When I started out, I had a 22qt pot, and making 5 gallon batches was a pain. I used stock/pasta pots, 5 qt sauce pans, and anything that would wort to boil. I am sure my hop utilization was off, but I still got through anyway. I recently brewed a 1.080 beer, and had trouble to not boil over in a 10 gallon pot. As I remember my boil started around 8 gallons, so I had to baby sit the pot for an hour or so, and then start with my hops addition. A place called foodservicewarehouse.com has great deals on pots, both SS, and aluminum. No, I am not afiliated.
Aging from last year: Hard Cider, Triple Chocolate Stout, American Amber II
First fermenter: American Mild
Second fermenter: Empty
Long term aging: Strong Scottish Ale, American Stout
3 new hard ciders, first is a Apple Raspberry, second will be a Apple Grape, and third Apple Cranberry. These will all become Jacked Ciders