I just use a 5g pan and only really fill it to little over 3g. then when I drain or strain the wort in to the fermenting jug I add the rest of the water then. That kinda helps cool it down some as well, then get the yeast in there as soon as the temp gets down.
Just don't fill what ever pot you use to full, as a boil over with all that malt makes one nasty mess.