Preserving pans

**Seahorse** · 13-03-2008, 04:02 PM

The main benefit to 'proper' preserving pans is the thick base (so you can get a high temp without sticking). A pouring spout and 'over the top' handle are also useful.

I've made jam perfectly successfully in a good quality large saucepan though.

If you want a quick and easy purchase, try Lakeland:

Stainless Steel Preserving Pan - Lakeland, the home of creative kitchenware

If you don't mind shopping around, there are often bargains to be had in antique/junk shops and on ebay.

**SarzWix** · 13-03-2008, 04:46 PM

We bought a maslin (preserving) pan from Cookshop UK - Cookware, Bakeware, Kitchen Wotton-under-Edge, UK UK & it's been one of the best buys we've ever made. It get's used tons over the summer for jams, jellies, chutneys, sauces, also for brewing purposes. It's easily saved us money by making big batches of stuff for Christmas presents and the storecupboard. I'd heartily recommend one

**Bren In Pots** · 13-03-2008, 05:03 PM

Have a look around the local flea market, I got mine for �6

btw there's a few on eBay just now as well.

**Flummery** · 13-03-2008, 05:07 PM

Because they are very large - compared to the saucepans I've got anyway - you can get a good rolling boil, necessary to set most preserves. In a smaller pan it's on the stove top before you've noticed!

**Digger Don** · 13-03-2008, 06:24 PM

Besides the previous comments , one of the main differences in a preserving pan is that it widens out towards the top.
When the recipe says "rolling boil" a straight sided pan may well boil over too easily. The wider top reduces this effect ( but it can still slurp all over the hob if you're not careful

)

**Madasafish** · 13-03-2008, 06:28 PM

We have an old brass preserving pan.. which makes loverrrrly rasp jam.

It was my M-I-L's ....
Takes about 20 pints iirc.

**borage** · 13-03-2008, 07:06 PM

I have limited kitchen storage so I make do with my pressure cooker, no complaints so far.

**pigletwillie** · 14-03-2008, 08:18 AM

If you want to borrow one Monika, I have one.

**Headfry** · 14-03-2008, 11:22 AM

don't forget these 'mega' pans are good for cooking in too. You can do huge amounts of chili CC, curry, rice , pasta....great when you have loads of mouths to feed!

**Alison** · 14-03-2008, 12:42 PM

Originally posted by Madasafish View Post

We have an old brass preserving pan.. which makes loverrrrly rasp jam.

It was my M-I-L's ....
Takes about 20 pints iirc.

Mine was my nan's and I think her mum's before that - my mum gave it to me a couple of years ago and I must admit it's loads easier, the base is very thick meaning that you get good and even heat distribution and as people have said the size and shape are helpful. Don't know how much you'd have to pay for one like this but can recomend it, especially if you can get one second hand - will last forever if you look after it.

**Hans Mum** · 14-03-2008, 01:20 PM

Originally posted by Headfry View Post

don't forget these 'mega' pans are good for cooking in too. You can do huge amounts of chili CC, curry, rice , pasta....great when you have loads of mouths to feed!

ours gets loads of other use too....fab at bonfire night, etc.,

i used to make do but invested in one last year & its fab, got it on special offer at local cookshop place and it seems much easier to clean dunno if thats just me though

**kentish girl** · 21-03-2008, 05:51 PM

Been using mine today for seville orange marmalade yumm

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