I purchased a lovely, heavy, unlined copper pot, at a discount store recently. I couldn’t resist as I love the look and feel of copper and the price was right. It was labelled for use as a polenta pot only but I thought it might make a good confiture pot as well. (I already know not to cook anything very acid in copper.) It has a fairly narrow base which tapers outward to a fair-sized opening so evaporation should be pretty quick. It’s a nice thick pot too for good heat conduction. So I was wondering if anyone here has had any experience with copper confiture pots?
How do they perform when making small batch jams and preserves? Even if there’s no benefit to copper over stainless steel I still like it because it’s so kitcheny. But I am curious, any comments?
All I know about copper, dwyr, is that you can whip egg whites better in them. So I can’t help you! But it does sound pretty.
My favorite copper pot is Chester.
Your pots have names?