Need new stock pot
I have an aluminum stock pot that I have used for over 20 years to make soup and stew in. The meat in my stew that sits on the bottom of the pot is now burnt when I make this dish. This has happened the past 6 times or so of cooking it. It's the exact same recipe although the last time, I put in the liquid before the beef and it still made no difference.
I am sure it is the pot that is causing this. What material is best for a very large (tall) stock pot?