What to Look Out for In Your Preserving Pans
When I decided to upgrade to a Maslin pan for my jam making I decided to do some research on what makes a great pan as opposed to a mediocre one.
I discovered there are several things that make it special. So a great pan will have all the things that help you make jam easier and that’s got to be a good thing.
So what Do You Need To Make Good Quality Maslin Pan?
A quality pan should have markings on the inside and ideally be both metric and imperial.
If you are using a thermometer the pan should have a good angle for the thermometer to sit so it doesn’t slip. This is important as when using a saucepan the pan wasn’t deep enough and you had to hold it – a real pain!
The handle should stay in the place where you put it.
The Kitchen Craft Stainless Steel Maslin Pan
Kitchen CraftHome Made Stainless Steel Maslin Pan with Handle 9 L capacity
The main handle should be able to be lifted with your hands without burning them. This is vital!
Ideally, there should be splash-free pouring.
Even heat distribution is very important as the jam heats evenly and this also prevents your jam sticking and/or burning. A good thick base helps with this.
An additional side handle helps with pouring your jam. Should be OK for either right or left-handed people.
Some people find that it is a disadvantage to have only one side handle as two would be easier to lift. However, one handle allows pouring while two would hinder that. I think it depends on how you would do it. I would probably ladle it as am a bit puny.
This is a big one for me as I hate dishes with a passion – It must be easy to clean.
Most people like a good size pan as this is suitable for large quantities of jam and jellies. Most pans come as 7 or 8 or even 9-litre sizes. I’d prefer a smaller pan but few do them.
What Materials Are Best for your Pan?
There is some dispute as to whether copper, aluminum or stainless steel Maslin pans are best. There is even a ceramic one for traditionalists.
Each has their own advantages and disadvantages. Stainless steel seems to take the prize and is the most readily available. Though, I suspect there are people who prefer the others.
Stainless steel is meant to stick less and you can scrub them when they do and for that alone, it gets my vote. As getting burned on jam off is a nightmare!
Aluminum is not really recommended for your pan. There seems to be some dispute over whether is causes demure or not. Also, it reacts to chemicals more than stainless steel, as does copper.
Not only is jam acidic but if you want to use it for other types of preserves that use vinegar this too will react.
NB: Always check your hob and pan are compatible.
The Andrew James Stainless Steel Maslin Pan 9 litres
What I like about this pan is it is well made and fits all the criteria of what you need in a great preserving pan. Not only is it made of corroding resistant stainless steel which helps to prolong the life of the pan but it can be used on all hob types including induction. Its heat distribution is very good and even with no hot spots, which is important for jam making. And it has a pouring spout which makes pouring out your jams much easier and safer. It also has a handle to make carrying hot jams and marmalades etc easier, however, unfortunately, it cannot stay upright.
It will stick. However, do not put up your heat unnecessarily high and that should reduce that chance. Also, it is easy to clean anyway.
It is a good shape as it is not too deep but it is also wide which helps stop your jams from spitting out and burning you. It heats up quickly.
Inside the pan, there are both imperial and metric measurements which help a lot.
- stainless steel
- all hob types including induction and Aga
- 9 litres (2gallons)
- resistant to corrosion
- pouring spout
- carrying handle
- even heat distribution
- fast heating times
- easy to stir
- imperial and metric measurements
This pan is very good quality and value for money. It has all the important elements you need for this type of pan. It is well made and if looked after should last very well.
Maslin Pan Definition: So What is a Maslin Pan Anyway?
It is a pan that is a traditionally British and or European type pan that is specially designed for making preserves like jellies and jams and of course marmalade. It has a special design with a robust solid make and a thick base and is shaped like a traditional English teacup. The design is to make the evaporation of the jam work better and keep the heat even.
Are There Any Alternatives To This Pan?
As I said I started with a saucepan. Even my large one wasn’t big enough so you’d need a pretty big pan. Also, I think it depends on the quality of your saucepan as you need a thick base for heat and mine just didn’t cut it.
Some people seem happy to use their pressure cooker instead and I seem to recall that my sister’s bread maker made jam too.
Personally, I find having the right equipment makes life easier. Though I don’t think you need the most expensive on the market for it to work.
The Demeyere Maslin Pan, Top of the Range Pan for all Jam Making and Preserves
This pan is a top of the range pan and is quite an investment. the lower priced pan is £121 with the larger pan coming in at £700. although it is cheaper in the US than the UK. Founded in 1908, Demeyere is a trusted long term brand. Not only is it ideal for preserves but also soup and slow cooking so you could easily make full use of it.
What Justification for the Hefty Price Tag?
The pan has a lid and is also made really well. One Reviewer on Amazon US said that they made 300 jars of jam a year and they had had the pot for 15 years. That is a whopping 4500 jars of jam – impressive by any standards.
The bottom of the pan has five layers of thickness and there is no issue with any scorching or any hotter spots in the pan. The pot is well designed and angles well.
For me, I would have to eat nearly a jar a day that that amount. I feel that this pan might be worth your while investing in if you intend to be a very prolific preserves maker. However, for most of us that have a few bushes in the garden or allotment or are buying at the local market, it may not be necessary and we can do very well with a normal pan.