Stock Pot vs Maslin Pan

[vikkib]

I need to get a new stock pot as I've ruined my current one whilst making my last lot of chutney.

It was a cheap Wilkinsons one (cost about £10) and although it was fine for stocks (where most of the contents are liquid!) it seemed to struggle with chutney and no matter how low a heat I left it on there was always one bit of the pan where it started burning.

I'd like to start making jams and jellies etc. as well as chutneys and pickles in the future.

I don't mind investing a fair bit (£40ish) in a decent bit of kit that's going to be reliable but I haven't got silly money at the moment!

So... should I invest in a Maslin pan or just a better stock pot as I'm not really sure what the difference is! Or do I need one of each for different jobs?

[shirlthegirl43]

I have a 12 litre stainless steel stockpot which has a nice thick bottom. It is (obviously) ideal for making soup and for boiling a big ham but is also well up to the job of making jams and jellies. I haven't made chutney yet but can't see it would be a problem as the stainless steel cleans up no matter what I throw at it.

If you don't make many soups etc, then invest in a decent jam pan.

[vikkib]

I have a 12 litre stainless steel stockpot which has a nice thick bottom. It is (obviously) ideal for making soup and for boiling a big ham but is also well up to the job of making jams and jellies. I haven't made chutney yet but can't see it would be a problem as the stainless steel cleans up no matter what I throw at it.

If you don't make many soups etc, then invest in a decent jam pan.

Thanks Shirl

I'm thinking a decent jam pan would be a good investment.

I've found this one on Am*zon which seems like a bit of a bargain at £25ish and free delivery!

Kitchen Craft Maslin Pan with Handle, Stainless Steel, 9 Litre: Amazon.co.uk: Kitchen & Home

I haven't made the time to make soups and stocks for a while now but as I hope to have more growing space and (hopefully) more veg next year I'd love to get back into it so I might have to have a look for a decent stock pot too... looks like I may be spending more than I anticipated!

[Flummery]

I have both. The stock pot is good quality - it was my Dad's and he was a good cook who bought decent equipment. I still find it sticks with jams though. If I could only have one it would be a maslin pan.

[Hazel at the Hill]

Best present I ever had was my Stella maslin pan. Expensive, but I think that it will outlast me!

[FionaH]

Looks like a good deal so I just ordered one too

[Flummery]

I popped in to see a friend in the village yesterday and she insisted on showing me her collection of jams, chutneys and marmalades. She was widowed a few years back and is only just getting back to doing the things she did. She had her maslin pan out for a batch of green tomato chutney. It looked just like my pan but was 30 years older! Still in brilliant condition.

[smallblueplanet]

I like the look of this one

Meyer Commercialware Stainless Steel Open Stockpot, 26 cm, 9.5 litres: Amazon.co.uk: Kitchen & Home

The blurb does say "The sloped sides offer more surface area on the top of the pans that facilitates the reduction process. Use with a cover to accelerate the cooking or govern the evaporation levels."

We use our 'stock pot' for chutneys & jams, cordial too...its the bottom 'layer' of a steamer set. It works well, its about 24cm diameter with handles. The (above) maslin pan has a handle and a spout, but I wouldn't like to lift the whole pan anyway and we ladle our preserves into jars using a jam funnel.

[Alison]

A proper jam pan every time, it's one of the best things I have in the kitchen and has improved my jam / chutney making no end and saved me a lot of time scrubbing clean an old stock pan. Stock / soup can be made in any big pan but jams etc really benefit from the larger surface area due to the slopey sides and the thicker base is a boon. Mine has no pouring bit but I'd rather ladel anyway as the pan, when full, is VERY heavy.

[WrexTheDragon]

Stock pots are not for me, they do not work as well as a maslin pan.

One of the best buys when it comes to making Jams and Chutney's and as said above, they are very easy to clean.

[SarzWix]

Proper jam/maslin pan for me too. I've never had jam, chutney, sauces, fudge or toffee stick or burn to the bottom of mine. Well worth the investment.

I have a cheap stockpot that works fine for soups and stocks when I want something with a lid on it.

[winstonwobble]

defo a jam pan when you consider how long you will have it ,it ends up costing pennies per year i love mine never had any thing stick to it and so easy to clean

[Bren In Pots]

I bought my maslin pan off the flea market for a £5 and I wouldn't be without it. There's usually some old ones for sale on ebay at a good price.

[vikkib]

Looks like a good deal so I just ordered one too

I was holding out as my Mum said she had one but the base isn't very thick and it's quite warped so I've just ordered it...

While I was there this caught my eye...



Master Class Stainless Steel Mandoline Set: Amazon.co.uk: Kitchen & Home

Very excited now!

[Flummery]

I have a less posh version of that. It's brilliant.