FoodBanter.com - View Single Post

Janet

In article >,
says...
>
> 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.
> > > >
> > > >
> > > > nb
> > >
> > > 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.
>
> 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.

You need better quality pans.

Mine are SS over a copper base; they don't have hot spots or burn
stuff even if it simmers for hours.

Janet UK