While not specifically directed to cast iron, I have a problem with cooking large amounts of tomato sauce in a deep stock pot that I use for canning. I tend to have to stir a lot with the high heat because I am trying to reduce the water to make thicker sauce. I've been using a long handled Echo spatula turner that I've had forever to keep the bottom of the pot from Scorching. It works a lot better than any long handled wooden spoon that I've ever found because of the flat surface that scrapes the bottom of the pot. My problem is the thing is wearing out and I need to replace it with something. I just can't find anything in the store. Everybody says, just lower your heat and spend a few weeks and a few more days cooking it down without stirring so much. That is not going to work for me as I always have a lot more to do than watch a stock pot for hours on end for the better part of a day. MY QUESTION: What do any of you home canners out there use to stir your pots? You might be using something that I never thought of that might work really well for me. I've thought of making a long handled spatula or turner out of maple or oak as a last resort. What say ye more experienced cooks and home canning experts?
Art