<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Kevin-kevdawg:
Bryan, please excuse the novice question here, but what exactly does the encapsulated bottom promote? I'm looking for a large chili/soup pot and noticed the 24qt standard and the 20qt with glass lid. With that in mind, would either one of the two be a good choice.
Kevin </div></BLOCKQUOTE>
A try ply encapsulated bottom ensures superb heat conductivity for rapid, even cooking.
Stainless steel alone is not an effective conductor of heat. Aluminum on the other hand, readily absorbs heat. By absorbing heat faster than the neighboring stainless steel, it can provide even heat distribution before heat is transferred to the food, for faster more thorough cooking without “cold spots” or scorching “hot spots”. In a try-ply based, the aluminum is completely enclosed in stainless steel creating a finished base.
Either of those pots would make a great chili pot. You're looking at a 5 or 6 gal pot for making chili.