enamel or stainless steel jam maslin pan

cat4772

Hi

My brother has offered to buy me a kilner jam pan (as part of a Christmas present) but I don't know which is better to get. An enamel pan or a stainless steel pan?

Any jam / preserve experts who can tell me which would be best to get or pros / cons of each?

Thanks in advance

Cat.xx

Kevie192

I went for the enamel and I love it. Very very pleased with it but do make sure you check it over well as some I saw had some patches of enamel coming off.

This thread might help too

Kevin

Seakay

I have a stainless steel maslin pan. It has a thick base so that heat distributes easily. I find it very easy to use and clean.

thriftwizard

Either is good, aluminium is NOT, but enamel is prone to chipping which may add some unexpected minerals to your preserves! Enamel will be lighter, but for the long term, go for stainless steel.