lol, that's a pretty big pot, but I have an even bigger one. A 9 1/2 quart Le Creuset enameled cast iron French oven. When I bought it, I even considered getting the 13 1/2 quart version.
Thank God I didn't. That would have been way TOO big. And incredibly heavy. My 9 1/2 quart is about all I can handle, once it's full of Food. I normally use it to make chili. I brown the meats--ground beef, ground sausage, and cubed flank steak--in the pot, then add onions and seasonings. Lots of seasonings. And chipotles in adobo. A few poblanos. Tomatoes. Tomato paste.
Then I put it in the oven to cook. I accidentally discovered it cooks MUCH faster that way, and it doesn't make the pot hard to clean. When the meat, especially the cubed stuff, is pretty much cooked, I take it out of the oven. (I remove the lid first, which lightens the whole thing by a few pounds.). Then I add a lot of pinto and black beans, and some unsweetened cocoa.
By then it's really heavy. I put it back in the oven to cook for another hour, and it's done. If I'd bought the bigger pot, I'd never be able to fill it. God knows how much it would have weighed once full of Stuff.
But even that's nowhere close to the Biggest Pot. Phil, who founded this board, had an absolutely ENORMOUS one. A cauldron. At least 20 or 25 quarts, maybe more. There're some photos somewhere on the board. He used it outside, of course.
