Frying pan recommendation for electric cooktop
Mike Terryberry
last year
last modified: last year
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Comments (13)
wdccruise
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Which is it? disk bottom vs. all clad for fry vs. saute pan
Comments (27)Mary, I'm very happy with my 11" cuprinox style fry pan. But like you, I've spent time reading all the cookware articles. If there is one pan in your arsenal that you want to be thick and heavy, it would be the frying pan, (at least for some cooking). I think the Demeyere Atlantis skillet would be a great choice because it is lighter,(than copper or iron) but still thick and would never warp at high heat-thanks to the stainless. Good cookware will sometimes make up for a less than perfect heat source. I have a powerful gas range with nice big star shaped burners, so I don't really need the thickest pan. But if you were to sear a steak with a weak burner, you would like a nice thick pan to hold more heat - once you preheat it. Otherwise, the meat would 'suck' the heat out of the thiner pan, before the burner could catch up and supply enough heat to get it hot again. I remember you saying you weren't sure on what you were cooking with, but wanted a good fry pan that's not too heavy. I think the Demeyere would be a good choice, I don't own it but I've seen the fry pan and it looks good.- should be easy to clean and is induction capable. I like the inside silvernox finish as well. Price is tough to swallow, but I saw one on sale that was the floor sample at a Sur La Table store...- so if you look long enough? What do I think about the All Clad copper core stuff? It is bomb proof, and I'm really impressed with it. It's not induction capable, and it's not particularly light (because of the copper). Total thickness at the edge, even with all those plies is not very thick. My guess is that the Demeyere Atlantis would do better as a fry pan, even without the copper, because the aluminum is so thick, - while remaining fairly light. Sure copper heats a little faster.. but the race isn't always won by the fastest and fry pans are one item that thickness and therefore heat capacity is just as important....See MoreWhat brand pans for ceran black glass electric cooktop?
Comments (12)What type of cookware can I use on my smooth glass cooktop? Flat bottom pans are essential for good cooking performance. Most current brands sold today have flat bottoms. Much older, used cookware and/or thinner cookware will show signs of no longer being flat. Non-flat pans may crack the glass. Use Medium or Heavy-Weight cookware. Stainless Steel is highly recommended. A sandwich clad bottom is especially good because it combines the durability and atability or stainless steel with the heat conduction and distribution of aluminum or copper. Heavy-Weight aluminum cookware is also recommended. It conducts heat faster than other metals and cooks evenly. Aluminum residue sometimes appears as scratches on the cooktop, but these can be removed if cleaned immediately. Copper bottom pans are also good, but they can leave residues on the cooktop that appear as scratches. These can be removed if cleaned immediately, but do not let a copper bottom pan boil dry. An overheated copper pot will leave a residue that will permanently stain the cooktop. Porcelain/enamel pans give good performance only if they have a thick, flat bottom. Avoid boiling these pans dry, as porcelain can melt and fuse to the surface. Glass or ceramic cookware is not recommended. These pans may scratch the surface. Glass is a poor conductor of heat so cooking times will be longer and they may require constant attention during cooking. Stoneware is not recommended. It may scratch the surface and will give poor performance. Cast Iron and Coated Cast Iron cookware is also not recommended. It is slow to absorb heat and could scratch the cooktop. Once this type of cookware heats up, it holds an intense amount of heat which is transferred to the cooktop. This can cause the element to shut down as a response to the temperature limiters which indicate surface temperature is too high for cooktop components to handle. *** SOURCE: www.GEAppliances.ca ***...See Moreinduction range and frying pans for DH omlets
Comments (7)I second Grainlady's recommendation of the Farberware Millennium nonstick skillets. I've got two of them in different sizes. I also picked up an Oneida nonstick 12 inch skillet from Bed Bath & Beyond several months ago. So far, I'm pleased with it. One thing I really like is that it's lighter than my previous KitchenAid 12 inch pan. Much gentler on my wrists. I've had good luck at TJ Maxx (as mentioned above), Target, and BB&B. I'm pretty much set for induction friendly pans now, but I used to always carry a magnet with me when I was actively shopping for them. I'm sure other shoppers thought I was nuts, going around sticking a magnet up to all the different pots & pans....See Moreinduction range and frying pans for DH omlets
Comments (17)Before the remodel I had a ScanPan classic non-stick omelet pan that I loved. I have previously had an Anolon pan and a Circulon pan that had over the course of a year or two lost their non-stick-yness. But the ScanPan was three years old and was nearly as non-stick as when new. Unfortunately it was not induction-capable. Since then I had been using a Kenmore-labeled Farberware Millenium pan for a couple of years, and it too had lost its non-stick-yness, and needed about a tablespoon of cooking oil to prevent the omelet from sticking all over it. It seemed like I was deep frying the omelet with that much oil. For my birthday last September, my wife got me a ScanPan CTX 8" omelet pan, which is induction-capable. I've used it only for eggs since then, but have probably made about 75 omelets and 75 eggs over-easy, and have yet to need or use even a drop of oil....See MoreCavimum
last yearMike Terryberry
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