Hi all --
I know you are not supposed to cook on really high heat in a teflon/non-stick saucepan, but are there any problems associated with long-term simmering at a lower temperature? I like to use a non-stick all-clad saucepan for making tomato sauce, as it's so much easier to clean up. Is there any reason I shouldn't be doing this? I usually cook the sauce between 45 mins and an hour (this is a "short" simmered sauce, not a bolognese or something that needs hours of cooking).
Thanks for any feedback!