> The sorghum stir-offs around here usually entail three pans one place just
> a little higher than the next. As the juice is boiled in the first and
> reaches a certain thickness, it is pushed into the second, and when that
> thickens, it is pushed into the third.
Multiple pans are used for batch processing. When the first pan empties it
can be refilled. Also the separate pans allow a little better heat control.
Some have a single pan with baffles to separate the batches. Most home
sized operations use a single pan.
To be good on Corn Bread I like it to be a little thinner and show a little
green when running off a spoon but you cannot see light through it in the
jar.
I have a little Sorghum Molasses here, now I need someone with an oven to
make me a batch of corn bread.