Can anyone tell me the best way to not burn a stew while only simmering it only my saucepan gets burnt all ove

Answer 1

Perhaps if you put a skillet under it so it is not directly touching and also on a very low light. This may work.

Answer 2

There are a number of things that could be making it get burned. The main thing is probably that too much of the liquid in the stew (and in the foods) is evaporating away.

To keep the liquid from evaporating too much, try things like:

...making sure you have as tight a lid on the pot as possible so that steam can't escape (if your lid isn't tight, try another one, or put a piece of aluminum foil under the lid, or weight the lid, etc.)

...using a heavier pot (you're probably using a metal pot, and a thin aluminum one will heat up faster and also the heat will be higher at the bottom of the pot where the flame or coil are rather than maintaining an even heat all the way around the pot
...... a metal pot with a heavy and thick bottom is good, but a cast iron pot (whether its enameled or a regular Dutch Oven") is great --it will give even heat, and the lid will be fairly tight

...move the pot farther away from the heat (.. you can put the pot on a metal "diffuser" over the flame-coil of a stove, or "make your own "riser" in some way --putting one pot inside a skillet could work I guess as mentioned above, or if you have a gas stove you can put one of the removable metal burner-thingies on top of another one then put the pot on top of that... or you could put scrunched logs of aluminum foil beside the burner but under the pot... or you can put the whole pot in the oven on a low temperature --the pot should be completely ovenproof of course, including any handle or knob on the lid, etc.)

...making sure there's enough liquid in the stew to start with, whether it's added liquid or in the food... then don't open the lid a lot while cooking

....or use a slow cooker (crockpot) instead


HTH,

Diane B.

Answer 3

Not using a copper bottomed pan then?

I have a cast iron gizmo that sits on top of the flames and spreads the heat across the bottom of the saucepan rather than a small area in the middle.

Turn to heat down and stir it regularly.

Alternatively, invest in an electric slow cooker from Argos they are really great for stews.

Answer 4

Well what usually helps for me is coating the bottom of the pot with a little olive oil and stir your stem every ten minutes or so, so the stew doesn't stick, it could even be the ingredients you are using, it could help to mix and match or try putting the ingredients at different times of cooking or the last one would be to put it on a lower heat level, I always prefer using gas as it's more helpful, hope everything goes good.:)

Answer 5

Is your pan of good quality ? if not invest, it will never stop burning.
Make sure your heat is really low.
I wonder if you "seal" the meat first in a fry pan - then transfer it to a stew pot.
Do go back to it and stir - fairly often.
There are quite a few reasons really, if you are still not happy ( I really growl when I burn the bottom). Perhaps you might consider investing £20 or so on a slow cooker, they are good
& would pay for itself this coming season. Good Luck.

Answer 6

The best thing to do is buy a slow cooker there not expensive, you just add all your ingredients and some water turn it on to low and leave it for hours I put mine on before I go to work. Just add some gravy 10 mins before your ready to eat it and turn it up to high.

Answer 7

Cast iron pot and gas turned down low or the best invest in an electric slow cooker.
I have and really find it useful for stews or casseroles especially now I have fitted a timer with it. Very easy to find and buy and not expensive. Recommended.
see link
http://www.johnlewis.com/Electrical+Appliances/Small+Appliances/Cooking+Appliances/Slow+Cookers/547/ProductType.aspx?SearchTerm=Slow%20cookers

Answer 8

Sounds like you may need to invest in a heaver bottom pot. It may just be your pot isnt heavy enough to hold all the heat from the long simmer and that is why it is burning. Good luck. happy cooking.

Answer 9

Turn the heat down! Get a bigger pot and turn it down. Or when the brown the meat slowly then mix the vegetables and sauce together,put into a casserole dish and put it in the oven!

Answer 10

If your saucepan is oven proof you can simmer in the oven instead. This is whata I do for spagnetti sauce. It also doesn't spatter all over.