Spaghetti Sauce Pot I am looking for a new pot for sauces, particularly it will be used mainly for spaghetti sauce a perennial favourite here! I think the one I have is 10quarts, and I am wondering if I should get a HUGE pot, or just another 10quart pot. I have been moving slowly over to All Clad Copper Bottom Pots, they are so dang expensive! BUt I am wondering about if another make or material would be better to consider? I appreciate your thoughts or recommendations here. |
I would go with the all clad, and yes get the big one like 14-qt. |
Thanks Cathy. That will go on my Xmas wish list:) |
I also do lots of sauces, stews, soups, and gumbo, things that need to simmer for a long time to be extra delicious. I discovered a WONDERFUL pot.....It is a "Chef's" exclusive, in the Chefs catalog.....it is called "Never Burn Sauce Pot"....I got the 16 qt pot, but I cook huge amounts of gumbo and dressings at Christmas and Thanksgiving... I used to do the spaghetti sauce but my Italian cousin took over that deal! Anyway, I LOVE this pot and nothing scorches on the bottom as the pot sits and simmers! Dont know if that is anything you would be interested in, but it is in "chefscatalog.com".... |
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