Titan ReloadingMidSouth Shooters SupplyLee PrecisionReloading Everything
WidenersRotoMetals2Inline FabricationLoad Data
Repackbox
Results 1 to 17 of 17

Thread: What is it good for?

  1. #1
    Boolit Master fourarmed's Avatar
    Join Date
    Apr 2005
    Location
    Kansas
    Posts
    1,777

    What is it good for?

    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.

  2. #2
    Boolit Buddy
    Join Date
    Mar 2012
    Location
    Bartlesville, OK
    Posts
    327
    Got any eye of newt? I hear they work for recipes like that.

  3. #3
    Moderator


    Winger Ed.'s Avatar
    Join Date
    May 2007
    Location
    Just outside Gun Barrel City, Texas
    Posts
    9,484
    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.
    In school: We learn lessons, and are given tests.
    In life: We are given tests, and learn lessons.


    OK People. Enough of this idle chit-chat.
    This ain't your Grandma's sewing circle.
    EVERYONE!
    Back to your oars. The Captain wants to waterski.

  4. #4
    Banned








    Join Date
    Mar 2005
    Location
    munising Michigan
    Posts
    17,725
    fish boil!

  5. #5
    Boolit Master
    Join Date
    Dec 2016
    Posts
    1,091
    Boil your coyote traps.

  6. #6
    Boolit Grand Master

    gwpercle's Avatar
    Join Date
    Sep 2011
    Location
    Baton Rouge, Louisiana
    Posts
    9,254
    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
    Certified Cajun
    Proud Member of The Basket of Deplorables
    " Let's Go Brandon !"

  7. #7
    Boolit Buddy

    Join Date
    Jan 2012
    Location
    Oregon
    Posts
    393
    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.

  8. #8
    Boolit Buddy oldscool's Avatar
    Join Date
    Mar 2010
    Location
    ks
    Posts
    159
    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".

  9. #9
    Boolit Master
    Join Date
    Jun 2010
    Location
    WNY
    Posts
    2,502
    Maybe it was a chamber pot.

  10. #10
    Moderator Emeritus


    Join Date
    Mar 2005
    Location
    SW Montana
    Posts
    12,452
    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.
    [The Montana Gianni] Front sight and squeeze

  11. #11
    Boolit Master fourarmed's Avatar
    Join Date
    Apr 2005
    Location
    Kansas
    Posts
    1,777
    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!

  12. #12
    Boolit Grand Master

    gwpercle's Avatar
    Join Date
    Sep 2011
    Location
    Baton Rouge, Louisiana
    Posts
    9,254
    Quote Originally Posted by fourarmed View Post
    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 .
    Ya got the pot...go for it !
    Gary
    Certified Cajun
    Proud Member of The Basket of Deplorables
    " Let's Go Brandon !"

  13. #13
    Moderator


    Winger Ed.'s Avatar
    Join Date
    May 2007
    Location
    Just outside Gun Barrel City, Texas
    Posts
    9,484
    Quote Originally Posted by gwpercle View Post
    a Chicken and Smoked Sausage Jambalaya can feed a crowd and it's all done in one big pot...
    I can testify to this.

    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.
    In school: We learn lessons, and are given tests.
    In life: We are given tests, and learn lessons.


    OK People. Enough of this idle chit-chat.
    This ain't your Grandma's sewing circle.
    EVERYONE!
    Back to your oars. The Captain wants to waterski.

  14. #14
    Boolit Master


    gbrown's Avatar
    Join Date
    Jun 2011
    Location
    S.E. Texas
    Posts
    1,799
    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.
    One of my father's favorite statements: "If I say a chicken dips snuff, look under his wing for the snuffbox" How I was raised, who I am.

  15. #15
    Boolit Buddy
    Join Date
    Jun 2019
    Posts
    365
    Quote Originally Posted by NSB View Post
    Maybe it was a chamber pot.
    For Rosie O'Donnell till she had to get a larger one.

  16. #16
    Boolit Master fourarmed's Avatar
    Join Date
    Apr 2005
    Location
    Kansas
    Posts
    1,777
    Elroy, you're a stitch!

  17. #17
    Boolit Buddy Bwana John's Avatar
    Join Date
    Jul 2019
    Location
    N. AZ
    Posts
    148
    Use it camping to boil water for cleaning up with after feeding large groups of people.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  
Abbreviations used in Reloading

BP Bronze Point IMR Improved Military Rifle PTD Pointed
BR Bench Rest M Magnum RN Round Nose
BT Boat Tail PL Power-Lokt SP Soft Point
C Compressed Charge PR Primer SPCL Soft Point "Core-Lokt"
HP Hollow Point PSPCL Pointed Soft Point "Core Lokt" C.O.L. Cartridge Overall Length
PSP Pointed Soft Point Spz Spitzer Point SBT Spitzer Boat Tail
LRN Lead Round Nose LWC Lead Wad Cutter LSWC Lead Semi Wad Cutter
GC Gas Check