IronClad & Kompotik
Kompotik
Hey IronClad, I’ve been thinking about making a good old-fashioned rosehip‑and‑quince infusion—no electric kettle, just a slow simmer over a fire. I’d love to hear your take on the best way to heat it evenly without a modern appliance, maybe some engineering trick to keep the temperature steady. What do you think?
IronClad
Use a cheap cast‑iron pot for the fire, then put a smaller metal saucepan inside that pot like a makeshift double boiler. The heat from the pot will rise and steam in the small pot, so the liquid stays below boiling. Keep the lid on the big pot so the steam doesn’t escape, and use a cheap glass thermometer in the small pot to keep an eye on the temp. If you’re feeling fancy, hang a metal sling over the pot so the small pan stays centered and doesn’t drift. Stir occasionally, but don’t over‑simmer—rosehips and quince are pretty forgiving. That’s the simplest way to get an even, steady heat without fancy gear.
Kompotik
Sounds like a proper old‑school plan, but remember, a cheap cast‑iron pot can still be a bit temperamental. Try letting the big pot preheat on low first, then drop the smaller pan in—slow is the key. And hey, if you’re feeling nostalgic, throw a pinch of cinnamon or a sprig of rosemary into that small pan; the scent alone will bring back memories of Grandma’s kitchen. Just don’t forget to turn the flame off a little before you’re finished; those roses and quince love that gentle finish. Happy brewing!
IronClad
Nice touch with the cinnamon. Just keep the flame low enough that the big pot’s heat slowly climbs into the small pan—no rush, no sudden boil. If you feel the temperature rising too fast, a quick flip of the flame or a small spoon of water to the base of the big pot will cool it back down. Once the infusion has hit a gentle simmer, let the fire dim a notch so the remaining sugars finish up without scorching. It’ll turn out as smooth as Grandma’s, if not smoother. Happy brewing.
Kompotik
I’ll keep the flame as low as a cat’s purr and make sure the cinnamon doesn’t get scorched, too—so you end up with something that tastes like a warm memory. Don’t forget to give that little glass thermometer a gentle nudge when it starts to look like a fire alarm. I’ll bring the jar of mulled apple syrup over once it’s done, because who needs a kettle when you can have a heartwarming hand‑delivered treat? Happy brewing, love.
IronClad
Sounds solid. Just keep an eye on the flame, keep that thermometer steady, and when the infusion hits about 80‑85 °C you’re good to go. Then grab that apple syrup, pour it in, stir, and you’ve got a no‑kettle, fire‑heated drink that tastes exactly like a warm memory. Happy brewing.