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Induction Friendly, Reasonably Priced Pots - Where to Buy in SD?

Gypsy Jan Nov 11, 2011 12:17 PM

We have a new GE Profile Induction cook top stove with a convection oven.

I have given away most of my pots and skillets because they do not work on the new cook top.

Also, I would appreciate any tips and advice about cooking a 20+ pound turkey in the oven?

TIA, GJ

  1. o
    oerdin Nov 13, 2011 08:33 PM

    I'd honestly check at GTM as they sell some pretty good name brand stuff dirt cheap. A word to the wise though GTM doesn't stock stuff direct from the manufacturer and instead they sell remainders which other retailers (often Costco, Walmart, Sears, etc...) carried but discontinued. A lot of times those big chains don't want to carry an item unless they have several thousand of them on hand at once because they need to stock them in all of their stores in the region so GTM will buy the remaining items (a few dozen to around 100) and then sell them for about 50% less then places like Costco were originally selling them for. What you see is what you get so check the box carefully and if you find something you like buy it then as it might not be there when you come back. That said they offer GREAT deals and my girlfriend and I enjoy finding great stuff, brand new, but at half price. It's kind of like a treasure hunt but a very well stocked one.

    http://www.gtmstores.com/

    1 Reply
    1. re: oerdin
      c
      Cathy Nov 14, 2011 05:28 AM

      They also carry returns from Costco. Especially interesting inventory after Christmas.

    2. t
      toucanan Nov 12, 2011 06:35 AM

      Smart and Final has some nice Nordic ware pans and pots that work well with induction cooking. They are also very reasonable priced and work great.

      If you buy the cheaper thinner metal at Ikea, it tends to warp.

      1. m
        mikec Nov 11, 2011 03:18 PM

        The latimes usually has their article about the best way to brine (they recommend dry brining) and cook turkeys (they tried about five different ways) from about two or three years ago up around thanksgiving time. Don't remember off the top of my head what their final recommended way to cook turkey was. I do dry brining combined with smoking overnight, then finishing in the oven to crisp the skin. Dry brining is much better than normal wet brining, IMHO. The meat doesn't get as rubbery.

        2 Replies
        1. re: mikec
          m
          mikec Nov 11, 2011 03:27 PM

          Actually, it was two recipes, one from 2006 and one from last year:
          http://www.latimes.com/search/la-fo-turkeycontest,0,6447957.story
          http://www.latimes.com/features/food/...

          And if you're going to do dry brining, I've found that garbage bags (double bagged) work great for a >15 lb. turkey.

          1. re: mikec
            Gypsy Jan Nov 11, 2011 04:10 PM

            Also great info, I am so very grateful for your sharing.

        2. c
          cstr Nov 11, 2011 01:54 PM

          You may want to check out the Costco Business Center and SD Restaurant Supply for pots and pans.

          1 Reply
          1. re: cstr
            Gypsy Jan Nov 11, 2011 04:08 PM

            Great info and thank you. I will look it up and send to daughter, the chef.

          2. cgfan Nov 11, 2011 12:44 PM

            Just wondered if you considered obtaining an induction converter disc... You'd use it with your conventional pots in the interim to give you more time to smoothly transition from one technology to the other.

            1 Reply
            1. re: cgfan
              Gypsy Jan Nov 11, 2011 01:04 PM

              D'oh!

              I didn't know until now that there was a converter. The manual is not very helpful and doesn't mention a converter.

              Thanks, cgfan for the info!

              GJ

            2. c
              Cathy Nov 11, 2011 12:29 PM

              Ikea sells many/most pots and pans marked as OK for induction. {I only have one of each plus my teapot because I have an induction hotplate/single}

              I am going to spatchcock my turkey again this year http://www.marthastewart.com/355976/r...

              A 20 pounder should take maybe 2 hours. Use your meat thermometer...

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