I have a Mauviel 3 qt. sauce pan that I would like to dedicate to preserving only. What should I know? I expect the heat to transfer quickly, having used a copper fry pan many years. I won't be using salt because this will only be for fruit jams, no pickling.
It is heavy and in very good condition except for a few little specks on the interior. I think I fried out some bacon in it at one time before I knew not to use salt in it. That should not be a problem, is that correct?
Any information is appreciated.