The Health Craft 16 qt. Heavy-Duty Stainless Steel Stock Pot with our exclusive 4-Square Steam Control Cover and Culinary Basket. This pot is a must-have in any kitchen, whether you are a home cook or a professional chef. Made of high-quality 7-Ply Induction T304 surgical stainless steel, this pot is perfect for creating stocks, broths, soups, stews, and corn on the cob the waterless way. It is also ideal for canning jellies, jams, fruit, and more. The steam control cover and culinary basket make it easy to steam lobster, crab, and crawfish, as well as to cook large quantities of soups, stocks, and sauces. This is our #1 seller to small family restaurants, and we are confident that it will become a staple in your kitchen too. Perfect for Gas, Electric and Induction Cooktops
“More than twenty years ago, my dad passed down his treasured (Health Craft) large stockpot to me. Overall, it has been in use for more than 35 years and has attended more family events then many of the younger and outlived a number of older family members. Now, on Father’s Day, I will pass hosting duties and the stockpot on to my first-born son to continue the family tradition. Our entire family owns many Health Craft products. Thanks for the memories." Bobby B. Biloxi, MS.
Why invest in high-quality stainless steel? Because aluminum and cheap stainless pots corrode, discolor, alter the taste of food, and can even contaminate.
Helping People Live Longer, Healthier Lives
- Exclusive 7-Ply Induction Construction
- Stainless Steel Stay Cool handles oven safe to 400°F.
- Limited Lifetime Warranty Imported
- T439 magnetic surgical stainless-steel induction compatible exterior
- T304 surgical stainless-steel interior cooking surface will not react with food, resists sticking.
- Comfortable, oversized handle with hanging loop.
- Stainless steel welds avoid stripping and rusting.
- No screws, rivets, or weld marks on the inside to collect food and bacteria.
- Convenient rolled lip for easy pouring.
- Dimensions: 14.50" Length, 14.50" Width, 10.00" Height
- Weight : 11.75 Lbs.
GULF COAST CRAWFISH BOIL
It is daylight savings time Sunday, the official beginning of Spring in the South. The Dogwoods are blooming and there is excitement in the air. From all along the Florida Panhandle west to Mobile, New Orleans and on to the Gulf Coast of Texas, pickups can be seen everywhere carrying huge pots, propane burners and cases of beer. Radios booming with “Sweet Home Alabama” the day the Redneck Riviera has been looking forward to since they put the pots and burners up last Labor Day. On their way to some festive gathering of folk enthusiastically “Throwing a Crawfish Boil”.
Throw the perfect Crawfish Boil; or Crab, Lobster or Seafood Boil, in this 16qt T304 Stainless Steel Stockpot with boiling basket. It can go straight from stove-top to table. Mirror finish exterior and satin finish interior clean easily. Riveted phenolic handles are resistant to heat, cold, and detergents. Steam Control knob allows you to deep fry your favorite foods with the stainless-steel basket. Limited Lifetime Warranty - Imported
CRAWFISH BOIL RECIPE from Emeril
- 3 gallons water
- 2/3 cup salt
- 1 tablespoon whole black peppercorns
- 1 cup liquid crab boil
- 1 tablespoon hot sauce
- 1 tablespoon Emeril Essence
- 1 bay leaves
- 12 new potatoes
- 3 ears corn cut in thirds.
- 3 artichokes
- 1 foot andouille sausage cut into 8 equal links.
- 3 lemons, halved.
- 2 yellow onions peeled and quartered.
- 2 heads garlic, halved.
- 6 pounds live crawfish
- 6 pounds large, head on shrimp
- 1 pound asparagus, ends trimmed.
- 1 cup melted butter, as an accompaniment
- Beer, as an accompaniment
- French bread, for sopping
Emeril’s ESSENSE Creole Seasoning (also referred to as Bayou Blast)
- 2½ tablespoons paprika
- 2 tablespoons salt
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
DIRECTIONS
- In the large stockpot fitted with the basket insert, combine the stock ingredients, and bring to a boil.
- Add the potatoes, corn, and artichokes. Cover and bring back to a boil, about 5 minutes. Add the sausage, lemons, onions, and garlic, cover the pot, and return to a boil, about 5 minutes. Taste the stock and adjust seasoning as needed. Add the crawfish and shrimp, cover, and turn off the flame. Allow the mixture to seep for 10 minutes. Add the asparagus, cover, and let steep until the vegetables and crawfish are tender, 5 to 15 minutes.
- To serve, line a table with brown paper bags and newspaper. Lift the basket from the stock and drain. Dump the basket ingredients directly on newspaper. Serve with melted butter, beer, French bread, and paper towels.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.