If you love making caramel treats for your family and friends, you will need to have the right tools for the job. Caramelizing is a delicate process and will therefore require the use of the best pan for making caramel.
Caramelizing sugar and other fruits and vegetables especially onions may be a delicate and intimidating process but is not difficult. Bringing sugar and onions to the right dark color, almost close to being burnt but still with a sweet flavor needs some practice and the right tools.
When you heat sugar it will naturally melt into liquid. As you continue to cook sugar it will turn into a dark color or caramelize. Then they become the best caramel candies.
Many think caramelizing is just for caramel candies but truth is you will need to caramelized sweetened milk to make Dulce de Leche (eaten as is or used in ice cream, pastries) and Confiture de lait (spread for pastries and bread), such desserts asleche flan, caramelized pears and caramelized potatoes as well as caramelized onions for such dishes as French onion soup.
When fruits and vegetables are caramelized they become dark brown in color and develop a sweet taste similar to sugar. Most vegetables generally have high sugar and low acid contents. Carrots, onions and cabbage are the ones that are best for caramel making.
See also: Best Saucepan For Making Fudge - Reviews 2018
Caramelizing is an important cooking method to master. It enhances the flavor of a dish and at the same time adds some dark color to your food presentation. Caramelizing fruits and vegetables allows your dishes to have a new dimension without having you exerting too much effort.
When making caramel it is important that you use a saucepan that will ensure the even browning of sugar, fruits and vegetables. Remember that you want to brown the food close to being burnt to bring out their sweet flavor and not to burn them.
The Best Pan for Making Caramel – Saucepans Reviews
Things to Consider When Choosing the Right Saucepan
As mentioned abovecaramelizing is a delicate process and you will need the right saucepan to do it right. Using the wrong saucepan may cause the sugar, fruits or vegetables being caramelized to completely burn and stick to the saucepan.
1. Heat Conductivity
To caramelize the right way you need a saucepan that is a good conductor of heat, one that heats up fast, maintains heat and distributes heat evenly throughout the pan without any hot or cold spots.
Stainless steel is a good conductor of heat but heats up slowly but once it does, it is able to maintain even heat.
Aluminum is also a good conductor of heat but it heats up too fast and is not good for caramelizing. Too much heat will burn what you are caramelizing.
The best material for caramelizing should therefore be a combination of stainless steel and aluminum with aluminum being sandwiched between the inner and outer layers of stainless steel.
2. Depth and Size
Choose a saucepan with tall walls. As you caramelize bubbles tend to develop. The tall walls will keep your caramelized ingredients within the saucepan instead of sticking on your stove creating a mess.
3. Non-Stick Coating
Many people say it does not matter whether you are using regular or non-stick pans when caramelizing. They believe that the non-stick coating will mix with the caramelized ingredients. Truth is this will only happen when the coating starts to peel off.
Caramelizing in a non-stick pan can in fact will bring out more flavors out of your ingredients because they will not stick on the pan. Additionally, pouring the caramel when done is a lot easier and so is cleaning the pan.
Caramelizing is fun and easy when using the best pan for making caramel. In this case, the right saucepan is the Scanpan Classic 2-Quart Saucepan. It may be a bit pricey but it is going to outlast any saucepan you intend to purchase.
If you intend to do a lot of caramel making, this saucepan with non-stick coating and ensures even heat distribution is what you need in your kitchen. Its non-stick coating brings out the best flavors of food.