Only the most wonderful kitchenware ever invented.
This heavy-bottomed pan is shaped like a teapot. It doesn’t have time for any frivolous features like a lid.
No, it has a bucket handle so familiar to us farmers and a spout for pouring! And a hand hold on the opposite side for when it is time to transfer what amounts to molten lava into little, tiny jars.
Believe me, you do not want even a speck of this mixture landing on you!
My maslin pan holds a bit over one and a half gallons, or six liters, plenty of room for Double Decker micro mini batches of specialty jam and jelly.
As far as the technicalities, the wonderous maslin pan allows me to bring the jam and jelly up to high heat for the correct amount of time — but evenly and consistently.
This is key for the chemical reaction that takes place between the pectin (derived from fruit and present in the jam fruit itself) and the cane sugar.
Only when everything gets to temperature together will the jam later attain the perfect consistency for spreading on your toast.
After the excitement is over, it is easy to clean the stainless steel and get the pan ready for another batch of micro mini batch jam.
For many years, I used a trusty Le Creuset enamel-over-cast-iron pan that lives on to this day as my sourdough baking vessel.
But the maslin pan makes all the difference.