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Sat, Oct 4, 08 at 6:16
| I have burned my last batch of tomato sauce. Had to throw it all, including meatballs AND stock pot in the trash. I fell asleep while it was simmering (or so I thought).
Never again. I need a decent large pot--mostly for boiling water to make large batches of pasta or to make soups. Occasionally for large batches of sauce. Please offer your recommendations. Thank you.
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Follow-Up Postings:
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| The old thin bottomed pot would be fine for boiling water for corn or pasta....or sterilizing canning jars. But to simmer a sauce you need a heavy bottomed pot... any of a bunch will do, just be sure they have a heavy clad bottom.. But for Real "Sauce Security" get a big Le Cruset Dutch oven. Linda C |
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