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It should be a quality heavy duty"Stainless Steal"stock pot with lid. The pot should be at least twice as deep as the amount of sauce you wish to make. Only put the cover on tight for the first 15 minutes as you are bringing the sauce to a rapid boil. Then place lid loosely on pot for the duration of the simmered cooking process. The better the steal pot, the less risk of burning your sauce. You may also use enamel or glass - but stainless steel is still your best option. Another benefit to these pots is that you may cover your sauce, and place in your refrigerator for up to 12 days before freezing. NEVER use an Aluminum pot as the acid in the tomatoes breakdown the aluminum, especially if you store the sauce in it. Same concept as never cover anything acidic (i.e. lemons, tomatoes, vinegar base, limes, etc), as the acid eats away at the aluminum foil

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Q: What is the best type of pot in which to cook tomato sauce?
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