Correct pot for making caramel?

edinburgher

Afternoon all.

My GF greatly enjoys baking and has decided to try her hand at making caramel. She has a sugar thermometer and toffee tray for cooling the caramel/letting it set, but we're not entirely sure if she will need a specific type of pot for melting the sugar down in.

The book she has suggests 'a heavy bottomed pan', but there don't seem to be many of said pans on the high street. Will an ordinary saucepan work as well, or do we risk ruining our pots?

Any tips appreciated! :beer:

Penelope_Penguin

edinburgher wrote: »

The book she has suggests 'a heavy bottomed pan', but there don't seem to be many of said pans on the high street.

I'd use a cast iron pan, such as Le Creuset There are loads of them available in all sizes and colours

Penny. x

floyd

I made sooft ball caramel for fudge using a sainsbury TU non stick saucepan and it worked really well. I would be a bit scared of using a stainless steel pan as I would be terriffied of it sticking and burning.

If you are buying something specifically for this purpose then I would also go for a Le Creuset as they are great multi-taskers and last forever

edinburgher

Thanks for the tips guys - will take a look at TK Maxx for alternatives as it's really not worth paying Le Creuset prices for a whim project

Supplementary question - I'm thinking of pans a la a saucepan - is it not more likely that what she needs is a pan more like a frying pan/skillet?

msb5262

Nope - pan means saucepan. Any decent weight pan (ie. saucepan!) will do for what you want.
HTH
MsB

ben500

A deep cast iron frying pan will do fine and also be put to good use whilst your o'h is not in whimsical mode.

edinburgher

ben500 wrote: »

A deep cast iron frying pan will do fine and also be put to good use whilst your o'h is not in whimsical mode.

Thanks for that - my only concern is that she might not be able to see the colour changing properly (which seems to be of some importance to caramel making?) May investigate heavy stainless steel options as well as I've been watching a few different chefs preparing caramel online and all have used either stainless steel or heavy aluminium pans.

floyd

If she has a sugar thermometer she wont need to see the colour change

Just make sure its deep as sugar 'climbs' when it boils

edinburgher

Just make sure its deep as sugar 'climbs' when it boils

Thanks - I remember this happening when I made tarte tatin

misskool

I made my first one in a stainless steel saucepan and kept swirling it around. Don't do what I do and dip my finger in it. :eek:

Keep a small teaspoon nearby and take a small drop to drop on a cool saucer. as soon as it starts to turn yellow, it will change quickly and take it off the heat if you're not used to making it. Lots of tutorials online.

I made a wet caramel which is sugar and water mixed together.

valk_scot

I would go to the charity shops and buy a good old fashioned thick based aluminium-type pot, with no non-stick involved. I've knackered a couple of pots making sugar syrup based items and belive me, it's not worth using an expensive one. Actually the best ones I find are the base sections of old pressure cookers...ultra-sturdy!