Description
Vollrath's 67426 is a high quality Classic sauce pot. It measures 14 inches in diameter and 10 inches in depth and has a holding capacity of 26 quarts. The sauce pot is made from 8 gauge, impact resistant, energy efficient 3004 aluminum and the handles are plated and welded. This aluminum pot features a natural finish and has a double thick round rim for excellent cover fit. To help prevent denting, this Classic sauce pot has a double thick bottom as well. Heat is spread evenly around the base and the sidewalls of this pot for even heating, and the beadless rim is extremely easy to clean. Also available are flat and domed covers that will fit this Classic pot perfectly. In addition, it is NSF approved. This sauce pot has a wide bottom area for maximum heat conduction and it is ideal for making soups, stews, sauces, casseroles, and roast, and the two loop handles make pouring and moving the sauce pot very simple.
Before using your high quality sauce pot, remove all labels and stickers and wash the aluminum pot in hot soapy water. If all the label adhesive is not removed you can use WD-40 to remove the rest. After that, we recommend that you season your pot. Spray vegetable oil or apply a small amount of shortening to the inside of the pot and heat it on a burner that is set on medium for 5-10 minutes or until light smoke or heat waves appear. The oil/shortening should be a deep amber color by now. Remove the pot from the burner and allow the oil/shortening to cool before dumping it out and wiping the sauce pot out with a paper towel. Wash the aluminum sauce pot with hot soapy water once more and you are ready to cook with it. You can season all your commercial cookware like this, and washing the cookware will not affect the seasoning.
We recommend that you wash your cookware by hand every time, because hand washed pots and pans look better and last longer. It is also recommended that you use plastic, rubber, or wooden utensils when cooking. If your aluminum cookware has discoloration, you can remove it by boiling water and cream of tartar in the discolored pot or pan for 10 minutes. Add two tablespoons of cream of tartar for each quart of water. Salty solutions, bleaches, disinfectants, and acidic products can cause corrosion to your sauce pots and well as stir fry pans, stock pots, and other cookware. Never store these products inside of your cookware and try to avoid prolonged exposure. Also, direct contact with salt can cause pitting on cookware as well. So, add salt to boiling water to dissolve it. Never leave your cookware on a heated surface if it does not have foods or liquids inside. Lastly, to prevent burns and to prevent your cookware from warping, allow your pots and pans to cool before washing them.