[Syrupmakers] Syrup pan

[Keith Kinney]

Our main pan is made with galvanized steel.  Seems to work fine.  I  
know some of the old catalogs list copper or galvanized pans.
Keith


On Feb 6, 2008, at 10:20 PM, Ken Reit wrote:

> 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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Keith Kinney
kkinney at herculesengines.com
WWW.HerculesEngines.com



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