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#216823 - 02/10/11 09:55 PM Re: CanCooker [Re: Blast]
Art_in_FL Offline
Pooh-Bah

Registered: 09/01/07
Posts: 2432
Originally Posted By: Blast

Yeah, you are right. A really big stockpot would be just as good...
-Blast


Don't get me wrong, it is an interesting design for a pot that looks well made. But I really don't think there is anything particularly special about the milk can design from a functional point of view. Having a firmly attached lid, nice latches, is a plus but otherwise it is just a pot. Albeit a rather nice pot.

If anything I would think that a wider bottom would spread the heat and better allow some fluid motion that might keep the contents from burning on the bottom.

Given that stainless steel latches of similar design are commercially available, and I happen to own, and be fairly handy with a pop-rivet gun, I don't see why I couldn't find a suitable stock pot and install my own heavy-duty latches to help keep the contents in and dirt out during rough handling over a campfire.

That assumed the lock-down lid is really desirable. Seems to me our ancestors did a lot of cooking over fires and most of their pots lacked any way of locking on a lid.

I've seen what must have been ten gallons or more of stew cooked over a fire in a large stock pot. The only special provision they had was a large steel ring with two short lengths of chain and hook on the end. This was hooked onto the handles on the sides and a stout wooden pole inserted into the ring to allow two people to lift the pot without having to stand in the fire.

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#216829 - 02/10/11 11:35 PM Re: CanCooker [Re: Dagny]
dougwalkabout Offline
Crazy Canuck
Carpal Tunnel

Registered: 02/03/07
Posts: 3225
Loc: Alberta, Canada
I don't think I'd pay $70-ish for one. Especially considering I can snag large stainless stock pots for a few bucks at yard sales.

On the other hand, if I won one in a draw or through a charity auction, I would certainly keep it. Handy item if you need to boil up a lot of water/soup/whatever in a hurry. The aluminum is so much more efficient in terms of thermal transfer compared to stainless steel.

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#216840 - 02/11/11 02:19 AM Re: CanCooker [Re: Dagny]
Byrd_Huntr Offline
Old Hand

Registered: 01/28/10
Posts: 1174
Loc: MN, Land O' Lakes & Rivers ...
Gives me an idea for another use for my two gas turkey friers. Right now, I only use them to make maple syrup.
_________________________
The man got the powr but the byrd got the wyng

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#216841 - 02/11/11 02:32 AM Re: CanCooker [Re: Dagny]
Susan Offline
Geezer

Registered: 01/21/04
Posts: 5163
Loc: W. WA
Only one time did I cook in a pressure cooker and not use the perforated plate in the bottom. It was an impressive lesson in cleaning, and I hope to never do it again.

I'll pass on this unit. If I want a pressure cooker, I'll use steel.

Sue

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