On Wed, 07 Sep 2016 11:59:06 -0400, 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.

'Zactly... a very low simmer and remember to stir occasionally. It's
good to use a large windsor pot, narrow base and wide surface area.
reducing goes faster than with ordinary sauce pots, but they are
typically small and expensive:
http://www.ebay.com/itm/Mauviel-Styl...item46542ede52
This large pot does the job and for a lot less cost:
https://www.amazon.com/gp/product/B0...=sr_1_3&sr=8-3