I’m going to have easy access to left overs from whole chicken, duck and other meat types. My wife is eating vegetables like a vegetarian, so I constantly have easy access to left over veggies too.
Based on that I consider making my own stock (with bones) and broth (no bones) more often than I used to do.
I cook on gas, but have an extra induction burner that I might be using for this type of cooking, since it’s nice to get such a large pot out of the way, while it simmers away for 1-2 hours.
But mainly it will be used on gas. I’m buying a Mauviel induction iron plate, so copper will work on the induction plate.
What pan material would you consider ideal for making stock and broth ?
I’m looking at copper 2.5, PLY/clad and disc bottom stainless steel.
Brands I favour are Demeyere, Fissler, Falk, Lagostina, De Buyer and Mauviel.
But I’m open for cheaper options as well.
Thanks for your help and advice in advance.
I’m cooking for 2 persons mainly, so I’m not intending to make large amounts of stock, just enough for a couple of risotto’s, polenta and for sauces and the occasional home made soup.
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