[Paul Plots]

I agree Trillium:
"Quality = quality" so very true! 

And, if you can afford the best it usually lasts longer and does a better job so is a better buy.

Is it the colour that is influenced by the metal of the cook pot as much as the taste?
(I must find time to discuss this with Mrs L as she will have some answers  )

 

[Trillium]

Yes, I find there are subtle taste differences depending on whether you use aluminum or copper. Stainless, to my mind, does no taste difference, which is why I prefer to use it. Food colour can also be influenced to a small degree by pot material.

I forgot to mention that I had 2 very large stainless stock pots before but neither had heavyweight bottoms. Only took a few years of frequent use and the pot bottoms developed holes, probably from all the scraping of burned stuff I had to do 

[rhysdad]

Ikea '365+' range, large, heavy bottomed stainless steel pot for our jam. Aluminium is a 'no no' after i read about it leaching into jam due to the high temps involved.

[Wild Pony]

Your Home Hardware outlets should sell them, here in Cornwall its Mallets (Truro), but the brand is countrywide, and you'll often get their leaflets delivered in the mail by postie. they have a wee house symbol with the name of your local outlet. I personally use a two handled alli pan... aka the cauldron.

[Val H]

I've an ancient (over 30 years old) aluminium preserving pan that I would use for jams but not for chutneys, pickles etc. I've also a stainless steel preserving pan of about the same age which I will use for both. In reality the aluminium pan is only used for blanching veg etc. I'd say invest in stainless steel..it's worth it.

[savbo]

I got the same IKEA pot as rhysdad and it's great...

[vet]

Isn't there something linking Alzhimers with aluminium which is why you shouldn't use ali pans with acidic ingredients?

[madcat]

There was - but I think that theory is out of fashion now - factsheet from Society.