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.

Carol

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....

Grabbed this handy little gizmo while I was at it - no more having to fish my stirring utensil from the pot... I hate that...

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

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

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

Carol

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

Carol

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.

Thanks for the info. and link.

Cindy