As caramel is usually made in fairly small amounts, it is important to use a small pan as then it is easier to control the degree of heat and prevent the caramel from sticking. In a large pan there is the danger that the sugar will caramelize quickly, burn and stick to the pan. The pan should also have a heavy base: a thin pan will buckle, then heat will not be evenly distributed and, again, the caramel will burn. If the caramel does stick to the base of the pan, the easiest way to clean it is to add some cold water, return the pan to a low heat and stir gently; the hardened burnt caramel should gradually dissolve. Repeat this process until the pan is thoroughly cleaned.

** Asian Cooking **