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What type of saucepan do you use for making lemon curd if not noncorrodible?
Posted: 05 February 2008 06:15 PM   [ Ignore ]   [ # 16 ]
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Thanks everyone!  So, Patricia, you are saying that a non-stick pot would work fine?  I’m sorry if I didn’t follow that….

But also the stainless steel bowl…I understand. 

As I was drifting off to sleep the other night, I went over everything I did again, and I think it could have been 1 of 2 things….or both.  I may have w/o thinking used my whisk in the beginning to mix the eggs and sugar.  The whisk is metal.  Also, the strainer I have is older and is metal I bet instead of stainless steel.

I will try again changing all these things and let you know how it goes.  Thanks again.  smile

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Posted: 06 February 2008 12:00 AM   [ Ignore ]   [ # 17 ]
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Hi Cathy - non-stick pans are indeed nonreactive as long as the non-stick lining isn’t damaged at all.  If the lining is damaged, the aluminum metal underneath can be exposed enough to create that negative reaction. 

It sounds like your strainer might be a problem too - it probably isn’t stainless steel, but rather aluminum.

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Posted: 06 February 2008 03:01 AM   [ Ignore ]   [ # 18 ]
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Thanks, Patricia.  I think you’re right about the aluminum strainer—didn’t even think about it.  I got a new one tonight and am looking forward to trying again soon.

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