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Dec 14, 2009 09:13 AM

Non-stick for induction?

Hello all!

I'm a new poster here (relatively longtime reader). We are moving into a new house with an induction cooktop and need to purchase all new cookware! After much reading, and with budget in mind, I ended up purchasing a number of Tramontina tri-ply pieces.

However, I'm now on the hunt for a pair of non-stick induction fry pans for eggs, etc. I definitely am looking for something budget, but I'm having a hard time finding something that is induction capable, and truly non-stick that doesn't cost a good bit of money. I'm hoping to find an 8"/10" set for $50 or so if possible. If that's just unreasonable, I'd be more than happy to listen to alternate recommendations!



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  1. If you have an ikea close to you, they have lots of induction compatible non-stick pans.

    1. Infinite Circulon is induction-capable. Swiss Diamond also has an induction-capable line.

      1. trpltongue: "I'm having a hard time finding something that is induction capable, and truly non-stick that doesn't cost a good bit of money."

        We have had an induction cooktop for over ten years. Every morning, seven days a week, I fry a couple of eggs, three if our dog asks me in the proper negotiated fashion to make one for him. Our "truly non-stick" pan for the purpose is a Griswold cast iron griddle, dating from circa 1940 that we purchased from eBay for <$20, including shipping. Although it probably was pretty well seasoned, we took it down to bare metal (self-cleaning cycle of the oven) and seasoned anew. As for how "truly" non-stick it is, I use an extraordinarily thin flexible stainless steel turner to flip the eggs or to remove them from the griddle. Almost always, when trying to slide the vey thin edge of the turner under an egg, I have to chase the egg across the griddle because the egg just slides away from the turner.

        For a pan the has had a special non-stick surface treatment, you may wish to read up on the Sitram Cybernox, which uses a "permanent" surface treatment that is much harder and more durable than Teflon or Silverstone -- you can use metal utensils with it -- as long as you banish from your home those green cloth Scotch-Brite style scrubber pads. As a pan, the Sitram is solidly made of top-notch materials and distributes heat very evenly. The Cybernox process is not a coating like Teflon or Silverstone, but a treatment to the upper layers of molecules of the interior surface of the pan itself. We tried one, did not like it, but, as we have absolutely abhorred the Teflon and Silverstone that we have tried, if you like pans with those coatings, your mileage may vary from ours with the Sitram Cybernox.

        4 Replies
        1. re: Politeness

          No scratching problems on your stove surface?

          1. re: Agent Orange

            Agent Orange: "No scratching problems on your stove surface?"

            None. Zero. Zilch, in ten years.

            Mind you, we very very rarely slide any pot or pan across the surface.

            And, if that is a concern on an induction cooktop, there is always the prophylactic of putting a sheet of parchment paper between the cooktop and the pot or pan. The heat that will be induced in the pan will "never" reach the ignition point pf parchment, and parchment does not have sufficient hardness to scratch a Ceran cooktop.

            1. re: Politeness

              I also haven't had any problems with scratching from cast iron pans. I almost always put down paper to cover the entire induction cooktop before I start cooking - in my experience, two layers of old newspaper works fine. When I'm done cooking, I crumple up the newspaper and use it to polish the glass of the cooktop. It seems to work a lot better than a damp cloth.

              1. re: Politeness

                Hey thanks. I had never thought about parchment paper before (or newspaper.) And all this time my cast iron pan has been asphyxiating in the cabinet. Seared scallops are in order tonight.

          2. I love my Scanpan induction ready non-stick, but it's more than quadruple what you want to pay ;)

            1. thanks for all the options! As most, I work quite a bit so end up doing a bunch of my "research" online and it's a bit difficult to know which pans are induction capable when searching online!

              I would love nothing more than to have the time and patience to properly care for cast iron as it is such a great tool to cook with, when properly cared for. However, I am 100% certain that there is no way my wife would make that commitment :) Our pans sometimes sit for hours or even overnight before being cleaned. They are always washed by hand, and if I do the cleaning they are dried immediately and put on the pot rack, but my wife is chasing around 2 kids as well as working from home so when she does the cleaning they get washed by hand and left to air dry. If there was such a thing as a maintenance free cast iron, I would buy stock in the company :)

              1 Reply
              1. re: trpltongue

                I hate the perception that cast iron is high maintenance, I consider cast iron to be almost maintenance free. I have not only left stuff overnight, I have left dutch ovens with cornbread remains for almost a year (oops).

                If there is stuck on food, washing it is as simple as scraping out the big chunks, adding water, bringing to a boil, scraping the remains, then dumping the water, quick dry with paper towel and wiping the still hot pan with oil. Can be done while the next day's lunch is cooking or in 5 - 10 minutes by either of you after the kids go to bed. If nothing stuck to the pan, a quick wipe out with a paper towel, rinse under hot water, wipe with paper towel and wipe with oil. If nothing stuck to the pan, it is faster than cleaning most other pans. It may be more convenient for your wife to wash other pans the regular way, but cast iron is not as high maintenance as many folks think.

                To get well seasoned stuff without the having to do it yourself, ask elderly relatives if they have some they no longer use or check tag sales and tell your wife you will take care of them. I really think cast iron is the best for frying, making cornbread and can make great pancakes among other things. Totally worth the few extra seconds/minutes over washing in the sink.