Steel pan instead of stainless

[fatjacks]

Has anyone ever used just a plan steel pan? Does it effect the syrup?

[smokeyamber]

Just built plain steel pans, so far no taste issues. Keep em clean and they are just fine. In my case way cheaper and a good warm-up for someday making them out of stainless. Mig welded mine, would need a pricey TIG welder and LOTS of proctice to do stainless.

I would say if you are selling your stuff people want stainless. My stuff is for home consumption and I have done everything I can to make them clean and safe. Lead free solder, lots of cleaning before use etc...

They should store up fine just oiled up with something food grade ...

[sandman6921]

When I used a plain steel pan,after use, I wiped it down with mineral oil from the pharmacy. It won't turn rancid like vegetable oil, and its food grade.

[fatjacks]

What about when it gets sweetened for the year? Will it be good all season?

[Ausable]

What about when it gets sweetened for the year? Will it be good all season?

Hi fatjacks --- I have homemade - flat-bottomed - steel - continuous flow pans. I just finished boiling for the day and left my pans sweetened. As I banked the arch - I also put my two isolation plugs in and have the sap and almost syrup trapped in three different sections of my pans so it dosen't blend together and when I fire up tomorrow - I can start about where I left off. This way - about an hour after I get the fire ripping in my arch - I can make my first draw off of almost syrup. I leave my isolation plugs in till I get a boil going and as I make my first draw off - I remove the plugs and away we go for another day of boiling sap and finishing syrup. ---Hope this helps explaining it to You....... ---Mike---

[Rossell's Sugar Camp]

It makes dark syrup.
Better heat transfer and cheaper. Good starting point.

[fatjacks]

Hi fatjacks --- I have homemade - flat-bottomed - steel - continuous flow pans. I just finished boiling for the day and left my pans sweetened. As I banked the arch - I also put my two isolation plugs in and have the sap and almost syrup trapped in three different sections of my pans so it dosen't blend together and when I fire up tomorrow - I can start about where I left off. This way - about an hour after I get the fire ripping in my arch - I can make my first draw off of almost syrup. I leave my isolation plugs in till I get a boil going and as I make my first draw off - I remove the plugs and away we go for another day of boiling sap and finishing syrup. ---Hope this helps explaining it to You....... ---Mike---


What do you mean by bank arch?

[Ausable]

Guess I was a Boiler Operator a little to long. Banking a Boiler is going off line - pulling the fire - but maintaining temperatures and pressure so as to be available at short notice. With My Arch - I close things up (Arch door and Ash Door) and keep hot coals and warm sap (but not boiling) so I can fire up quick in the morning. I shouldn't have used that term here......Hey! I finished up today ---- The last of Our Maple Syrup is canned (in canning jars). About steel pans - the last couple of boils my syrup is a bit darker and I think part of it is from leaving my pans sweet between each boil - it gradually darkens the syrup - that and changing sap conditions. How is your Maple Syrup making going? ----Mike----

[fatjacks]

I am done here. Had a good season for my first one. I made 4 gallons and learned a lot. I am just thiniking bout next year. Can't wait to expand.