I've got a recipe I've been meaning on trying for sauce that indicates using an assumably ceramic dutch oven. Will I be in any dangerous territory if I use a stainless steel pot instead? I know not to use a reactive pot for tomatoes, just not sure if there are any other considerations?

1 Answer 1


Yes and no.

Stainless steel is not "reactive"; generally that term refers to cast iron, aluminium, or copper cookware. So from that perspective you can swap it.

However, a recipe which expects a ceramic or enameled cast iron dutch oven probably is calibrated for cookware that has a high thermal mass and slow heating for its contents. So if your stainless-steel pot has thin walls & bottom, you will need to adjust heat levels and cooking times, and stir more often to prevent burning.

  • I've got a cooking time of 3 hours for this sauce recipe, Are there additional measures I can take beyond low heat and frequent stirring to reduce the chance of burning the bottom of the pot here? Nov 4, 2019 at 21:15
  • 1
    Oven or stovetop?
    – FuzzyChef
    Nov 4, 2019 at 21:27
  • 2
    If your stove top won't go low enough to prevent burning, you can use the oven...or a heat diffuser for your burner.
    – moscafj
    Nov 4, 2019 at 23:09
  • 2
    +1 for heat diffuser. The poor-man's slow cooker, worth its weight in gold.
    – Tetsujin
    Nov 5, 2019 at 8:47
  • 1
    If using an oven make sure there aren't any plastics which will melt!
    – GdD
    Nov 5, 2019 at 9:43

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge you have read our privacy policy.

Not the answer you're looking for? Browse other questions tagged or ask your own question.