Bayou Classic 4060 60-qt Aluminum Stockpot w/Basket Features Domed Vented Lid Heavy Riveted Handles Perforated Aluminum Basket Perfect For Boiling Steaming and Canning

I grew up along the coast of Georgia. Steaming Oysters, Crawfish and Low Country Boils are common family social events. I have always helped my brother in-laws do cooking and borrowed their burners and pots when needed. All of the equipment was bought 25+ years ago. I could not understand some of the reviews that were putting this pot down. My fears were put away when the pot was delivered in a sturdy box with no dents. The pot is equal to the quality that I grew up seeing at catered and family socials. The real issue is people that do not understand how to fry or steam in a big pot. Bayou Classic unfortunately has to include warning labels on the top flaps and on a four page instruction sheet. Since I was brought up around this type of cooking it is common sense on how to use them but that is not the case for new big pot cook. Read the instructions, read the warnings and get out a tape measure to determine just how big these pots are. Unless you are frying keep a garden hose right next to the burner. You have to keep liquid in the pot. If the pot boils down it will burn through. A stainless pot will be ruined as well just will not happen as fast. If your burner has a hot spot you can burn the pot. The physics behind boiling this quantity of liquid is high. Two burners and pots are almost always better than one big pot. The ability to stagger cooking so food keeps coming out of a pot hot is far better than dump and wait 45 minutes for the next batch. For those cooks complaining that it takes a lot of time, the cooks never get to enjoy a boil outside of camaraderie around the burners so is life in a coastal town. I have moved in-land and will be using my new pot to bring the joy of mudbugs and low country boil to the city dwellers.

I bought the 60-Quart version in 2014 and it's still going strong. My family have used this pot every summer for multiple crawfish boil. You really do need a big pot to do large quantity of crawfish. We normally order anywhere from 30-50 lbs each time. A few batches is needed to cook all of it but with every cooked batches, it gets tastier/spicier. This pot is HUGE (60-qt) but lightweight (without liquid, of course). Once you get water in it, you'll need two person to carry. After use, cleaning includes a hose spray down and some scrubbing, back in storage until the next boil.The build quality is adequate for our use/needs. There are a few minor dents here and there after years of use, but function is still 100%.7/18/2019 --the pot was brought out 3-4 times in the last few months for some serious crawfish boil. Performs exactly the same!

Be advised, this product is HUGE. We've used it for crab boils and to simply steam crabs. The pot can easily handle a bushel of extra large blue crabs. For smaller jobs, buy a smaller pot.Be sure to season the pot with oil prior to first use, otherwise pot will pit and stain. If pitting occurs, clean it with a splash of lemon juice or other acidic material.Pot works great on an appropriately-sized outdoor heat source: gas burner, or even directly on the grill. Great pot for huge jobs.

So I am giving this two stars for sturdiness because it came delivered with a big dent. Unfortunately due to hosting Thanksgiving I had to keep the item and try to punch this out the best I can. The thing is I have really liked the Bayou Classic products before.

Worked well for.our crawfish boil.

Came fast but it came dented .Would love for it to be replaced but i need it for a party next weekend .Other wise it’s a awesome pot .Very heavy and durable .

Most important part of a seafood boil is size of pot! This one hasn't failed me yet and we're up to 30 people. Very satisfied with this pot setup.

I have used this for multiple steamed oyster dinners and I’ve really enjoyed it! The basket makes steaming almost idiot proof and it’s super easy to clean.