Hoffritz 8 Piece Nesting Stockpot Set for $49
Shipping: $4.95
This Hoffritz 8 Piece Nesting Stockpot Set is perfect for preparing big family dinners or holiday meals. The capacities of 8, 12, 16, and 20 quarts ensure you always have the right size pot for stews, soups, chili, and more. Each pot comes with a lid and has an aluminum body to conduct heat evenly and thoroughly. The pots nest together for easy and simple storage, saving valuable cabinet space. 8 piece set includes one each of 8, 12, 16, and 20 quart pots, each with lids. Hand-wash with warm water and a mild detergent; rinse and dry immediately.
Is anyone familiar with these stock pots? Good, bad?
Worked for me! The price seems good, too. I'm just not sure I want aluminum stockpots. Are they okay to use? I make alot of homemade yogurt, but I would hate to negate the goodness of all that effort by using something bad to cook it in!
@ncsuwolf96: No but they are aluminum so pretty cheap stuff.
@vinylpvc: There's nothing wrong with cooking in aluminum, nor even fermenting (as you'll be doing). They used to suspect a link with Alzheimer's, but it's been proven non-causal (exposure to aluminum doesn't increase the risk after all).
At this price, I suspect they're pretty flimsy. I like sturdy stockpots. My 2 cents.
I thought this was a brand with a reputation for quality and I thought it would be a pretty good buy, but after reading the comments, I think I'll pass. Too bad too; it would be nice to have so many sizes and especially ones that nest for storage.
@joemarfice: There most certainly is something "wrong" with cooking in aluminum, but it has nothing to do with whatever you're talking about. Aluminum, (as well as copper and iron) are all reactive with acidic and alkaline foods. If you're cooking with things like tomatoes or lemon juice (or yogurt as mentioned above), your food can take on a nasty metallic flavor. Light colored foods (like eggs) can also develop gray streaks. Foods will also pick up chemical elements from reactive cookware, causing us to ingest metals like copper and iron. Our bodies process iron relatively easily, so using iron cookware regularly isn't a problem. But we have a harder time eliminating copper.
In brief, use non-reactive cookware whenever your dish contains acidic or alkaline ingredients. Cookware made with reactive metals is a good choice for boiling water, sautéing vegetables, or searing meat (though don't deglaze the pan with an acid!).
Hopefully this helps clear up some of the confusion!
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