10 gallon Vollrath tri-ply stanless pot
I bought this pot to replace my extreamly thick reactive aluminum pot. I use it to make 8 gallons of tomato sauce at a time..I cook very slow and low for the first day and then again the next day for a few more hours stirring frequently.
My problem regardless of what I try I am still burning the bottom of the pot. I thinking about either going back to my old pot or trying a thick piece of may sheet aluminum on top of the burner and the pot on top of that.
Does anyone have any suggestion.
Your diffuser idea is all I can think of. Obviously there's too much heat sitting in one spot for too long so either turn down the heat or try something else. I guess the tomato sauce is too thick (thicker than say, chicken noodle soup) so you're not getting the convection in the sauce that you need to disperse the heat.