Wanting to begin home cheese making. Need a pot or other means for heating milk. Already have a Sous Vide system so I could use that in a stem table insert and a pot to sit within. Do not know which system would work best.
Getting confused on stock pots. Even some of the high dollar ones get some bad reviews (pitting, splitting, leaking around handles).
Thinking 20qt and simply need specific advice from you experienced cheese makers.
The taller the pot, the more difficult to make the horizontal cuts unless you get a special tool!
And square is easier than round for making cuts - at least for me!
So steam pans work well, but are very thin, so not really good on direct heat. I have used mine on a burner with a cast iron diffuser on the burner. But the sous vide is much more gentle and the differential in the pan during the make is better.
Thank you Linda. I believe I will try to set up a pot with the Sous Vide cooker.