On Wed, 7 Sep 2016 08:31:41 -0700 (PDT), Helpful person
> wrote:

>On Wednesday, September 7, 2016 at 9:01:16 AM UTC-4, Gary wrote:
>> Helpful person wrote:
>> >
>> > On Sunday, September 4, 2016 at 3:13:49 PM UTC-4, notbob wrote:
>> > > > non-stick.Thanks.
>> > >
>> > > Make it a stainless steel pot and you should have no problems.
>> >
>> > A stainless steel pot is an excellent container for tomato sauces. However, stainless steel is a poor conductor of heat and forms hot spots that can burn the food.
>>
>> Not if you learn how to use stainless steel. Almost all of my cookware
>> is the cheap RevereWare and it works great for me. I've tried a couple
>> of different saucepans but I wasn't impressed. I don't even use my cast
>> iron pans. More trouble than they are worth, imo.

Cast iron cookware is for those who can't afford a Gold's Gym
membership.

>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.

Then your simmer is actually a slow boil. With a slow simmer, hardly
a bubble breaking the surface a quick stir every 15-20 minutes is all
that's needed... if you're lazy there are electric pot stirrers. There
won't be much reducing needed with the correct type of tomatoes...
salad tomatoes contain too much water, Romas are best.
https://www.amazon.com/s?ie=UTF8&pag...ot% 20stirrer
I grow lots of tomatoes and many times I've made my own sauce from
fresh tomatoes, but for the past few years I no longer bother, it's
much easier to make sauce from canned. But I still grow several types
of tomatoes and this year has been a bumper crop, each day I pick
enough for ten familys; This is what I kept from last evening's
harvest, there were ten times this amount but were given away this
morning to my wife's watercolor painting class:
http://i67.tinypic.com/50obhd.jpg