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Availability of Cast Iron skillets for induction cook tops with external enamel coating.

post #1 of 3
Thread Starter 

I recently remodeled my kitchen and installed a Steam/Convection Oven with an Induction cook top.

The best skillets I have found for induction is the traditional Cast Iron but am concerned about the beautiful glass top scratching with the all cast iron.. Nothing cooks an egg like a well seasoned traditional cast iron skillet.

 

Was wondering if someone makes a perfect combination, Enamel on the outside for smoothness and the cast iron inside for the cooking,  at a reasonable price.  And what would be great is glass lids to check on the cooking.

 

Thanks.

post #2 of 3

I have also been experimenting with induction  cooking. Cast iron works fine, but lately I have gone with stainless steel with as much iron (copper core is even better but a lot more expensive). I found pans by David Burke to work well (they have a thick steel core ,and the stainless steel is of excellent quality).

The reason I have steered away from cast iron is that it doesn't seem to work so well with induction cooking: the great advantage of induction cooking is the precise and immediate temperature /heat control, which cast iron would slow down a lot.

 

Well, it is fun to see the difference when doing omelets: with stainless steel, I got the best results by keeping the power to medium low, and being patient. Whereas with the cast iron pan i could go on high heat... but with sometimes mishaps.

 

In the end the ease of cleaning the stainless steel (nothing but an oily film if all went well, soaking and easy washing otherwise) convinced me to retire the cast iron for induction cooking duties.

 

Am curious to hear of other views and experiences, especially regarding cooking utensils used for induction cooking.

post #3 of 3
Quote:
Originally Posted by Patrick Reeves View Post

I recently remodeled my kitchen and installed a Steam/Convection Oven with an Induction cook top.
The best skillets I have found for induction is the traditional Cast Iron but am concerned about the beautiful glass top scratching with the all cast iron.. Nothing cooks an egg like a well seasoned traditional cast iron skillet.

Was wondering if someone makes a perfect combination, Enamel on the outside for smoothness and the cast iron inside for the cooking,  at a reasonable price.  And what would be great is glass lids to check on the cooking.

Thanks.

Patrick,
You have several options, Le Creuset, Staub and a few others are porcelain or enamel coated cast iron. There are a full range of pots and pans in their respective ranges. Another option is a relatively new company called BLU, located just outside of Seattle, WA. They make hand forged "Blue Steel" Iron pans that will work perfectly for you. They are lighter, more durable and beautifully made, works of art so to speak.

Both Lodge and Le Creuset have at least some Glass lids available for their Pots and pans.

Here is a picture of my egg pan.



And the bottom:




A couple of other Companies that produce hand forged Iron pans are Turk (Germany) and Jacob Bromwell (US). These two companies also produce pans which are works of art. All three are a little pricey but worth the money in my opinion. There is no comparison between forged Iron and cast Iron pans, forged is far and away superior. I've own the BLU's for 2 1/2 years with no problems to report.


Hope this helps,

Mike
Edited by Mojak - 12/20/15 at 6:46am
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