Description 

The 78640 is a stock pot from the Classic line of Vollrath's commercial cookware. This stock pot has a holding capacity of 60 quarts and the inside diameter is 16 inches while the inside depth is 18 inches. This pot is constructed from 18-8 stainless steel and it is NSF approved. The handles of this stock pot are solid welded stainless steel and they are extremely durable and make cleaning really easy. The bottom of this commercial stock pot features arc-sprayed aluminum for excellent and even heat distribution. The cover of this stainless steel pot is sold separately and we recommend that you do not use this restaurant pot on an induction range.

This stock pot is perfect for making a variety of foods including stocks, soups, pasta, bulk vegetables, and seafood. The base of the pot is thick to provide an excellent slow simmer, while the smaller diameter and the taller height of this stainless steel pot preserves liquids longer and forces the liquid to bubble up through the ingredients and maximizing flavor transfer. Before using your Vollrath stock pot, remove all the labels and stickers and wash it in hot soapy water. WD-40 can help you remove excess label adhesive. After your wash your stock pot, you should season it just as you season all your other commercial cookware. Apply vegetable oil or a small amount of shortening to the inside of the pot or pan and heat it on a burner that is set to medium for 5-10 minutes or until light heat waves or smoke appear. By this time the oil/shortening should be a deep amber color. Remove the stainless steel pot from the burner and allow the oil/shortening to cool before dumping it out and wiping the cookware with a paper towel. Wash your pot or pan with hot soapy water one more time and you are finished!

Here are a few tips from our kitchen to yours. Never leave your stock pot, sauce pan, or any other cookware on a heated surface without foods or liquids inside. Corrosion may occur on your cookware due to contact with salt solutions, acidic products like tomatoes, bleaches, and disinfectants. Be sure that you avoid prolonged exposure to these products and never store them in any of your Vollrath pots or pans. We recommend that you use rubber, plastic, or wooden utensils when cooking with your stainless steel stock pots. To protect yourself against burns and to protect your cookware from warping, allow your stock pots and saute pans to cool before washing them. Washing your cookware by hand every time is the best thing to do because this will keep it lasting longer and looking new. In addition, direct contact with salt can cause pitting so always add salt to boiling water to dissolve it instead of simply pouring it into your steel stock pot.