| 🧪 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 |
