Andy Barnhart wrote: Andie & Andy et al...having just made a very large pot of green chile stew yesterday, and had it cook all day, and I do this often, we have an electric range, and I use a stainless steel pot with a double bottom, the lowest one being aluminum, and I place the pot on a trivet, made of wire, over the burner, and have the burner on simmer, once it has started to go....then I watch it for about ten minutes, to ensure that simmer means simmer! and then leave it to do it's thing, until I am ready to add, or season, or thicken, whatever...sorry, Andrea, but I do use flour to thicken, I mix ordinary flour with instant stuff, in a shaker jar with water, and add it slowly to the simmering stew(chile)stirring all the while, and then let it cook some more....never ever have (a) lumpy stuff, (b) raw floury flavor, or (c)thin chile stew....it takes a little practise, but then, my advanced years have given me that...dig dig, as you are so much younger than I, Andie!!!!(by yer own admission...Old geezers neever fergit...like barkless basdenjis!) Cheers, Doug in BC