Oxo or Stock Pots?

I don't think the stock pots have as strong a flavour as Oxo and getting them open is difficult, I agree.

I use oxo for stews and mince dishes but stock pots in soups, oxo tastes too salty sometimes.

I really like the stockpots for flavour, but agree it is a bit tricky to get them open.

tanith

I use oxo for stews and mince dishes but stock pots in soups, oxo tastes too salty sometimes.

Me too, although I find the stock pots too salty if I use two in a batch of soup.

I use Kallo or Knorr stock cubes if I don't have home-made stock in the freezer.
Oxo cubes are too strong imo and overpower the dish.

I use stock tablets or Oxo, chicken and beef, depending on what I am cooking.

I see stockpot things as just a way of getting you to spend more on something that a stock tablet does just as well, more cheaply.

I only ever use Knorr because they are gluten free so I have them in the cupboard when a daughter with coeliac comes home.
I have used tablets and stock pots but agree that using two stock pots for a large pan of soup is much too salty. I prefer to use tablets in this instance.

Babs03

I only ever use Knorr because they are gluten free so I have them in the cupboard when a daughter with coeliac comes home.
I have used tablets and stock pots but agree that using two stock pots for a large pan of soup is much too salty. I prefer to use tablets in this instance.

I think Kallo stock cubes are gluten fre too, but do double check. They don't seem as salty as some either.
I know how important that is.

Stock pots. I find the flavour of Oxo is too strong for most dishes.

I've got oxo cubes, knorr stock cubes and stock pots also homemade stock in the freezer. They all get used differently.

foxie48

I've got oxo cubes, knorr stock cubes and stock pots also homemade stock in the freezer. They all get used differently.

Haha, yes me too!

OXO all the way

Allira

Babs03

I only ever use Knorr because they are gluten free so I have them in the cupboard when a daughter with coeliac comes home.
I have used tablets and stock pots but agree that using two stock pots for a large pan of soup is much too salty. I prefer to use tablets in this instance.

I think Kallo stock cubes are gluten fre too, but do double check. They don't seem as salty as some either.
I know how important that is.

Thanks will try Kallo, have used products made by Kallo before they tend to be gluten free, so will check.
xx

I’ve tried most of the Kallo, they even do a “umami” one.
Low or no salt is good but that means you have to season to taste, which is ok by me.
I always found OXO as difficult to get into as a Rubic cube so just resort to my little sharp knife.

I use the pots, and tend to run a knife tip round the rim of the lid to get into them. the Knorr Red Wine ones are good, if anyone's wondering.

I use the stock pots, they have been quite a relevation for me and have made everything so much better, from cottage pies to casseroles, even spag bol with the red wine one. I made a chicken casserole using the white wine stock pot which really improved the flavour. Hardly ever use stock cubes now

Marg75

I use the stock pots, they have been quite a relevation for me and have made everything so much better, from cottage pies to casseroles, even spag bol with the red wine one. I made a chicken casserole using the white wine stock pot which really improved the flavour. Hardly ever use stock cubes now

Same here 😃
I also have no probs opening them, there’s a corner to hold and peel back.

Being gf, I always use Kallo cubes.

Does anyone have an opinion on the tins of stock?

Never used pots always Oxo cubes . Noticed over the years the vegetable ones dissolve quicker than the chicken ones do. Did try Knorr chicken cubes once but didn't like them . My parents used Oxo cubes so I suppose that's why I have always used them . But funny enough if I use gravy granules I always use Bisto. As I found the Oxo ones didn't dissolve very easily.

I find the problem with Oxo cubes are their distinctive flavour which tends to make everything taste the same whereas the stock pots are all different. My particular favourite is the slow cooked beef one. It really does taste of stock made from slow cooked beef!

I love the stockpots, used to make my own, cannot be bothered now haha

They, and many other things, are a ruddy nightmare to open, I use a very sharp knife and very carefully go all around the inside of the stockpot

I always make chicken stock from the carcass, but usually it’s Knorr stock cubes, mostly chicken and vegetable. I’ve never bought stock pots. I use Oxo cubes now and then for beef dishes, but usually with a Knorr beef cube - the flavour does seem a bit strong otherwise.

Does everybody open their Oxo cubes in the recommended way? We always followed Linda Bellingham as 'Katie', crushing between our fingers and sprinkling. Now we are told to unfold the corners then crush the cube inside its foil before tearing open. So much easier and cleaner!

No shysal but everyday is a schooldays…they say😊