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Burned sauce

Posted by dian57 (My Page) on
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.

Follow-Up Postings:

RE: Burned sauce

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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