I wish your article would’ve said more about pans and given pictures of the low sided pan. Is stainless steel ok? Aluminum? Enameled cast iron? What type is best? How do you know if your pan has a thick bottom? What brand of pans does King Arthur flour use?

Every time I’ve tried caramel in my stainless steel pan it turns into a solid rock of sugar.

I thought caramel had to be constantly stirred once the cream was added. Is this not so?

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