So, I have recently bought a Falk unlined copper jam pan - to the ridicule of some of my family and friends. :-)
It is this one: http://www.falkcoppercookware.com/cla...
Well, the joke is on them - the ridicule changed into admiration as I now produce some outstanding quality jam - they especially liked my apricot strawberry vanilla jam by a recipe from Domenica Marchetti (https://www.amazon.de/Preserving-Ital...).
Before I had the jam pan I just used my stainless steel lined copper saute pan (Mauviel 250c).
This got me thinking. Does the fact that the jampan is unlined actually benefit the process of making jam, in terms of taste? The fact that I now make better jam can also be the result of my technique, which does seem to have improved.
Or is it just that because jam is made of sugar, and sugar prevents any negative effects of the pan being unlined (i.e. pure copper) - so that Falk can offer a 28 cm copper pan for a relatively cheap price? The jam pan costs EUR 185 whereas the similarly shaped ss-lined 28 cm copper stewpan is EUR 310.
I've asked the very friendly Falk representative in the UK and he mentioned that some professional jam producers also use big unlined copper pots.
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