preserving pans
General News Groups
seen them going for on the internet. I couldn't find any on Ebay, but maybe
they're more commonly called something else. I scoured the local hardware
and cookware stores and couldn't find anything like it -- most clerks didn't
know what I was talking about.
Can anyone help?
zxcvbob
Have you thought about using a non-stick wok? I bought a big T-Fal
frying pan that looks like a wok for $10 and it works great for quickly
reducing diced apples into a syrupy mess. I think it would work equally
well for quickly making jams and preserves from sugared fruit. An
uncoated steel wok should work just as well if you cook the stuff fast
enough that the iron doesn't have a chance to discolor the fruit (but it
will burn easier). HTH :-)
Bob
"I complained because I had no hat, until I met a man
who had no head." --Bob Newhart
General News Groups
something in the 7-9 quart range. I thought about using my dutch oven, but
it's cast iron.
"zxcvbob" <b...@a51web.net> wrote in message
news:3BE9795B...@a51web.net...
zxcvbob
turkey roaster. Maybe a long roasting pan that will fit over two
burners. Are you sure you don't want to make multiple smaller batches?
The quality will be much better and it won't take any longer to do
because the smaller batches cook quickly.
Best regards,
Bob
General News Groups
it may boil up and over if the pan isn't 2 - 3 times higher than the liquid.
The two preserving pans that I've seen advertised are hammered
heavy-gaugecopper between $75 - $100; I may go for the roaster.
"zxcvbob" <b...@a51web.net> wrote in message
news:3BE99361...@a51web.net...
George Shirley
Works great for jellies and jams, too tall for boilover, and is easy to clean, generally rinses
clean with hot water. Just covers the large burner on an electric stove. I bought it for jellies and
jams but like it so much I cook gumbos, stews, soups, etc. in it too.
George
Melba's Jammin'
without one helluva sticking and burning opportunity. (And if he wanted
a roaster, he'd have asked for one! "-)
I know what you're talking about GNG -- my $165 Demeyere 10-quart pan,
tapered a bit narrower at burner, it has a bail handle on it! And a
thick bottom. I love it. Sur laTable in Seattle. Godawful expensive
but I use it for way more than preserving. I don't regret a penny of
it. It's now a family heirloom -- my SIL has put his name in for it
when I croak.
-Barb
In article <3BE99361...@a51web.net>, zxcvbob <b...@a51web.net>
wrote:
--
-Barb Schaller
www.JamLady.eboard.com
George Shirley
jams, only stainless steel, either one of my heavy Permanent Ware pots or the stainless stock pot.
George
Melba's Jammin'
In article <barbschaller-DBF4...@News.CIS.DFN.DE>,
Melba's Jammin' <barbsc...@earthlink.net> wrote:
> No he's not, George. That graniteware isn't heavy enough to cook jams
> without one helluva sticking and burning opportunity. (And if he wanted
> a roaster, he'd have asked for one! "-)
>
> I know what you're talking about GNG -- my $165 Demeyere 10-quart pan,
> tapered a bit narrower at burner, it has a bail handle on it! And a
> thick bottom. I love it. Sur laTable in Seattle. Godawful expensive
> but I use it for way more than preserving. I don't regret a penny of
> it. It's now a family heirloom -- my SIL has put his name in for it
> when I croak.
>
> -Barb
>
>
> In article <3BE99361...@a51web.net>, zxcvbob <b...@a51web.net>
> wrote:
>
> > It sounds like you are describing a Graniteware (porcelain over steel)
> > turkey roaster. Maybe a long roasting pan that will fit over two
> > burners. Are you sure you don't want to make multiple smaller batches?
> > The quality will be much better and it won't take any longer to do
> > because the smaller batches cook quickly.
> >
> > Best regards,
> > Bob
--
-Barb Schaller
www.JamLady.eboard.com
zxcvbob
Best regards,
notgeorge
"By doggies, that's hittin' low." --Jed Clampett
Melba's Jammin'
I think it was because you and Bob look so much alike. . . .
Sorry for the goof. (My error, not Bob)
In article <3BE9EDBD...@bellsouth.net>, George Shirley
<gsh...@bellsouth.net> wrote:
> I didn't say anything about roasters, that was someone else. I never
> use graniteware for jellies and jams, only stainless steel, either
> one of my heavy Permanent Ware pots or the stainless stock pot.
>
> George
>
> Melba's Jammin' wrote:
> >
> > No he's not, George.
> > -Barb
> >
> > In article <3BE99361...@a51web.net>, zxcvbob <b...@a51web.net>
> > wrote:
> >
> > > It sounds like you are describing a Graniteware (porcelain over
> > > steel) turkey roaster.
> > > Best regards,
> > > Bob
> > >
> > > General News Groups wrote:
> > > >
> > > > I did think about a wok, and it's still a possibility, but I
> > > > wanted something in the 7-9 quart range. I thought about using
> > > > my dutch oven, but it's cast iron.
> > > > "zxcvbob" <b...@a51web.net> wrote in message
> > > > news:3BE9795B...@a51web.net...
> > --
> > -Barb Schaller
> > www.JamLady.eboard.com
>
--
-Barb Schaller
www.JamLady.eboard.com
Melba's Jammin'
<gsh...@bellsouth.net> wrote:
> I have a nice 2-gallon stainless steel stock pot I bought at a
> kitchen discount store for 7 bux. Works great for jellies and jams,
> too tall for boilover, and is easy to clean, generally rinses clean
> with hot water. Just covers the large burner on an electric stove. I
> bought it for jellies and jams but like it so much I cook gumbos,
> stews, soups, etc. in it too.
>
> George
What kind of base does it have, George? I often see stock pots for sale
on the cheap at the super or other strange places -- but they're always
thin material with nothing extra on the bottom for conductivity. I
think they'd burn whatever was in them without much trouble.
--
-Barb Schaller
www.JamLady.eboard.com
zxcvbob
>
> I know, I know. . . . I was wrong. ( Write that down, eh? "-0
> I think it was because you and Bob look so much alike. . . .
> Sorry for the goof. (My error, not Bob)
>
You need to get your glasses checked again. George is much older and
*much* better looking than I am <g>.
Best regards,
Bob
--
"Of course Mom always liked me best." --Dick Smothers
George Shirley
George
George Shirley
really feel bad when I go hyperglycemic and fall over.
George
George Shirley
high/low/high/low/high/low. Will burn things if you're inattentive but I tend to be anal retentive
when I'm cooking and don't leave the stove. My heavy pots, also good for preserves, jellies, and
jams, are stainless outside and inside with a layer of cast iron sandwiched in the bottom and carbon
steel sandwiched on the sides. It's hard to burn anything in them even with high heat.
George
George Shirley
George
Ddobjohnson
<gsh...@bellsouth.net> writes:
>It just has a single layer of stainless at the bottom but is arranged in
>circular patterns, ie
>high/low/high/low/high/low. Will burn things if you're inattentive but I tend
>to be anal retentive
>when I'm cooking and don't leave the stove. My heavy pots, also good for
>preserves, jellies, and
>jams, are stainless outside and inside with a layer of cast iron sandwiched
>in the bottom and carbon
>steel sandwiched on the sides. It's hard to burn anything in them even with
>high heat.
>
>George
At first, I couldn't figure our what you meant by a "preserving pan", but it
sounds like you mean just a large pot for cooking things for canning. I have
been using a range of stainless steel stock pots from 8 qts. to 20 qts. Like
you say, they are thin and will burn things if left unattended, but worse than
that, they won't sit flat on my electric burners, so they get hot spots that
really burn things. I try to use them on a large propane burner in my garage
instead, whenever I can.
I always keep an eye out for good heavy large stock pots with good bottoms, and
I don't often find anything, but the other day, I found a 12 qt. stainless
steel pot with an aluminum disk sandwiched in the botton with magnetic
stainless as the bottom of the sandwich, just like our Fabreware--$29.95, and
it wasn't even made in China (I won't buy anything made in China, if I can help
it). Can't remember the name, but it was in Wal-mart.
BTW George, what are those heavy pots you were describing, how big do they make
them, and where could I get them. They sound expensive, but I'll bet you can't
do much better than cast sandwiched in stainless.
Good luck,
Lightnin Dave
George Shirley
guarantee and I just sent in one pot to be replaced and they didn't quibble. Look on West Bend's
website and you can see them. They were called Permanent Multi-Core Cookware way back then but they
still sell what is essentially the same set. I thought they were high priced at the time but thirty
years later I reckon we have amortized the cost. Set is very large, has two big pots and lids, two
big skillets and lids, 4 sauce pans and lids, egg poacher, a stainless bowl that fits inside the
sauce pan to make a double boiler, and the pots all stack. One neat feature is they require very
little water and you can cook on low heat.
I just dug up the old manual and the bottom insert is aluminum,not cast iron. Goes stainless steel
inside, carbon steel core, stainless steel outside, solid aluminum base, and stainless steel plate
on bottom. Sheesh, memory sure is fallible.
To make a long story short I really like the stuff and I do 99 percent of the cooking and preserving
around here. Take a look on the web Dave.
George
Judith319
variety of sizes and the cost is modest...I use them for everything
too...they always clean up wonderfully!
--
Judith
"Death is only the Beginning"
Visit my site at: http://haunted18.tripod.com
"George Shirley" <gsh...@bellsouth.net> wrote in message
news:3BE9BBF3...@bellsouth.net...
Melba's Jammin'
> zxcvbob wrote:
> >
> > Now I know why you haven't seen any of my posts lately.
> >
> > Best regards, notgeorge
> >
> > "By doggies, that's hittin' low." --Jed Clampett
> >
> > Melba's Jammin' wrote:
(snip)
>
> See I told you she blames me for everything. I think I'll go eat
> another jar of Barb's jelly, she'll really feel bad when I go
> hyperglycemic and fall over.
>
> George
Can I watch while it happens?
(How DOES Miz Anne put up with you? Gotta be more than your cookin'.)
--
-Barb Schaller
www.JamLady.eboard.com
Melba's Jammin'
> Melba's Jammin' wrote:
> >
> > OK, so it wasn't George! I'm SORRY!!
> >
> > In article <barbschaller-DBF4...@News.CIS.DFN.DE>,
> > Melba's Jammin' <barbsc...@earthlink.net> wrote:
> You better be good, I'll sic the Group Gestapo on you. LOL
>
> George
I ain't skeered -- I grew up with 5 older brothers (wanna know how many
SISTERs?)
--
-Barb Schaller
www.JamLady.eboard.com
General News Groups
who answered my questions -- I still want a genyouwine preserving pan,
however!
"Melba's Jammin'" <barbsc...@earthlink.net> wrote in message
news:barbschaller-C12E...@News.CIS.DFN.DE...
Melba's Jammin'
> Before you guys start killing each other, I want to say thankyou's to all
> who answered my questions -- I still want a genyouwine preserving pan,
> however!
Shoot, George and I aren't killing each other! We're just having fun!
Didn't you like my description of my preserving pan? Have you looked at
Sur la Table? Cooks Wares? I think they had that Demeyere pan for way
less than what I paid at Surly Table 2-1/2 years ago.
--
-Barb Schaller
www.JamLady.eboard.com
General News Groups
what I'm wanting. Is this the one that has the sandwiched metals up the
side as well as on the bottom?
When I looked at the Demeyere site the other day, the price there was about
$200.
"Melba's Jammin'" <barbsc...@earthlink.net> wrote in message
news:barbschaller-DC41...@News.CIS.DFN.DE...
Melba's Jammin'
All-Clad is the sandwiches stuff all the way through.
My Demeyere has a flat bottom of a couple layers or so, but the rest of
it is just one thickness -- 18/10 stainless, I think. Like I said -- a
freakin' arm and leg, but it was "holiday traveling" souvenir for myself
from Seattle and I do not regret a cent of it.
--
-Barb Schaller
www.JamLady.eboard.com