Preserving Pan

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jen g

Preserving Pan

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.

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Welshcookie

Preserving pan

I do not think copper is recommended nowadays as the acid in fruit reacts with the copper. Aluminium and stainless steel are fine.

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Biggles !

Preserving pans

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!

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JamJar aka Chutney Queen

preserving pan

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.

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anniepie

Aluminium preserving pan

I threw out all my aluminium pans years ago and switched to stainless steel. Have a read at this link from the FSA
http://www.eatwell.gov.uk/healthissues/factsbehindissues/aluminium/

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JAMES

Preserving Pans.

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

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Fifi La BonBon

Preserving pans

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.

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Elpe

Preserving pans

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.

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JamJar aka Chutney Queen

preserving pan

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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