Announcement

Collapse
No announcement yet.

What's the best preserving pan to use?

Collapse

X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • What's the best preserving pan to use?

    Hi all,

    thinking of getting a preserving pan this year to make chutneys - what is the best one?

    Can i use a normal heavy based one with a lid? If so, which one?

    Or maybe share about the one that you are using?

    Will be eternally grateful!!

    Many thanks in advance,
    TheCraftyPlotter
    Last edited by chris; 09-08-2012, 12:38 PM.

  • #2
    " Me Mam's old brass pan", must be over a hundred years old by now.

    But if you buy a new one, do you really need a lid? "Maslin" pans seems to be held in high esteem.

    If you have a halogen hob, don't buy a pan with a concave base, the air in this pocket becomes super heated and causes the halogen to keep turning off so you don't get a good "Rolling Boil".


    Cheers, Tony.
    Last edited by Kleftiwallah; 09-08-2012, 01:59 PM. Reason: addendum and spelling correction.
    Semper in Excrementem Altitvdo Solvs Varivs.

    Comment


    • #3
      I use a good and sturdy stainless steel maslin pan that the OH bought me (from lakeland I think) .If I need to cover I use a sheet of tin foil . My hob is ceramic.....
      Stainles steel is good cos if you do happen to burn something in it you can really give it a good scrub without doing any damage.......
      S*d the housework I have a lottie to dig
      a batch of jam is always an act of creation ..Christine Ferber

      You can't beat a bit of garden porn

      Comment


      • #4
        My Maslin/jam pan that I love to bits was bought for £5 from the flea market.
        Location....East Midlands.

        Comment


        • #5
          For chutney stainless steel is the best, the vinegar will attack copper and damage it. Look for the deepest one you can find to contain the 'boiling over'
          Gardening requires a lot of water - most of it in the form of perspiration. Lou Erickson, critic and poet

          Comment


          • #6
            Another vote for a maslin pan....

            I've tried using large saucepans, casserole pots and tall pasta pans, and I would go back to my maslin pan every time.

            I also cover with tinfoil if I need a 'lid'

            Comment


            • #7
              any pan (not aluminium though) that's big enough

              Comment


              • #8
                The good thing about jam making is that short of charcoal on the bottom, any 'stuff' will fade away as a mirage in the morning if you leave it in hot water.

                Cheers, Tony.
                Semper in Excrementem Altitvdo Solvs Varivs.

                Comment


                • #9
                  I have the old family jam pan - proper old maslin type which I know was my nan's but am not sure she had it new so it must be very old by now. Nothing EVER sticks to it, unlike my brother's pan which is a modern Lakeland type one which is good but not AS good. Never needed a lid for cooking but when I've had to give up on a chutney to go to bed I've just covered with tin foil and started again the next day. I used to use a big pan I had but the sloping sides of a proper one really do make a difference and I find it much easier now I have inherited.

                  Some of us live in the past, always talking about back then. Some of us live in the future, always planning what we are going to do. And, then there are those, who neither look behind or ahead, but just enjoy the moment of right now.

                  Which one are you and is it how you want to be?

                  Comment

                  Latest Topics

                  Collapse

                  Recent Blog Posts

                  Collapse
                  Working...
                  X