Twodogs...
I've not heard about that, but then there isn't anything on the website for the pans we have which says they can't go in the oven!
There is a slight coating on one of the handles of our Mineral B frying pan, but I've never really paid it much attention, and it certainly hasn't caused any issues having been in the oven many times...
Cast iron in itself is not non-stick obvs but, once seasoned, it’s surface becomes that way because the oils coat the surface and become a hard layer that food will generally not stick to.
You may be aware I am an obsessive type. I had a cast iron pan and spent forever baking it with different types of oil in different ways to try and get the perfect coating. It was never actually non stick, although it did get coated. But then cooking anything acidic in it stripped it off immediately.
They sell so many non stick pans that fail because they are fairly fragile and easy to damage, as above. You CAN get them to last well, in my experience, if you are very careful. But at least you can cook something tomato based in them.
twodogs…
I’ve not heard about that, but then there isn’t anything on the website for the pans we have which says they can’t go in the oven!
Here you go..Review
Carbone Plus series can only go in the oven for 10 minutes at a maximum of 205 C (400 F) because of the epoxy-coated handle
No idea if it's accurate
Stainless steel pan that is triply or more, all fine. (Go for steel grade that is either 314 or 18/12 ) Many good ones available at John Lewis or Fenwick.
Thick carbon steal like these are very good too. (These the most affordable robust frying pan out there but get one that has thick steel, most wok has thinner carbon steel)
Lodge cast iron skillet which is heavy but will last for a long time. (Go for Lodge because the majority of the imported ones are Chinese made and the quality is not as good)
Brand is not that important so long as the quality is good,
Also, if you know how to cook with right temperature, all the above can be "non-stick".
Can someone explain pros and cons of carbon steel vs stainless for cookware please?
As for burnt on, risotto killed my carbon steel wok. I thought I'd seasoned it.... it had been fine for years, then risotto happened. I guess others can cook risotto without welding a layer of burnt rice across the base of the pan, but I can't.
As for burnt on, risotto killed my carbon steel wok.
The beauty of plan metal pans, stainless or whatever, is that you can simply use sandpaper or emery cloth to remove the carbonised food. It's really easy and quick. And for everyday burnt on food you can use Brillo pads which are ace.
I'd been thinking angle grinder might help.
Any recommends for an iron pan for induction that is both thick enough to not warp AND smooth enough to not risk scratching the glass?
Sorry, risotto in a wok?
You may be aware I am an obsessive type. I had a cast iron pan and spent forever baking it with different types of oil in different ways to try and get the perfect coating. It was never actually non stick, although it did get coated. But then cooking anything acidic in it stripped it off immediately.
Weird, i just paint mine with oil and stick them in the oven for 10 minutes at 250.
They're significantly more non-stick than any non-stick pan i've used in the last 20 years.
And once every few months, i scrub them and redo. Usually the same time as i do the knife sharpening.
Can someone explain pros and cons of carbon steel vs stainless for cookware please?
Carbon steel - very robust but you need to coat it with a layer of oil (thinly) after cooking to prevent rust, called seasoning.
Stainless steel - does't rust but if you want it shinny and nice, coat it with a thin layer of oil too and it can also "season" the pan/wok.
In terms of making them non-stick both behave roughly the same if you get the temperature right. i.e. hot pan/wok with cold oil. For example, once you can get the pan/wok up to heat (use the water bubble test), you can reduce the heat and pour in the oil. Then once you see the oil "dancing", Not smoking btw (no sure how to describe it), you can then add the ingredients into the pan/wok to cook. Throughout the entire process your heat should not be high but medium especially for stainless steel that is triply because they hold heat very well (reduce energy used btw). However, for carbon steel you might need to increase or decrease the heat accordingly, again to maintain no smoke. If you wish them to be non-stick just leave the ingredients in the pan/wok for a while before turning them. You will notice that all of they will become non-stick.
My current wok (to save energy bill) is Tramontina 28cm Stainless Steel Wok with Lid which I bought from TK Maxx for less than £20. This is a surprisingly light stainless steel work 18/10 grade. But generally all stainless steel pan/wok from John Lewis or Fenwick will do the job nicely too.
Can someone explain pros and cons of carbon steel vs stainless for cookware please?
Stainless is probably the better all round material for cookware. There being nothing that you can’t cook in it. Get your pan hot enough (so that you can see the Leidenfrost effect, and your food won’t stick. Also helps to leave it to cook rather than prod it.
Stainless is probably the better all round material for cookware. There being nothing that you can’t cook in it. Get your pan hot enough (so that you can see the Leidenfrost effect, and your food won’t stick. Also helps to leave it to cook rather than prod it.
That's true plus the cleaning process is very easy. For example, you have burnt your food and the way you can clean it is by pouring in some vinegar (cheap one from Tesco) with some water to "stew" it for a while. Then pour out the water after a while and it will be as clean as new. The burnt food will come off easily.
I have started, again, using stainless steel wok for two reasons: Reduce energy usage (electric bill) and ease of cleaning without worrying for rust if I forget to season it after cooking.
Stainless is probably the better all round material for cookware.
All industrial cookware(pots,trays) are made of aluminum. Saute/frying pans are usually steel or copper.
Having an all steel frying pan means you can initially brown, seal etc, then put the entire pan in the oven to finish the cooking. Just have to remember the handle is steel when you go to lift it out.
No, you need the special Ooni pans for that!
@Neilnevill angle grinder with wire brush cup or wheel will be fine. I used this method to rescue one of my very expensive Robert Welch stainless steel pans after carbonising some caramel.
Aluminium alloys conduct heat about 3 times better than carbon steel which conduct heat about 3 times better than Stainless steel. If you haven't got a totally even heat source you will get hot spots in a stainless pan.
Weird, i just paint mine with oil and stick them in the oven for 10 minutes at 250.
They’re significantly more non-stick than any non-stick pan i’ve used in the last 20 years.
Same here - we have a fairly expensive ProCook frying pan and a cheap as chips cast iron skillet. I far and away prefer the skillet myself, gets a nicer, more even temperature across the base and just "nicer" to cook with. This time around for seasoning I'm using coconut oil (what we had in the larder) - painted the pan and roasted, Cooled down and repeated, just to make sure...
I'd be confident in saying the skillet is just as non stick as the ProCook fancy pants one. I'm also certain that it will last far longer too.
I shall go at the wok with gusto then!
If you haven’t got a totally even heat source you will get hot spots in a stainless pan.
I have two stainless saute pans, one with 3 layers of aluminium and one with 5 layers of aluminium - the 5 layer one (De Buyer Affinity) has much better heat distribution and way nicer to cook with.
Unfortunately those layers come with a price tag and that's why I buy second hand.
