"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Cookware
Thread Tools Display Modes
Old 02-19-2009, 09:01 PM   #1
Sous Chef
gadzooks's Avatar
Join Date: Dec 2007
Location: SoCal
Posts: 838
Copper candy/jam pot

I have a copper pot...heavy, and made like a whisking bowl, round bottom and steep sides, with a handle like a cookpot. I was told it is for making candy and jellies/jams. Is that so? And what would the advantages of that pot be?


gadzooks is offline   Reply With Quote
Old 02-19-2009, 09:52 PM   #2
Head Chef
Leolady's Avatar
Join Date: Apr 2008
Location: Kansas
Posts: 1,418
Quick reaction times in terms of conductivity. In other words a copper pan will heat quicker when placed on heat and conversely cool off quicker when removed from heat.

Unless you have a silver pot you can't find a more reactive metal.

The luster of shiny new appliances can't compete with the virtues of Vintage: namely durability, simplicity, superior cooking and a cool retro look. http://leoladyshousecollectiblesandg....blogspot.com/
Leolady is offline   Reply With Quote
Old 02-19-2009, 09:55 PM   #3
Sous Chef
gadzooks's Avatar
Join Date: Dec 2007
Location: SoCal
Posts: 838
Thank you, LL. I wondered whether the advantage was chemical or thermal...or aesthetic! Silver, huh? A silver jam pot...hmmmmmmmmmm...
gadzooks is offline   Reply With Quote
Old 02-20-2009, 01:43 AM   #4
Master Chef
Michael in FtW's Avatar
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
It actually has two advantages, gadzook. Not only is it very reactive to heat (heating up and cooling down) but it also has some chemical properties that are desirable for sugars, egg whites and cream. There is a transfer of copper ions (chemical reaction) that ehnances carmalizing of sugars, and it also makes for more stable "foams" like whipped egg whites and cream.

The down side is that our bodies can get overloaded with copper - so copper is not something that you want to cook in everyday.

If you can find a copy to read - Shirley Corriher talks about this in her book Cookwise, and I think Harold McGee talks about it in his book On Food and Cooking.
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:17 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.