[Syrupmakers] Syrup pan

[Richard Harrison]

Jack and Tracy,
       I recently learned a better way to protect cast iron and steel from 1 season to the next. Use mineral oil to coat it with. It is better than vegetable oil because it won't get rancid with time. Cleaning can be done with vinegar--no brick bats, please. Steel pans can inheritantly add a little iron to your syrup--but it's good for you !
                                                              Richard

"Tracy Baudoin (tbaudoin)" <tbaudoin at cisco.com> wrote:
        v\:* {behavior:url(#default#VML);}  o\:* {behavior:url(#default#VML);}  w\:* {behavior:url(#default#VML);}  .shape {behavior:url(#default#VML);}                Jack,
  It’s good to hear from you!
  Yes, I started out on a cold rolled steel boiler.  1/8in. worked well.  The only catch was that it was hard to keep clean, and I’m sure the inevitable rust darkened the syrup a bit.  I was told to leave a coating of syrup on the steel during the season to inhibit the air from oxidizing the metal as quickly (just keep it well covered to limit dust and bugs).  At the beginning of each season, the previous owner would use a red brick to scour it, and then a little bleach to rinse it out.  I only used it for one season, then built my own SS boiler – before the prices skyrocketed!  As a matter of fact, this boiler (~50gal) is in Lafayette, on loan to a gentleman to use as a template to make his own.  He’ll be coming back by my place this Saturday to help me out with a boucherie (hog cookin’!).  We’ll be makin’ cracklin’s, boudin, hog’s head cheese, etc.  It’s my first time, so I’m getting as much help as I can get!
   
  You also missed out on Mardi Gras (yesterday)!  Believe me when I say a fun time was had by all!
   
  Tracy Baudoin
  Houma, LA
   
      
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  From: syrupmakers-bounces at syrupmakers.net [mailto:syrupmakers-bounces at syrupmakers.net] On Behalf Of sjward
Sent: Wednesday, February 06, 2008 4:59 PM
To: Syrupmakers at syrupmakers.net
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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