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.

Edit History

pastrygirl

pastrygirl

On 11/24/2021 at 10:59 AM, pastrygirl said:

I dont know, but I would make sure your induction burner can handle the high temps of candy making. Sometimes they automatically shut off above a certain temp. 

 

Though if it's just syrup for italian meringue that's only 250F.  I had an issue once making pate de fruits or caramel or something really hot and long-cooked.

 

How big is the copper pot?  I'm guessing the spout is an important feature?  Maybe something here:  https://www.magneticcooky.com/saucepans-with-pour-spout-induction-ready/

pastrygirl

pastrygirl

On 11/24/2021 at 10:59 AM, pastrygirl said:

I dont know, but I would make sure your induction burner can handle the high temps of candy making. Sometimes they automatically shut off above a certain temp. 

 

Though if it's just syrup for italian meringue that's only 250F.  I had an issue once making pate de fruits or caramel or something really hot and long-cooked.

 

How big is the copper pot?  I'm guessing the spout is an important feature?

×
×
  • Create New...