ULTRA-7-Ply 30 Qt. Stockpot with Steamer Canning Basket 439 Magnetic Stainless Steel

7.5 Gallon / 30 Qt. STOCKPOT with Culinary Steamer Basket 

Discover the ultimate solution for healthy, grease-free cooking with our Ultra-7 Brand 30 Qt. Stockpot—equipped with an exclusive Steam Control Lid and Culinary Steamer Basket. Perfect for steaming large batches of vegetables, seafood, or even tamales, this stockpot brings professional-grade waterless cooking into your kitchen.

Key Features:

• Steam Control Valve: Our patented lid features an integrated steam control valve. Simply start cooking on medium heat. When the valve whistles, slide the lever to CLOSED, reduce heat to low, and let the steam do the rest. This method locks in flavor and nutrients while requiring little to no added water or grease.
• Culinary Steamer Basket: Perfect for steaming colorful vegetables, fresh fish, or dumplings—elevating your healthy cooking game without sacrificing taste.
• Waterless & Greaseless Cooking: Cook vegetables without added water and meats without grease or oil. Enjoy healthier, more flavorful meals.
• Large Capacity: Ideal for meal prepping, family gatherings, or home canning—this 7.5-gallon stockpot offers generous space and superior performance.

Bonus Included:

Every order includes a Recipe & Instruction Cookbook on Waterless & Greaseless Cooking by Chef Charles Knight—your guide to mastering this healthier cooking technique.

Order now and experience how easy and delicious healthy cooking can be with the Ultra-7 Waterless Cookware Collection.

One-Pot Seafood Boil

Fresh shrimp, lobster, clams, crab, potatoes, corn, and sausage—all simmered in a rich, aromatic broth—come together for a show-stopping meal that’s perfect for feeding a crowd.

Ingredients

• 3 lemons, divided use
• ¾ cup Smokie Joes Deep Creole Seafood Boil seasoning
• 1 lb smoked chicken andouille sausage, cut into 2-inch pieces
• 8 cloves garlic, chopped
• 2 Spanish onions, peeled and quartered
• 1 lb small red potatoes, halved
• 4 ears corn on the cob, cut in half
• 4 lobster tails, cut in half
• 1 lb clams, scrubbed
• 1 lb snow crab legs
• 1 lb king crab legs
• 1 lb shrimp, peeled and deveined (tails on)
• 3 tbsp butter
• Fresh parsley, chopped (for garnish)
• Old Bay seasoning (optional, to taste)

Instructions

Prep the lemons:

• Cut 2 lemons into quarters.
• Slice the remaining lemon into wedges and set aside for garnish.

Make the broth:

• Fill a 30-quart stockpot halfway with purified water.
• Add the quartered lemons, seafood boil seasoning, sausage, garlic, and onions.
• Bring to a simmer over medium heat (300°F).

Cook the vegetables:

• Add potatoes and corn.
• Cook for 8–10 minutes, until just beginning to soften.

Add the seafood:

• Add lobster tails, clams, crab legs, and shrimp.
• Reduce heat to 250°F and simmer gently for 15 minutes, or until seafood is fully cooked and clams have opened.

Drain & plate:

• Lift the steamer basket (or use a slotted spoon) and drain the seafood boil back into the pot.
• Transfer seafood, sausage, potatoes, and corn to a large serving platter.

Make the butter broth:

• Ladle 2 cups of the cooking broth into a small bowl.
• Add butter and whisk until melted.
• Pour over the seafood platter or serve alongside as a dipping sauce.

Garnish & serve:

• Sprinkle with parsley and additional Old Bay seasoning (if desired).
• Serve with lemon wedges for squeezing over the top.

Chef’s Tip:
For the most flavorful results, use fresh seafood and don’t skip the resting time after simmering—letting the seafood sit in the hot broth for a few minutes deepens the flavor before serving.