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Friday, November 9, 2012

Stove Top Food Dehydrator | Corn Drying Pan Reproduced

These double layered pans were developed as a necessity to preserve food, as in their origination  drying food was the only method known to preserve food for long hard winters.

The pans were used on wood cooking and heating stoves.  The center layer was left open with a water fill port to maintain sandwich of hot water between the hot stove and the food that was being dried.

The pans were called corn drying pans probably because the most dried food commodity at that time would have been corn.  They were also used to dry other vegetables, fruits and to make all types of meat jerky.

The pan has been redeveloped and re-introduced by Cottage Craft Works .com.  In doing so like most of the reproduced products the pans have been remade using all stainless, and are built just as heavy duty by the Amish as the original pans.

The original pans were made of galvanized metal with lead containing solder used to seal the joints.  The galvanized metal rusted from the inside out making the pans unusable to hold water.

The welded stainless will not present these problems, as these new pans are likely to last for generations.

With the popularity and interest in dehydrating foods and drying sprouted and water soaked nuts, these old time water pans will bring a new dimension on the way food is dehydrated.

The pans work well on electric and gas stoves, and will replace the oven for dehydrating foods.

If you like to make your own pasta and dry it you will need one of these pans, which are favored by the Amish for this use.

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