On Wednesday, September 7, 2016 at 8:15:38 PM UTC-4, Jill McQuown wrote:
> On 9/7/2016 11:59 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
> >
> Ditto that. I made tomato sauce for my spaghetti not long ago and used
> a Revereware SS pot. Nothing burned or stuck to the bottom of the pan.
> Naturally if the heat is too high and you just walk off and leave it
> without ever stirring it you're bound to have problems. What the
> pan/pot is made of isn't the problem!
>
> Jill

If you're making a large batch, about 25 quarts being reduced to about 15 quarts, then a lot of solids gravitate to the bottom of the pot. If there are hot spots in the pot (non clad stainless steel) it will burn towards the end of the reduction. This is the quantity I usually make for canning.

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