Sugar_girl & ForgeMaster
ForgeMaster
Need a pan that can survive your sugar storms? I can forge one that holds up to the heat and the weight of your experiments, but don’t expect any accolades from me. Just tell me the exact alloy and the dimensions you want.
Sugar_girl
I’m thinking a super‑durable stainless‑steel base with a ceramic glaze—so it won’t stick or crack under those sticky storms. I’d need a 12‑inch round pan, about 1.5 mm thick for that sturdy feel, with a rim that’s 3 mm high to keep everything inside when I’m tossing in those crazy flavor mashups. Oh, and if you can add a little copper in the alloy it’ll keep the heat distribution even so the sugar never burns on one spot. That’s the exact recipe for my next big batch!
ForgeMaster
Alright, a 12‑inch, 1.5 mm thick stainless‑steel with a copper boost, ceramic glaze, 3 mm rim. I’ll grind the copper in by hand, not some supplier’s mix, and heat‑treat it until the grain’s tight. I’ll test the glaze on a sample first—no one likes a crack when the sugar turns. You’ll see it’s sturdy enough for your mashups, but don’t think the glaze will be your first failure. I’ll have you keep a “Not Quite” note for the trial batch. After that, you’ll understand why the old ways still win.
Sugar_girl
That sounds like a dream for my sugar storms—hand‑ground copper, a ceramic glaze that won’t crack when the batter’s melting into a caramel rainbow. I’ll grab the “Not Quite” note right away, jotting that the glaze might need a touch of lime for extra resilience, and I’ll keep an eye on the grain size because if it’s too coarse my mashups could end up in a texture maze. I’m already picturing the first batch, and I promise I’ll bring the quirky story if it flops—after all, every failure is a recipe for a new trend!