[Syrupmakers] stainless steel pan

[Floyd and Bobee]

1/16 inch is enough.  You will have some warping due to expansion but it is not a big deal.  Mine has an angle iron frame around the top and I set it in an angle iron frame with legs.  Leave a little room for expansion on the base.  The thicker you make the pan the longer it will cook after you turn the burners off.

Floyd Boyett
Lumberton, Texas
  ----- Original Message ----- 
  From: mb58 
  To: syrupmakers at syrupmakers.net 
  Sent: Wednesday, December 20, 2006 5:32 PM
  Subject: [Syrupmakers] stainless steel pan


  I am going to have a stainless steel batch pan built. Can anyone tell me the minimum and maximum gage thickness I can work with? What is the ideal gage for syrup cooking?

  Thanks
  Monty Bradley
  Crowville, LA.


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