KNOW YOUR POT

 

 

You really can teach a dog new tricks. Like most cooks, I have certain pots, pans and dishes that I use for certain things. I also have favorite ones that are my go-to for most anything.

Canning season is no different. I have stew pots that I have always used for readying tomatoes, beets, jams, jellies and other foods for canning. I tend to get in a hurry sometimes and some foods have started to scorch on the bottom of the pots, with me ending up wasting some of it. This year I had even more of a problem with it.

Not one to always discard something when it doesn’t work and buy new, I used the same pots and got the same results. Enough. I began to think that it wasn’t my neglect causing the problem, but rather the pots themselves. One is a stock pot from my Mom…and if it is from your mom it has to be good, right? Not necessarily, things change and there are more options than ever out there. I have vowed to find something better for next year.

So, after researching, I have found that pots made of different materials are each suited to different tasks. The conclusion is that it is better to own a few well-chosen pieces instead of a whole rack of different sizes and varieties. Here are some of the choices for different applications:

 

STAINLESS STEEL

 

This is suited for all food types as it is tough and versatile. Being scratch and dent resistant makes it almost indestructible. It is heat reactive so it heats quickly, withstands high heat and reacts to changes in temperature, giving the cook more control. It also doesn’t transfer flavors from pan to food, so it promotes clean cooking.

 

It cleans up easily and, not being coated, it resists scratching. Most times it can go right in the dishwasher.

The downside is that there is a learning curve to using it as food will naturally stick in it. To prevent this, it is necessary to cook with more fats and oils. Also, don’t buy cheap stainless steel as it will pit and warp.

 

NON-STICK COOKWARE

 

This is the easiest to use since food is repelled because of the non-stick coating. It is often the go-to for sticky and tricky foods. It is also healthier because you can cook low-fat with little or no added butter, oils or fats. Eggs, fish and other foods slide right out and clean up is a breeze since food wipes right out.

 

You would think that non-stick would be the answer to all cooking woes, however, high heat methods like searing and broiling breaks down the coating. Some types wear down fast and the coating begins to chip off, making it unsuitable for use. Also, special non-metal utensils must be used as well as non-abrasive cleaners.

 

CAST IRON

Ahh, the old standby for so many folks. Perfect for frying, searing, slow cooking, baking and basically most all kinds of cooking. It has high heat retention and develops a natural, non-chemical coating that is naturally non-stick. It transfers some iron to food, thus adding minerals to dishes.

It is long-lived, if handled properly it is often handed down from generation to generation. It’s been said that if you get it hot enough, you can taste your grandmother’s cooking from years ago!

So, what’s not to like? Well, it is slow to heat up and also to cool down and flavors from previously cooked foods are sometimes transferred to what is cooked next.  Special care is needed to keep it seasoned after each use otherwise it will rust and lose its non-stick quality.

 

ENAMELED CAST IRON

This has all the benefits of cast iron with added beauty and easier maintenance. This bright -colored cookware can fry, sear and slow cook with ease and it makes deep frying a breeze with its high heat retention. It cleans easily with soap and water without the need to season it like regular cast iron.

Like cast though, it too is slow to heat and cool down. The enamel can deteriorate and crack or chip if dropped. Over time, it shows wear, especially the lighter colored interiors will discolor. The higher quality is pricey and the less expensive chips easily.

 

CARBON STEEL COOKWARE

This choice works like cast iron with half the weight. When seasoned, it takes on non-stick properties and gives food unique flavors.

 

COPPER

Copper offers the ultimate control while cooking and is the most conductive of all the cookware metals with incomparable heat distribution. Chefs love it because of its ability to go from boil to simmer. Its beautiful finish is made practical by often being lined with stainless steel so flavors aren’t transferred.

It is the most expensive cookware and, over time, acquires a natural patina which requires extra care in polishing.

 

ALUMINUM

There are two versions of aluminum, standard which is lightweight and affordable and anodized which is sturdier, more durable and more scratch resistant.

Although a common kitchen choice, it reacts with certain foods.

 

CERAMIC

Ceramic has non-stick qualities, though not as much as regular non-stick. Where it shines is that it is free of chemicals like PTFE and PFOA, making it a safer choice than regular non-stick.

However, this non-stick quality can fade over time and it is not dishwasher safe.

 

So, of all these choices, what’s the ones that stack up best for preparing foods for canning? The two main considerations here are weight and size.

The one thing that won’t work well is a cheap, lightweight pan. A stainless steel pot with 18/10 steel and a three-ply bottom works well. Its thick and heavy bottom prevents scorching.

A good canning pot also needs to have high sides and a wide width. The height accommodates the large amount of foam and bubbles that fruits emit when they release water. The pot also needs a large surface area for the water to evaporate. The wider the pot, the faster foods like jam cools. Some fruits taste bad when overcooked.

Aluminum and regular steel impart their metallic flavors to foods, especially acidic ones. These metallic flavors get stronger after the jars are processed.

So, after all of this talk, the one preferred pot for preparing foods for canning is a 16-quart stainless steel pot with an 18/10 thickness try-ply bottom. Next canning season one of these will definitely be on my stove!

In the meantime, for my everyday cooking, I have grown accustomed to a split between cast iron and stainless steel. Not saying these are the best, but they are my go-to pots. After all, you can teach an old dog new tricks, but some old tricks are still the gold standard standbys.