Cajun Rocket 20 Qt. 4 Way Fryer & Pasta Cooker
When frying, once you bring your oil to 350 degrees and insert your food (chicken wings, shrimp, oysters, hush puppies, French fries...) the unique bottom allows you to MAINTAIN THAT FRYING TEMPERATURE so that you get professional quality results. With our 4 strainer inserts, you have the ability to cook 4 separate items all in one pot, even though they will complete the cooking process at different times.
12 Qt. Fryer & Pasta Cooker
When steaming (lobsters, veggies, crab legs, Dungeness crabs, ...) the robust boil generates far more steam allowing you to achieve professional quality results. When frying, once you bring your oil to 350 degrees and insert your food (chicken wings, shrimp, oysters, hush puppies, French fries,...) the bottom design allows you to MAINTAIN THAT FRYING TEMPERATURE so that you get professional quality results.
14 Qt. Fish Frying & Brazier Pot
The unique bottom design works well with this pot because of the RAPID TRANSFER OF HEAT, so whether you're frying or braising, you're getting professional quality results. This particular pot works well in the oven as well, because of our unique bottom design, whether you're roasting, baking, or slow coking, you're achieving 'even' cooking results from the center to the outer edges.
Cajun Rocket Brazier Pots are Commercial Grade 6 mm thickness, available from 8 Quarts to 30 Quarts, with Lids. The thickness of these pots along with our unique patent-pending bottom give you *super even* cooking results, allowing you to cook low and slow, whether in the oven or on the gas cooktop.
Cajun Rocket Seafood Pots are Extremely Versatile in uses, and when you're *
Boiling* or *Reducing* foods which take hours such as boiling peanuts or
reducing stocks, Cajun Rocket Pot is the answer!
Louisiana Food Expo 2011
"Walton & Johnson Bayou 95.7 Bash & Boil 2011" in New Orleans, LA April 2nd
We will be at the Louisiana Outdoor Expo July 26 thru 28 at the Cajundome and Convention Center in Lafayette, LA.
Our 80 quart pot comes to a raging boil in about 15 minutes
using any standard jet burner. Enter the crawfish, and the
boil is back in 3 minutes. After 2 additional minutes of boiling
and 15 minutes of soaking, the crawfish are ready to enjoy.
Whether you're boiling or frying, the Cajun Rocket Pot absorbs
nearly twice as much heat from the burner, so the amount of
fuel use is reduced by the same amount. It pays for itself every time you use it!
Less Heat in
The Cajun Rocket Pot absorbs nearly twice as much heat from
the heat source, meaning less heat is lost around the pot.
If you can't stand the heat, now you can stay in the kitchen!
The Cajun Rocket Pot performs great with items such as jambalaya,
chili and beans because the heat is picked up evenly across
the bottom of the pot.
Achieve more from your home burner with a Cajun Rocket Pot.
Our fastest Cajun Rocket Pot yet, RP-120Pro, Available Now!
How Cajun Rocket Pot Works
Cajun Rocket Pot vs Regular Pot
Head Chef Steve Bibb of The Van Benthuysen-Elms Mansion and Gardens on St. Charles Avenue in New Orleans is enthusiastic about making the switch from regular pots to Cajun Rocket Pots, noting that their unique performance makes preparing for an event overall better, and uses several different products from our product line daily!!
To hear what Chef Steve has to say
"Chef KD, of Chef KD's Outdoors And More Show on WBRZ Channel 2 in Baton Rouge, has invested two and a half decades building a tradition known as Louisiana Legends, and was introduced to our pots just over a year ago. He now cooks with our professional line of Cajun Rocket Pots daily and features our product in his Chef KD Louisiana Legends cookware store located in Gonzales, LA. It is the rapid transfer of heat with our product that tweaked his interest and continues to be why he has made the switch from "regular pots" to Cajun Rocket Pots. Learn more about Chef KD at www.chefkd.com."