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notbob

On 2016-09-04, > wrote:

> once heard not to do that in an aluminum or metal pot but this is lined with
> non-stick.Thanks.

Make it a stainless steel pot and you should have no problems.

I often make a red sauce and leave it on the stove, to cool and meld,
overnight. I put it in the fridge the next day and use it as needed.
I've never bothered to freeze red sauce, except when I usta buy a
couple gallons made by my fave Italian resto.

nb