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I have a pot just like the one you have pictured... with the pasta and the vegetable steaming insert. I put all my stock ingredients in the pot and then put the vegetable insert on top to keep everything submerged. Then when it's done, I just hold that strainer in while I pour, and it keeps the bones, etc. from falling out. Works like a charm.

Definitely a great idea! I can't believe I've never even considered this. That pot is one of my kitchen favorites, and one I consider a must-have for almost anyone since it's so versatile. Thanks!

yup, that's how I do it. And yes, you still need to stain out the finer bits, but you have a good head start on the bones and vegetables.

The best part is, the way most of these pots are designed, you can lift the insert up and rest it at an angle, so the bones (etc) cool off and fully drain into the main pot before you toss them.

The bottom of the insert gets kinda grungy with protein gunk, but a scrubby sponge takes care of it provided you don't let it sit too long.

I'm wondering about storing the stock. I've always done it exactly as pictured, but I've started to worry about the plastic. Anyone have any thoughts about that?

I also use the pasta insert as a 2nd layer when I use the pot to steam (along with the steam insert).

I've never thought of this but it's a FANTASTIC idea!! I normally don't use my strainer because it takes forever for water to boil when it's inserted. Now I have a use for it!

I have a pot like this and have always used it make stock. It really is helpful on cutting down on the mess. And you are right, the stock does need to go through one more fine mesh strain before getting put in the freezer.

Of course, then you have to clean the insert. My fiancé HATES when I use the pasta insert because it's twice as much cleaning...

By the way, what size stock pot do you all use? 12 qt? 16 qt?

As far as storing stock (to answer marisab's question above), I use wide-mouth mason jars. They're freezer safe (only the wide-mouth ones though -- there's a little snowflake on the package), fit nicely along the freezer door, and are infinitely reusable.

marisab - I store my stock in the freezer in reusable plastic containers...I haven't had any issues so far, healthwise or tastewise, but if you're nervous about plastic there's nice glass containers like these: http://www.surlatable.com/product/housewares/storage %26 organization/italian-glass round food-storage container%2C 14%26%23188-%26%2334- oz..do?search=basic&keyword=glass container&sortby=ourPicks&page=1 that are freezer safe!

I freeze my stock in used rinsed & cleaned milk cartons. Our milk cartons are wax lined paper cartons. I can quickly take them out of the freezer rip off the old milk carton and plunk the frozen stock right into my stock pot. works just dandy...

Thanks for the alternate storage suggestions - great ideas, all!

Wow, why the heck haven't I heard this idea before? I do not own one of these pasta strainers but I am gonna get one, it would make it so much easier for stock, and I can stop spilling bits of veggies all over the floor when I'm straining.

What a great idea - I shall sstart doing this straight away - thanks!!