What's the best preserving pan to use?

[TheCraftyPlotter]

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

[Kleftiwallah]

" 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.

[binley100]

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.......

[Bren In Pots]

My Maslin/jam pan that I love to bits was bought for £5 from the flea market.

[roitelet]

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'

[OverWyreGrower]

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'

[Thelma Sanders]

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

[Kleftiwallah]

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.

[Alison]

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.