On Tuesdays and Thursdays, I post a picture and just a few words.
Yesterday, I made yogurt for the first time in my new All-Clad stockpot. I heated the milk exactly like I always do, and when I poured the milk into my jars, I was completely surprised to see that the pot had almost no residue on the bottom.
Behold:
Normally when I heat up the milk in my cast-iron pot, there’s a fairly thick layer of browned milk that’s stuck to the bottom of the pan.
I’d kind of accepted that as par for the course, and I always soaked it and then scraped/scrubbed it off.
That is really not my most favorite thing to do, so I am totally over the moon about how easy it is to clean this pot after making yogurt. Yay!
I already liked how lovely this pot was for making soup, and now that I see it’s a vast improvement for yogurt, I am really, really happy I spend my Christmas and birthday money on it.
I updated my homemade yogurt post to include this recommendation.
Suz
Sunday 27th of July 2014
I just read a tip to avoid this in an old Cook's Illustrated: whenever a recipe calls for scalding milk, they tell you to add a thin film of water to cover the bottom of the pan and heat it to boiling before adding your milk. Not sure how finicky yogurts are, but they said it's an essentially film-free way to heat milk (or "browned-whey-protein-free").... (Probably similar to the melted ice cube trick another reader suggested!)
Kristen
Monday 28th of July 2014
Oh, interesting! I'm gonna have to give this a try.
Diane C
Thursday 19th of June 2014
Thanks for the inspiration, FG. I needed to replace my 12" Calphalon non-stick frying pan (Someone in our home put it on a gas flame with nothing in it and then forgot about it, sigh.) I considered a lot of options, but I wanted exactly the same shape because that's what I'm used to. Yesterday I found the same pan in stainless steel for a great price at Home Goods. Based on this article I decided to try it out. Fingers crossed.
Mary
Wednesday 18th of June 2014
If you melt an ice cube in the pot before pouring in the milk you get almost no milk stuck to the bottom.
Catherine
Tuesday 17th of June 2014
We generally make 2 gallons at once in the same pot. Since your pot says 8 quart, would it hold all that milk?
Kristen
Wednesday 18th of June 2014
Whoa, that's a lot of yogurt. Go, you! I wouldn't put two gallons in an 8-quart pot because there would be no room for stirring. All-Clad does make a larger version of the pot, though.
Sabrina
Tuesday 17th of June 2014
My aunt gave me an All-Clad pot for my wedding 5 years ago, and it is the pot I use for everything, from boiling pasta to making rice to making a cream sauce to browning a piece of meat. It still looks brand new, and I swear it's made me a better cook. Enjoy yours in good health!