Stock Pot Quality vs. Meat Stock Clarity


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Stock Pot Quality vs. Meat Stock Clarity

mahi03 | Aug 24, 2010 02:55 PM

In cooking a beef stock and following all the golden rules (cold water to simmer blanching, cold water rinse and simmer) does the material/quality of the stock pot make a significant impact in the clarity of the resulting product?

Online, a 100qt stock pot ranges in prices online from $100 to $500+. What makes one stock pot superior to another? Are there advantages to aluminum over stainless steel?

I was told a rumor that certain stock pots result in a clearer beef stock. Is there any truth to this assertion?


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