thanks for the recommendation. I have some cast iron pans, one carbon steel skillet, and two Dutch ovens. Plan on using those. But want a cheap light skillet, max $50.Best to avoid carbon steel and cast iron on induction. They don't heat evenly enough. Carbon steel also has an unfortunate tendency to warp on induction.
I suggest looking into stainless cookware with thick aluminum disc bases, such as Paderno, Sitram, Fissler, etc. There's also some very good hybrid cookware made by Lagostina and Cristel. How much do you want to spend?
Induction-ready and not expensive, that you can bang up? What do you think of this?Hi yall, getting a new induction range and need a flat bottom skillet to replace my wok. I don’t want something expensive, just something I can bang up and throw out in a few years. Any recommendations?
I'll be honest - I think you'll be disappointed by how your cast iron and carbon steel cookware performs on induction. It's worth reading this article to understand why: Heavy Metal: the Science of Cast Iron Cooking – Cooking Issuesthanks for the recommendation. I have some cast iron pans, one carbon steel skillet, and two Dutch ovens. Plan on using those. But want a cheap light skillet, max $50.
I see some with clad construction ( stainless steel, aluminum core, magnetic stainless steel) that claim to be induction compatible. But doesn’t the aluminum core mean it’s not best for induction?
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