Gary > wrote:
> 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
>

I've been using the same same tri-ply Revere saucepan for 25 years and the
only time I've ever burned sauce or bits was clearly user error. "Simmer"
isn't boil.

--
jinx the minx