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23 Quart pressure cooker for making stock- want to chat about commercial kitchen use

post #1 of 2
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Hi all- Am considering switching from traditional stockpot method of making stock to pressure cooker method.  I have experimented with residential-sized cooker but have not used larger 23 or 41 quart stovetop pressure cookers.  Anyone who has used these commercially like to fill me in about your experience with them?  Looking to increase quality, reduce cooking time.  Thanks- Hill

post #2 of 2
I use a 23 almost daily for beans, pazole, empanada filling. I love it for speed and quality. Bonus is that most of my cooks are afraid of it so I get a good laugh when it hisses. I only use it occasionally for small batch special stocks because our stock recipes go in an 80qt
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