[Syrupmakers] Syrup pan

[loyd arthur]

         Jack   Cold roll steel is not a problem we used it for many years 14ga I think. Just more maintance, as  soon as batch is finished season just like you would a cast iron pot or skellet.    Loyd 


From: newtonx3 at sat-co.netTo: syrupmakers at syrupmakers.netSubject: Re: [Syrupmakers] Syrup panDate: Wed, 6 Feb 2008 19:11:44 -0600



Just wondering how much was a  sheet of SS

----- Original Message ----- 
From: sjward 
To: Syrupmakers at syrupmakers.net 
Sent: Wednesday, February 06, 2008 4:59 PM
Subject: [Syrupmakers] Syrup pan

Good Afternoon all.
I have a question that has come up regarding the metal to build a pan out of.  I went to our local metal  supply company this week, and priced  4X10 sheets of stainless and copper. After getting the prices and a near coronary, I decided that if I had a pan built out of 14 carat gold it would cost only $14 more, I have started looking for alternatives.  There for the questions.  Has any one had a pan made out of 1/8" or 3/16" inch plate steel?  If so,what problems did you have with it? Were there rusting or corrosion problems? did it affect the taste, color, or cause other problems with the syrup.  I know that cast iron pans were and are pretty normal boiling pans, but I have never really heard of one built out of cold rolled. any help would be appreciated.  And if any one knows of a stainless pan for sale, reasonably priced and I don't have to go to Alaska to pick it up I am open for that also
Jack Ward
Bay Farm
Palacios TX



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