Description 

This stock pot is Vollrath's 67520. It is made for cooking soups, stocks, seafood, bulk vegetables, and pasta, and it has a holding capacity of 20 quarts. The 3004 aluminum that makes up this Classic stock pot is impact resistant and energy efficient, and is also 11 gauge. The rim is beadless for ease of cleaning, as well as round and double thick for an excellent fit of domed and flat covers. The bottom of this cookware is also double thick to protect against dents. Heat is spread along the base and the sidewalls evenly to prevent cold spots in your foods and soups, and the solid welded aluminum handles make carrying and pouring from this aluminum stock pot quite simple. The design of this Vollrath Classic stock pot is tall and narrow, which allows liquids to bubble up through the pot and extract the most flavor possible. The thick base of this cookware provides for a good slow simmer and the smaller diameter and taller height preserve liquids longer. This aluminum pot is NSF approved and measures 12 inches in diameter and 10 1/2 inches in depth.

Salt solutions, acidic products, bleaches, and disinfectants can cause corrosion on Vollrath cookware, so avoid prolonged exposure to these things and never store them inside of your pots or pans. Because direct contact with salt can cause corrosion, add salt to boiling water to dissolve it in your stock pot. Never leave pots or pans on a heated surface without foods or liquids inside, and allow your commercial cookware to cool before washing it to prevent warping. All of your Vollrath cookware, not only your aluminum stock pots, will last longer and look better if you always wash them by hand and scrub in the direction of the material grain. Use plastic, wooden, or rubber utensils when you are cooking and be sure that you remove all of the labels and label adhesive from your cookware before washing it in hot soapy water and seasoning it.

You can season all of your cookware before using it, and this will keep it in better shape. Apply vegetable oil or a small amount of shortening and heat it on a medium burner for 5-10 minutes. Light heat waves or smoke should appear and the oil/shortening should be a deep amber color. Remove the commercial cookware from the burner and let the oil/shortening cool down. Dump out the oil/shortening when it is cool and wipe the rest out with a paper towel. Then, wash the pot or pan one more time before you cook in it and you are finished.