Maslin Pan: What It Is And Why You Need One

A maslin pan is a traditional European and British pot for making marmalade, jam, and preserves. It is a solid, heavy pan with a teacup shape and a thick bottom. It is used to make large quantities of food and is perfect for big families or large gatherings. The pan's wide base aids in the evaporation of water content in the fruit, leaving you with your desired jam or other cooked food.

History of the maslin pan

The history of the maslin pan, also known as a jam pan, can be traced back to the Middle Ages when people began preserving fruits, jams and sauces due to the scarcity of food during the cold seasons. While there is no historical evidence of its exact origins, it is believed that the maslin pan was first used in Europe, gaining popularity in the 16th and 17th centuries.

The predecessor to the modern maslin pan was called a "posnet". Lacking the shine and design of today's pans, these early versions were made of copper, a widely available and durable material during that time. As a result, they were much heavier than the maslin pans used today.

The name "maslin" is derived from the Old English word "mæslen" or "mæstling", referring to a mixture of grains, particularly rye or wheat. In the context of the pan, it refers to its use in creating mixtures or "maslins" of various ingredients.

In addition to jam and jelly making, the maslin pan served multiple purposes in the kitchen. Its large size made it ideal for preparing meals for big families. Today, the maslin pan continues to be a versatile cookware item, used for stews, sauces, and even boiling lobsters or corn on the cob.

What is a maslin pan used for?

A maslin pan is a traditional British and European pot used for making jams, marmalades, jellies, and other preserves. The word "maslin" means "mixture", and the pans are designed for mixing things in a specific way. They are typically very large, ranging from 7 to 12 litres in size, as a lot of fruit is needed to make jam or preserves.

Maslin pans are shaped like teacups, with curved sides, a large base, and a wide mouth. This design allows for maximum evaporation while still fitting nicely on a burner. The large, thick base allows the fruit to heat up quickly and evenly, and the entire base can come into contact with the heat source, further heating up the mixture. The wide mouth allows liquid to escape quickly, concentrating the fruit juices and sugar to make jam.

Most maslin pans are made from stainless steel due to its excellent heat retention properties and food safety. Some pans have a layer of aluminium in the base, sandwiched between layers of stainless steel, which makes them even more responsive to heat.

In addition to jam-making, maslin pans can be used for a variety of other cooking tasks. They can be used as lobster pots, stock pots, soup pans, and for making stews, chillis, and other dishes. They can also be used in the oven for roasting or making stews.

What to look for when buying a maslin pan

A maslin pan is a large pan used for making jams, marmalades, jellies, sauces, and stews. It is also known as a jam pan and is typically made from copper, aluminium, stainless steel, or ceramic.

When buying a maslin pan, there are several key features to look out for:

• Longevity and price: It is important to choose a durable pan that is priced at an average rate.
• Broad sides: Wider sides enable easier mixing of ingredients and prevent spillage.
• Markings: Interior markings in both metric and imperial units assist with measurements and recipe following.
• Handles: A main handle and side handles that stay cool during use reduce the risk of burns when carrying or pouring from the pan.
• Lid: A lid helps to contain the heat and prevent spills during cooking.
• Thermometer angle: The angle of the pan should be such that a thermometer can sit securely and not slip into the jam.
• Heat distribution: Even heat distribution is important to prevent scorching or hotspots. A thick, well-built bottom aids in even heat distribution.
• Induction compatibility: If you plan to use the pan on an induction cooktop, ensure it is induction-compatible.
• Capacity: Choose a pan with a capacity suitable for your needs, typically ranging from 7 to 9 litres.
• Ease of cleaning: Look for a pan that is easy to clean, as jam-making can be a messy process.
• Material: Stainless steel is a popular choice due to its affordability, resistance to sticking, and ease of cleaning. Aluminium and copper pans are also available but may react with certain foods and are more prone to sticking.

How is a maslin pan different from a regular pan?

A maslin pan is a traditional European and British pot, which is used for making marmalade, jam, and preserves. It is also used for cooking large batches of food. The design of the pan is such that it has a thick bottom and wider sides, which makes it ideal for evaporation of water content in the fruit. This evaporation is a crucial part of jam-making, as it concentrates the fruit and sugar together.

A maslin pan is different from a regular pan in several ways. Firstly, it is larger than a regular pan, making it suitable for cooking large quantities of food. Secondly, it has a unique shape, often described as resembling a teacup, with a thick bottom and wider sides. This shape is specifically designed to aid in the evaporation of water during jam-making. The wide sides also make it easier to mix ingredients without the risk of spillage.

Another distinguishing feature of the maslin pan is its handles. It typically has a main handle and side handles, which provide a secure grip and make it easier to carry and pour from the pan without burning your hands. The handles also remain cool during use, further enhancing safety and convenience.

Additionally, the maslin pan often includes interior volume markings, usually in both metric and imperial units, which assist in accurate measurement and following recipes. The angle of the pan is also designed to accommodate a thermometer without the risk of it slipping into the jam.

In terms of materials, maslin pans are commonly made of copper, stainless steel, or aluminium. Copper was traditionally used for its durability and conductivity, but it is heavier than other materials. Stainless steel is a popular choice today due to its non-stick properties and ease of cleaning. However, aluminium is not generally recommended due to its reactivity with certain foods.

Overall, the maslin pan is a specialised piece of cookware designed for jam-making and large-batch cooking. Its distinctive features, such as its size, shape, handles, and markings, set it apart from regular pans and make it a valuable tool for those who enjoy traditional cuisine and preserving foods.

How to care for your maslin pan

A maslin pan is a versatile kitchen tool that is a must-have for any passionate cook or traditional cuisine enthusiast. While it is most commonly used for jam-making, it can also be used for a variety of other cooking tasks, making it a valuable addition to any kitchen. Here are some tips to help you care for your maslin pan and ensure it lasts for years to come.

Cleaning and Maintenance:

• For stainless steel maslin pans, cleaning is generally straightforward. Wash the pan with warm soapy water and a soft cloth. You can also put it in the dishwasher for easy maintenance.
• If you have a copper maslin pan, occasional copper cleaner may be needed to maintain its shine. Copper pans are prone to discolouration and tarnishing, so regular cleaning and polishing will help keep your pan looking its best.
• Avoid using abrasive scrubbers or harsh chemicals when cleaning your maslin pan, as this may damage the finish.
• Always allow your maslin pan to cool completely before cleaning. Do not immerse a hot pan in cold water, as this can cause warping or damage to the pan's surface.

Storage and Handling:

• Due to their large size, maslin pans can be challenging to store. Consider investing in a pot rack or ceiling rack to hang your pan, freeing up cabinet space.
• If you need to stack your maslin pan with other cookware, place a soft cloth or pad between them to prevent scratching or damage to the surface.
• Avoid placing heavy objects on top of your maslin pan during storage, as this may cause dents or warping.
• Always lift the pan using both handles for balance and support. Maslin pans can be heavy, especially when full, so take care not to strain yourself when handling them.

Usage Tips:

• Before using your maslin pan for the first time, season it according to the manufacturer's instructions. This will help create a natural non-stick surface and improve the pan's performance.
• When cooking with your maslin pan, always ensure that the heat source is properly sized to match the pan's large surface area. This will promote even heat distribution and prevent hot spots.
• Utilise the markings on the inside of your maslin pan for accurate measurements, especially when following recipes.
• If using a thermometer, ensure it is placed at the correct angle to prevent it from slipping into the pan.
• Take advantage of the pan's pouring spout when transferring hot mixtures into jars or other containers. This helps reduce the risk of spills and burns.
• If you have a lid for your maslin pan, use it! The lid helps retain heat, accelerate boiling, and reduce evaporation, making it particularly useful for jam-making and prolonged simmering.

Frequently asked questions