Preserving Pan: Choosing The Right Size

Preserving pans, also known as maslin or jam pans, are used for making jams, jellies, and preserves. They are traditionally British or European and are designed with a robust solid make and a thick base, shaped like a traditional English teacup. The size of these pans varies, with most coming in 7, 8, or 9-litre sizes, suitable for large quantities of preserves. They are typically made from durable stainless steel, copper, or aluminium, with some debate over which material is best. Stainless steel is easy to clean and less sticky, while aluminium is not recommended due to its potential to react with acidic ingredients. Preserving pans should have markings in both metric and imperial units and feature a handle for safe and easy pouring.

Characteristics and Values of Preserving Pans

Preserving pan sizes range from 4.5 to 9 litres

Preserving pans, also known as maslin or jam pans, are used for cooking jams and preserves. They are also suitable for other dishes such as stocks, soups, and stews. Preserving pan sizes range from 4.5 to 9 litres, with the most common sizes being 7, 8, or 9 litres. These larger sizes are preferable for those who want to make large quantities of jams, jellies, or preserves.

When choosing a preserving pan, it is important to consider the material it is made of. Stainless steel is a popular choice as it is durable, easy to clean, and less likely to stick. Copper and aluminium are other options, but they may react with the acidity of jams and preserves. It is also important to ensure that your chosen pan is compatible with your hob.

Some features to look for in a preserving pan include internal markings in metric and imperial units, a handle for easy lifting and pouring, a thick base for even heat distribution, and a spout for splash-free pouring. Additionally, a pan with high and wide sides can help prevent splatters and keep the preserves hot.

When deciding on the size of the preserving pan, consider the quantity of jams or preserves you intend to make. For small batches, a 4.5-litre pan may be sufficient. However, if you plan on making larger quantities or want to reduce the number of batches, a larger 7-litre, 8-litre, or 9-litre pan would be more suitable. Keep in mind that a larger pan may be heavier and more difficult to lift when full, so ensure that you can handle the weight comfortably.

In summary, preserving pan sizes range from 4.5 to 9 litres, offering a variety of options depending on your needs. Consider the material, features, and compatibility of the pan with your hob, and choose a size that aligns with the quantity of preserves you intend to make.

A preserving pan is also known as a maslin or jam pan

Maslin pans are often associated with the traditional process of preserving fruit, jams and sauces, which has been practised since the Middle Ages. The pans were first used in Europe, particularly in the 16th and 17th centuries, and were originally made from copper. Today, maslin pans are available in a range of materials, including copper, aluminium and stainless steel.

When choosing a maslin pan, it is important to consider the size, durability and compatibility with your hob. The pans typically range from 5 to 9 litres in size. A quality pan should have markings on the inside, ideally in both metric and imperial units, and a thick base for even heat distribution. The handle should be sturdy and remain cool during use to prevent burns.

The main advantage of a maslin pan is its large size, which allows for the preparation of large quantities of food. The wide sides of the pan make it easier to mix ingredients, and the sturdy construction ensures durability. The pans are also often designed with a good angle for using a thermometer, which is important for jam-making.

Stainless steel, copper, aluminium, and ceramic are all materials used to make preserving pans

Preserving pans, also known as maslin or jam pans, are used for cooking jams and preserves. They are available in a variety of materials, including stainless steel, copper, aluminium, and ceramic. Each material has its own advantages and disadvantages, and the best choice depends on factors such as durability, ease of cleaning, heat distribution, and cost.

Stainless steel is a popular choice for preserving pans as it is durable, easy to clean, and distributes heat evenly. It is also resistant to rust and corrosion. However, stainless steel pans can be expensive, and if you are cooking acidic foods, there may be some leaching of nickel and chromium into your food.

Copper preserving pans are favoured by professional chefs due to their excellent heat conduction and temperature control. They are often lined with tin, giving them a non-stick surface. However, copper is a serious investment, with copper sets generally costing much more than other types of cookware. Additionally, there are potential health concerns with unlined copper cookware as copper can leach into food in unsafe amounts.

Aluminium is a lightweight and inexpensive option for preserving pans. It conducts heat rapidly and is easy to clean. However, there are concerns about the potential health risks of cooking with aluminium, as it can react with acidic foods and release deposits into your food.

Ceramic preserving pans are kiln-baked to high heat, resulting in a natural non-stick surface. They are durable, eco-friendly, and safe to use at high temperatures. However, they may require some oil to prevent food from sticking, and they need to be cleaned by hand.

When choosing a preserving pan, it is important to consider your specific needs and budget. Factors such as durability, ease of cleaning, heat distribution, and cost will play a role in determining the best pan for you. Additionally, always check that your chosen pan is compatible with your hob type.

A preserving pan is a worthwhile investment if you regularly make large batches of preserves

The size and performance of preserving pans also make them versatile. They typically have a large capacity, ranging from 7 to 9 litres, making them suitable for large batches of preserves. Additionally, their wide and high sides help prevent splattering and coloured splatters on your walls. The shape of the pan, with sides that are wider at the top than at the bottom, also aids in the evaporation of water, making it easier for your preserves to reduce.

Another important feature of a preserving pan is its ability to distribute heat evenly. This is crucial for jam-making as it prevents the jam from sticking and burning. Preserving pans with a thick base, such as those made of stainless steel, are particularly good at distributing heat evenly. Stainless steel is also a durable and corrosion-resistant material that is easy to clean, making it a popular choice for preserving pans.

While you can use a large stock pot or pressure cooker base for making preserves, investing in a preserving pan can be beneficial if you regularly make large batches. They are designed specifically for this purpose and have features that make the process easier and more efficient. However, if you only make small batches of preserves or don't plan on making them frequently, a specialised pan may not be necessary. Ultimately, the decision to invest in a preserving pan depends on your individual needs and preferences.

Preserving pans are compatible with most hob types, including gas, electric, ceramic, halogen, and induction

Preserving pans are a great addition to your kitchen, especially if you are a prolific jam-maker. They are also versatile, as they can be used for other dishes such as stocks, soups, and stews.

When choosing a preserving pan, it is important to ensure it is compatible with your hob. Preserving pans are compatible with most hob types, including gas, electric, ceramic, halogen, and induction. This is because preserving pans are typically made from stainless steel, cast iron, or copper—materials that are ferromagnetic and/or magnetic.

To check if your preserving pan is compatible with an induction hob, you can perform a simple magnet test. Simply hold a magnet to the bottom of the pan. If the magnet clings to the underside, the pan will work on an induction hob.

It is worth noting that while aluminium pans are usually incompatible with induction hobs, some premium manufacturers have developed aluminium pans with a base made from a blend of induction-compatible metals.

Frequently asked questions