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Ed Pawlowski

On 9/4/2016 4:41 PM, wrote:
> On 4 Sep 2016 19:13:46 GMT, notbob > wrote:
>
>> On 2016-09-04, > wrote:
>>
>>> once heard not to do that in an aluminum or metal pot but this is lined with
>>> non-stick.Thanks.
>>
>> Make it a stainless steel pot and you should have no problems.
>>
>> I often make a red sauce and leave it on the stove, to cool and meld,
>> overnight. I put it in the fridge the next day and use it as needed.
>> I've never bothered to freeze red sauce, except when I usta buy a
>> couple gallons made by my fave Italian resto.
>>
>> nb
> Thanks. You let it stay on the stove overnight? Is that safe? I actually left it
> out about eight hours on the stove yesterday and when I realized I had. I was
> worried that it would be safe to eat. But I put it in the fridge and decided to
> chance it. Also, I don't have a stainless steel pot. Probably should buy one.
>

Very acidic, not much will happen to it. SS is good but the key is
"non=reactive"