Helpful person wrote:
>
> Simmering a home made tomato sauce to reduce the volume will burn in a stainless steel pot. The solids collect at the bottom and no matter how careful one is (without constant stirring) it will burn.

I make spaghetti sauce once or twice a year in large batches...6-7
quarts. I use an 8-quart RevereWare stainless pot with lid. I've never
had solids burn on the bottom. As I said, you just need to know how to
use the stainless pans. Also, my simmer is very low. Seriously, I've
never had your problem but I do check on mine occasionally and stir it.

:-D