On Wed, 7 Sep 2016 09:01:42 -0700, Taxed and Spent
> wrote:

>On 9/7/2016 8:59 AM, 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
>>
>
>6-7 quarts is not a large batch.

I was going to say the same but didn't want to start an argument... I
wouldn't bother to make a from scratch tomato sauce in less than a 16
quart pot.

>I assume you have a gas stove, and one that lets the flame get quite low
>without sputtering out.

My gas stove maintains a very low flame but one can also use a flame
tamer.