"dtbray" > wrote in message
...
> Hi All: Used a thin 12qt ss boiling pot for shrimp gumbo and of course
> don't want to stand there stiring for six hours while reducing initial
> mixture of goodies(2 bottles of red wine, ect), even at low heat.
> needless to say it burned a bit on the bottom of pot and clean up is a
> chore. So a proper stock pot is in order here. If ss, there are pots
> available in 18/8, 18/10, surgical 304, ss aluminum ss sandwich, 5 ply?
> Recommenndations anyone? Brands? No stick cooking tips? BTW, the gumbo
> was dynoooomite; ten others thought so too. Oh, I cook with gas. Is
> that a consideration? I saw some low prices on Ebay. Where else to
> look? Thanks, Tom

http://www.gourmetsleuth.com/pDetail.asp?p=565

In place of a new pot.

Dimitri