I'm thinking about getting a new stock pot, as my 8qt. pot isn't producing enough volume for me to justify the time I spend making stock. I'm thinking about getting either a 12 or 16 qt. pot, and I was wondering what size would be more appropriate - I do worry a little about whether or not my stove is putting out enough heat to simmer a 16qt. pot. My greater worry, though, is about reactivity. My current pot is an off-brand tri-ply with stainless steel lining, but I was thinking about going with plain aluminum (because that's about all I can afford). If I go with aluminum, I can pick up an America's Best 16qt. 3mm-thick Al stockpot for under $40. I am, however, concerned. I've seen many recipes for brown stocks and fish stocks that call for acidic ingredients such as tomato paste or wine. Would I be asking for trouble preparing these recipes in an unlined aluminum pot, or should I just stop worrying and go with it? Thanks in advance!