Did you ever have to make a list of cookware and items that you need in your kitchen? If yes, then you probably know that there are never enough pans and pots.
However, some pans are more important to have than others. If you are a passionate about traditional cuisine and you like to make your own jams and marmalade, then a Maslin pan should not miss from your pan set.
A Maslin pan is a large pan that is generally used for jams and large quantities of food. It can be used for jelly, sauces, stew and many more, but it was initially designed for jam making.
These large pans are often associated with the amazing smell of boiling fruits, the nice sugar scent and the heat of a steamy room in the middle of the summer. Every family that values traditions owns at least one that can be used for multiple purposes.
Short history of the Maslin Pan
Preserving fruit, jams and sauces has been a tradition since the Middle-age years. The lack of food resources during the cold seasons was everyone’s primary motivation to start preserving jams.
The Maslin pan, often called a jam pan, has a long history and it didn’t always look like it does today. Its predecessor, the posnet, lacked the shine, design and comfortable-to-use handles that Maslin pans have today.But even so, they were extremely useful especially in families with many members.
These pans were first used in Europe, but there is no historical evidence with regards to the first time this type of cookware was seen. They were very popular in the 16th and 17th century, when they had smaller sizes and they were used for the same purpose: jam and jelly making.
In the past, these pans were made of copper, a material that was generally available at the time and one that proved to be extremely durable. However, such cookware was way heavier than today’s Maslin pans.
When and how to buy a Maslin pan?
A Maslin pan is good to have at all times, but if you didn’t need one until now, then it is important to know the basic aspects that will help you choose a durable, useful jam pan.
The market has a generous offer of jam pans to offer and some are way cheaper than others. If you want to have durable cookware that you will be able to use for years, then you will look to the medium-high priced Maslin pans.
Choose a jam pan that is made of copper, aluminum or stainless steel. If you are a traditionalist, you can even go for a ceramic Maslin pan. Those that are made of stainless steel are generally more affordable and the food doesn’t stick to it that easily.
The greatest advantage of having a Maslin pan is that it is larger than any other pan. Large quantities of marmalade, jelly or jam are easy to boil and preserve, while in the case of smaller pans, two or even three rounds are required to boil the entire quantity.
This pan type is usually very sturdy, well-constructed and pretty heavy, especially if it is made of copper. If you want to buy a Maslin pan that is lighter and easier to maneuver, go for the stainless steel or aluminum ones. However, remember that aluminum and copper react when in contact with sugar, chemicals or vinegar. Also, the food sticks easier to them than to stainless steel.
You will know that it is the time to buy a Maslin pan when all the other pans are too small for your needs and when you need efficient cookware that lasts in time.
If you already want to buy a Maslin pan, then you should look for products that have a few advantages, such as:
Also, if it’s solid, chances are that your children will be able to use it, too, when their turn comes. It is important to have interior markings on the pan, because it will be easier for you to follow the recipes.
When it comes to the pan’s angle, you should take into consideration the use of a thermometer. If you will ever need to use one, you don’t want it to slip inside the jam.
The even heat distribution is also extremely important, as the flame doesn’t always reach the entire bottom of the pan. Make sure that it is large enough for your needs and that it is induction-compatible, so that you will be able to use it on induction cooktops, too.