Induction compatible cookware
(yes I have read the old thread - my questions after having read that tend more to specifics)
I'm about to purchase an induction range for my new apartment and I need cookware. Here are the criteria:
- must be able to move between cooktop and oven
- will always be handwashed, never in a DW (don't have one!)
- I care about what things look like - I'm all about the pretty/high-end cookware, shallow as that is
- price not an issue
- would rather spend more on a few fab pieces than more on many meh pieces
- specific brand/line recommendations very much appreciated!
- little things that improve the convenience and use count (easy-pour lips, joints that dont get gunk jammed into them etc.)
I want something long lasting, good looking and am willing to pay for it, and it needs to work (well, not just adequately) with induction. I currently have 3 LC dutch ovens, but all are medium sized. I need a set of saucepans (small, medium, large), a stockpot, a frypan (maybe 2 in different sizes) and a saute pan, at the least. Recommendations for other pieces are welcome - I love to cook but am a noob at the specifics of the equipment.
I was testing an induction burner last weekend. Chantal with copper and carbon corel was hands down the winner. It was amazingly fast. Next was Le Creuset, Mauviel carbon steel also. I will slowly be changing over to all Chantal to compliment my Le Creuset and Mauviel.
I know you're in the trade, and, since you sound like you're buying the Chantal Copper Fusion, perhaps you know: How thick is the copper layer?
Also, keep us posted on how well the enamel lining works. Four of six Washington State retailers of that line have given it up because of returns related to the linings being more-stick than non-stick.
Since I use it and love it you'd have to say I am biased. The only customer I have had who did not like it said it was too heavy. The enamel, unlike Swiss Diamond, is going to stick until it is ready to let go, same as with many pans. I don't have a problem with this and have had had no returns with that complaint. The only queries post sale is that sometimes, depending what has been cooked, it that the interior gets a cloudy film. Bar Keeper's friend takes care of that in a snap. I love that it is also dishwasher safe and oven safe.
As with most cookware as I mentioned above, sticking is often a problem, the pan does need to be at the proper temp. and the cook has to have the patience to wait until what they are cooking is ready to turn. Not to turn this in to a how to tutorial and get overly long, most quality cookware does not need high temps. Medium heat is fine. When what you are cooking is ready to be turned, sticking won't be an issue. Patience is a virtue here. I do keep 3 sizes of Swiss Diamond for quick sautees. SD is the only non-stick cookware that really browns, but again, medium heat is plenty.
Copper thickness? I'll have to check. Our rep was in on my day off. BTW they have some very attractive colors coming out in their porcelain/stoneware.
I use bare cast iron for lots of things on my induction cooktop -- recommend buying Lodge and removing their pre-seasoning and building up your own or hunting down older US made (Griswold and Wagner) cast iron with machined cooking surfaces to get a non-stick experience. I have several skillets, a griddle and woks.
I've also fallen in love with LeCreuset's black satin interior treatment, which I'm finding is very non-stick and much more durable than Teflon-type coatings. Piece of cake to clean.
I just love the LC braisers with the black satin interior -- they can double as sauté pan and skillet in many cases, if you're keeping your pieces to a minimum. But LC also makes colorful fry pans and sauté pans with the same interior. And a crepe pan, which can double as a griddle. LC also makes a great omelet pan with Silverstone interior.
Candy, are you talking about the M'Cook line by Mauviel?
Thanks for recs, I will be seriously checking out Chantal, Demeyere and the Mauviel line as well as specific LC and Lodge pieces (I have been eyeballing the LC braisers for awhile - now I have an excuse!).
Is removing the preseasoning on Lodge pieces difficult? I havent heard of this so just wondering.
Thanks for the recs!!!
The Mauviel is just plain carbon steel. Not pretty, waiting for lots of use so it becomes well seasoned. My main piece is a crepe pan. It looks pretty industrial, cooks like a dream as does the Chantal.
I miss Montreal. Have to get back before too long. Unfortunately this summer is requiring we replace the whole HVAC system in our house. Indiana summers are miserable without central AC. No Montreal on the agenda this summer.
Not at all difficult. Check out the left hand side of this website for tips: Reconditioning is what you'd be doing -- http://blackirondude.blogspot.com/
I should also mention, I don't use oil to season my cast iron because, like Lodge's pre-seasoning, which they do with oil, I find it leaves a tacky residue. I use fat that is solid at room temperature, generally lard (or bacon grease) or coconut oil (whether its solid depends on how warm your room is.) Crisco isn't too bad.
I think only the LC Matte Black braisers have the black satin interiors. If that's what you decide you want and you have difficulty locating them, let me know.
I've been using an induction cooktop for, I guess, 6 or 7 years now.
IME, Lodge plain cast iron works great, as does Le Creuset enameled cast iron.
Carbon steel frying pans also work great.
Silit Silargan ceramic-coated steel cookware is not well known, but excellent.
For nonstick frying pans, I like Swiss Diamond (they have an induction-capable line), Archetun, and De Buyer CHOC induction. Infinite Circulon is also induction-capable.
Tramontina stainless steel cookware (either tri-ply or disk-bottom) works great with induction, as does the Calphalon Contemporary SS line. Also Paderno (Italy), Fissler and WMF (Germany), Cristel (France), Cuisinart Mulitclad Pro, Henckels Classic Clad, Bourgeat's Excellence series, Demeyere (Apollo, Atlantis, Sirocco), and All-Clad (the Stainless line and the updated Copper-Core line).
Since induction is more popular in Europe than in the US, you will probably find more high-quality induction cookware from European manufacturers.
I have no personal experience with this line, but the Mauviel Induc'Inox line was raved about on eGullet and lavishly praised here. Unfortunately it has been discontinued in the US, although The Google will show that it is still available in Australia, perhaps also so in Canada.
My understanding is that, while it worked very, very well on induction, it did poorly on other hobs, perhaps because of its SS+carbon+SS construction. And that Mauviel discontinued it in favor of the more versatile M'Cook line.
kaleokahu anent Induc'Inox: " My understanding is that, while it worked very, very well on induction, it did poorly on other hobs, perhaps because of its SS+carbon+SS construction."
Although we now have an induction-only cooktop, formerly we had a cooktop with two induction burners and two ribbon radiant burners. On the ribbon radiant burners, our Mauviel Induc'Inox splayed side ("Windsor" or " tout fait") saucepan performed as wells or better than any other piece of cookware that we used on those burners. It was, and remains, my favorite pot for making oatmeal; my spouse prefers the Induc'Inox to our cast iron skillet for braising a steak. For thinner concoctions, like heating up a can of chicken noodle soup, the Induc'Inox is a fine choice as well, but either our Demeyere Apollo vertical walled saucepan or our Zani Karen vertical walled saucepan is a better choice, because more of the heat that the induction inverter generates in the pot ends up in the soup and less goes into the kitchen.
Everyone has provided you with some excellent options, but since you've stated "I care about what things look like" and "price not an issue", it's Demeyere in terms of what's available locally if you want something shiny. Either the John Pawson or Atlantis lines, and you can take a look at them at Desprès Laporte.
LeCreuset will give you the color hit should you need to accent the kitchen.
I can't figure out how to 'reply' to the whole thread instead of just one post...!
Anyway, I have decided on a few pieces of Lodge cast iron - basics, frypans in various sizes. I already have a cast iron frypan, about 7-8 inches diameter, and I'm wondering about 'quality' in cast iron. The one I have is about 6 years old and was less than $10 at a hardware store. It feels very rough - this is in comparison to a pan my parents have had since before I was born, which is very, very smooth and for all intents and purposes, non-stick. Does quality of the cast iron affect how long this process takes? The Lodge blurbs make it sound like theirs come like this. I'm just wondering if it matters, if I should keep going with my current pan or replace it with Lodge when I purchase my new pieces.
I've also purchased an Demeyere Atlantis saucepan from Sur La Table. It was the largest size available and also the cheapest - I thought I was getting a great deal until I noticed the larger size seemed cheaper on other sites as well. What's up with that? Glad I got it, though, and now need to try it out.
It looks like I'm going to go with Demeyere, LC and Lodge. Possibly a Mauviel piece or two, especially if I can locate the discontinued line. The Chantal line sounded great but, ah, kitchen vanity, I don't like the way it looks. :)
Thank you so much for all the great advice, this board is such a resource.
And Candy, when I'm lying panting on the hardwood with my dogs in the 35 degree heat this summer, I'll comfort myself with the fact that someone WANTS to be here! I heart Montreal, a lot, but sometimes I question the wisdom of building a city in a place where you're either near death from heatstroke or hypothermia 75% of the time. :D
this is what I bought: http://www.surlatable.com/product/PRO-396952/Demeyere-Atlantis-Saucepans
anyone tried these? (Control'Induc, Demeyere): http://www.surlatable.com/product/PRO...
The rough cast iron finish means that it was finished via sand blasting, as opposed to machine grinding. Old cast iron could be finished either way, but new cast iron is all sand blasted.
I find it so weird (but don't take it personally) that an apartment dweller would install an induction cooktop but no dishwasher. (And, I'm assuming from your post, no air conditioning?) I don't think you'd find that in the U.S.
Demeyere and M's Induc are just the two hottest, sexiest, and best brands/lines out there. Lucky you! I am debating between the Apollo/Atlantis 3 qt saucier or LC's 3.5 qt version. The Demeyere doesn't have a helper handle, and the LC does as well as a handy-dandy internal measurement markings. But the Demeyere is way more than triple-ply.
Yes, the LC saucier looks great. Am I wrong in thinking that if I get the saucier, and given I am an amateur cook at best, that I won't need the LC braiser? Does the saucier come with a lid? I like the saucier because of the handle...LC pieces are heavy for me as it is and I don't like the idea of carrying the braiser full of boiling hot liquids without a real handle for me to grip.
And re: appliances, I grew up with no dishwasher (courtesy of a puritanical mother who thought they were for 'lazy' people and ripped it out of our house when we moved in) and am now used to it. I'm lazy as hell, but I dunno, I just don't consider a DW to be something essential, and that's almost certainly because I never got used to one. And this summer might be the summer I get an AC unit, I'm just holding off because the new place is situated so it will get very good through-breezes when the windows are open. I'm a native west-coaster and still getting used to the crazy humidity out here. :)
I'm going for induction because the new place doesnt have a gas line and there's no way I can go back to a stove with electric elements. I don't seem to have a choice besides an induction range, so that's what I'm going with. Ha ha now I'm all worried. 'Omg! everyone's gonna think I'm weird with my induction range and no DW! aaagh!"
Thanks for the tip, Paulj! /idiot
...ripped out the dishwasher...
OMG. Well, it takes all kinds, I always say.
When you said the largest Demeyere saucier, I thought you meant their 3.5 qt sauteuse: http://www.amazon.com/Demeyere-Atlantis-Quart-Sauteuse-Stainless/dp/B002J9HCI8/
This is a very heavy pan, and if full, don't trust myself to be able to carry it with one handle. The LC stainless version, however, has a helper (along with internal measurement markings): http://www.bedbathandbeyond.com/produ...
On the other hand, the Demeyere is a serious, serious pot.
I have given up trying to suggest to people what they buy. Just buy one pan, cook with it, evaluate it, and go from there. Life is full of mistakes and you'll be lucky if yours is just buying the wrong-for-you pan.
Lived in Plattsburgh for years. I know how it is to go without central air. It will never happen again, no matter where I live. How can one even contemplate cooking in summer without it. Pressure cookers are a great help in cutting down energy use and keeping a kitchen cool. Using induction ditto, it is so fast and only heats the pan. Fagor doubles the benefits. It is induction compatible, energy efficient. My dogs like my slate floor in my foyer. Last visit was just after Christmas with much snow and little snow removal, I'm not used to that anymore.
Before investing in large diameter pans I'd suggest getting to know your induction stove. Cast iron pans won't heat well beyond the diameter of the largest induction coils.
My experience is with table top units, where the induction coil is only 7" in diameter. On that size of burner, a 10" cast iron skillet does not heat evenly. Cast aluminum (with induction compatible base) heats much more evenly.