grondon81
04-24-2017, 02:54 PM
I have a 2x4 pan with 2 dividers, so 3 separate sections with a cut outs. Should the pan be perfectly flat or should there be a slight tip in the pan? I haven't had good luck in having the sap flow through the different sections and end up with syrup at the end. So I just end up boiling it like it's a flat pan and just pull everything out when it's close to syrup. The season is done this year but would like some tips for next year.