Having made a lot of sauces and stocks and whatever else in stainless steel pots, I'm not sure I understand what the purpose is here. Having to stir less frequently so it doesn't burn on the bottom?
The frying pan has a copper clad bottom, this allows for a more even heat without hot spots lessening the frequency of stirring and the possibility of burning. The stainless stockpot is only one layer the direct heat would burn much easier especially eith high sugar sugar sauces like tomato.
I mean… I don’t use quite that much stock. (or rather, maybe I do, but, like 10qt frozen lasts long enough to get enough scraps fro the next 10qt…) 10qts once a month or so, or 20qts twice that… doesn’t really make a difference.
“At least once a year I like to bring in some of my Kevin’s Famous Chili. The trick is to undercook the onions. Everybody is going to get to know each other in the pot. I’m serious about this stuff. I’m up the night before, pressing garlic, and dicing whole tomatoes. I toast my own ancho chiles. It’s a recipe passed down from Malones for generations - it’s probably the thing I do best.”
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