Taxed and Spent wrote:
>
> Gary wrote:
> > 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.

It damn sure is for me only. I don't want to dedicate my freezer to
spaghetti sauce. When I run out, I'll make more. The 8-quart pot is my
largest. I don't need bigger. I'm not Sheldon.


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

Yes, you're correct. Gas stove and I can turn it way down to the barest
minimum. My oven also works well as a dehydrator. I dehydrated a chopped
onion last week. You only get maybe a TBS or so from a medium onion.
Makes sense though as they are mostly water. It's very strong but much
sweeter than a raw one.