Recommend me an induction-compatible skillet

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agp

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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?
 

Helicon

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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?
 

MarcelNL

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I am quite pleased with my Demeyere controlinduc, comes in non stick and regular. (not cheap but well worth it)
 

agp

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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?
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.

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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Qapla'

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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?
Induction-ready and not expensive, that you can bang up? What do you think of this?

For the nonstick variant:
 
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Koop

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Lodge cast iron works fine on our induction cooktop. We mostly use Healthcraft pans on it - they heat up evenly and work great, and they're stackable to heat multiples on one surface.
 

Helicon

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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.

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?

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 Issues

Clad construction works OK but stainless aluminum disc base cookware works much better. The Optio recommended by Qapla would be a solid inexpensive choice.

And more conductive material is helpful! You want more aluminum if you can get it. As long as the base of the pan is magnetic it's compatible with induction.
 

coxhaus

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You might look around for an All-Clad D5 pan. There are a lot of used ones around. I just sold an All-Clad D5 10-inch fry pan for $50.

I had a big silver disc pan on gas and I hated it. Besides holding heat it was awkward and heavy with the big silver disc on the bottom. I think it looks funny.
 
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