So currently I use a 1/2 pan inside of my roasting pan on the stove as a water bath. Works perfectly.
I want to start doing 4 gallon batches with a full size - 6inch pan. However I can not find a water bath container large enough and still have it stainless steel that I can put directly on my gas stove.
I have the griddle with tiles that I can use in a pinch, but I find the water baths will keep temp while I do other things.
Anyone know of a way/pan that I can use with the full size pan - 6inch depth? I can not seem to find a large enough SS roaster to use on the stove.
edit - or can I put 2 of the 6inch deep food pans together with water in the bottom one and get enough of a water bath effect?
Have you looked into commercial/restaurant food warmers. They come in a variety of sizes and many work as water baths.
Susan
The one I was looking at was the avantco that others on the forum have posted about. It is only $79 from online vendors. It might be the way to go, was just hoping there was something a bit cheaper.
Thanks for the reply
Hi BrewBush! Have you considered a spillage pan (i.e. steam table water pan (http://www.webstaurantstore.com/stainless-steel-steam-table-spillage-water-pan/92299765.html))? I'm sold on using an electric griddle for direct heat for several reasons but if you want to use a full or half size 6" deep food pan on a stove to me it would be a perfect "double boiler" set-up. I buy pans from Webstruantstore.com frequently and next time I will order one to test. They are pretty light weight at 23ga. but it could be an alternative for a direct-heat rectangulay pan that would get you to a 6 gal. make. You're pretty close to us in MD so I would be glad to "pass it on" if it looks like it may work.
Update: Pretty interesting comments if you scroll down on the link. Only thing I didn't see is that it would make a good foot bath for big feet :o.
Quote from: John@PC on July 13, 2015, 10:34:05 PM
Update: Pretty interesting comments if you scroll down on the link. Only thing I didn't see is that it would make a good foot bath for big feet :o.
I like the concept of multi-purpose cheese making equipment. :) While I have used my pH meter to test soil pH I never thought of using my cheese vat to soak my feet. If you can speak from experience here, tell me - does toe jam float or sink? :o
The spillage pan is probably the best thing for water bath heating of a full size steam table pan. But, I'm not sure you gain anything here as the capacity for water between the two pans is likely to be small. I've found that if I wrap my vat with towels following rennet stirring (heating is now off) that I rarely see more than a 2F temperature drop over 45 minutes for a four-gallon make. The water bath might cut this to 1F but that would be noise level. On the plus side a low capacity water bath would have less capacity to over run the temperature when heating. But you can accomplish the same thing with a griddle and controller.
Finally speaking of multi-purposing, I've cooked bacon and eggs on the griddle between cheese makes. The alternative uses for the controller are too numerous to mention! ;)
Quote from: Kern on July 15, 2015, 01:35:50 AM
Quote from: John@PC on July 13, 2015, 10:34:05 PM
Update: Pretty interesting comments if you scroll down on the link. Only thing I didn't see is that it would make a good foot bath for big feet :o.
I like the concept of multi-purpose cheese making equipment. :) While I have used my pH meter to test soil pH I never thought of using my cheese vat to soak my feet. If you can speak from experience here, tell me - does toe jam float or sink? :o
The spillage pan is probably the best thing for water bath heating of a full size steam table pan. But, I'm not sure you gain anything here as the capacity for water between the two pans is likely to be small. I've found that if I wrap my vat with towels following rennet stirring (heating is now off) that I rarely see more than a 2F temperature drop over 45 minutes for a four-gallon make. The water bath might cut this to 1F but that would be noise level. On the plus side a low capacity water bath would have less capacity to over run the temperature when heating. But you can accomplish the same thing with a griddle and controller.
Finally speaking of multi-purposing, I've cooked bacon and eggs on the griddle between cheese makes. The alternative uses for the controller are too numerous to mention! ;)
I may end up trying the griddle method again. Also the spill pan seems like it may work too With 2 large trays together there is still about 1 inch at the bottom between the 2. With the steam pan there would be more if I wanted to try the water bath.
Anyone have any luck direct firing these pans? Do they hold up or start to warp or weaken?
I believe that Susan out in California uses the pans on her stove, but uses a couple of heat diffusers and her cheese seems to turn out excellent. https://cheeseforum.org/forum/index.php/topic,13433.msg102599.html#msg102599 (https://cheeseforum.org/forum/index.php/topic,13433.msg102599.html#msg102599)
Qdog
I see no warping issues so long as the pan(s) contain either water or milk. Hot gas will flow up the sides on a gas stove if the flame is too high and this can cause excessive heat in the liquid where it touches the side at the top. This shouldn't be a problem when using a water bath.
Quote from: Kern on July 15, 2015, 09:04:57 PM
I see no warping issues so long as the pan(s) contain either water or milk. Hot gas will flow up the sides on a gas stove if the flame is too high and this can cause excessive heat in the liquid where it touches the side at the top. This shouldn't be a problem when using a water bath.
I agree with you Kern and would confirm if I only had a gas stove (can only wish, sigh) :(. If you do use the pan / griddle combo we've found it's good practice to use a silicone baking mat (Silpad or equivalent); only $10 and really helps
prevent reduce hot spots.