choosing a saucepan material for creams and caramels
I quite enjoy baking and i'm considering moving to making my own creams and caramels (and other sugar based work). Currently I have a bunch of old scratched up teflon pots that probably should be binned.
For sugar based work, you generally have to work with high temperatures, so my teflon based pans are possibly unsuited for this. Is stainless steel the defacto material for this kind of work or should i be looking at anything else... perhaps the new ceramic coated non teflon based nonstick pans?
Best Answer
Unlined copper is sometimes used for serious sugar work, but it is very expensive and requires maintenance.
For general home use where you want to get more than one use from the pan, a good multi-ply stainless pan is probably the best choice in terms of utility and easy of maintenance.
You do not want ceramic coatings which can craze at high temperatures, nor teflon which can off-gas high temperatures, and which wears off over time.
For sugar work, non-stick is essentially not an issue at all: short of completely burning your confection, the worst case for clean up is that you put water in the pan and bring it to a boil until the sticking candy dissolves.
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What is the best material for a saucepan?
Stainless Steel This material can be found in many of the best pots and pans because it is durable and attractive. Stainless steel (particularly "18/10") is also prized as an interior cooking surface because it does not react with acidic or alkaline foods and won't pit or scratch easily.Can you make caramel in a stainless steel pan?
You make caramel by melting sugar, and thin pots heat unevenly. This can cause portions of the sugar to burn before the rest of it has melted. Instead, choose a sturdy, heavy-bottomed metal pot (like stainless steel) with tall sides.What kind of pan is best for caramelizing sugar?
Use a heavy, high-sided pan so that the sugar liquefies without burning. Cast iron pans skillets work well for caramelizing. Combine sugar and water in the pan, stirring with a wooden spoon, until it forms a slurry with the consistency of wet sand. Heat over medium heat and bring to a boil.Does caramel stick to pans?
Caramel can ruin thin, cheap pans (like mine\u2026), so use a heavy-duty pan. Preferably one that hasn't got a non-stick coating, because these coatings often can't take the high-heat required for caramel-making. If your recipe calls to add a liquid, such as cream, to the caramel, use a very large pan.Picking The Right Pan For Every Recipe | Epicurious
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