Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Recommended Posts

I have been hearing about using copper vessels for making jam and jelly. Is there an advantage over conventional stainless pans? I live very close to Santa Clara del Cobre, where what seems like the entire population is engaged in either making or selling all kinds of copper products, from small decorative pieces to huge kettles for making carnitas and everything in between . So I could easily convert from my traditional cookware--stainless--to copper if there's a real advantage.

 

Thanks for your advice/ideas.

  • Like 1

Formerly "Nancy in CO"

Link to post
Share on other sites

YES, fabulous for jam making.....I have the largest Mauviel jam pot...get large due to foaming.  The copper interacts with the jam....there was a good article about that...found it https://www.bonappetit.com/test-kitchen/tools-test-kitchen/article/mauviel-copper-jam-pan

 

I guess my only reservation about be about the purity of the copper used. 

  • Like 1
Link to post
Share on other sites
Posted (edited)

I looked at the Mauviel website and saw copper pans identical to what I can buy in Santa Clara, down to the riveted handles. Amazing--but further proof that good designs exist everywhere.

 

I have used a stainless pan with a copper pad but that's as close as I've gotten to actually cooking in a copper vessel. Any tips about managing the heat? The copper is much thinner than my big pan and I worry about scorching the jam.

 

 

Edited by Nancy in Pátzcuaro
spelling (log)

Formerly "Nancy in CO"

Link to post
Share on other sites
Posted (edited)
7 hours ago, Okanagancook said:

YES, fabulous for jam making.....I have the largest Mauviel jam pot...get large due to foaming.  The copper interacts with the jam....there was a good article about that...found it https://www.bonappetit.com/test-kitchen/tools-test-kitchen/article/mauviel-copper-jam-pan

 

I guess my only reservation about be about the purity of the copper used. 

 

oK memory lane - what a beautiful vessel  

Post link goofed. Pot image

DSC01520.jpg

Edited by heidih (log)
  • Like 5
Link to post
Share on other sites
45 minutes ago, Nancy in Pátzcuaro said:

I looked at the Mauviel website and saw copper pans identical to what I can buy in Santa Clara, down to the riveted handles. Amazing--but further proof that good designs exist everywhere.

 

I have used a stainless pan with a copper pad but that's as close as I've gotten to actually cooking in a copper vessel. Any tips about managing the heat? The copper is much thinner than my big pan and I worry about scorching the jam.

 

 

 

 

Wow, how thick is the pan you are using now?  My Falk sugar pan is 2.0 mm thick, as is their larger 10 liter jam pot (currently on sale).  Yes, I am tempted but the thing weighs 3.8 kg.  If the copper were much thicker than 2.0 mm I'd be more worried about being able to lift it than whether or not such thin copper would scorch anything.  Plus the Falk jam pot would be great for laundry if my 13 quart Vollrath was in use.

 

Link to post
Share on other sites
15 minutes ago, Okanagancook said:

Any copper cooking vessel does not tolerate high heat.  It is a learning curve using them.

 

Melting point of copper 1085C.  Your stove is better than mine.

 

 

  • Haha 1
Link to post
Share on other sites

Clearly more research is in order. In any case due to the coronavirus I'm not going to be driving to Santa Clara any time soon, so there's an opportunity for due diligence. I know that the artisans work the copper in a wood fire, which doesn't get hot enough to melt it. If I want to cook down the jam it will just take longer, and for the one jelly (chile perón, also know as chile manzana) that requires pectin I know that I have to boil the mixture to above 200, which at 7200 feet isn't easy. I don't think I'd melt the copper, though it might distort a little.

 

Thanks, everyone.

Formerly "Nancy in CO"

Link to post
Share on other sites

I guess I should rephrase my overheating copper pots comment.

You can easily get your copper pot too hot by putting it over high heat.  It doesn't need to be over high heat to get hot quickly.

Pots lined with Tin is another situation as the tin can melt over a hight heat...I have ss liners.

 

Yes, I use a diffuser under the jam pot...its a big pot and when on a low heat it gets too hot in the centre.

 

Link to post
Share on other sites
56 minutes ago, Okanagancook said:

I guess I should rephrase my overheating copper pots comment.

You can easily get your copper pot too hot by putting it over high heat.  It doesn't need to be over high heat to get hot quickly.

Pots lined with Tin is another situation as the tin can melt over a hight heat...I have ss liners.

 

Yes, I use a diffuser under the jam pot...its a big pot and when on a low heat it gets too hot in the centre.

 

 

How thick is your pot?

 

Link to post
Share on other sites
40 minutes ago, JoNorvelleWalker said:

Were I to get the Falk jam pot I wonder if I could use it for anything else?  Polenta, maybe?  I don't do much bobbing for apples this time of year.

 

 

you could just buy a run of the mill stainless lined copper pot of the heavier persuasion, and carry on.

I have copper heat diffusers I use under my copper - and other - pots.  anything viscous/thick does not conduct heat all too quick - so applying heat more evenly over the whole bottom makes life easier on a gas flame.  jams and preserves definitely fall into the viscous world.

my grandmother cooked on a coal fired cast iron stove with removable rings.  with all the rings in place it was a "flat top heating surface"

now,,, gas knobs are way more convenient than filling the coal scuttle - so I'll go with a diffuser plate and gas burner....

 

copper pots / cookware predates gas stove tops by Eqyptian times to mid-1850's.  it is (diamond and silver aside) the most "responsive" material - the pot may heat and cool quickly, but a load of hot sugar jam is not going to heat or cool quickly.

copper has remained in use in the confectionery world because confections are typically not reactive and plain copper is cheaper than tinned and/or stainless lined.

certain other practical issues apply - for example kettle corn - no one makes a stainless lined copper anything the size needed for kettle corn.

 

Link to post
Share on other sites
53 minutes ago, JoNorvelleWalker said:

Were I to get the Falk jam pot I wonder if I could use it for anything else?  Polenta, maybe?  I don't do much bobbing for apples this time of year.

 

 

If it's the 'sugar'pot on their webpage it is 2.2 L so that would be ok for small batches of jam and polenta.

Link to post
Share on other sites
34 minutes ago, Okanagancook said:

 

If it's the 'sugar'pot on their webpage it is 2.2 L so that would be ok for small batches of jam and polenta.

 

That is the pot I have...I was speaking of the 10 liter jam pot.

 

Link to post
Share on other sites

Oh, sorry.  That's a big surface to stir polenta even for a serving for four...it would dry out without being watched....that's my thought.

  • Thanks 1
Link to post
Share on other sites
39 minutes ago, AlaMoi said:

 

you could just buy a run of the mill stainless lined copper pot of the heavier persuasion, and carry on.

I have copper heat diffusers I use under my copper - and other - pots.  anything viscous/thick does not conduct heat all too quick - so applying heat more evenly over the whole bottom makes life easier on a gas flame.  jams and preserves definitely fall into the viscous world.

my grandmother cooked on a coal fired cast iron stove with removable rings.  with all the rings in place it was a "flat top heating surface"

now,,, gas knobs are way more convenient than filling the coal scuttle - so I'll go with a diffuser plate and gas burner....

 

copper pots / cookware predates gas stove tops by Eqyptian times to mid-1850's.  it is (diamond and silver aside) the most "responsive" material - the pot may heat and cool quickly, but a load of hot sugar jam is not going to heat or cool quickly.

copper has remained in use in the confectionery world because confections are typically not reactive and plain copper is cheaper than tinned and/or stainless lined.

certain other practical issues apply - for example kettle corn - no one makes a stainless lined copper anything the size needed for kettle corn.

 

 

I possess a battery of stainless lined copper pots of the heavier persuasion.

 

Link to post
Share on other sites

Somehow good sense stopped me from buying the 10 liter jam pot that I couldn't lift.  However not one to pass up a sale of Falk, I ordered a 24 cm saucier, a larger size than what I have in my Falk collection.  As much as I love the Falk classic line, for the first time I am trying their induction compatible copper.  The copper layer is only 1.9 mm but 1.9 mm should be tolerable.

 

Link to post
Share on other sites
5 hours ago, Okanagancook said:

Oh, sorry.  That's a big surface to stir polenta even for a serving for four...it would dry out without being watched....that's my thought.

 

I've tried polenta in the Falk sugar pan.  Not large enough in my opinion.  And a pain to clean.  I keep it for sugar work.  I confess I do not understand the logic of cooking polenta in copper pots, although I understand unlined copper pots for polenta are traditional in Italy.

 

Actually I suspect the 24 cm Falk I just ordered will be pretty good for polenta.  Still if I were into jam making that Falk 10 liter jam pot would be my choice.  The Mauviel copper seems too thin for proper heat conduction.

 

https://forums.egullet.org/topic/25717-understanding-stovetop-cookware/

 

 

Link to post
Share on other sites

I inherited this large preserving pan from my great grandmother (along with several other copper pots) and I used it for many years.  I bought a "portable" burner so I could use it outside.  It has a round bottom so on a regular stove top you need a ring - and the propane burners have a righ normally.

Four years ago I decided I wasn't going to use  it again so I sold it. 

They show up quite often on ebay, not all as large as this - 18 inches in diameter - though some are even larger, I saw one just a few weeks ago when I was looking for a lid for an old saucepan.

It weighs a lot but does a terrific job of preserving just about anything with a high sugar content.  Since I had an apricot tree that produced heavily, I mad a lot of apricot preserves.

I've used Stainless steel, enameled cast iron, &etc., and I prefer copper for sugar cooked with anything.  

 

826465028_Preservingpanantique.JPG.c8e56ec9463fa671571472203cd2cb7c.JPG

166329877_Preservingpanantique1.JPG.28f188f0bd25eab62dbe56a0f7d0a134.JPG

256843244_Preservingpanantique2.JPG.dee42b89cbfbb8674e295744044760b0.JPG

 

 

It's sitting on a 12-inch burner in the following photo in case you can't read the numbers on the ruler.

18341406_PreservingPanAntique3.JPG.9fd843e5893102c67a0baf70b00a3560.JPG

  • Like 2
  • Thanks 1

"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett

 

Link to post
Share on other sites
  • Similar Content

    • By bague25
      Which are the pickles you have in your pantry right now?
      Which are the ones you dream of?
      Any recipes? Any secrets? Any reading material?
      Please share - as Monica says Inquiring minds want to know...
    • By newchef
      I'm trying to make a Roasted Poblano and Black Bean Enchilada recipe and I don't know if the tomatillo cream sauce will be freezer-friendly.     Basically I process the following ingredients in a food processor to make the cream sauce.  I plan on freezing the sauce in ice-cube trays for individual servings.  The sauce will then be thawed and spread on a baking dish and also used to top the enchiladas and cook in a 400 degree oven.   Thanks!   INGREDIENTS:   -26 ounces canned tomatillos, drained -1 onion -1/2 cup cilantro leaves -1/3 cup vegetable broth -1/4 cup heavy cream -1 tbsp vegetable oil -3 garlic cloves -1 tbsp lime juice -1 tsp sugar -1 tsp salt
    • By markovitch
      A while ago, to learn the ins and outs of Horseradish, I began making my own mustard. I have managed some really really good varieties, (one with black mustard seeds, rice-wine vinegar, horseradish and Kabocha squash) and some really god awful ones too. I recall that my grandmother used to make her own ketchup too. it wasn't all that good.
      has anyone made their own condiments before?
      care to share experiences?
    • By Lisa Shock
      The basic formula for these cakes was developed by the wife of a mayonnaise salesman in an effort to help him out. I did a bit of research, and have found many variations. Early variants generally involve using less cocoa, which I cannot recommend. Later variants involve using cold water instead of boiling, adding salt, and additional leaveners. I personally do not feel that any additional salt is needed, as mayonnaise and that famous, tangy brand of salad dressing (sometimes the label just says 'Dressing') both contain a fair amount of salt. If you are using homemade mayonnaise or a low sodium product, an eighth teaspoon of salt may boost the flavor a bit. And, of course, somewhere along the way fans who prefer a certain salad dressing over mayonnaise started using it to make this cake. Nowadays, the Hellman's website has a different formula -one with added eggs and baking powder. I have not tried this newer formulation.
       
      Some versions of this recipe specify sifted cake flour. This will result in a very light cake with virtually no structural integrity, due to the paucity of eggs in this recipe compared to a regular cake. Cupcakes made this way give beautifully light results. However, every time I try to make a traditional 8" double layer cake with cake flour, I experience collapse. I recommend AP flour or at least a mix of cake and pastry flour.
       
      I have never made this with a gluten-free flour replacer. This recipe does not have very much structural integrity and as such does not make a good candidate for a gluten-free cake.
       
      I have made this cake many times, the type of sandwich spread you choose will affect the outcome. Made with mayonnaise, the cake has a good chocolate flavor and moistness. Made with that famous, tangy, off-white salad dressing that gets used as a sandwich spread, the cake has a subtle bit of extra brightness to the flavor. If one chooses to use a vegan mayonnaise, the result is tasty but lacking a little in structure; I would bake this in a square pan and frost and serve from the pan.
       
      The cocoa you use will also affect the flavor.  For a classic, homey flavor use a supermarket brand of cocoa. To add a little sophistication, use better, artisan type cocoa and use chocolate extract instead of the vanilla extract.
       
      Supposedly, the traditional frosting for this cake should have a caramel flavor. Look for one where you actually caramelize some sugar first. Modern recipes for the icing seem like weak imitations to me; using brown sugar as the main flavor instead of true caramel.
       
      Chocolate Mayonnaise or Salad Dressing Cake
      makes enough for two 8" round pans, or a 9" square (about 7 cups of batter)
       
      2 ounces/56g unsweetened, non-alkalized cocoa
      1 cup/236g boiling water
      1 teaspoon/4g regular strength vanilla extract
      3/4 cup/162g mayonnaise, vegan mayonnaise, or salad dressing (the tangy, off-white, sandwich spread type dressing)
      10.5ounces/300g all-purpose flour
      7 ounces/200g sugar
      0.35ounce/10g baking soda
       
      Preheat your oven to 350°.
      Grease or spray two 8" round pans or an equivalent volume square or rectangle.
      Place the cocoa in a medium (4-5 cup) bowl. Add the hot water and stir with a fork to break up any clumps. Allow to cool down a little,  then add the vanilla extract and the mayonnaise or salad dressing spread. Beat well to eliminate lumps. In the bowl of an electric mixer or larger regular bowl if making by hand, sift in the flour and add the sugar and baking soda. Mix the dry ingredients to distribute evenly. Slowly beat in the cocoa mixture. Mix until the batter has an even color. Pour immediately into the pans. If making two 8" rounds, weigh them to ensure they contain equal amounts.
      Bake for approximately 20 minutes, or until the center of the top springs back when touched lightly. (The toothpick test does NOT work well on this moist cake!) Allow the cake to cool a little and shrink from the sides of the pan before removing. Removal is easier while still a little warm.
      Good with or without frosting.
      Good beginner cake for kids to make.
       
       
       
    • By Sheel
      Prawn Balchao is a very famous Goan pickle that has a sweet, spicy and tangy flavor to it. 
      For the balchao paste you will need:
      > 8-10 kashmiri red chillies
      > 4-5 Byadagi red chillies
      > 1/2 tsp cumin seeds
      > 1/2 tsk turmeric powder 
      > 1 tsp peppercorn
      > 6 garlic cloves
      > 1/2 tsp cloves
      > 1 inch cinnamon stick
      > Vinegar 
      First you will need to marinate about 250 grams of prawns in some turmeric powder and salt. After 15 minutes deep fry them in oil till them become golden n crisp. Set them aside and add tsp vinegar to them and let it sit for 1 hour. Now, make a paste of all the ingredients mentioned under the balchao paste and make sure not to add any water. In the same pan used for fryin the prawns, add in some chopped garlic and ginger. Lightly fry them and immediately add one whole chopped onion. Next, add the balchao paste amd let it cook for 2-3 minutes. Add in the prawns and cook until the gravy thickens. Finally add 1 tsp sugar and salt according to your taste. Allow it to cool. This can be stored in a glass jar. Let this mature for 1-3 weeks before its use. Make sure never to use water at any stage. This can be enjoyed with a simple lentil curry and rice.
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...