Originally Posted by cave76
l'd like some suggestions/advice on what would be the best pan/pot to buy to help keep the chore of constantly stirring a pot/pan that has a milk product in it using my cheap electric (sigh) stove that came with my apartment. (Or any other recipe that needs long stirring.)
For instance---- making rice/tapioca pudding.
I do use a flame tamer.
Stainless is best for me.
I know that I could use a double boiler----- but doesn't that take a long time? And still need watching?
Maybe use a slow cooker? But I'd really rather cook at the stove.
Any ideas welcome.
I don't like stainless steel pans for milk-based recipes. However expensive they always seem to scorch. I have a non-stick aluminium pan that I save for milky things. I think you are stuck with standing over it if you heat it on the hob.
The double boiler would be OK. You'd need to check regularly to make sure it didn't boil dry but you'd be free to do other things in the kitchen. You're right, it'll take a long time. Likewise the slow cooker but you could go away and leave it.