What size stock pot?

[redser]

Cheers Andy.

[Alison]

After inheriting the family jam pan I wouldn't use anything other than a proper maslin pan for jams and jellies,by far the best.

[VirginVegGrower]

I don't know how these compare price wise with Le Creuset but we've got an Emile Henry 'Flame' tagine, wok and roaster and they are AMAZING!

Fine for all types of hobs, oven, micorwave, freezer, dishwahser and the BBQ! Very easy to clean and look lovely!

This round stew pot is 5.3 litres and is the next one on my wish list!



I currently have a 9 litre maslin pan which is great but I very rarely use even half the capacity at the moment.

That's the other make. I couldn't remember the name, but they do cast iron enamel coated pots too.

[vikkib]

That's the other make. I couldn't remember the name, but they do cast iron enamel coated pots too.

I have never used their cast iron stuff but the clay stuff we have is lovely to cook with and so easy to look after.

[binley100]

I have a ceramic hob ........cast iron is a no. You need a good solid stainless steel maslin pan with a thick base. Also you can scrub and scour a stainless steel pan if you get anything stuck to it. I use mine for all preserving and for sweet making ......After making something like toffee , if there's stuff stuck on the bottom I just whack some water in it and boil it up and it cleans off. They don't have lids but you can cover with tin foil if needed.......

[VirginVegGrower]

I have a ceramic hob ........cast iron is a no. You need a good solid stainless steel maslin pan with a thick base. Also you can scrub and scour a stainless steel pan if you get anything stuck to it. I use mine for all preserving and for sweet making ......After making something like toffee , if there's stuff stuck on the bottom I just whack some water in it and boil it up and it cleans off. They don't have lids but you can cover with tin foil if needed.......

You can use cast iron on ceramic hobs. It's copper on induction that is a no no.

[Alison]

You can use cast iron on ceramic hobs. It's copper on induction that is a no no.

When I was looking at new hobs I considered an induction one and the main reason I didn't go for it was that I'd have had to replace all my pans and the only thing I could have used was my cast iron caserole dishes. Went with gas, much better for me

[VirginVegGrower]

When I was looking at new hobs I considered an induction one and the main reason I didn't go for it was that I'd have had to replace all my pans and the only thing I could have used was my cast iron caserole dishes. Went with gas, much better for me

Same here Alison, although we have no gas supply here, so ceramic rather than induction, because of my copper pans. I do envy you with gas

[binley100]

Cast iron is a no-no here cos we're a clumsy lot and someones bound to drop it on my hob and break it .......

[scarey55]

I have a very big Dutch oven type pot (similar to this one) for casseroles etc and I use my pressure cooker (without the pressure bit) for jam and soup making.


This works for me - having said that, I mostly cook for 2 and if I do make jams and chutneys, I still don't make huge quantities.

[VirginVegGrower]

Cast iron is a no-no here cos we're a clumsy lot and someones bound to drop it on my hob and break it .......

Aha understood. Thought you meant conductivity and resistance issues.

[binley100]

Well ..........I'm not sure that my hob would be resistant to the conduct of force..........