Hi All,
I'm looking to buy some muffin pans, preferably glazed aluminized steel, or a reasonable facsimile. Definitely not teflon coated. I'd like to fill them with homemade chicken broth, then after they're, frozen transfer them to plastic baggies. I don't want to put the unfrozen broth in the baggies first, as sometimes the baggies tend to get holes in them. Any other suggestions?
Star Restaurant Supply has a large crown muffin pan that's around $19 excluding tax, but I would need at least seven or eight of those. Since I will only be using them for the broth application, and I usually make over 8 quarts of broth at a time, any ideas where to get them a little more reasonable? Thanks in advance.

her is one to look at.

http://www.webstaurantstore.com/sub448/products/muffin-pans.html

Have you thought of freezing your stock in ice cube trays?

I went to the 99¢ store and picked up several "5- pak" packages of 16 oz. plastic faux tupperware containers. Guess I'll pre freeze them, then baggie them up, as I'm sure the lids that come with them won't seal too tight in the freezer either.

I use the 1 and 2 quart Cambro containers sold at Smart & Final.
They seal very well, you can transfer the hot stock right into them and it will chill faster - put them in a sink, add water and ice until 2/3s of the way up the side until cooled, then into the freezer.

You can put them straight into the microwave from the freezer to thaw the stock.

I've been buying them for years and other than a couple of lids cracking, after many years of use, they have held up as well as anything I have ever used.


I often freeze fruit juices with whole fruits in the 2-quart size (half-full) to make a nice icy chiller for punch, sangria, and etc.