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Isomalt in Anodized Aluminum Pan?

post #1 of 6
2/17/11 at 2:26pm
Thread Starter 
Hi! I'm just starting with isomalt and have been doing lots of research. What I can't find is if I can cook it in my Calphalon anodized aluminum heavy saucepan. These are thick pans and pretty heavy duty. They are NOT non-stick, but they are oven-proof.

Has anyone had any experience cooking isomalt in a pan like that? Or should I go buy a stainless steel pan? My budget is limited, so if I can do it in the heavy pans I already have, that would be awesome.

Thanks! icon_biggrin.gif
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post #2 of 6
2/17/11 at 2:40pm
I think it would be ok. I have never bought any specialized pans for isomalt but I am no expert either.
Failure is not an option!!
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Failure is not an option!!
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post #3 of 6
2/17/11 at 3:24pm
I use my Calphalon pan for melting isomalt with no problems whatsoever.

Just a hint - after I clean the pan as usual, it has a bit of a 'burnt' film on it that I have to gently scrub away with a Scotch Brite pad. Very light touch!
Peace,
Diane

Learn to make loopy bows here http://www.cakecentral.com/cake-decorating-ftopict-629785-loopy.html
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Peace,
Diane

Learn to make loopy bows here http://www.cakecentral.com/cake-decorating-ftopict-629785-loopy.html
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post #4 of 6
2/17/11 at 4:21pm
Thread Starter 
Thanks so much ladies! I'm very excited about learning to work with isomalt, and I'm glad I don't have to go buy a potentially expensive pan just to melt it. (I'm already kicking myself for getting rid of my silicone muffin cups when we moved recently. Those would have come in handy and now I'll end up getting new ones. LOL)
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post #5 of 6
2/18/11 at 6:45am
Quote:
Originally Posted by m_willford

Hi! I'm just starting with and have been doing lots of research. What I can't find is if I can cook it in my Calphalon anodized aluminum heavy saucepan. These are thick pans and pretty heavy duty. They are NOT non-stick, but they are oven-proof.

Has anyone had any experience cooking in a pan like that? Or should I go buy a stainless steel pan? My budget is limited, so if I can do it in the heavy pans I already have, that would be awesome.

Thanks! icon_biggrin.gif



You'll be fine. You actually don't want to use a non-stick pan because the stuff on the pan can discolor your isomalt. So a pan like you describe, or some kind of ferrous pan (I use those mostly due to using an induction heater) work best.
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post #6 of 6
4/6/11 at 6:27am
I just wanted to give an important update.

The Calphalon pan I use for isomalt appears to be permanently discolored. I don't know if it was the isomalt or my cleaning method that caused the discoloration. Regardless, I am going to purchase a dedicated isomalt pan.
Peace,
Diane

Learn to make loopy bows here http://www.cakecentral.com/cake-decorating-ftopict-629785-loopy.html
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Peace,
Diane

Learn to make loopy bows here http://www.cakecentral.com/cake-decorating-ftopict-629785-loopy.html
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