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Update: the 8 quart stock pot I bought for $12 at a garage sale in Dayton finally explained why my soups tasted flat
I picked up this dented 8 quart stock pot at a garage sale off Wilmington Pike about 3 weeks ago. Used it for a batch of chicken noodle and it just tasted thin, no depth at all. Turned out the pot had a warped bottom so it was only making contact with the burner in a small circle, meaning most of my simmer was really just warm spots. I put a straight edge on it at the shop and sure enough there was a 1/8 inch gap in the middle. Switched back to my old heavy bottom pot for the next batch and the same recipe came out way better. If your soups keep coming out weak, lay a ruler across the bottom of your pot before you blame the recipe. Has anyone else run into a warped pot messing with their heat?
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