It should be made of a non-reactive material, such as stainless steel, or have a non-stick or enamel lining. Unlined copper or brass pans, or anything made of aluminium, should not be used as they will interact with your produces.
The preserving pan should be heavy and have a thick, flat bottom, so that heat is conducted evenly through the mixture in the pan and the mixture do not catch and burn.
When choosing a pan for preserving, if possible, choose one with sides that slope outwards. This will provide a larger surface area that will allow a rapid evaporation of surplus liquid and steam. For small quantities of sauce or syrup you can choose a large, non-stick frying pan or a non-reactive saucepan.
Always check for the pan inner surface to be intact, free of blemishes, pitting or any damage.
For easy handle and lifting make sure you use a pan with two handles opposite each other. This way you can safely move it from the stove to a working area.
When cooking sweetened mixtures, always make sure that the pan is not more than half full, as they can spit and splutter while boiling.