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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?

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    Possible duplicate of Carbon steel seasoning – Catija Apr 4 '16 at 19:21
  • Ya, if you read my question it is clear that I am asking about a radically different thing. Frying eggs, vs my question boiling water – Jonathon Apr 4 '16 at 19:25
  • why would you use a carbon steel pot for boiling water? – rumtscho Apr 4 '16 at 19:37
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    @JonathonWisnoski It looks like most giant stock pots are aluminum, and they're not insanely expensive, e.g. $150 for a 160qt pot. – Cascabel Apr 4 '16 at 20:09
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    @JonathonWisnoski, Here is an idea from something an uncle of mine [a professional bee-keeper] would do to harvest honey. Put heating elements under a steel treated ... Bathtub. You can even plumb in a drain to let the warm syrup flow out. Here is one porcelain enameled steel – Cos Callis Apr 4 '16 at 21:02
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You can't do it. Cooking vessels are divided into reactive and non-reactive. Practically all uncoated metal pots (except for stainless steel) are reactive. This means that they will leach an off taste into the food. There is no way around it, and seasoning won't help either. It is effective for frying, but not boiling.

If you want to have no metal leached into your food, you need to buy a nonreactive pot.

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