[Syrupmakers] Syrup pan

[Ken Reit]

Hello Jack,

We made our pan out of stainless a few years ago but I can tell you that we
made it too big by using a full sheet as the bottom. We just do not always
have enough juice after a couple cookings to fill it properly. I have seen
and heard of several pans that where much narrower at the bottom and wider
at the top that could hold either smaller ( say less than 55 gal ) batches
or larger batches just fine because of taller sides. I compare the design to
looking at the transom of a flat bottom aluminum boat from the rear.

 

We did aquire a backup pan from an older gentleman that appears to be of a
galvanized steel. He used it many years but I am kind of afraid of cooking
in galvanized steel. Anyone have any thoughts on that??

 

Ken

 

From: syrupmakers-bounces at syrupmakers.net
[mailto:syrupmakers-bounces at syrupmakers.net] On Behalf Of Tracy Baudoin
(tbaudoin)
Sent: Wednesday, February 06, 2008 6:00 PM
To: syrupmakers at syrupmakers.net
Subject: RE: [Syrupmakers] Syrup pan

 

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

 

  _____  

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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