Ok guys, I'm in the market for a black iron pot for jambalaya, chile, craklin etc..... I'm stuck on whether to get the 5 gallon or the 10 gallon. Most of what I'll be doing, the 5 gallon would probably work. With that being said, I know the day will come when I wish I had the 10. Do any of you guys have the 10 gallon and think It's just to big? I'll be doing some gatherings for around 60 or so people a couple of times a year. I'm really leaning towards the 10 gallon. What are you guys cooking with?