Perfect Pan for Big Batch of Baked Beans

[Rita Y]

I found a great pan to hold a big batch of BBQ beans. Someone will probably find more uses for the pan besides for beans.

I edited my post in Chris's "BARBIE'S DOWN SOUTH SMOKED BBQ BEANS" thread as follows.

A round pan would make the most efficient use of the grate space and will ensure that the beans won't be too deep to cook down at a proper rate. SUR LA TABLE has a 14-inch by 3-inch Magic Line cake pan ($16.95) which is a perfect fit for the WSM’s bottom rack and holds one recipe using a 7 lb 5 oz can of beans. (A 2-inch deep pan would be full to the rim and hard to move around and stir).
.....One recipe of the beans will make about 25 (scant 1/2-cup) servings for average eaters. Since the beans freeze so well, I might buy a second pan and dedicate a separate cook for the beans.

Rita

 

[Bruce H]

This pan looks PERFECT! Well, all except for being aluminum. Has anyone ever seen anything like this in stainless? The tomato and vinegar aspects of the bean recipe make it acidic, which can have undesirable affects with aluminum. There are conflicting/controversial opions of whether or not cooking with aluminum contributes to Alzheimer's or other forms of dementia. Having seen this horrible disease first hand, I try to avoid cooking in aluminum every chance I get, despite not being able to give up foil for certain things.

 

[K Kruger]

Perhaps a 15-inch cazuela?

 

[Bruce H]

Perfect! Wow, that site has some really nice stainless steel paella pans too if you could figure out how to get the handles off. A little more expensive, but love the cleanability of stainless! (Is that even a word?) Thanks for the link!

 

[j biesinger]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Perhaps a 15-inch cazuela? </div></BLOCKQUOTE>

I love cooking garlic shrimp in a cazuela, I'll have to keep an eye out for a bigger/deeper one, so I can try some pit beans.

might it be better to get one that's fully glazed so it wont discolor in the wsm?

 

[Bryan S]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger:
I'll have to keep an eye out for a bigger/deeper one, so I can try some pit beans.
</div></BLOCKQUOTE>
j, that thing holds 192 oz's. How much beans you thinking of making?

The Barbie Beans recipe I use makes about a gallon of beans. The 15" Cazulea is plenty big enough for a good size batch of beans. I think I might have to pick one of them up. Thanks for the link Kevin.

Chris A could you move this thread to the kitchen gadets forum? Thanks

 

[Tom Chips]

If not for the weight, a simple cast iron round dutch oven with a basket handle should work perfectly. It will hold in the heat perfectly. Who knows the WSM might be able to handle the weight. I wouldn't be surprised if it did.

I have one of those exact aluminum pans I use for making cheesecake. More often than not, I use a springform though. But unfortunately it doesn't have the same depth.

 

[Bob H.]

I am still making beans in a late 30's vintage
Everhot Roasterette. It is an electric
roaster and slow cooker. It is a steel pot
sort of like a crock pot in size, and belonged
to my Grandma, and has been passed down. For
some things, tradition trumps new for me.