Maslin Pan Question

[Shadylane]

So I just recently bought a maslin pan and burned it on the first go making damson jam. I heated it slowly and didn't leave it alone for ages, but the bottom was black when I finished. Made some tomato chutney yesterday, left it alone of a few minutes and it again burned on the bottom.

Never had this problem with the stock pot and was wondering if it's normal and do you really have to stand over it constantly?

When I do chutney I usually stir it every five mins or so and no problems. I thought one of the features of a maslin pan was even heat distribution, so to avoid burning - or am I expecting too much? Answers/experiences greatly appreciated

Oh and by the way if it matters it's the Andrew James one at 25 squid.

[Thelma Sanders]

perhaps you just need a lower heat under the new pan - you have to get used to how each one works

[mothhawk]

I've had a look at the AJ maslin pan. it's a very poor shape, with a comparatively small base, which means if you are using gas that the flames will come up the sides of the pan - not a good thing in jam making. Also the blurb states that the pan is 0.8mm thick. That is very thin for a maslin pan.

Compare with this one which has a 5mm thick base http://www.amazon.co.uk/Kitchen-Craf.../dp/B0000C0TFF

I think you've just bought a poor pan - sorry. You could try seasoning it before you use it, but of course with jam making you really need to use detergent to clean it, so you would have to do that each time.

BTW, cleaning burned pans is easy- put just enough water in the base of the pan to just barely cover the bottom, and add about half a cup of washing up liquid. Heat gently until simmering, and the burned stuff should just lift off. (Old boy scout trick, learned from my bro!)

[Shadylane]

Thanks for that peeps. I read the reviews and though it sounded like a good un, but yeah you're probably right, it's a cheapo. I did try boiling it and scraping with a wooden spoon, most of it came off but there's still a few stubborn bits. I'm scrubbing it right now, bladdy thing. Thanks again for the advice

[rustylady]

Sling it out and either go back to the stock pot or buy a heavy one

[Thelma Sanders]

To be fair the 0.8 to 5mm is comparing the sides of one with the base of the other.
http://www.amazon.co.uk/Andrew-James.../dp/B004XH2EMS
The AJ says it has a 3 layer base but gives no actual measurement, but I assume 3 layers would be thinner than the kitchencraft one.

There doesn't seem to be any bad reviews though, so I would try with a lower flame, myself.

[mothhawk]

This doesn't sound like a good review http://www.amazon.co.uk/product-revi...DateDescending

[mothhawk]

To be fair the 0.8 to 5mm is comparing the sides of one with the base of the other.

Where does it say that 0.8mm is just the sides? If it doesn't specify, then it means the overall thickness is 0.8mm. That includes the base.

[Nicos]

It says it has a 12 Month Warranty

I'd write to/email them and explain the problem and see what they suggest. You may get a refund.

[Thelma Sanders]

Where does it say that 0.8mm is just the sides? If it doesn't specify, then it means the overall thickness is 0.8mm. That includes the base.

It says

Material 0.8mm thickness SUS 304 stainless steel for corrosion resistance

Mirror polished pan, with pouring spout, carry handle and helper handle

Three layers sandwich base for even heat distribution

Logically, I assumed 3 layers of 0.8mm in the base - still not very thick, granted.

The other one only shows the thickness of the base, it doesn't say how thick the rest of it is.

That's all I was saying

Oh sorry, yes, I missed a few bad reviews amongst all the good'uns.....................
perhaps the OP did as well!

[Shadylane]

Thanks for all the replies. Yeah I read those two bad uns, but just assumed they were one offs or numpties (er like me)seeing as there were so many positive ones. I'll try again on a lower flame and see what happens. Cheers peeples.

[roitelet]

You could try a heat distributer. I have two pans and find that the Stainless Steel one has a tendacancy to burn more than the Copper one, and I stir all the time the jam/chutney is cooking.

[alldigging]

Take it back!

[mrswadders]

Another suggestion if you look at buying another pan is to look in antiques/collectable shops and see if they have any, I bought a couple and have never had any problems, they're the same as the one that I inhertited from my gran, guess they don't make them like they used too!

[vikkib]

Definitely send it back - it doesn't sound fit for purpose at all!

I've got that Kitchen Craft one and when I clicked on the link Am@zon helpfully told be I ordered it in September 2009! =O

It's been great and works a treat. I have managed to burn one lot of chutney but that was very much my own silly fault.