JRob
New Member
I know this has been discussed to some extent already, but I feel that my question is slightly different then some of those already posed. I am considering purchasing a 50$ turkey fryer. It comes with a burner, and a 7.5 gal aluminum pot.
My question is this: Am I going to benefit greatly from having a thicker bottom stainless steel pot? Is it going to save me from scorching? Am I going to have to sit and stir no matter what because of the propane burner?
The reason for my concern is that the pot is pretty thin. I gave my old 4 gal SS pot to a burgoning extract brewer, and it had a pretty nice bottom that I scorched only once (left it on the burner while adding the extract.)
I don't really have any concern about aluminum. Too many places use aluminum pots and pans to concern me too greatly. Any thoughts would be greatly appreciated. TIA!
Jeremy Roberts
Knoxville, TN
My question is this: Am I going to benefit greatly from having a thicker bottom stainless steel pot? Is it going to save me from scorching? Am I going to have to sit and stir no matter what because of the propane burner?
The reason for my concern is that the pot is pretty thin. I gave my old 4 gal SS pot to a burgoning extract brewer, and it had a pretty nice bottom that I scorched only once (left it on the burner while adding the extract.)
I don't really have any concern about aluminum. Too many places use aluminum pots and pans to concern me too greatly. Any thoughts would be greatly appreciated. TIA!
Jeremy Roberts
Knoxville, TN