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.
Heavy bottom?
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.
For instance---- making rice/tapioca pudding.
I do use a flame tamer.
Heavy bottom?
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.