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lopendvuur t1_irvdvc2 wrote

Cooking in cast iron on induction works fine for me if it's a slow process. For boiling I have stainless steel. For quick frying I prefer an anti-stick pan.

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madbiologist42 t1_irvywos wrote

I don’t use non stick at all any more. Fry, sauté, poach, slow cook all cast iron. I love them for browning then putting in the oven. I also have a set of cusinart stainless 3 ply. They work for induction and I use those for boiling and poaching and even quick fry. Once you really get the hang of your heat control it won’t stick even eggs.

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chrissobel t1_irwwtx4 wrote

Same here. I got rid of all my nonstick stuff. Only use uncoated cast iron, carbon steel, and stainless steel cookware in my house.

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seael0h OP t1_irvelwg wrote

Thank you. Any particular makes for longevity? Looking at the le creuset 3 ply stainless steel set as it has the lifetime guarantee.

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lopendvuur t1_irvfonk wrote

Compared to gas the stainless steel doesn't even need to be of a superb quality: induction is much easier on your pans. I've pans of about 20 euros a piece (Herman den Blijker series) Only thing I'd improve on is I'd like a hole in the lid to let steam escape, for if they boil over and flood my furnace all my heaters switch off (the moisture makes them do that). I bet Le Creuset costs at least 100 a piece. (Went to their outlet shop on Sunday to check out a cast iron crêpe pan)

Anti stick pans last a little longer than on gas but are still a weak link: three years at the most and they're toast. I'm looking to switch to cast iron for most frying jobs except quick and hot stuff. Next to be replaced are my pancake pans but I'm having trouble finding them in cast iron (for less than 50 euros a piece)

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lardcore t1_irxvnsy wrote

I'm curious why you are so set on cast iron for crêpe pan? Why not carbon steel?

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lopendvuur t1_irxvx6b wrote

Doesn't work for me. I'm not a very good cook I'm afraid.

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lardcore t1_irxwkwe wrote

Hmm... I'm very far from good myself but I really find using a de buyer carbon steel pan a godsend for thin pancakes, there is no trick to it other than finding the right temperature.

Good luck with finding your perfect pan, but if you can give it another try maybe carbon steel will work for you?

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chrissobel t1_irwx314 wrote

I turn my stove all the way up to sear/char meats in my cast iron pans sometimes. I have even used one a few times on the wood fire outside, directly on the hot orange coals.

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chrissobel t1_irwxa2c wrote

I was lucky i found a very low profile cast iron skillet (for pancakes etc) used for 10 bucks locally

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namtaruu t1_irwxb5v wrote

I have Le Creusets, new and second hand, my very first one came from a charity shop, and they are all working nicely after more than 5 years.

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pkc0987 t1_irztlku wrote

I ordered cuisinart multi clad Pro set from the US which even with postage and tax ended up far cheaper than getting something similar in the UK. They are excellent quality and perfectly suited to induction. Unfortunately the collapse of the pound might have made them prohibitively expensive now.

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firstLOL t1_iscqjxb wrote

Mauviel make some beautiful pans and ours are still in good condition after years of daily abuse. Expensive but great quality - the European equivalent of All Clad that seem to be the benchmark of decent pans in the US (and on Reddit!).

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