After cooking over 200 pounds of seafood in the past six months, I’ve found three crab steamer pots that actually deliver on their promises. Here’s what made the cut:
Best Overall: ARC 52QT Stainless Steel Stockpot – This beast handled everything I threw at it, from king crab legs to whole turkeys.
Best for Small Families: ARC 20QT Tamale Steamer – Perfect size for weeknight crab feasts without taking over your entire stove.
Best Heavy-Duty Option: Baotree 53-Quart Seafood Boil Pot – Built like a tank and heats up faster than the others.
Our Expertise
I’m not just writing about these pots from product descriptions. I’ve been hosting seafood boils for my friends and family for over eight years now. Every summer, we do at least six big crab parties.
This year, I decided to test these three pots side by side. I bought all three with my own money. I used them for real meals. I cleaned them dozens of times. I even dropped one (accidentally) to see how it held up.
I’ve cooked snow crab, Dungeness crab, blue crab, crawfish, shrimp, lobster, and even turkey in these pots. I know what works and what doesn’t.
My testing process was simple but thorough. I checked heat distribution. I timed how long water took to boil. I measured how much food each pot could actually hold. And I paid close attention to how easy they were to clean after messy seafood boils.
Why You Need a Good Crab Steamer Pot
Let me tell you a story. Three years ago, I tried cooking crab in my regular soup pot. What a disaster.
The pot was too small. Water kept boiling over. The crab didn’t cook evenly. Half of it was mushy, and the other half was undercooked.
I learned my lesson that day.
A proper crab steamer pot makes everything easier. The basket lets you pull out all the seafood at once. You don’t burn your hands fishing around in boiling water. The capacity means you can cook enough for everyone in one batch.
Plus, these pots aren’t just for crab. I use mine for corn on the cob, potatoes, tamales, and even homebrewing beer.
How I Tested These Pots
My testing process took six months. I used each pot at least 15 times. Here’s what I looked for:
Build Quality: I checked for thin spots in the metal. I looked at how the handles were attached. I tested if the lid fit tight.
Heat Performance: I measured how long it took to boil 10 quarts of water on high heat. I checked if hot spots formed on the bottom.
Capacity: I filled each pot with crab to see how much really fit. Product listings can lie about real-world capacity.
Ease of Use: I noted how heavy each pot was when full. I tested if I could lift the basket out safely.
Cleaning: I let seafood residue sit overnight (on purpose) to see how hard it was to clean the next day.
Durability: I used these pots hard. No babying them. I wanted to see what would break or wear out.
1. Baotree 53-Quart Stainless Steel Seafood Boil Pot
This was the first pot I tested. And honestly, it impressed me right out of the box.
Product Features
The Baotree pot is made from thick stainless steel. You can tell it’s quality just by the weight. It comes with a strainer basket, a temperature probe clip, and a marinade sprayer.
The 53-quart capacity is genuine. I measured it myself with a marked container.
The handles are riveted on, not welded. That’s important for durability.
It has a polished finish that looks great. But more importantly, that smooth surface makes cleaning way easier.
What I Like
The size is perfect for my needs. I regularly cook for 8-10 people, and this pot handles it without any issues.
The strainer basket is genius. It has small enough holes to keep even shrimp from falling through. But water drains out fast when you lift it.
Heat distribution is excellent. I tested this by boiling water with food coloring to see where bubbles formed first. This pot heated evenly across the entire bottom.
The included thermometer clip is surprisingly useful. I clip my instant-read thermometer to it when frying, and it stays put.
Why It’s Better
Compared to cheaper pots I’ve used, the Baotree feels more stable. Thin pots can warp over high heat. This one hasn’t shown any warping after months of use.
The basket fits perfectly inside with no wobbling. Cheap pots often have baskets that don’t sit right.
The lid fits snugly but not too tight. Steam vents properly without rattling the lid all over the place.
How It Performed
I did a full crab boil for 10 people as my first real test. Four pounds of snow crab legs, three pounds of shrimp, corn, potatoes, and sausage.
Everything cooked evenly. The crab came out perfectly tender. No mushy spots. No undercooked sections.
Water came to a boil in about 18 minutes on my outdoor propane burner. That’s three minutes faster than my old pot.
The basket lifted out easily even when loaded with heavy, wet seafood. The handles stayed cool enough to touch with a towel.
I’ve used this pot at least 20 times now. No issues. No failures. It just works.
How I Clean It
Cleaning is easier than I expected. The polished stainless steel doesn’t let food stick as much.
My process is simple. I let it cool for 30 minutes after cooking. Then I dump out any remaining liquid.
I fill it with hot soapy water and let it soak for 10 minutes. A regular dish sponge removes most residue easily.
For stubborn spots, I use Bar Keeper’s Friend. Two minutes of scrubbing brings back the shine.
The basket cleans up just as easily. I usually just spray it with the hose outside and wipe it down.
Testing Results
Boil Time Test: 18 minutes to boil 40 quarts of water on a 65,000 BTU outdoor burner.
Capacity Test: Held 15 pounds of crab legs with room for sides. Real capacity matches advertised capacity.
Durability Test: No warping after 20+ uses over high heat. Handles remain tight. No rust spots.
Cleaning Test: Seafood residue left overnight cleaned up in under 10 minutes with standard dish soap.
Temperature Distribution: Even heating across the bottom with no hot spots detected.
Pros and Cons
Pros:
- Heavy-duty construction that feels professional
- Perfect size for large gatherings
- Excellent heat distribution
- Easy to clean
- Good value for the quality
Cons:
- Heavy when full (but that’s expected)
- Not suitable for induction cooktops
- Takes up lots of storage space
- Shipping to Bangladesh is very expensive
2. ARC 20QT Stainless Steel Tamale Steamer Pot
This smaller pot surprised me. I initially bought it for small batches, but it became my go-to for weeknight meals.
Product Features
The ARC 20QT pot has a unique design. It includes a water spout on the side. This lets you add water without removing the lid.
It comes with a divider. You can cook three different foods at the same time without mixing flavors.
The steamer rack sits at the perfect height for steaming rather than boiling.
Build quality is excellent for the price point. Multi-ply stainless steel construction feels solid.
What I Like
The water spout is brilliant. I can’t believe more pots don’t have this feature.
When steaming crab legs, I often need to add more water halfway through. Usually, that means lifting the hot lid and risking a steam burn.
With this pot, I just pour water in the spout. No steam blast to the face. No need to stop cooking.
The divider is perfect for my family. My kids don’t like spicy food. I can season half the pot and leave the other half plain.
Size-wise, this pot is ideal for 4-6 people. It fits on my kitchen stove easily. No need to drag out the outdoor burner.
Why It’s Better
Most small steamers lack the water spout feature. That alone makes this pot stand out.
The divider is more sturdy than ones I’ve seen in other pots. It stays in place and doesn’t tip over.
At 20 quarts, it’s small enough to store easily but large enough to be useful. I keep mine in a lower cabinet with no issues.
How It Performed
I tested this pot with a mix of snow crab clusters and corn on the cob. Four pounds of crab and six ears of corn.
The water spout worked perfectly. I added water twice during cooking without any hassle.
Steam circulation was excellent. Everything cooked evenly in about 25 minutes.
The divider kept my spicy crab separate from the kids’ plain crab. No cross-contamination of flavors.
I’ve also used this pot for tamales (its intended use), steamed dumplings, and even vegetables. It handles everything well.
How I Clean It
This pot is the easiest of the three to clean. The smaller size helps.
I wash it in my sink with regular dish soap. No special cleaners needed most of the time.
The divider and rack go in my dishwasher. They come out spotless.
The water spout needs attention. I use a bottle brush to make sure no residue builds up inside.
Testing Results
Boil Time Test: 12 minutes to boil 15 quarts of water on a standard electric stove.
Capacity Test: Held 6 pounds of crab legs comfortably. Perfect for small families.
Divider Test: Successfully kept flavors separate across 10 cooking sessions.
Water Spout Test: Added water 20+ times without a single leak or spill.
Durability Test: No issues after 15 uses. Still looks new.
Pros and Cons
Pros:
- Water spout is a game-changer
- Perfect size for small families
- Divider works great
- Fits on regular stoves
- Easy to store
- More affordable than larger pots
Cons:
- Not suitable for induction cooktops
- Too small for big parties
- Lower capacity means cooking in batches for crowds
3. ARC 52QT Stainless Steel Stockpot
This is the most versatile pot I tested. It comes with more accessories than the others.
Product Features
The ARC 52QT set includes seven pieces. You get the pot, strainer basket, lift hook, steamer rack, divider, steam tube, and lid.
The steam tube is unique. It helps steam circulate up through the center of the pot. This means more even cooking.
The basket has raised feet on the bottom. This keeps seafood slightly elevated for better heat circulation.
Build quality matches professional kitchen equipment. Premium stainless steel throughout.
What I Like
The lift hook is stronger than I expected. The listing says it can handle 200 pounds. I haven’t tested it to that limit, but it easily lifted 50 pounds of wet seafood without bending.
The steamer rack height is perfect. At 2.4 inches, there’s enough space for good steam flow underneath.
I love having both a basket and a divider. Maximum flexibility for different cooking methods.
The size is substantial without being unwieldy. At 52 quarts, it holds enough for a party but isn’t impossible to move.
Why It’s Better
The seven-piece set means I don’t need to buy extras. Everything I need is included.
The steam tube really does make a difference. I tested cooking crab with and without it. With the tube, cooking time was two minutes faster and results were more consistent.
The basket quality is superior to the Baotree. Thicker metal and better welds at the handles.
How It Performed
I pushed this pot hard. My biggest test was a party for 15 people. Ten pounds of crab, five pounds of shrimp, and all the fixings.
Everything fit. Barely, but it fit.
Cooking took about 35 minutes from start to finish. The steam tube helped heat circulate evenly despite the heavy load.
The lift hook made removing the basket possible. Without it, I couldn’t have safely lifted out that much weight.
I’ve also used this pot for turkey frying. It handles oil well and heats it quickly and evenly.
How I Clean It
Cleaning takes more time due to the size. But the process is straightforward.
I soak the pot with hot water and dish soap for 20 minutes after use. This loosens most residue.
The basket and accessories get hosed off outside. They’re too big for my sink anyway.
For the inside of the pot, I use a long-handled brush. Bar Keeper’s Friend handles any tough spots.
The steam tube needs to be cleaned carefully. Residue can build up inside. I run water through it and use a bottle brush.
Testing Results
Boil Time Test: 22 minutes to boil 45 quarts of water on a 65,000 BTU burner.
Capacity Test: Successfully cooked for 15 people in one batch. True 52-quart capacity.
Steam Tube Test: Reduced cooking time by approximately 2-3 minutes and improved consistency.
Lift Hook Test: Easily handled 50 pounds of seafood. No bending or damage.
Durability Test: Zero issues after heavy use. Professional-grade quality.
Pros and Cons
Pros:
- Complete seven-piece set
- Steam tube improves performance
- Professional build quality
- Large capacity for parties
- Strongest lift hook
- Very versatile
Cons:
- Too large for most indoor stoves
- Requires outdoor burner or propane stove
- Takes up significant storage space
- Higher price point
- Shipping costs to Bangladesh are very high
Buying Guide: What to Look for in a Crab Steamer Pot
After testing these pots extensively, I learned what features actually matter. Here’s what you should consider.
Size Matters
Think about how many people you usually cook for. Don’t just think about average meals. Consider your biggest gatherings.
For 2-4 people, a 20-quart pot works fine.
For 6-8 people, go with 40-50 quarts.
For 10+ people, you need 50+ quarts.
Remember, you can’t fill a pot to the brim. Leave room for water displacement when you add food.
Material Quality
Stainless steel is the best choice for seafood pots. It doesn’t react with salt water. It won’t rust if you care for it properly.
Look for thick-gauge steel. Thin pots warp over high heat. They also develop hot spots that burn food.
Check the handles. Riveted handles are stronger than welded ones. They won’t break off when lifting heavy loads.
Basket Design
The basket is crucial. It needs small enough holes to keep shrimp from falling through. But holes must be large enough for good drainage.
Check the handles on the basket. They should be comfortable to grip, even with oven mitts on.
Look for baskets with raised feet. This keeps food slightly elevated for better heat circulation.
Lid Fit
A good lid should fit snugly without being too tight. Steam needs to vent properly, or pressure can build up.
I prefer lids with handles that stay cool. Some cheap lids have metal handles that get scorching hot.
Special Features
Water spouts are incredibly useful if you plan to steam food. Being able to add water without removing the lid is a huge safety benefit.
Dividers are great for families with different taste preferences. You can season portions differently.
Temperature probe clips help if you’re also planning to fry turkey or make beer.
Heat Compatibility
Most of these large pots don’t work on induction cooktops. They’re designed for gas stoves or outdoor burners.
If you have an induction stove and want to use it indoors, check compatibility before buying.
Common Mistakes to Avoid
I made plenty of mistakes during my testing. Learn from my errors.
Overfilling the Pot
I tried cramming too much crab into the 20-quart pot once. Big mistake.
Water couldn’t circulate properly. Food cooked unevenly. Some pieces were perfect while others were rubbery.
Leave at least 3-4 inches of space at the top. Water needs room to boil and circulate.
Not Preheating
Cold seafood dropped into cold water takes forever to cook. And the texture suffers.
Always bring your water to a full boil before adding food. This ensures quick, even cooking.
Using Too Little Water
I thought I could save fuel by using less water. Wrong.
Without enough water, steam production is poor. Food doesn’t cook evenly. And you risk running out of water mid-cook.
Fill to at least the minimum line. Add more during cooking if needed, especially when steaming.
Forgetting to Season the Water
Plain water makes bland seafood. I learned this the hard way at my first boil.
Add salt, Old Bay, garlic, lemon, and whatever seasonings you like. The seafood absorbs these flavors as it cooks.
Not Cleaning Promptly
I left a pot sitting overnight once after a big party. I was tired and lazy.
The next day, dried-on seafood residue was incredibly hard to remove. I spent an hour scrubbing.
Now I always at least rinse and soak the pot before bed. It saves so much time later.
Tips for Better Crab Boils
Here are some tricks I’ve learned over years of cooking seafood.
Layer Your Ingredients
Put the longest-cooking items in first. For me, that’s usually potatoes.
Five minutes later, add corn and sausage.
Finally, add the crab or shrimp. They cook fastest and are easy to overcook.
This way, everything finishes at the same time.
Use an Ice Bath
For crab legs, I sometimes shock them in ice water after cooking. This stops the cooking process instantly.
This is especially useful if you’re cooking multiple batches. The first batch stays perfect while you cook more.
Save the Cooking Liquid
Don’t dump that flavorful water down the drain. I strain it and freeze it in portions.
It makes an incredible base for seafood soups and chowders later.
Add Butter at the End
In the last minute of cooking, I drop in a stick of butter and let it melt into the boiling water.
When you pull out the seafood, it’s coated in buttery goodness. Way better than serving butter on the side.
Maintenance and Storage
Taking care of your pot extends its life significantly.
After Each Use
Rinse with hot water immediately after emptying. This prevents residue from hardening.
Wash with dish soap and a non-abrasive sponge. Steel wool will scratch the surface.
Dry completely before storing. Water spots can form if you put it away wet.
Monthly Deep Clean
Once a month, I use Bar Keeper’s Friend on the entire pot. This removes any buildup and restores shine.
I also check all the accessories for any damage or wear.
Long-Term Storage
I store my pots with a cloth between the pot and lid. This allows air circulation and prevents moisture buildup.
Store accessories inside the pot to save space. Just make sure everything is completely dry first.
Handling Rust
Despite being stainless steel, these pots can develop small rust spots if not dried properly.
Catch it early and remove it with Bar Keeper’s Friend. If left too long, rust can spread.
Which Pot Should You Buy?
After six months of testing, here’s my honest recommendation.
For Most People
If you regularly cook for 8-12 people, get the Baotree 53-Quart. It’s the best balance of size, features, and price.
The quality is excellent. Performance is top-notch. And the price is reasonable for what you get.
For Small Families
If you usually cook for 4-6 people, the ARC 20QT is perfect.
The water spout alone makes it worth buying. And the smaller size means you can use it on a regular stove.
For Serious Entertainers
If you regularly host big parties, invest in the ARC 52QT.
Yes, it costs more. But the quality and capacity justify the price. The seven-piece set means you have everything you need.
Final Thoughts
I started this testing process thinking all large pots were basically the same. I was wrong.
Build quality varies significantly. Performance differences are real. Features that seem minor actually make a big difference in daily use.
All three pots I tested are good. They’re all better than cheap alternatives. But each one excels in different situations.
The Baotree is my personal favorite. I use it most often. It’s the Goldilocks option – not too big, not too small, just right.
But I’m glad I have all three. The 20QT gets used for weeknight dinners. The 52QT comes out for big parties. The 53QT handles everything in between.
Whichever you choose, you’re getting a quality product. These pots will last for years if you take care of them.
Now get out there and cook some crab. You won’t regret investing in proper equipment.
Frequently Asked Questions
Can I use these pots on a regular kitchen stove?
The 20QT ARC pot works fine on most kitchen stoves. The larger 50+ quart pots are too big for indoor use. They need outdoor burners. I use a propane burner for my big pots. It provides enough heat and keeps the mess outside.
How much crab can I actually fit in a 53-quart pot?
I fit about 15 pounds of crab legs comfortably. You can squeeze in a bit more if needed. But don’t overfill. Water needs space to circulate. Remember to leave room for sides like corn and potatoes too.
Are these pots dishwasher safe?
No, these pots are too large for dishwashers. Hand washing is required. But they clean easily with hot soapy water. The stainless steel doesn’t let food stick much. I’ve never needed more than 10 minutes to clean mine.
Can I use these for turkey frying?
Yes, all three pots work for turkey frying. The 52QT and 53QT are ideal sizes. Just be careful with hot oil. Use a thermometer to monitor temperature. Never fill oil past the maximum line. Safety first with oil frying.
Do I need any special cleaning products?
Regular dish soap works for daily cleaning. For tough stains or to restore shine, use Bar Keeper’s Friend. It’s a powder cleaner made for stainless steel. I use it once a month. It keeps my pots looking new.
Will these pots rust?
Stainless steel resists rust well. But it can rust if not dried properly. Always dry your pot completely before storing. If small rust spots appear, remove them quickly with Bar Keeper’s Friend. Don’t let rust spread.
How long do these pots last?
With proper care, these pots last for decades. Stainless steel is incredibly durable. I’ve had mine for six months with heavy use. They still look almost new. My friend has an older ARC pot that’s been going strong for five years.