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I need some help regarding choosing cooking pots.

radcen

radcen

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I make my own pasta sauce. I like to make large batches at a time and freeze it. I bought a large stew pot but the pasta sauce keeps burning on the bottom. I like to let it simmer for several hours. I have tried keeping the burner to an absolute minimum and it still burns.

I have heard that a pot with a thicker bottom will help, as it disperses the heat better, but I can't find one locally. Any thoughts or suggestions?

I'm wanting something in the three gallon range.
 
We use a pressure cooker wo/lid for BIG batches but after cooking down it will still stick without frequent stirring, more the longer you cook. The cooker has a VERY thick bottom. We cook smaller batches in a stew pot like your are describing with the same sticking issue. We got one of those battery operated automatic stirrer thingys 'as seen on tv' (at Bed, Bath, byond). It is the only thing we found that WILL prevent the sticking.
 
Dickieboy said:
We use a pressure cooker wo/lid for BIG batches but after cooking down it will still stick without frequent stirring, more the longer you cook. The cooker has a VERY thick bottom. We cook smaller batches in a stew pot like your are describing with the same sticking issue. We got one of those battery operated automatic stirrer thingys 'as seen on tv' (at Bed, Bath, byond). It is the only thing we found that WILL prevent the sticking.
Click to expand...
Really? I saw those on tv and wondered if they work because it looked like a pretty cool idea. How does it work for thicker stuff? I like to make my pasta sauce with chunky vegetables.
 
radcen said:
Really? I saw those on tv and wondered if they work because it looked like a pretty cool idea. How does it work for thicker stuff? I like to make my pasta sauce with chunky vegetables.
Click to expand...

We like ours thick also, stew and soup too. Works great until batteries get weak. Found that if you wait until later in cooking (when sticking is more probable) before using works better. It's amazing how easy it is now to just walk away and not 'tend' it. Haven't had it but just this summer so jury is still out on durability but so far so good.
 
Dickieboy said:
We like ours thick also, stew and soup too. Works great until batteries get weak. Found that if you wait until later in cooking (when sticking is more probable) before using works better. It's amazing how easy it is now to just walk away and not 'tend' it. Haven't had it but just this summer so jury is still out on durability but so far so good.
Click to expand...
I'm going to have to check that out. Thanks for the tip.
 
radcen said:
I make my own pasta sauce. I like to make large batches at a time and freeze it. I bought a large stew pot but the pasta sauce keeps burning on the bottom. I like to let it simmer for several hours. I have tried keeping the burner to an absolute minimum and it still burns.

I have heard that a pot with a thicker bottom will help, as it disperses the heat better, but I can't find one locally. Any thoughts or suggestions?

I'm wanting something in the three gallon range.
Click to expand...

Make your sauce in a large roasting pan in the oven. I do it all the time. Don't even have to stir it.
 
I use a pressure canner with the lid / pressure for making the huge batches of sauce necessary for family events.
 
MaggieD said:
Make your sauce in a large roasting pan in the oven. I do it all the time. Don't even have to stir it.
Click to expand...

We have done that too...works great but our pressure cooker/canner doesn't fit in our oven as we start with fresh tomato juice (from garden) and boil down to sauce. Takes ALL DAY to cook 5 gals down to 2.
 
In my experience, the sticky stuff on the bottom is due to the heat being too high. Sauce is made best when you let it simmer on low heat for longer. All the flavors come out but without overcooking.
 
Spend the $6 for a Consumer Reports membership for a month. Look up a nice pot. Don't be afraid to spend a little for a nice one.
Pots and pans can last you for your lifetime if they're quality.
 
I have both aluminum and Stainless Steel pots (mostly for making beer) but also have a smaller 10qt stainless double bottom stock pot from Revere Ware. They have a thicker bottom on them to disperse heat better - but some things to remember:

If using electric heat for sauces (especially tomato), use a wire heat diffuser between the pot and the electric coils to prevent burning and use lower heat.
If using gas, there are gas heat diffusers that do the same thing
Consider using the oven (if the pot can fit in it at the lower rack setting)

If you're looking for a large pot - my suggestion is use stainless with a double bottom or at least a thick bottom and stay away from aluminum. Found a Revere Ware on Ebay, but I'm sure there are others.
 
What about a double boiler to keep it from getting too hot?
 
Dickieboy said:
We like ours thick also, stew and soup too. Works great until batteries get weak. Found that if you wait until later in cooking (when sticking is more probable) before using works better. It's amazing how easy it is now to just walk away and not 'tend' it. Haven't had it but just this summer so jury is still out on durability but so far so good.
Click to expand...
I went down to Bed, Bath & Beyond and looked at these. I don't think it is tall enough. It looks like it only works for 4" deep, and I'd want about 12" deep. I still may go back and get this, though, because I think it would be useful for smaller batches and other stuff. It was only $10.

MaggieD said:
Make your sauce in a large roasting pan in the oven. I do it all the time. Don't even have to stir it.
Click to expand...
This idea intrigues me. What temp and time do you use?


Ockham said:
I have both aluminum and Stainless Steel pots (mostly for making beer) but also have a smaller 10qt stainless double bottom stock pot from Revere Ware. They have a thicker bottom on them to disperse heat better - but some things to remember:

If using electric heat for sauces (especially tomato), use a wire heat diffuser between the pot and the electric coils to prevent burning and use lower heat.
If using gas, there are gas heat diffusers that do the same thing
Consider using the oven (if the pot can fit in it at the lower rack setting)

If you're looking for a large pot - my suggestion is use stainless with a double bottom or at least a thick bottom and stay away from aluminum. Found a Revere Ware on Ebay, but I'm sure there are others.
Click to expand...
Tell me more about these diffusers.
 
MaggieD said:
Make your sauce in a large roasting pan in the oven. I do it all the time. Don't even have to stir it.
Click to expand...
So, you just put it in a pan and let it go all day? I'm thinking something like a big turkey roasting pan at 350deg, or something.
 
Did the sauce today. Used the roasting pan in the oven and it worked great. I cooked a little too long as the sides started to caramelize a bit, but it didn't burn. Next time I'll decrease the cooking time to compensate. It really looked great at 2 hrs and I let it go 3 hrs.
 
Slow cookers are a good way to cook stews, soups, spaghetti sauce, and lots of stuff. They never scorch and you don't have to worry about stirring.
 
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