Pot Capacity and Use Chart

 

🧪 Pot Size Capacity Chart
Pot Size Crawfish (lbs) Crabs (dozen) Shrimp (lbs) Peanuts (lbs) Lobsters (whole) Crab Legs (lbs)
30 QT 10 1.5 15 10 3 8
60 QT 20 3 30 20 6 16
80 QT 35 4 40 30 8 22
100 QT 50 5 50 38 10 30
120 QT 70 6 60 45 12 35
40 Gallon 85 8 80 60 16 47
60 Gallon 145 12 120 90 24 70
80 Gallon 205 16 160 120 32 93
100 Gallon 265 20 200 150 40 117
120 Gallon 320 24 240 180 48 140
140 Gallon 375 28 280 210 56 163


Notes for Product

Crawfish Live crawfish take up volume due to their shape and claws. If boiling with sides like corn, potatoes, or sausage, reduce total by 10–20%.
Crabs (whole) Based on medium-sized blue crabs. If large (like Dungeness).  Crabs are typically layered, so avoid overpacking to allow even cooking.
Shrimp (head-on) Shrimp are compact and settle well in a pot. Peeled/deveined shrimp take less space
Peanuts (green) Raw green peanuts are denser and absorb water, causing them to swell. Allow extra room for water and stirring. Ideal for long, slow boils.
Lobster (whole) Lobsters are bulky due to hard shells and claws. Boil with plenty of water space for submersion. 
Crab Legs King or snow crab legs stack loosely and unevenly. Consider using a steamer basket insert for easier removal and better spacing. Weight varies by cut and size.

 

Pro Tips
Water Capacity: For example, a 120-quart pot can hold roughly 30 gallons of water, but you rarely fill it completely to allow room for food and boiling motion.
Add-Ins Impact: Classic boil additions (corn, potatoes, sausage, onions, garlic, lemons) take up valuable space—always factor that in.
Boiling vs. Steaming: For delicate items like crab legs and lobster, steaming may be preferable. If you plan to steam, total quantity increases slightly since less water is needed.
Weight ≠ Volume: A dense food like peanuts or shrimp weighs more per quart than bulky items like crawfish or lobster. Always go by both weight and space used.
Typical Availability
Lobster - August to December
Fish - May thru Dec
Shrimp - Year Round
Oysters & Clams - Sept thru April
Crab - October to February
Scallops - Fall thru Spring
Crawfish - Feb thru May