milk saucepans

[pussyfoot]

Every time I boil milk for sauces, custard or anything else I always manage to slightly burn the bottom of the pan (even on a low heat) is there a trick of the trade anybody knows of that can prevent this?

[Clanad]

Simply use a double boiler. If you don't have one then try rinsing the heaviest bottomed pan you have with ice water just before adding milk... stirring constantly...

[WhiteBear]

how about -non stick pans?

[puddicat]

Dont know if its works but someone said put a marble in the bottom of the pan when boiling milk,you will always get slight tingeing of the bottom of the pan,maybe a non stick pan would be the answer!!!

[heathfield]

Stainless steel is a poor conductor of heat. Where the heat is applied, it forms a hot spot, since the heat can't readily be conducted to other parts of the pan. By using a pan that conducts heat easily, you'll avoid scorching any contents. Cast iron comes top for this, and for milk, scrambled eggs, etc, I've found a non-stick Le Creuzet milk pan is the absolute winner.

[chinadog]

A marble does the trick like Puddicat says or run hot water around the pan before you out the milk in.

[theonlyone]

heat it in the microwave .

[Krypton27]

For advice about milk check the website 'Milk Sucks'!