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My husband bought me an aluminium preserving pan and I was going to make marmalade however I notice a lot of recipes specify copper or stainless steel. Will it make a huge difference if I just use the aluminium pan?I've searched the internet long and hard but no one seems to have a definitive answer.
I do not think copper is recommended nowadays as the acid in fruit reacts with the copper. Aluminium and stainless steel are fine.
The French seem to prefer all copper preserving pans to make jam. Copper gets to a higher temperature quicker. Alluminium is possibly better because it can be used to make both jams and chutneys. Having said that I bought a stainless steel preserving pan in Debenhams and it was almost half price when I got to the checkout, that was a bonus :0)Another bonus is that it does not take as much looking after as copper!
Copper is not a good idea as it will react with fruit acids, apart from having to keep it clean! I had an aluminium one for donkery's years until I irretrievably burnt it a few weeks ago. It was fine although it did tend to catch on the bottom - keep stirring.However I now have s/steel KitchenCraft one and it is wonderful.
I threw out all my aluminium pans years ago and switched to stainless steel. Have a read at this link from the FSAhttp://www.eatwell.gov.uk/healthissues/factsbehindissues/aluminium/
That link just stipulates that there is no health risk from aluminium pans.I dont like aluminium myself, but not from a health point of view. Copper is just so awful to look at, so old fashioned, so I've got stainless steel everything.x
Mine is an inherited aluminium job, wide and flat with a heavy bottom (a bit like it's owner). I've used it for years, it always does a good job, unless I let stuff burn. I also thought aluminium was supposed to be bad for your health, but I don't use it on a daily basis so hope it's ok.
I have two large aluminium preserving pans which I've used for years for jams and chutneys - one is bigger than the other. I also use one for mulled wine! For smaller quantities of jam or marmalade, I use my 7 litre st/steel pressure cooker base.
I used an old aluminium preserving pan for years - until I irretrievably burnt bottom of it last year making damson jam. Have now got a s/steel KitchenCraft one and its brilliant, I love it, doesn;t stick at all. Should have bought it years ago.
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