I need a new 'jam pot' -- any recommendations?

14 years ago

Ugh. Ugh. UGH!!!

I am so mad at myself. I managed to warp my the pot (not my fault!) that I've used to make jam/jelly in since I first started canning. It no longer sits flat on the burner. ARGH.

Anyone have recommendations for a replacment? I make a lot of jam and jelly every year, so I'm willing to buy new and spend the money on a GOOD pot.

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Comments (13)

readinglady
14 years ago
Well, if you're willing the spend the money, here's my pick. I love it. It doesn't get any better for preserves and of course can be used for many other things. Wonderful for any kind of reduction as the design speeds evaporation.

Carol

Here is a link that might be useful: Maslin Pan
robin_d
14 years ago
Wow, that is one awesome pan! In your experience, Carol, should one also get the lid?
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brumbjorn
Original Author
14 years ago
Ok, I offically have pan envy. Hmm... now to justify it with DH. Considering I got an Excalibur dehydrator for birthday this might be tricky.

Then again, if he does not have to hear me complain about a failed batch of jam, it might be worth it. (I had some jelly come out the consistency of proto gummy-bear the other day. My first major failure in ages!)

Decisions, decisions....
mscratch
14 years ago
That is one beautiful pot! It's going on my gift list for myself.
robin_d
14 years ago
Thank you for the recommendation, Carol! I just ordered that beauty (with lid) and can now retire the crappy pot I've been using for making jam. :-)

Grabbed this handy little gizmo while I was at it - no more having to fish my stirring utensil from the pot... I hate that...
readinglady
14 years ago
LOL, as you have discovered, Lee Valley Tools can be addictive.

I have two of the maslin pans, one with the lid and one without (an existing glass lid fits that one). The nice thing is being all stainless, the pan can be used in the oven for stews or whatever. It's also excellent for marinara or any acidic sauces where you want to use something nonreactive. The stainless is a very high quality, not susceptible to pitting.

Since it has an encapsulated bottom, one caution. I found with my new big gas range that I have to be careful not to kick up the power too high. If the flames lick at the pan above the disk, the jam will scorch on the sides.

It's not been a problem since I figured it out, but due to the nature of the pan, jam will cook more quickly. This is ideal for flavor and set but requires careful monitoring.

Carol
zabby17
14 years ago
Oh, Lee Valley is SO addictive!

I once saw that maslin pan on SALE --- it had been a display model --- at the new store in downtown Toronto and have kicked myself ever since for not getting it.

One of the most fun things DH and I do on our occasional visits to Ottawa is stop in at the Lee Valley "mother ship" original store.

And as an editor, I admire their catalogue from a professional point of view. The Editors' Association of Canada has actually had Leonard Lee himself come to speak at one of our conferences about its creation. The writing, editing, visual, and production are all very high quality.

Zabby
calliope
14 years ago
I'm a huge fan of stainless steel or cast iron cookware, and have been replacing all my pots/pans/utensils with stainless over the years. So, I was feeling pretty smug about what I had in my cupboards until I saw the Maslin pot. I also have pot envy now. I don't think that is an out of line price for a good stainless pot. It's also well designed, and I may have to spring for this one too. Thanks for posting the information, readinglady.
readinglady
14 years ago
Here's another option. I believe this is the pan Annie uses. As it's anodized aluminum it's nonreactive and the wide shallow shape promotes speedy evaporation.

This is a great pan for roasting veggies and performs well oven to stovetop.

Carol

Here is a link that might be useful: Calphalon Anodized Aluminum Saucier
ksrogers
14 years ago
I would avoid anodized pans, all are aluminium based and the anodizing is also aluminium oxide and neither works well with acidic foods.
readinglady
14 years ago
Anodized aluminum is fine for acid foods. That's the whole point of anodizing.

There are lots of arguments re aluminum but sealed aluminum falls into a different category and works well for jam.

Carol

Here is a link that might be useful: Dr. Weil on Anodizing
ksrogers
14 years ago
Lots of info about annodizing and also 'infused' which is now what the big Cal maker is offering.

Some years ago, Club brand cookware was supposed to be really high quality. Most of its pots and pans were made with 1/4 inch thick aluminium. Today, I doubt if they are still selling this stuff, but all I bought aa well as what my parents had, have been tossed.

Here is a link that might be useful: Annodizing forum
cinsay
14 years ago
Oh boy - instant pan envy. I didn't realize I could get so pan envious so fast. I must put this on maslin pan on my Christmas wish list!

Thanks for the info. and link.

Cindy

I need a new 'jam pot' -- any recommendations?

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I need a new 'jam pot' -- any recommendations?

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