What kind of pot is best for simmering tomato sauces? Stainless, aluminum, copper, anodized or other?

Question

I cook a lot of slow simmering sauces. Tomato sauces can be very acidic and ruin a pot or burn if not stirred frequently. I need to know what is the best pot to make these types of sauces without risking the finish on the pots or the pot interacting with the sauce.

Answer 1

Yep, I'm with Jennifer W. Enamel is a safe and effective choice to ensure even heat distribution throughout the sauce or whatever it is that you are cooking. And, enamel won't absorb the flavor of soap like Teflon will. Here's a tip: if you want the sauce to stick to your pasta better, when the pasta is almost done boiling, turn off the heat and just let it sit in the water for a minute. Then, don't rinse the pasta after draining the cooking water. The effect will be a richer flavor that transfers the taste of your sauce far better. Also, if you need to thicken your sauce, take a tablespoon of the pasta water after the pasta's done. The starch that boiled out into the water will help thicken the sauce nicely, and boost the flavor too.

Answer 2

Tomato Sauce Pot

Answer 3

I've done both of the following things with stainless steel pans. Put hot water in the pot and let it soak about 24 hours to loosen the burned on food. Then, use a steel wool soap pad to scrub it off. Once I used a teaspoon to scrape the stuff off and then went to the soap pad, Or, take your stainless steel pot outdoors and spray it with Easy Off Oven cleaner. You may have to do it a couple of times. Protect your mouth and nose. You don't even want to breathe in that stuff. It won't hurt your pan at all. There are a couple of scouring products. One is Barkeepers Friend. I have used this and I like it. It's a finely ground cleanser similar to Ajax or Comet, but not as coarse. It will work with a scotch brite sponge. When you are in a large supermarket, pick up some of this stuff or a bar of Bon Ami (same stuff pretty much just in a bar like soap).

Answer 4

Do not use aluminum as cooking acidic foods such as tomatoes will release harmful chemicals into the food. Go with a quality stainless steel pot with a copper underlay on the bottom for better more even distribution of heat.

Answer 5

No copper or aluminum! Both can react with acidic foods such as tomatoe sauce. Cast iron as well.

Stainless is the way to go.

Chef Mark

Answer 6

I would suggest that you use a good stainless steel sauce pot. I never use aluminum, this type of cookware have been known to contribute to Alzheimer’s disease.

Answer 7

Stainless is probably the best out of those you picked out, otherwise you want people eat little pieces of metal or speckles in the sauce (yuck). Stainless probably is better for your case.

Answer 8

I would say stainless 18/10 steel

Answer 9

I say try a crock pot it is great for simmering & good 4 overnite

Answer 10

Pampered Chef has these amazing pots with a dupont autograph coating. They are great and have a lifetime warranty.