Just came across this:
looks like a good alternative to the old vegetable steamer.
Nice, kinda wish I’d went with a ss unit instead of the one one I found on Amazon
Chrome plated, I pull it before I start the boil. It’s chrome plate and cheap, but does the job I guess.
Do you guys really find the need to hit the burner before the end of your mash? I have a 15 gal alum pot I got from amazon that seems to hold temps pretty well. Normally dropping anywhere from 4 to 10 degrees in an hours time.
There are all sizes stainless for ~$5. https://www.restaurantsupply.com/winco-str-13-12-3-4-round-steamer-rack. Interestingly, they say stainless then crome plated steel so who knows.
…but I like the one the OP links to because no fear of folding up during the critical moments.