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