Howdy, I joined recently as I was searching 'Is Falk Copper cookware good?" And I’m now pleased as punch with a few pieces.
I do wonder about using one of their larger steel lined pans for making jams. Reasonable? I know the bare pans are considered good but what about the lined ones? I could use it as a large pot for cooking other than jam.
You can make jam in lots of pans, but there are reasons many dedicated makers prefer bare copper. Unfortunately it’s inaccessible now, but there was a very informative thread on Chowhound on the benefits of bare copper jam pans. IIRC , the biggest is that copper anions facilitate crosslinking in the preserves–and more quickly–resulting in shorter cook times to any desired endpoint, hence fresher taste.
Thank you. I have nothing with which to compare it — I’ve never used copper cookware. I have a beautiful set of Fissler Profi that I won’t let go of because they’re also fantastic and got it when the $/Euro rate was good, on amazon.de, but the copper is, wow, even for doing the prosaic such as cooking summer squash. I’m impressed at the results.
I had been thinking of a steel lined pan only due to cost - I can use it for more than just jam.
Recently on Ebay I got a good price on a Bridge (probably Mauviel) unlined caramel pan - am looking forward to trying that, now.