Gallon batches first container is

I've recently begun using an 8qt stainless steel stockpot with lid. Found it when I was up at the local Family Dollar store for 6 bucks. I had done some batches in my regular 5-6 qt stockpot, but, as with most of my cookware, it's teflon coated, and while there was no signs of pitting or anything, was really concerned that chemicals might leech out of it in the extended acidic contact of fermenting, where I'm not concerned for normal cooking. I also have a big 8 qt or so stainless steel mixing bowl I use on occasion, but it's 16" or so wide at the top, and doesn't have a lid, so I have to try to stretch two lengths of paper towel over the top and tape the edges. With the strawberry wine(think that was the one), when my grainbag floated to top, top part of it was high enough to contact the paper towel, and was worried about the must soaking in the paper towel attracting bugs. So now I use the aforementioned stock pot. It's not of quality I would buy for normal cooking, bit thin, etc, but for just holding must on my counter, has worked great so far. Think current batch of grapefruit wine is third batch I've done in it.

Joel