hey friends I need a stock pot around 20 to 24 qt for cooking

>>9279410
aluminum core and a stainless steel coat is what you want.

>>9279410
Acidic foods will leach aluminum so get what >>9279417 said. As for the scorching, you shouldn't need to keep it over high heat, medium/medium-low should be enough otherwise you might just want to do it in the oven.

>>9279428
We bring it to a boil over high heat. I dunno if it's ideal but it's what the previous chef showed me

Scorching is usually minimal but for some reason today it was crazy

>>9279460
>We bring it to a boil over high heat.
that should be fine. You could do it on medium which means it'll be slower but you won't have to check it as frequently to reduce the scorching

>>9279460
That's okay if time is a concern and you need it to quickly come up to a boil, but I normally just set it to medium and put the lid on, stirring every few minutes. Tomato sauce burns pretty easily so you should try to avoid using high heat with it.

Just get a cheap-ish stainless pot with a disc bottom, not much use for a fully clad pot when your just simmering stock or sauce.