|Mauviel Cuprinox $614|
Peter asked me what pots were good for boiling. I had no idea, so I did some research. When it comes to cooking that requires the boiling of a significant quality of water, such as cooking pasta, stock, soup, and poaching, a stock pot is used.
A good pot would be good thermal conductivity and durability. Copper provides the best thermal conductivity of all the pots. It transfer heat quickly and efficiently. A good copper pot would have thick copper with a thin tin lining to prevent copper from reacting with acidic food. However, copper is a very expensive metal and these pots are prohibitory expensive. It is not dishwasher safe. Well, you can put it in the dishwasher, but I would want the $600 pot to last 60 years (and they do usually come with life-time warranty).
|Anodized Aluminum $69.99|
|Stainless Steel $19.99|
|All-Clad Copper Core $361|
|Le Cresuset Enamel $74.95|
Copper and aluminum still have better thermal conductivity then enamel, but enamel is an upgrade from your ordinary stainless steel and cheaper than cladded cookware. And enamel is possibly the healthiest of them all! The choice is yours!
P.S. A lot of rice cooker nowadays are already using enamel over steel. I have one of these and it sure is amazingly easy to clean.