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The Perfect Caramel Pot

Jun 18, 2011 | From the kitchen of Rose

Thumbnail image for SCANPAN.jpg


Those of you who are familiar with my work already know that caramel is one of my top favorite flavors and I try to work it into many recipes components. So it won't be surprisingly to learn that I have long been in search for the perfect caramel pot. And here it is! Scanpan Classic Ceramic Titanium 2-Quart Sauce Pan with Lid

It is the ideal size for almost all of my recipes. I wouldn't mind having a 1 quart as well as there are times when I make only a small quantity of caramel or sugar syrup.

Here is what I've been looking for in a caramel or sugar syrup pot:

A non-stick lining that can withstand heat up to 380˚F/193˚C--the maximum temperature to which I bring caramel. (ScanPan is safe up to 500F/260C!)The non-stick lining is important as sugar syrups and caramel risk crystallizing if scraped out of the pan. The scan pan releases every last smidgen of the sticky syrup.

A pouring spout on both sides of the pan for left and right handed pouring.

A pouring spout designed so that the syrup pours precisely where you want it to land without dripping onto the sides of the pan.

The ScanPan has it all!



Rose Levy Beranbaum
Rose Levy Beranbaum in reply to comment from Jean
05/ 2/2017 11:17 PM

Jean your comment is right below as is my answer above it.


I posted a comment few days ago ago buyt I looks like it disappeared. Is it normal or was my comment rejected ?
Please advise


Rose Levy Beranbaum
Rose Levy Beranbaum in reply to comment from Jean
05/ 1/2017 05:05 PM

Jean, i go by temperature but if no thermometer, then i use a light colored spatula. you are right to think that the dark color of the lining will make it hard to achieve the right color without using anything to contrast.


I am in the process of making caramel beurre sale and wanted to upgrade my pan.
The Scanpan Classic Ceramic Titanium 2-Quart Sauce Pan you like so much looks great but the fact that it is dark interior I wonder if it will get harder to observe the right color of the caramel.
Please advise or maybe another option you recommend


Rose Levy Beranbaum
Rose Levy Beranbaum in reply to comment from victoria capozzi
12/ 2/2014 11:02 PM

Victoria, click on the lik on the left side of the blog "Rose's Family of Bakeware Products" and then on the New Metro Design logo and you'll see a link to order it.

Joan, I designed this size pot because it is the size for the amounts I use the most often and it's hard to find a small deep pot with non-stick lining.


i'd love to buy your caramel pot, rose, but as others have posted on amazon it's darned small. i'm curious why you designed one that's only 1.75qt. i'm planning to buy the scanpan you first recommended back in 2011, but in the 3qt. size for my caramel making.


victoria capozzi
victoria capozzi
09/ 3/2014 08:35 AM

how can I get a pot


Hi Meghan l,
I've actually designed my ideal caramel pot since this posting! Check it out by clicking on the rose family of products in the left upper side of the homepage and then click on the new metro link for my products.


Meghan Kennedy
Meghan Kennedy
08/21/2014 04:02 PM

Hi,I Came across your post about the scanpan for cooking caramel. I see this post is from 2011. Im looking for a pot to cook caramel & wondered if this is still your recommendation? I see they have in stock on Amazon. Would love your feedback before I decide to order, Please & Thank you :)


I ordered it. I took Amazon's last one and they have a note now saying they don't know it they will get it in again. Chef's Resource is fulfilling the order. I can't wait to use it.

Thank you Rose


beth, that is an adorable comment about chutzpah and better it came from you than me!!!


Rose, you are not kidding about sugar syrup crystallizing. That happened to me yesterday as I was making a batch of Mousseline Buttercream for some cupcakes. (Don't ask why I was in the kitchen on July 4. I just was. :) ) Even though I've made that frosting many times without incident, for some reason, as I transferred the sugar syrup from my heatproof measure to my beaten egg whites, this time the sugar began to crystallize in midpour, leaving a trail of rock candy along the inside of my Pyrex measuring cup. The best recourse was to simply boil another batch of syrup, rather than try to reboil the rock candy. Fortunately, the second time went well and the frosting came out great.

By the way, in my humble opinion anyone who knows you exist and still names their dish, let alone their store, "Best Chocolate Cake in the World" has a lot of chutzpah.


Julie, thanks for mentioning that. The 1 quart would work well for my needs too. I have heard a lot of good things about Scan Pan.


I do love the two spouts. Someone was thinking clearly!


Kyle: I don't think that any non-stick is going to last 20 years. Or 10. Or 5 with regular use. Cooks Illustrated tests showed that the non-stick characteristic starts to fade pretty fast and recommends that you treat them as disposable. Many of the very inexpensive non-stick skillets had very effective non-stick coatings.

I have some inexpensive stainless steel skillets with aluminum bottoms that I've had close to 20 years, although I don't use it daily. I'm skeptical that it's any more durable than my All Clad skillet.


Quality kitchen equipment is always worth the $$ in the long run. If you need to justify the cost to yourself or a partner/spouse, just amortize it over a number of uses and years of service. Some of my commercial equipment whose price tag made me flinch when I purchased it is still in service after 20+ years and shows little sign of wear.
If you'll do a search on nextag.com you'll find some offerings at a slightly better price.


Bon appétit!


I've had their 12" frying pan for about a year -- it is amazing. You can make fried eggs with no added oil or fat at all and use metal utensils to boot. ScanPan titaniums are just fabulous in every way. I've made caramel in everything from aluminum to stainless to Le Crueset with good results, but if I had a small ScanPan pot like this, I know that I would use it exclusively.


Rose, thanks so much for this recommendation, I don't think I ever would have found this company otherwise. I'm interested in the 1 Qt pan, as it is considerably cheaper and large enough for all my caramel and sugar syrup needs. Except, maybe, for adding milk to caramel- not enough room for all that furious bubbling up.


$134 ????!!!! I can't conceive than any saucepan is worth that.



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