Flat Pan Method

By the early 1900’s large flat-bottomed pans made out of thin rolled steel were being used. This increased the surface area that was in contact with the fire; thus, allowing evaporation to occur more quickly.

Further improvements: the fire is now contained by the rocks and a smoke stack to carry smoke away from faces and the product. This method was much safer for the syrup makers. With the enclosed fire they could get closer to the product without having to worry that their clothing may catch on fire.

Next improvement:

A shack would be built to enclose the area. Keeping the area around the pan warm would speed up the evaporation process. The shack also provided a place for cooks to sleep when cooking around the clock.