Archive for Downsizer For an ethical approach to consumption
|
Wingy
|
Suitable pan question...Just need to check which of the pans/materials below are OK to use with vinegar, please:
Le Crueset cast iron saucepans
Stainless steel saucepans
Aluminium jelly pan
Something nagging in the back of my mind is telling me 'NO' to the jelly pan - am I right? Just need to double check please.
I'm making cucumber relish and will need to boil vinegar & spices tomorrow - it's been a few years since I last made some and can't remember.
|
tiggy
|
I use a big stainless steel stockpot for all chutney vinegary things, also very good for jam. Aluminium one only used for boiling laundry or non culinary projects. Cast iron enamel lined casserole for all long slow cooked food. this is how it works best for me
|
Rosemary Judy
|
Stainless steel is best.....
not aluminium - I use my aluminium jam kettle for picking the fruit into, it holds LOADS
and the enamel may be less stable than stainless steel. Not very scientific, but what I do !
|
|