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Best Pan for Candy

s
Shonya Mar 25, 2013 03:37 PM

I'm looking for a pan to make candy, particularly hard candy. I want a heavy bottom, preferably something with high sides. A pouring spout would be a plus. Probably stainless steel as iron is too heavy for my wrists (they have both been operated on). I'm looking for specific brand-name recommendations, please. Thanks!

  1. j
    jeanmarieok Mar 25, 2013 05:26 PM

    http://www.chefsresource.com/al512qts...

    I use this pan for caramels, peanut brittle, sponge and hard candy. It's a work horse. I like the handles on both sides for pouring onto a cookie sheet.

    3 Replies
    1. re: jeanmarieok
      s
      Shonya Mar 26, 2013 10:27 AM

      Thank you, jeanmarleok. Looks beautiful, but I'm afraid it's a little too steep for my pocket book. I'm hoping to find something for $150 or less. Would a 3 quart be large enough for the basic hard candy recipe or is that too small?

      1. re: Shonya
        j
        jeanmarieok Mar 26, 2013 07:02 PM

        I would be afraid of boiling over with just 3 quarts. I've boiled over with caramel a couple of times in the 5 qt, and it's a HUGE mess.

        1. re: jeanmarieok
          wekick Mar 26, 2013 07:48 PM

          It just depends on the size of your recipe. I have 2-6 qt pans I use.

          Another consideration is for the inside of the pan to be light so you can see the candy.

    2. wekick Mar 26, 2013 01:32 PM

      I would look for something in aluminum. It is lighter weight than ss, a better conductor of heat so would heat evenly and be responsive to changes in heat. If you don't mind vintage, the older Magnalite might be a good pan. Something like this.
      http://item.mobileweb.ebay.com/viewit...

      I would look for it in good shape- tight handle and no pitting.

      Copper would be the best but it is heavy. Aluminum would be second. A restaurant supply might also have something. Look at the handle as well to make sure it is something you can hold easily.

      1. c
        Cheffer12 Mar 26, 2013 01:52 PM

        I say go with an aluminum pan since you don't want it to be heavy. The brand Circulon I think has aluminum pans.

        1. tim irvine Mar 26, 2013 04:39 PM

          If $150 were my top end I'd spend a few months skimping on something and look at Mauviel unlined copper. Using a thermometer is a PITA and with my little copper pan I make salted caramel sauce all the time and can watch it and modulate the flame so that it is "just right" but not burnt. It is a joy and a marvel to use.

           
          1. m
            MDoug Feb 19, 2014 08:06 AM

            Look at the yard sales for an old pressure Cooker.

            They have a good heavy bottom.

            I have collected several with out lids for under $5 each.

            They work great.

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