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# 204244 23-Sep-2016 09:27
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I'm interested to hear what pans, griddles etc people with induction cook tops have found best to cook steak on.

 

 

 

 





Mike

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  # 1639224 23-Sep-2016 09:50
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I use a big heavy old cast iron frying pan.


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  # 1639225 23-Sep-2016 09:53
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The Weber BBQ on the deck outside.


 
 
 
 


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  # 1639226 23-Sep-2016 09:55
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Back when I ate meat I'd say something like a circulon pan, which is non-stick but seems to brown better than the really smooth pans. The teflon non-stick jobbies with famous chef names on them don't seem to be as good for browning. I'd like to try cast iron some time.


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  # 1639239 23-Sep-2016 10:08
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We never found one for our induction. We are going back to gas for our new kitchen. We found induction too limiting.




Mike
Retired IT Manager. 
The views stated in my posts are my personal views and not that of any other organisation.

 

There is no planet B

 

 


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  # 1639247 23-Sep-2016 10:11
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MikeB4: We never found one for our induction. We are going back to gas for our new kitchen. We found induction too limiting.

 

 

 

Limiting for products to use on it, or limiting in general cooking tasks?

 

Reason for asking is that it it an option we are considering along with gas for our reno.

 

(Not Hijacking, just this one Q!!)


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  # 1639252 23-Sep-2016 10:16
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hsvhel:

MikeB4: We never found one for our induction. We are going back to gas for our new kitchen. We found induction too limiting.


 


Limiting for products to use on it, or limiting in general cooking tasks?


Reason for asking is that it it an option we are considering along with gas for our reno.


(Not Hijacking, just this one Q!!)



Limiting the pots and pans which limits cooking options. Examples. Griddles, Wok's,




Mike
Retired IT Manager. 
The views stated in my posts are my personal views and not that of any other organisation.

 

There is no planet B

 

 


273 posts

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  # 1639257 23-Sep-2016 10:23
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We use Woll cookware on our induction cooktop. Cant recommend them more. Bought them at last years home show.

 

Ive got a Wok, 3 saucepans and a regular Frypan. The larger pots came with their own silicone Colander/steamer. 

 

 

 

Brilliant to use, easy to clean. High quality gear. But pricey...

 

 

 

 





 

 

 

 

 


 
 
 
 


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  # 1639260 23-Sep-2016 10:26
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MikeB4: We never found one for our induction. We are going back to gas for our new kitchen. We found induction too limiting.

 

 

 

Methinks you didn't try hard enough frown

 

 

 

We love our induction cook top.

 

 

 

Our best pan for cooking steaks is a Le Creuset cast iron pan smile


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  # 1640519 26-Sep-2016 10:36
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Went to the Home & Garden Show here in Wellington, yesterday.

 

They had plenty of induction cookware - different brands - griddles, pots, pans, woks - you name it smile


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  # 1640528 26-Sep-2016 10:59
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I have an induction cooktop and use a Lodge (US brand )cast iron griddle pan. Its great.

 

I also have a wok and my cookware all works on induction. Its not hard to find stuff that is induction friendly and acceptable price/quality

 

Considered Gas for our new build, but have used induction for many years so this time went all induction.

 

Does a better job with woks than residential gas hobs (more and faster heat) I have found. Though obviously you cant have the conical wok, so true "Wok hei" cant be achieved.

 

 

 

Cheers


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  # 1640889 26-Sep-2016 19:46
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Heavy cast iron pan is the only option for cooking steak on any heat source.




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  # 1640892 26-Sep-2016 19:59
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Another vote for cast iron. Any reasonably solid pan will do.

On an only slightly related note, there's no need to buy non stick pans, just don't put normal ones through the dishwasher and they'll be as good or better than a non stick one anyway.




Location: Dunedin

 


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  # 1640896 26-Sep-2016 20:03
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Yes a cast iron pan becomes seasoned over time which makes it relatively non-sick. Never wash it with detergent! Just hot water and wipe clean, soak for a while if needed. Never detergent. After washing heat and wipe with oil/paper towel. It will get better and better over time.




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  # 1640906 26-Sep-2016 20:27
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mcraenz: Yes a cast iron pan becomes seasoned over time which makes it relatively non-sick. Never wash it with detergent! Just hot water and wipe clean, soak for a while if needed. Never detergent. After washing heat and wipe with oil/paper towel. It will get better and better over time.

I'm actually talking standard stainless pans, they season pretty well too. One run through the dishwasher though, and you're back to square one.
My cast iron pan is around 20 years old and is better than any non stick pan you can buy.

Another slightly off topic note. Tomato strips seasoning from pans, and destroys most non stick surfaces over time too. I never cook tomato based meals in the cast iron pan because of this.




Location: Dunedin

 


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  # 1640911 26-Sep-2016 20:36
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Plus 1 for Circulon. 

 

We have had our first big frying pan for a few years now, and have used it on gas for a couple of years, then induction. 

 

We liked it so much, we bought a whole set when we changed to induction. 

 

The only difference between the old pan and the new ones, is that the years using it on gas have slightly stained the outside of the pan, but the non -  stick is still as good as when new.


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