"dtbray" > wrote in message
...
> Hi All: Used a thin 12qt ss boiling pot for shrimp gumbo and of
course
> don't want to stand there stiring for six hours while reducing
initial
> mixture of goodies(2 bottles of red wine, ect), even at low heat.
> needless to say it burned a bit on the bottom of pot and clean up is
a
> chore. So a proper stock pot is in order here. If ss, there are
pots
> available in 18/8, 18/10, surgical 304, ss aluminum ss sandwich, 5
ply?
> Recommenndations anyone? Brands? No stick cooking tips? BTW, the
gumbo
> was dynoooomite; ten others thought so too. Oh, I cook with gas.
Is
> that a consideration? I saw some low prices on Ebay. Where else to
> look? Thanks, Tom

Last December I bought two 16 qt. Revereware 18/10 SS stock pots with
copper bottoms. One was for me and one was a gift. They cook evenly
with no hot spots or burns even when simmering a sauce for hours. I
ordered them from Boscov's. They must have been closeouts because they
were being sold ridiculously cheap then. But anyway I'd buy the same
thing if I needed another one. I also have a similar but much older
Revereware 6 qt. stockpot that has served well.