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Cast Iron Pot Selection

post #1 of 4
Thread Starter 

Hey guys...

 

I've got a Bayou Classic SP10 burner that I use for shrimp boil, canning, etc...but, I want to get a cast iron pot for jambalaya, hash, chilis, etc...

 

The toughest things is figuring out what size to get...when I look at a description of a 12 qt. pot, there's no size reference...hard to visualize the difference be tween 8, 12, 16, 20...I know 20 qt is bigger than I need...the most I'd be feeding is 8-10 at a time...but I definately want to have room to cook more  if necesary.

 

Final question...I'm assuming, I need to find a DO without legs (which is a pot), since I'll be using it on a propane burner....

 

Thanks for any advice suggestions...take care.

 

Greg

post #2 of 4
8 qts. is 2 gallon.... 16 qts. is 4 gallon..... remember, you can't fill them to the top, so go bigger....
post #3 of 4
Thread Starter 

Thanks Dave!

 

GT

post #4 of 4

DO legs might work on the burner if they're short and stubby. Depending on the size of the burner and the pot, the legs might help to keep the pot from sliding off the burner.

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