'll take anything your dutch oven doesn't have to do, and anything your stock pot doesn't want to do. Requirements? Lid. Handle. That's about it.
   
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   You'll notice the startling lack of any 'set' or anything of that sort here. That's because sets of pots you don't need are dumb. You'll note none of these have glass lids, that's because glass breaks. You'll note none of this stuff costs a fortune, and that's because it doesn't have to. This setup can handle 95% of cooking tasks without breaking a sweat, and without your credit card company celebrating the new statue they can build outside their main office because of all the money you spent. Leftover cash? Buy a knife, get a few wire racks and baking pans, and buy a nice cut of steak, some pasta, some salmon, and veggies to try out your new gear.

I have a 10" Calphalon Cast Iron skillet that I got for like $20 at Target. I have another cast iron skillet 12" that I got from World Market. It's enameled on the outside and bare on the inside and unless I'm cooking eggs just about anything skillet/pan related happens in one of those pans.

I have some calphalon non stick skillets that I use for eggs/fish/etc. But they might get used once for every 20 uses of the cast iron. Aside from that I have some le Crueset enameled cast iron stuff. I have their Wok, and a Dutch Oven, and a big cast iron fish pan like 14" oval shaped thing. It's great for whole fish, but I don't use it for much else.

But if I were starting from scratch it'd probably be something like the following:

Dutch Oven

Stainless 12"

Cast Iron 12"

Cast Iron 10"

Saucier

Multi Pot

Pot 2 qt


I'd possibly get two of the Multi Pots. I know the additional steamer/pasta baskets are redundant but it's nice to have another pot for things like chili or pasta sauce (Although you could use the dutch oven) But with two stainless pots like that you can do sauce in one and pasta in the other. Also looking up another 6-8 qt stock pot it looks like the same Calphalon pot is $75 while the multipot set is $80, and you could always use the additional baskets as colanders.

You'll probably want some decent glassware, casserole dishes, and a few cookie sheets, loaf, and/or lasagna pans to really round out the kitchen. But the pots/pans listed above would be a great place to start. I should get back to work. :)

The accessory kit I was just gifted is for the 3qt. I do suggest if you want a good accessory, get a metal, not mesh, steamer basket insert. It makes cooking vegetables etc that have small pieces, so much easier!

I have done boneless skinless chicken thighs in mine with vegetables a few times. Pretty siimple - take the wire rack circle thing they include and wrap it with foil. Put it in the bottom of the instapot. Add your cooking water (however much for the larger instapot, mine says use 1 cup) Take your chicken and season all the pieces. Roll up the pieces so they fit neatly in the bottom of the pot, all in one layer. Next, take your raw veg and season those. If you rinse the veg quickly and shake off the excess water, the seasoning sticks better, and you get better flavored veg! Put the veg on top of the chicken. Close up the instapot and set for 8 minutes (yeah, really) Make sure the vent valve is closed, and let it cook.

I got a metal basket for mine, not a mesh basket. When you look at them, you can see why the mesh one would be awful to clean after - which is why I don't suggest getting that style.

this basket set is like what I was gifted today, but is sized for yours. I'm thrilled to get to try this idea, because the idea of doing something like lentil soup in the bottom, and then some veggies to put in it, in the top, and not have mush for veggies, is intriguing. Plus, these are good for doing desserts...I'm dying to find a low-carb dessert I can do in mine! Something like this would be neat to do things like broccoli beef and sauce in one and rice in the other - at the same time, for example. There's a ton of ideas to play with.

You two are amazing, truly!! So inspiring and such a huge part of why I'm in love with this sub, thank you. And you look gorgeous!!

Gift One: This because beer

Gift Two: This because coffee

C'mon...gimme.

I'll re-post what I just posted on another pot question thread:

You can spend 4-500 bucks on a Blichmann boilermaker, and I'm sure you'll be super happy - but its not necessary.

All you need is the pot itself, extra bells and whistles (ball valve, thermometer, sightglass) are 100% optional, it depends on what you want from your pot.

As far as guage of the steel, triple clad bottoms, aluminum vs stainless - there are pros and cons to it all. I would recommend avoiding the triclad bottom pots, however, as they tend to be significantly more expensive for little added benefit.

My personal recommendation would be the Bayou Classic 60 quart stainless steel. There's also an aluminum version.

If you really want the extra features, you can buy hardware and add it yourself for cheaper than buying it pre-made, but I would think about why you want those features before you spend the extra money.

A ball valve is good if you ever intend to build a system with pumps.

A sightglass is a nice to have regardless of your system, and helps you nail your volumes a little closer.

A thermometer is largely unnecessary since you can see when it is boiling. If you intend to do BIAB, you will probably want a quicker reading digital thermometer rather than the analog ones you'll see in most kettle therms.

I put off getting an Instant Pot for the last year (or two) for the same reasons as you - I have a slow cooker, and good cast iron for the stovetop, why do I need an Instant Pot? OMG, I needed an Instant Pot! I finally caved during the Veteran's Day sales, and while I've done a couple of things I would normally do stove-top, what I love the Instant Pot for is things that I would not and have never made on the stove because they're "too much trouble." (I'm a pretty lazy cook.) Things like yogurt, which sure it took 8+ hours, but I only had to actually touch it for under an hour. Or hard boiled eggs, which I could never get right on the stove and gave up on. This weekend I'm planning on making some applesauce in the Instant Pot, to use in a gluten-free chocolate cake, also in the Instant Pot. A) I don't make applesauce, too much trouble, and B) I don't bake, again, too much trouble. But with the Instant Pot, I know as long as I prep and get the water/time right (yay tested recipes) everything will come out perfectly.

And the mashed potatoes, OMG. I will be experimenting with different methods, because the full-water one took too long and made a giant mess, but those mashed potatoes were the best I've ever made. As I was adding butter and dressing to them at the end I kept thinking "shoot, I've added too much, they'll be too runny!" and yet somehow they just absorbed and became even fluffier without turning into mashed potato sludge as sometimes happens with my stove-top batches. (I've ordered this steamer basket for my next try at potatoes, I think it should work using a low-water steam method from what I've read. Plus it will be useful for stacking eggs more easily, and the top handle makes it easy to remove from the IP.)

If you're OK with aluminum, check out this: http://www.amazon.com/Winware-Professional-Aluminum-20-Quart-Stockpot/dp/B001CHJHOA

I use the 40qt version of this and it's been great. I've heard that you should boil water in it before brewing to coat with aluminum oxide but I've also heard that happens pretty much spontaneously in normal air.

It's a sturdy pot but it's also pretty lightweight. I'm very happy with it.

You'll definitely still want a starter kit either way. It has a lot of nice tools that you'll need either way. Then build from there. Here's what I would do:

• $90 - starter kit with plastic carboy
  
• $100- 12 gallon kettle
  
• $50- kettle conversion kit- ball valve and thermometer (can't see actual price at work...
  
• $50- Propane Burner
  
• $30 refractometer
  
• $40 wort chiller
  
• $60 stir plate
  
• $15 erlenmeyer flask
  
• $60 oxygen kit (50 there, plus a $10 tank at HD)
  
  So that puts you at about $500. That gives you a badass kettle and everything you need to do a full-boil extract batch, or enough for brew-in-a-bag if you want to dive into all-grain right away.
  
  Honestly, I wouldn't go much over that for a first batch. Try it a few times and see what suits you. You may want to get into the science end more and get a pH meter and hemocytometer. You may want to do 3-vessel all-grain and build a nice mash tun and get another kettle. You may want to get another coil and do a recirculating system. You may just want a pump to transfer faster. You may want to build a big stand for it all. You might decide you want electric controls to it... you won't know until you get into it a bit and determine what your priorities are.
  
  OR... watch craiglist for a month or so, and see if anybody is selling a big system. There's some badass ones out there that i've seen for very reasonable prices.

what about a griddle? or electric skillet? with the griddle you can make bacon, eggs, pancakes, grilled cheese, etc... and the electric skillet you can saute and braise. that being said. I will post several recipes you can pick through.

[Make ahead Slow Cooker Beef Stew] (http://www.copymethat.com/r/pvbgTFq/make-ahead-slow-cooker-beef-stew-busyspo/)

]Slow Cooker Tuscan Chicken Stew] (http://www.copymethat.com/r/4QAPG4S/slow-cooker-tuscan-chicken-stew-from-swe/)

[Biggest Looser Crock Pot Turkey Chili] (http://www.copymethat.com/r/87rrsMl/biggest-looser-crock-pot-turkey-chili/)

[cheesey Ravioli Casserole] I haven't tried this one yet. but looks so comforting
(http://www.copymethat.com/r/oVO0y3q/cheesy-ravioli-casserole-pillsbury/)

Really easy and doesn't make a ton
[Creamy Beef Potato Stew] (http://www.copymethat.com/r/wxM21qf/creamy-beef-potato-stew-better-homes-gar/)

If you have a leftover piece of Steak... preferably under cooked. you can use it in this dish. and using your electric skillet you can cook the onions etc... this is really good. you can omit the wine if need be too. you can buy a product to cook your pasta and rices in the microwave.

this rice cooker is AMAZING! you can probably find a smaller one if need be too

[microwave rice cooker]
(https://www.amazon.com/Sistema-Microwave-Cookware-Steamer-Random/dp/B00BTIVNT4/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1467860589&sr=1-1&keywords=microwave+rice+cooker)

[Penne with Beef and Sun Dried Tomatoes] (http://www.copymethat.com/r/nklm8Ut/penne-with-beef-and-sun-dried-tomatoes/)


[you might be able to use this for your pasta]

(https://www.amazon.com/Microwave-Pasta-Boat--Perfect-Every/dp/B003XS32OW/ref=sr_1_4?s=home-garden&ie=UTF8&qid=1467860674&sr=1-4&keywords=microwave+pasta+cooker)

Get something tri-ply. All clad is great, tramontina and cooks standard are also pretty great and much cheaper.

Good deal on all-clad: http://www.williams-sonoma.com/products/all-clad-d5-stainless-steel-french-skillet/?pkey=e%7Cfrench%2Bskillet%7C150%7Cbest%7C0%7C1%7C24%7C%7C1&cm_src=PRODUCTSEARCH

Good tramontina pan: https://www.amazon.com/Tramontina-80116-007DS-Stainless-Induction-Ready/dp/B00JAP44MQ/ref=sr_1_2?ie=UTF8&qid=1485916446&sr=8-2&keywords=tramontina+skillet

Saute pan if you prefer: https://www.amazon.com/Cooks-Standard-Multi-Ply-Stainless-Steel-5-Quart/dp/B00421AYK4/ref=sr_1_6?ie=UTF8&qid=1485916480&sr=8-6&keywords=cooks+standard

this is where I started:
http://www.northernbrewer.com/shop/brewing/starter-kits/basic-starter-kit.html

I have made this in the past and it turned out quite well:
http://www.northernbrewer.com/shop/brewing/recipe-kits/caribou-slobber-extract-kit.html

Also, a great reference:
http://www.howtobrew.com/

you can also buy it in paperback, which I would recommend

beyond that kit, he'll need a big (5 gal a good place to start) kettle. I have a 5 gallon SS version, you can get fancier, but better off starting simple. something like this:
http://www.amazon.com/Prime-Pacific-Stainless-Steel-Quart/dp/B0017WPY1A/ref=sr_1_2?ie=UTF8&qid=1323059145&sr=8-2

also need to get a sanitizer, I use starsan:
http://www.amazon.com/Star-San--32-oz/dp/B0064O7YFA/ref=sr_1_1?ie=UTF8&qid=1323059205&sr=8-1

I use leftover bottle from other beer - most batches come out to about 50 bottles.

I'm sure there's plenty I've forgotten, hopefully others will fill in.

Hey, glad my post was of help to you!

If you're looking for up to 5 gallon batches, I'd say a 10 gallon kettle is the minimum. I'd actually recommend a 15 gallon if you have the budget. That way, you'll never have to worry about fitting a huge grain bill and will have even more freeboard as protection against boil overs.

As for products, there's the Bayou Classic that people tend to like. I also really like the stuff that Arbor Fabrications makes. I have a mesh basket and a hops brew filter from them. Both are built sturdily and have performed well for many years.

So I'm looking at adding a whirlpool setup to my kettle.

I currently have this kettle and love it. It is an affordable price and so far works great for me.

I do full volume (no sparge) BIAB and currently use an immersion chiller to cool the wort.

With that being said I want to add a whirlpool setup to this and I'm a little lost.

My "plan" is to get a pump (could use affordable recommendations) and hook it up to the valve on my kettle. I would then run a piece of copper that hooks over the rim of my kettle and into the wort. Silicone tubing would connect everything.

With the immersion chiller in I would begin whirlpooling to help aid in cooling the wort faster. After it's chilled I would take the chiller out and continue to whirlpool to get a nice little cone in the middle.

After that I would take the pump off the valve and use the valve (with dip tube connected inside the kettle) to transfer the wort to a carboy before fermenting.

Does that seem like a plausible idea?

Currently an extract brewer here, but I bought this kettle awhile back hoping to move to all-grain. Can I mash in this? Also, would I leave the propane burner on while mashing to maintain a constant temp? Would my best bet be just to get a cooler setup like I see in most post and just use this for the boil stage?

Edit: Kettle Link

You definitely could, but I would recommend getting this one.

It's only $33 (including shipping) and while I haven't been to any restaurant suppply stores in DC, when I went to one in VT a few years ago the cheapest 5-gal they had was $45. It's also super thick and durable and works really well for brewing.

I recently did the same thing. I ended up going really big because I I thought I might enjoy doing a double batch on occasion with friends and the cost difference between 10 gallons and 15 gallons was minimal. I got this 62 qt. stainless steel pot from Amazon for $115 and am quite happy with it. Eventually I'll buy the hardware to add fancy spigots and such to it but for now it does the job and I don't have to worry about upgrading again anytime soon. :)

It's helpful to get one of these or something like it so you can steam your vegetables on top while other stuff cooks on the bottom:
https://www.amazon.com/gp/product/B01B4E8PG6/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1

And a steamer basket like this one: https://www.amazon.com/gp/product/B011JG4U8G/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1

I'm sure you could find them cheaper. I don't think those are affiliate links. Not trying to shill - just trying to be helpful.

Err on the side of undercooking thing. Physics is amazing and pressure cookers cook ultra fast, so in the beginning you might overcook more often than not.

Don't be afraid to manually release the pressure in the middle of cooking so that you can open it up and put in things that take a shorter amount of time to cook. It comes back up to pressure really quickly.

Edit: are you talking about the kettle fryer or the burner? Lol

Tri Ply Pros:
Less chance of scorching the wort. Less cleanup due to nothing caking on the bottom of the kettle. It's mainly a concern if you have a powerful burner. I have a Kab4 on natural gas and I do experience some light scorching since I run it on full blast. I'm uncertain, but I believe it has a slight impact on the color of lighter wort, and even less so on flavor. Grab a tri-ply if you are OCD about these things.

With that said, I have a 16 gallon version of this, and it's really hard to beat. Consider the cost of a ball valve, weldless bulkhead, and hole drilling bits.

This version:
Pre-drilled bulkhead (mine had a weldless)
Ball valve
Ready to go out of the box

http://www.amazon.com/Bayou-Classic-1032-Stainless-8-Gallon/dp/B007TV9LSU/

If you have those already, there are cheaper options also from bayou on amazon, like this

http://www.amazon.com/Bayou-Classic-1118-32-Quart-Stainless/dp/B0009K8SJ6/


Edit: for those wondering about the 16 gallon - my main complaint is that it is so tall that smaller batches will be problematic with wort chillers since they are so low in the kettle. It's not much more expensive.

http://www.amazon.com/Bayou-Classic-1064-Stainless-16-Gallon/dp/B007V493PG/

You also may have good luck on your local craigslist

I inherited one of these things from a friend a few years ago and it's super convenient for steaming vegetables. Fill the bottom with water, pour veggies in (on top of the steamer basket piece - the red plate with holes), and microwave. My wife and I use it all the time and it's really easy.

Yes! This is one of the primary glories of the Instant Pot. You can prepare an entire meal from frozen solid in 30 minutes flat.

Basically, while the food is still frozen, it condenses the steam trying to bring the pot to pressure. This delays the time to get to pressure but quickly defrosts the food.

This is my favorite recipe in that regard

http://www.earthmamasworld.com/cfrozen-chicken-breasts-cooked-perfection-10-minutes-cook-frozen-chicken-breasts-instant-pot/

http://www.lemonlavenderlove.com/2016/02/spicy-lemon-salmon/

Personally I multitask this by putting a stand in the instant pot over the meat (this one works perfectly)

https://www.amazon.com/gp/product/B01B4E8PG6/ref=oh_aui_search_detailpage

On which I place a steamer basket full of frozen veggies. One could just as easily add rice to the water as well.

Question 1 - I just finished my 11th Extract Brew. The majority have turned out amazing, but I think I am ready to start upping my game. I have seen all the tiered-mashing systems on here recently, but I think the next step for me would be to do BIAB. I currently have a 6 gallon aluminum pot which I don't think will be big enough.

I am debating between getting the 8 Gallon or the 16 Gallon. Pros and Cons of going bigger from the start? Or will an 8 Gallon do for what I want and be usable for the future?

EDIT: If it helps - this is currently what I am brewing on: Brinkman Turkey Fryer. It probably won't fit a bigger pot inside the ring, but I assume as long as it sits on top of the ring, it should still work?

I have the same kit and recommend getting an autosiphon in addition to a carboy brush. Also, be sure when cleaning to remove the racking end of the racking cane to clean any sludge/hops out of it (be careful not to loose the parts). The b-brite is the same thing as oxy-clean, once the b-brite runs out goo buy a big tub of oxy-clean.

I got a 20 gallon stainless steel pot from Amazon for boiling wort. Also helps to have a long-handled wooden spoon - mine has a flat edge, a candy thermometer (to hit the right temp for steeping), and a meat/kitchen thermometer to measure when your wort has cooled enough.

I would get a KAB4 burner. It straddles the line between performance and price IMO. $80.00

For the kettle I would go a little bigger than 8 gallons, because the price difference isn't all that great. Plus if you plan to do BIAB you really need a bigger kettle. If your handy you could buy this one and add your own valve. If your not confident about drilling the hole and doing the work yourself, heres one with a valve included obviously that a little more expensive. $114.00

I like the vintage shop fermonster carboys. They are plastic and easy to clean. These are actually cheaper at my LHBS. $34.00

And Last you need either need a Bag for your kettle for BIAB or you could go the cooler route and get a bag for your cooler for MIAB.

The MIAB option is a little pricer but I prefer having a separate vessel for Mashing because theres less lifting to do and doing a sparge is a bit easier that way. So Another $43.50

And you can pick up a cooler at most Big box stores for like $20.00

That clocks in at $291.50 so just under budget.

You can use any pot with an expandable steamer basket like this. I've used one for ages. Fits in pots you already own, thus saving money. Esp. good for home use with fewer people.

For veggies, as a cheapskate I save those plastic bags from the (US at least) grocery store people put veggies and fruit in. Put veg in a plate and cover with the bag, and microwave. The micro is awesome for steaming veggies on the cheap. (Assuming you've paid for a microwave in the first place.)

The "silicone egg bite thingy" is used at least thrice a week in our kitchen. This 7" spring-form pan works brilliantly for cheesecakes.

Edit: I forgot! This steamer basket we use for "boiling" eggs in the IP. 5mins, quick release, ice water bath. Perfect.

Pot 44qt and Burner Same price, free shipping and better in every way imo. If you plan on doing all grain I would recommend dropping an aditional $30 and getting this concord 60qt pot instead.

No need for an appliance just for steaming. You can get a cheap steamer basket like this and it'll fit in any pot.

The one appliance I would recommend is an Instant Pot. It's amazing for the pressure cooking ability. Plus you can use it as a slow cooker, steamer, and other things.

[This is on Amazon] (https://www.amazon.com/Professional-Commercial-Stainless-Induction-Certified/dp/B000FNLTCU/ref=mp_s_a_1_7?adgrpid=54480396165&gclid=Cj0KCQjw753rBRCVARIsANe3o47zMQVqg8N9Tge93KG0iW9OaJRyBcLr9SbkEYVUdvisLonUmpaS1aEaAnyiEALw_wcB&hvadid=274714584395&hvdev=m&hvlocphy=9061153&hvnetw=g&hvpos=1t1&hvqmt=b&hvrand=5774574749693466865&hvtargid=aud-646675774026%3Akwd-296286048931&hydadcr=14860_9624363&keywords=induction+ready+stock+pot&qid=1567128579&s=gateway&sr=8-7) but it's like 150 bucks. I don't think there is an option for exactly what you want that is budget friendly

I've never seen a need for more than the 19 liters my anova can effortlessly produce but lets just say you do.

To utilize the claimed capacity of 16 gallons you would need about a 60 quart stainless steel stock pot which run about $90 (you can't use an aluminum pot because those don't work with induction burners). If you fill that pot with 16 gallons of water, which leaves some room in the top of the pot, you would have about 133 pounds of water (16 gallons x 8.34 pounds per gallon of water) plus the 18 pound pot you would have about 150 pound set-up. Now, you will likely use less water BUT once loaded with meat you're still looking at a set-up that weighs in excess of 120-130 pounds and you've already spent $189 for the "KoBQue", $50-100 for an induction burner, and $90 for a stock pot. That's $329 - $379 total in materials to actually utilize the 16 gallon+ claimed capacity. IDK, this just doesn't seem like such a great deal to me.

Edit: also, this doesn't even take into account the amount of time an 1800 watt induction burner would need to heat 16 gallons of water. I'm guessing it would take somewhere in the neighborhood of 2-3 hours just to bring it up to temperature. THEN you have the thermal mass of the meat you're adding to the pot and you now need to wait for the water to come back to temp AGAIN before you can start your sous vide timer. It seems like this would make this even more impractical.

Here's what I personally use:

https://smile.amazon.com/gp/product/B008FUUQJW - Extra sealing ring to use when you make sweet things to avoid transferring any smelly savoryness from the other ring.

https://smile.amazon.com/gp/product/B06XKPBT1Z/ - Steaming basket, of course.

https://smile.amazon.com/gp/product/B01KHHFCKS/ - A 7" springform pan to make Cheesecake #17 in. (If you only get one thing, this is the one. Because cheesecake.)

https://smile.amazon.com/gp/product/B008FUJ2LK/ - Tempered glass lid for slow cooking and/or letting people peer into the pot in awe while food is being kept warm.

And if you just want to buy fun things, the mini mitts are nice for getting the cheesecake out right away: https://smile.amazon.com/gp/product/B012D33BD4 And not catching on fire when you want to remove the inner pot or hold it in place while you saute.

I also bought these stackable pans the other day (https://smile.amazon.com/gp/product/B01M130JJL/) but so far all I've used them for was a dual meatloaf. I like them but I can't really think of a lot of uses for them at the moment.

Here are my faves.

Silicone lid

Stackable egg trivets

Veggie Steamer

Extra sealing rings

Fat Daddio Cake Pan

I think my absolute fave is the Fat Daddio pan. It's the perfect size for cooking pot-in-pot. I mostly use it for rice and the rice never sticks at all.

We made homemade purées starting at 5 months. It’s pretty easy really. We had a magic bullet lying around for some reason, and that worked pretty well. A blender would work too. You don’t need some fancy baby food maker device.

Beyond that:

• a steam basket and a sauce pan for steaming vegetables
  
• this silicone freezer tray or a regular ice cube tray
  
• gallon freezer bags
  
  And that’s about it. We made a couple batches of various fruits or vegetables every week or two. The cubes last a while in the freezer, and we took a couple cubes out of the freezer every night to use the next day.

https://www.amazon.com/Professional-Commercial-Stainless-Induction-Certified/dp/B000FNLTCU/ref=sr_1_2?ie=UTF8&qid=1480708395&sr=8-2&keywords=40+quart+stock+pot

This style is the norm here in Europe. Many companies produce almost identical pots.

https://www.amazon.com/Update-International-SPS-40-Induction-Stainless/dp/B000X1OLJW/ref=sr_1_6?ie=UTF8&qid=1480708395&sr=8-6&keywords=40+quart+stock+pot

I use 6 and 8 gallon pots like this at home and work on induction and they work great.

stock pots of some sort are great sometimes a cast iron dutch oven works well too.

[small stock pot]
(https://www.amazon.com/Mirror-Polished-NICKEL-Stainless-Coating/dp/B07CWPFFB2/ref=sr_1_8?ie=UTF8&qid=1537047641&sr=8-8&keywords=medium+stainless+steel+stock+pot)

[Medium size]
(https://www.amazon.com/Cooks-Standard-12-Quart-Stainless-Stockpot/product-reviews/B01M7RNBZA/ref=cm_cr_getr_d_paging_btm_3?ie=UTF8&reviewerType=all_reviews&pageNumber=3)

[large size]
(https://www.amazon.com/LARGE-ECOLOGICAL-NICKEL-Stainless-Coating/dp/B07C9FPM1C/ref=sr_1_1_sspa?ie=UTF8&qid=1537047989&sr=8-1-spons&keywords=large+size+stainless+steel+stock+pot&psc=1)

> a large conventional pot (40-50L something along the lines of https://www.amazon.com/dp/B078BNRXQ2)

As others mentioned, be sure your stove can quickly heat, and boil, 40L of water. The Concord Kettle is a great kettle I can vouch for. No matter what, you’re going to want to make a hole and install a spigot.

> a pre-tapped fermenter to bottle straight from there

It could work if you prime with sugar individually in each bottle, but many find it easier to leave behind sediment and get even carbonation by transferring into a bottling bucket first.

I just got this kettle
Bayou Classic 1064 Stainless 16-Gallon Stockpot with Spigot and Vented Lid https://www.amazon.com/dp/B007V493PG/ref=cm_sw_r_cp_api_it7myb8PP9N4Y

At 16 gallons with weldless value it's not a bad price to do a mashturn and boil kettle for $260 I believe it's a single ply bottom so you would have to watch closer about scorching but that saves you some money to buy other toys and fittings.
I spent a few bucks on modding my kettle with temp probe, down tube and a recirculating fitting. I would like to add maybe a hop blocker to it.

Maybe pick this up for up for your sparger

Bayou Classic 1032 Stainless 8-Gallon Stockpot with Spigot and Vented Lid https://www.amazon.com/dp/B007TV9LSU/ref=cm_sw_r_cp_api_Qx7mybGFYBFKT

I run an outdoor gourmet 24" but it's only 55k btu so it takes few mins to get to temp, I been wanting to get a banjo type burner maybe a anvil or blichmann hellfire.

I still like the false bottom you picked out as I don't care for how bc does theirs.

My next step is I am building a keggle for my hlt and adding a herms coil to it.

even worse than that...why would you eat microwaved popcorn? it's just as easy, healthier, and tastes much better to do kettle popped popcorn.

what the hell is wrong with you, dude?

EDIT: here's what you do:

1. get a pot like this. a nice, tall pot with a glass lid, because its fun to watch them pop.
   
   
2. get some popcorn kernels (i like the popsecret brand, myself).
   
   
3. fill the bottom with however much popcorn you want.
   
   
4. take canola oil and pour onto the popcorn. enough to half coat all the kernels.
   
   
5. turn on heat. pop corn.
   
   
6. when popping slows to 3-4 seconds a pop, turn off heat.
   
   
7. open lid.
   
   
8. here's the trick: two pinches of salt for every pinch of sugar sprinkled on the popcorn.
   
   
9. shake pot with popcorn like a polaroid picture without spilling all over the place.
   

I picked up a Pasta Boat at a flea market (for about that price actually) and love the shit out of it. It's just a pasta-length bowl with a built in strainer, but if you don't already have those, $7 is about what you'd pay anyway. It takes about as long as it does on the stove (or faster) and has the added benefit of not needing attendance (i don't like to leave items on the stove unsupervised for very long). Takes about 12 minutes.

Does anyone have any good suggestions for a good kettle for a beginner? I have my eye on this one

I'd like to do 5 gallon batches. I don't think the quantity from the Mr Beer keg is worth it.

How's this look? Total is around $80.

Fermentation bucket

Bung/airlock

Stock pot

Autosiphon

Star San or Idophor (What's the difference?)

Is there any advantage to having a carboy as well? How long would I leave the beer in the fermentation bucket?

So if I wanted to do sours, I'd basically have to get 2 of everything?

Edit - actually, wouldn't this kit be about the same, but with an extra bucket but no stock pot?

Edit 2 - another pot, 36qt is good price, leaving this here so I can find it again.

I'm pretty sure it's the centre handle from a collapsible steamer basket

This is the one I bought a few months ago. It works great http://www.amazon.com/gp/aw/d/B008EMD6C0. I'm not doing full grain yet so this is more than sufficient for my current needs. When I expand it will be a nice part of a larger setup too. Might want to go larger if you can afford it. Get the built in thermometer. It's a life saver

Question: Are there any major concerns with using a conventional pot for stove-top BIAB?

(Apologizing in advance if this is covered somewhere... if it is my google-fu is severely letting me down.)

I'm looking to get into homebrewing, as decent beer is quite expensive where I live and I've always wanted to give it a shot. I'm constrained in space and money, especially since I'm just starting out. Essentially I'm trying to put up minimal cash for now and "prove" to the wife I'll stick with it, and gradually upgrade over time.

That said, initially I'm looking to get into a BIAB setup as that seems to be the best compromise between potential quality of the brew, control over flavor, and simplicity in setup. Researching equipment, a lot of people seem to buy pre-fabricated pots with built in or added electric heating elements that are pre-tapped. From the outside it appears to add more cost to an initial build than convenience.

What I'd like to initially get is a large conventional pot (40-50L something along the lines of https://www.amazon.com/dp/B078BNRXQ2), a DIY immersion chiller, a pre-tapped fermenter to bottle straight from there, and just funnel the chilled brew from pot to fermenter.

Question: Are there any major concerns with using a conventional pot for stove-top BIAB?

(Apologizing in advance if this is covered somewhere... if it is my google-fu is severely letting me down.)

I'm looking to get into homebrewing, as decent beer is quite expensive where I live and I've always wanted to give it a shot. I'm constrained in space and money, especially since I'm just starting out. Essentially I'm trying to put up minimal cash for now and "prove" to the wife I'll stick with it, and gradually upgrade over time.

That said, initially I'm looking to get into a BIAB setup as that seems to be the best compromise between potential quality of the brew, control over flavor, and simplicity in setup. Researching equipment, a lot of people seem to buy pre-fabricated pots with built in or added electric heating elements that are pre-tapped. From the outside it appears to add more cost to an initial build than convenience.

What I'd like to initially get is a large conventional pot (40-50L something along the lines of https://www.amazon.com/dp/B078BNRXQ2), a DIY immersion chiller, a pre-tapped fermenter to bottle straight from there, and just funnel the chilled brew from pot to fermenter.

I've got this one and I love it.

It's large, got a thick bottom, all stainless, and cheap.

I have one of these and put a 3 piece ball valve on it. I do BIAB and it has worked out great. http://www.amazon.com/gp/product/B0085ZODVO/ref=pd_lpo_sbs_dp_ss_2/192-2574100-6087263?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=lpo-top-stripe-1&pf_rd_r=1QMD28GH6CWRA8Q2V4Y6&pf_rd_t=201&pf_rd_p=1944687622&pf_rd_i=B0085ZNXZ6

I just used my stove and bout a 16qt Pot from Amazon. Worked perfect. You could even get fancy and drill a hole and put a valve in and it could be gravity fed too. It was $35!!!


Excelsteel 16 Quart Stainless Steel Stockpot With Encapsulated Base https://www.amazon.com/dp/B0030T1KR0/ref=cm_sw_r_cp_api_i_-.qZDb98V9K54

I have also cold sparked for the first time and had no issues. Was a 9-11lbs of grain.

So let's talk physics and thermo dynamics... So the question is, will a smaller diameter brewkettle help keep the boil going? Will moving down to an 8gal kettle (which is the same size as the burner) solve the problem?

I started with a 5gal brew pot. Seems to work ok, but I still have concerns about topping off the wort with fresh out of the tap water to bring it to 5gals... I really want to do full 5gal boils.

After doing a bunch of reading here and homebrewtalk, I decided to skip the 8gal brew kettle and go right for the 10gal.

We're still brewing on the stove, it's a glass electric burner. Even on high, we needed the lid on to get the wort boiling. Once we'd take the lid off to stir it would lose the boil. (I have no idea what effect this would have on the beer... ^[1])

`<br /> <br /> Some numbers:<br /> <br /> `

• Burner diameter: 12"
  
• Burner area: π * (12" / 2)^2 = 113"^2
  
  ` `
  
  
• 10 Gal BK I purchased.
  
• 10 Gal BK Diam: 16" (according to amazon it's 17"... which would further compound the issue)
  
• 10 Gal BK Area: π * (16 / 2)^2 = 201"^2
  
  ` `
  
  
• 8 Gal BK I'm considering buying.
  
• 8 Gal BK Diam: 12"
  
• 8 Gal BK Area: π * (12" / 2)^2 = 113"^2
  
  ` `
  
  So according to my calculations, it looks like there's a whole 88"^2 that is not being heated, but is letting off heat when I have the lid off my 10gal BK.
  
  My hypothesis is, by switching to a narrower BK, I'll be able to boil the 5gal consistently because I'm adding heat in the same surface area I'm letting it go... (clumsily explained by a non scientist... I'm sure there's better science words to describe what I'm trying to impart...)
  
  Thoughts?
  
  Is it possible that my stove just isn't powerful enough to boil 5gal?
  
  If I get a propane burner, I can't use that indoors, right? That seems like a bad idea to me... but brewing outdoors seems so... dirty? Error prone? we get a lot of "cotton" (from the cottonwoods) flying around here...
  
  I'm working my way towards all grain brewing... if I have a 10Gal HLT can I use a 8 gal mash tun? the 8 gal I picked specifically for the false bottom...
  
  
  
• [1] and we'll never get to find out since we dropped the glass carboy and there were some nice cracks in it... I figured feeding glass shards to family and friends was a bad idea...

I've seen people use steamers for this exact reason. Something like this: https://www.amazon.com/TOPOKO-Vegetable-Pressure-Stainless-Expandable/dp/B016AZJGI0/

What you've described here doesn't sound like it will help much with the burning/off-flavors issue.

If you cannot afford/can't justifythe expense of All Clad then get Tramontina- it's the Brazilian equivalent and every bit as nice and durable. Available on Amazon or in most Walmarts.
Example

Here's the pot. http://www.amazon.com/gp/product/B000FNLTCU/ref=oh_details_o00_s00_i00?ie=UTF8&psc=1

It's a 40QT stainless stock pot that I added a valve to. From the reviews I'd say the quality is pretty decent.

Here's a recent BIAB brewing scenario with 18.75 lb of grain in my 10 gal. SS pot:

5.25 post boil target + 1.7 gal. absorbed by the grains + 2.1 gal. boil-off for 1.5 hour = 9 gal. of water to start. That was about 1.5 in. from the top but when I added the bag of grains, it raised the water level to the very top.

Therefore, I'm now using this 15.5 gal. pot which might still be selling for $99 shipped. http://www.amazon.com/gp/product/B000VXD94A/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1

You can find metal ones at the dollar store like this : https://www.amazon.com/Vegetable-Steamer-Basket-Collapsible-Adjustable/dp/B01DVEW6XK

I love mine and use it often!

Looks like this one: https://smile.amazon.com/Original-Salbree-Accessories-Stainless-Strainer/dp/B074CPVFN8/

I have a Bayou Classic 8 gallon rig. I have been very pleased with it, came with valves, themometer, and false bottom, couldn't be happier for under $200.

http://www.amazon.com/Bayou-Classic-800-408-Stainless-11-8-Inch/dp/B008EMD6C0/ref=sr_1_1?ie=UTF8&qid=1452831903&sr=8-1&keywords=bayou+classic+8-Gallon+Stainless+Steel+Brew+Kettle+Set

Or something that's built like Allclad, but at more affordable price. Many people have been recommending the Tramontina 12" ply pan .


Another one in the same price range but with a glass lid is available from BJ's Club. I believe non members can shop their website just the same. Living Home Kitchen 12" Stainless Steel Frying Pan

You can use a steamer rack such as this:

https://www.amazon.com/Steamer-Resistant-Handles-Electric-Pressure/dp/B07MK2D4ZZ/ref=mp_s_a_1_2_sspa?keywords=steamer+rack&qid=1556570950&s=gateway&sr=8-2-spons&psc=1

Or this:

https://www.amazon.com/meleg-otthon-Steaming-Stainless-Multi-function/dp/B01B4E8PG6/ref=mp_s_a_1_7?keywords=steamer+rack&qid=1556571031&s=gateway&sr=8-7

To prevent toys from touching the bottom of the pot when boiling.

Sidebar has some good stuff ->

I would say, don't bother starting with less than 5 gallon batches. You are going to work just as hard for so little beer. Get a cheap 15 gallon pot and you'll be set for life (stainless or aluminum). You can start will full boil extract and move to all-grain brew-in-a-bag for the cost of a mesh bag.

I just ordered my first burner and a new larger kettle (upgraded from 5 gallons). I can't wait to do my first biab.

Here you go.

I'm really close to pulling the trigger on the Tallboy. Any comparison to this. It's the other option I was looking at.

For $20 more you can get the triclad bottom version w/ a false bottom, thermonmeter, and screen.

https://www.amazon.com/Bayou-Classic-800-408-Stainless-11-8-Inch/dp/B008EMD6C0/ref=sr_1_12?s=lawn-garden&ie=UTF8&qid=1468256361&sr=1-12&keywords=bayou+classic+stockpot

What people seem to go for are their Triple-ply skillets.

This one, but I got it on sale for about $98.00 USD shipped.

Collapsible steamer basket

A pot of boiling water and one of these is all you need to steam all the things.

Guy says he doesn't want cast iron so you all suggest cast iron anyway?

I'd go with a stainless steel tramontina plus a cheap t-fal nonstick for eggs.

https://www.amazon.com/gp/aw/d/B00JAP44MQ/

What does everyone think about this for a good way to get into BIAB?

https://www.amazon.com/Bayou-Classic-1040-Stainless-10-Gallon/dp/B00C8HQ01Q

I don't want anything bigger than a 10 gallon

Pasta Boat.

measure, cook, strain, serve, store.

I'm not sure what you mean by that. Whats a weldless thermowell?

I'm using this kettle with their thermometer.

http://www.amazon.com/Bayou-Classic-800-408-Stainless-11-8-Inch/dp/B008EMD6C0/ref=sr_1_3?s=lawn-garden&ie=UTF8&qid=1457624705&sr=1-3&keywords=bayou+8+gallon

Cast iron is quite a poor material for large pots. The weight issue becomes overwhelming when you're talking about something like a big stock pot. A 12 quart cast iron pot for sale on Amazon weighs 33 lbs versus a same volume stainless steel pot which weighs 5.8 lbs.

Think about how heavy a big pot full of water is. If you the steel pot to the brim with 12 quarts of water, and try to lift it, it's really hard. The water inside weighs 24 lbs, meaning the steel pot weighs more full (29.8 lbs) than the cast iron pot weighs empty (33 lbs).

For a lot of people, a big cast iron pot full of water is well past their lifting capacity.

http://www.amazon.com/Microwave-Pasta-Boat-Perfect-Every/dp/B003XS32OW

PASTA BOAT

Just fill it up with water and pasta throw it in the microwave and forget about it

According to: http://www.amazon.com/gp/product/B0017WPY1A/ref=oh_details_o05_s00_i00 it weighs 11 pounds. That's the pot I bought after a long time of searching.

Also I accidentally figured out what I'm getting for my birthday on sunday trying to look that up. Oh well :\