I am looking for a large (approx 2' x 4' x 1.5') vessel in which to warm maple syrup for production. My first thought is to use a "pot" of some sort but I am not sure how to prepare it to both be 'non-stick' and so that flavors will not be transferred from the pot to the syrup. Is there a way to treat a large pot to do this?
I have looked at stainless steel pots in this size range, but they are more expensive than I care to invest in this project.
Are there any other alternatives accomplish the same goal?