- May 6, 2016
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what's a good non-stick professional 10" fry pan that can go into the oven as well? I have my non-coated pans but honestly sometimes the ease of the non-stick is just so convenient.
I'm surprised by that. My 28 cm (11") 365+ weighs 918 g, which is almost exactly two pounds. That's light for a pan that size.I find IKEA a little heavy.
I like cooking in my Lodge skillet and my Le Creuset dutch oven, and the heavy Fissler and Tefal frying pans I own. The high heat capacity of these is really nice for even cooking.Heaviest is bestest
No advantages? I would argue with thatwe simply stopped using or having non stick. Not for any health or political reasons but because they offer no advantages
Right. My Lodge is almost (but not quite) as non-stick as my coated pans. That's good enough for almost everything. Except when I'm in a hurry. I have to heat up the Lodge gradually, to avoid the bottom from warping up or down. With the dirt-cheap Ikea pan, I don't have to worry about anything. I just turn the hot plate to full bore and, when I think that things are hot enough, I'm good to go. In a fraction of the time, and without having to worry about damaging the pan.That's fair. I meant for me. The seasoning I have built up and my cooking methods are such that I don't get any sticking in my iron pans. Even if I do a quick deglaze with water cleans them right up
Yes, I have a tiny bit of warping on my 12" Lodge. It's warped up a tiny bit in the centre. It's minimal, so it doesn't really affect they way I use the pan. But it definitely happened some time after I bought it.Have you experienced warping? I have only read about it.... With a sturdy lodge, I cant imagine it being as large a problem as the older, thinner stuff
I sit mine on the hotplate for a few minutes on medium-low heat, to let it warm through, before I crank it up. The idea is to get some heat into the sides of the pan, so the pan can expand along its circumference. If heat is applied too quickly, the bottom of the pan expands against the still-cold sides and can only go up or down.Interesting, maybe I should be more careful with my solidteknics then. I heat it up on max, I even clean it in cold water while it's still hot. No doubt I'll regret it when it cracks one day
Those burners are no slouch. Miele advertise that they go from 0-100 in four seconds. Given that cast iron isn't a great heat conductor, I can see how you can end up with a bottom that is a lot hotter than the sides.Haha I just remember the Miele Oven
Well that's even more interesting because Ceramic has always been quite slow for me, maybe it's because the gas burners are actually passing a lot of heat directly onto the sides of the pan versus the base.
I am sorry to hear that!Yes, I have a tiny bit of warping on my 12" Lodge. It's warped up a tiny bit in the centre. It's minimal, so it doesn't really affect they way I use the pan. But it definitely happened some time after I bought it.
Thats a bummer.... My memory is hazy... I have some distant memory of the Government incentivising gas hot water during the Krud years? I wonder if that helped spread the network....There are no gas lines in the street I live in
Interesting! Where does induction rank in your opinion?Overall, gas is the better option. Let me correct that: it's the best option.
I have only limited experience. I've used an induction cooktop exactly once, for about 30 minutes. It was fine. It took two or three minutes for me to figure out which setting corresponded to the heat I wanted, and then I was good to go and comfortable.Interesting! Where does induction rank in your opinion?
No...an induction cooktop surface doesn't generate or store any heat.Getting the induction cooktop to go really hot really fast worked well. But getting it to cool down was a bit like my ceramic hot plate cooktop. The cooking surface stores a fair bit of heat.