I was just given a 12 quart aluminum caldero. I pretty much do all my cooking on cast iron. What is this thing good for? It's too damned big even to use for a chamber pot.
Printable View
I was just given a 12 quart aluminum caldero. I pretty much do all my cooking on cast iron. What is this thing good for? It's too damned big even to use for a chamber pot.
Got any eye of newt? I hear they work for recipes like that.:drinks:
If you're feeding a crowd or making stuff to freeze,
They are great for stew, soup, chili, spaghetti sauce, anything that needs to simmer.
Compared to a tall pot, they heat evenly without scorching as much inside on the bottom.
Being wide & shallow, you don't need as much heat as a tall pot.
fish boil!
Boil your coyote traps.
Chicken , shrimp and yellow rice .
A nice Spanish paella .
Cajun or Creole Jambalaya .
Italian Red Gravy (spaghetti sauce).
Gumbo ...for just a few .
Red Chili.
Green Chile Stew .
If all you can think to do is boil traps ...send it to me ...Cajun Men Cook .
Gary
Caldero is the ‘workhorse’ of any Hispanic kitchen due to its versatility and unique design. The caldero (or ‘cauldron’ in English) has rounded sides, a tight fitting lid, and superior heat distribution.
Calderos are used to cook rice, beans, braise meat, and simmer stews and soups.
Always just called them a "stock pot". Used for making soups, stews, chili or whatever on stove top. I make a mean red beans and rice or whatever concoction in one too.
LARGE pieces of meat with some liquid in oven for hours and you will have plenty to shred, pull or slice to feed a crowd. You can also make "stock". :grin:
Maybe it was a chamber pot.
Pitchfork fondue, fry t-bones in hot oil with a pitchfork for a fork. Western boil, put onions, corn on the cob, spuds, carrots and polish sausage in for a boil. Serve after an hour. Water bath canner for non pressure canning.
If you don't do large groups use it to make lubes, boil antelope heads for European mounts, cook down fruits for jams, heat wash water in an outage or as an emergency sun helmet.
All great suggestions! Thanks! My problem is, if I'm cooking for a lot of people, I do it outdoors over a fire. This thing is just too wide and too shallow for most of my cooking. Or maybe I'm just set in my ways...naaah!
Expand your cooking skills ... a Chicken and Smoked Sausage Jambalaya can feed a crowd and it's all done in one big pot...and can be done outside over a gas or wood fire .Quote:
Originally Posted by fourarmed
Ya got the pot...go for it !
Gary
I can testify to this.Quote:
Originally Posted by gwpercle
When I was hanging around with the ByouBoyz river racers, we had a event out side of New Orleans and they brought that for lunch.
I got as full as a tick from that meal.:bigsmyl2:
Make Jambalaya or Pastalaya with it. Make a ton of chili and freeze it in smaller packs. Throw chicken bones and frozen scraps of vegetable trimmings in along with seasoning to make broth which you can freeze in quart jars(leave at least an inch headspace). I have a 22 quart Magnalite (from the '80s) that I have made a lot of stuff in. Love it.
For Rosie O'Donnell till she had to get a larger one.Quote:
Originally Posted by NSB
Elroy, you're a stitch!
Use it camping to boil water for cleaning up with after feeding large groups of people.