The ice bath trick that fixed my overworked stock

Last month I kept burning my chicken stock on the bottom of the pot, even at low heat. Turned out I was adding hot liquid straight into the pot with warm bones, so the bottom hit high temps too fast. Started putting the bones and cold water in first, then adding a small ice bath around the pot base for the first 10 minutes. Keeps everything below 180°F until it slowly climbs. Anyone else do something weird like this to control temperature, or am I overthinking my prep?

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