It's not a zabaglione. I've seen them called candy cauldron and jam or caramel pans. It's like an 18" heavy copper wok without handles. I hadn't thought of a wok ring. I think that would be perfect except I'm on an electric stovetop and I'm trying to increase heat transfer to the pan. I used a cast iron pan as a heat diffuser last night to make caramels and that worked alright. I just had to re-season the cast iron when I was done. I think I'm going to get a counter top propane burner and the wok ring, if needed, and give that a try. Thanks!
It sounds like you're describing a zabaglione pot... They're meant to be used over boiling water double-boiler style, or simply held over a heat source while whisking (the rounded bottom is meant to make whisking easier).
Thanks, Meaghan. I'd not heard of a zabaglione pot before. They look pretty neat. I may need one of those next. The pan I have looks more like a heavy copper wok. about 18" across with a rolled edge.
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Good idea to invest in a table side propane unit. You can take it anywhere too.