Recommended induction cookware?
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5 years ago
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Induction cookware recommendation
Comments (3)Just a follow-up to my original message. The QVC set includes a 1 qt, 2 qt and 8 qt pot, but I also wanted a 4 qt size. After looking at a 4-qt All-Clad Stainless Steel for almost what I paid for the entire set of the QVC set, I stopped at TJ Maxx today with my trusty magnet in hand. There I found several 3 and 4 quart pots that are magnetic on the bottom and will therefore work with induction. Be sure to test every piece: I bought a 4 quart Wolfgang Puck pot that is magnetic on the bottom but the 3-quart model is not. This was not the first time I had checked TJ Maxx for induction-compatible cookware, so be patient and keep that magnet handy. Ross and Marshalls may also be good places to look....See MoreWhat cookware do you recommend for my new induction range?
Comments (43)I think the takeaway here is to not put all your eggs in one basket. Each material has it's pluses and minuses. I like a variety of materials and the following is a quick rundown of what I use and a brief observation of them. SS for induction is great because it's reasonably responsive with an aluminum or copper core. Getting as much of that core material as possible will make the induction really shine when a recipe calls for rapid temp changes. One of my favorite things is that they can go in the dishwasher and you can use some heavy duty cleaners in case of an oops. I've had one warp on me, but the others are nice and flat. You'll also be looking at clad base vs fully clad. What and how you're cooking will enter into the decision making. Skillets and sauciers really use the heat that radiates up the sides. A stock pot doesn't, and the big ones are usually clad-base, only, anyway. Cast iron is great for maintaining a temperature. Braising, frying in oil, and such. Wonderful for stovetop to oven cooking and searing. It doesn't heat evenly and is not responsive at all. Whether enameled or seasoned metal, it's a good tool. Carbon steel needs seasoning and reapplying it is a given. Metal tools will scrape it off. Great for high heat cooking. You'll find very reasonably priced woks at an Asian market. Lots of cooks will use this material in place of non-stick. They do warp, and that can be a pain on glass when they start spinning. Cast iron and carbon steel are at their best when they're used regularly to maintain their seasoning. Acid in food will wear on seasoning, so simmering something like tomato based dishes isn't advised. They are hand wash only. Non-stick is awesome for scrambled eggs, fish, and other delicate preparations. It's best for low to med-low cooking. The coating will wear over time and the dishwasher speeds that up. I would get an inexpensive one....See Moreinduction ready cookware - xpost
Comments (24)I have one of the green pans (small) made for induction, but I have only used it with gas. I especially like it for making a one-egg omelet for putting inside a breakfast burrito. When making an omelet, I move the pan constantly, and so induction would not be practical for that, I think. I've never seen a chef on TV use an induction burner, and so I have the idea that they are not as versatile as I would like. If I saw a good demonstration, I might change my mind. I also do not like the look of a glass cook top - I want to see iron grates, but I do like my portable burner. Glass cook tops scare me - I'm too afraid of scratching or breaking them. I also cook with a wok frequently, and that sort of is a deal-breaker for me. For me, it is better to have both, but I have a hard time switching to my induction burner other than when using the pressure cooker. I should try using it to boil water, but I keep forgetting. I have a 6-quart Fagor pan I could use for that. In fact, I made a garbanzo/potato fresh herb stew yesterday in my larger pressure cooker. I precook the garbanzos in the pressure cooker (on the induction burner) to get them started, and I can get the whole stew cooked fairly quickly using this method, even starting from dried beans....See MoreInduction cookware recommendations?
Comments (18)Open stock is always a good direction and a good way to try different brands. I get emails from vendors like WIlliams Sonoma and Sur La table and occasionally they sell some nice pieces at a very good price. Recently I picked up a 5 qt Demerye saute for $80 that had loop handles that is perfect for stove top to my combi steam or convection oven to finish. I have an IKEA 5 qt stock pot with a pasta insert that was less then $20 15 or so years ago that I use all the time....See MoreWalnutCreek Zone 7b/8a
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