A Sauce Pot That NEVER Burns Food!

[Bentley Green]

Oh, I can remember lots of times burning rice and dried beans!

Yeah, I have heavy pots as well. Buying those cheap & flimsy paper-thin supermarket pots just don't cut it for me! That to me, is an insult to food and to peoples' intelligence!!

I also remember a set of SS pots once advertised on TV - one of those paid programs, that supposedly lets you start the cooking process of all your favorite foods, then you turn the heat off under them, but the pots supposedly continue to cook the food with residual heat until it's all done.

Then there was Salad Master. I'm sure that you've all heard of them. You start with one pot on the stove, and using smoothtop lids, you stack several on top of that one and all of the pots were supposed to cook the separate foods simutaneously.

Yeah, right! And this cookware wasn't reasonably priced either - costing upwards of anywhere from about $1,300 to about $1,800!

[BerryBaby]

I don't burn or scorch anything either and I have very old Revereware. Just watch your temperature and stir often, and it is just fine.

But, there is an audience for everything so some will buy this. Just not for me.

[Bentley Green]

Even with the lowest heat setting, food can still scorch or burn, especially tomato sauce, I think mainly because of the acidity and high sugar content. Tomatoes are naturally sweet.

Moderate to low heat IS key for most things that are very sensitive to heat and can burn, scorch or stick.

Marinara, spaghetti sauce, soups and stews must be simmered at the lowest possible heat for long slow cooking without burning. I put the sauce at a very low heat and it still sticks a little bit.

To get around that, I often use a very heavy thick cast iron pot - enamaled or seasoned.

I'd really love to try this pot, but I'm not about to pay $200.00 for it unless by some chance i come into some extra money like a large tax refund or something.

[bakerman]

It may be different with gas and electric, I have used mostly electric, and have never scorched a long cook sauce when the stove is on low. I also wouldn't leave a sauce or something similar on there for hours without stirring.

My last set of pots were similar in weight to Berry's revereware and I never had a problem with them, I think that many don't know how to cook with pans that conduct heat well, they cook too high and burn stuff.

But I agree, there will be a market for this, heck if there is a market for the "Pasta and More" there is a market for just about anything.

[Bentley Green]

Definitely!

I spent practically a FORTUNE buying the 10-pc Emerilware Stainless Steel set, plus most of the open stock pcs.

The 10-pc set costs the same as this one pot does. Do I really need it? Probably not. But I think it would be something to behold, just knowing that your food would never be ruined when you use it!

[bakerman]

I'd rather keep the $200 in the bank and just pay attention to the food that I am cooking.

[Food Network Fan]

It is an adjustment to go from electric to gas and I started to realize I had things too hot when I first got my new gas stove. You need to learn any new appliance at first, then you know how to set things.

[Pluff Mudder]

I wouldn't thrown $200.00 away on one pot. I rather take that money and put it into some like a good set of knives that I'm going to get more use out of. But, some people and their money are easy to part and that's what the maker of this pot is hoping for.

[Pluff Mudder]

It is an adjustment to go from electric to gas and I started to realize I had things too hot when I first got my new gas stove. You need to learn any new appliance at first, then you know how to set things.

Even just going from one gas range to another is a adjustment. Found that out last year when we remodeled.

[Bentley Green]

I wouldn't thrown $200.00 away on one pot. I rather take that money and put it into some like a good set of knives that I'm going to get more use out of. But, some people and their money are easy to part and that's what the maker of this pot is hoping for.

And speaking of the maker. it was never said at Chefs who the maker of this pot is, nor WHERE it is made.