Copper Jam PotThis is a very large pot well made and heavy,unless you have a large burner it may br too large for most cooktops and or stoves.
simply the bestThe most beautiful jam pan you can get.It is hammered,so you will not see
any single scratch or dent on it which is a usual problem with copper
cookware.I have bought mine one year ago and am very happy with it.The color of the jam made in copper pan is much nicer than the SS and the pan is made from 1.2 mm-gauge copper and is much thicker than leight weight jam pans
from matfer or m passion mauviel.You can also use this beauty as beverage / ice bucklet in the parties or as magazine rack .
I suggest to use only silicone spatula/spoonula and use silicone/wooden ladle to avoid scratches since the bottom is not hammered.
I would also suggest to buy a smaller size to have a better heat control
and also be very careful with the brass handles.they get very hot.Wash
it after the use,dry it with paper towel and put it on the still hot stove
to get ride of last drops of water in rivets and rolled rims.
Jam Making: A sticky obsessionWow. Who could've guessed that switching out to the Mauviel jam pan could make so much of a difference?
From my blog post ([...]) about my adventures in jam making:
"Perhaps my biggest surpise came when I made the switch from heavy commercial stainless kettles to the classic French Mauviel copper jam pots. I had always figured it was some sort of silly conceit, needing these beautiful but very pricey pots. What's the big deal, I said.
Well, once I tried one, I swore never ever to go back to the tall stainless pots. These make better jam. Period. The reason? The sloping sides is one. They allow for much faster evaporation of the water - and that's essentially what we do when making jam. We draw/evaporate the water out from the fruit by boiling, replacing it with sugars. Additionally, the copper heats so evenly and quickly, that I never have any more `hot spots' or scorched jam. I use the 10.6 quart size."
If you are serious about making classic...
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