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Do knife safe skillets/frypans exist?

It may be a stupid question, but I'm wondering if a glass-top friendly skillet exists that meat can be sliced right in the pan (without knives destroying the surface)? I'm asking because I love going out for Teppanyaki and would love the ability to cube meat as it's cooking the way they do.

I'm in an apartment, so installing a Teppanyaki style grill in my countertop isn't possible.

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  1. It works both ways, damaging both the pan and knife.

    If you are performing theater, resharpening a sacrificial knife for Teppanyaki isn't a big deal when used against a hard steel surface.

    1 Reply
    1. re: Sid Post

      I don't have a problem buying a knife for this and always sharpening it. I'm more worried about a pan rusting or some nasty stuff happening once grooves are cut into it. As I replied above, I was just hoping it was possible for convenience sake. Perhaps I should've left teppanyaki out and just asked about a cooking surface that can be used as a cutting board.

      I'm not looking to do a show or any of that, just cut within a skillet/fry pan for normal use.

    2. I think Sid Post has it right on. One has to give. Either the pan will get damaged or the knife will.

      In Teppanyaki, they don't use the very best knives. So that will be what I do. Get a good steel pan -- mimic the Teppanyaki grill. Then a few ok, but not hard steel knives. You will need to sharpen the knives frequently because they will lose their edges fast.

      2 Replies
      1. re: Chemicalkinetics

        Would any steel pan work? Right now I use Cuisinart Multiclad Pro for stainless.

        1. re: Vaskania

          I would dedicate a pan for this, because you will scratch it more or less, also like hill good said, you want a pan with very low side. Cuisinart MultiClad Pro is a triply cookware with a stainless steel surface. Many stainless steels of these cookware are not particularly hard, so just make sure you don't use a hard steel knife. Luckily, soft steel knives are usually very cheap.

      2. Sid post , as others have said, has it right on. However, unless you are doing Teppenanyaki for some sort of show in your apartment for others, why would you want to do it at all? If you are just cooking for yourself, dice the meat first and sauté it. End of discussion

        3 Replies
        1. re: trakman

          I was just hoping to have the convenience of it. For me, it seems like it would be easier to dice it while it's cooking. I wasn't aware it was an all or nothing situation that was impossible unless I'm throwing crap in the air.

          1. re: Vaskania

            given the sides of the pan, unless you went with a flat (sideless) griddle, I'd find dicing/cubing on a board a LOT more wieldy than IN the pan. y'know like eating on a regular table vs. on an airplane.

            1. re: hill food

              Haha true, and without either a 5th burner or gas stove, a large enough flat pan wouldn't work.

        2. If I wanted to do teppanyaki, I'd probably want a good Japanese knife intended for teppanyaki, which is going to be hard. Then I would get a Chef King steel griddle and just not worry about what happens to it. The problem here is that a steel griddle could scratch your glass top range.

          Alternative: get a propane fired gas grill with griddle, and do this on the patio (if you have one):

          http://www.gatorchef.com/Portable-LP-...

          1 Reply
          1. re: GH1618

            < If I wanted to do teppanyaki, I'd probably want a good Japanese knife intended for teppanyaki, which is going to be hard. Then I would get a Chef King steel griddle and just not worry about what happens to it.>

            I agree that is another way -- hard steel knife, soft steel grill.