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Pots and pans for Induction cooking

sueatmo Jul 10, 2013 04:16 PM

I fired up the new Bosch induction cook top this afternoon and played. Yesterday I moved all my old stainless out of the cabinets, and placed them in a bin for the new owners. So most of what I have now should work on the Bosch.

Here is what I discovered

The Sitram Profiserie saute pan which I purchased from Amazon is outstanding on my induction cook top. It heated up the fastest of any of my pots, and it cooled satisfactorily as I lowered the heat. It is a very utilitarian looking pan, but the interior is a soft silver color, almost like sterling. Something about it is aesthetically pleasing. The handle is comfy, so far, and I had no trouble carrying it off the cook top, even though it does not possess a helper handle.

Other good pans are my German Rohe soup pots,and the Fagor Splendid PC. the PC's performance was really good.

The Lodge grill pan produced a very nice piece of turkey bacon, but it took a long time to get hot.

My old Lodge CI skillet got good and hot, but had a hard time with the water bead test. But this is a problem with this skillet. It might not be as useful as other pans I own.

And, my All Clad saucier did OK. I got boiling water with no trouble but lost all movement in the test water at about heat level 5. However, I believe I could get a nice sauce with it.

What pans have you found useful and others that you have found wanting as you pursued induction cooking? I think it would be useful to know what others have experienced.

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  1. kaleokahu Jul 10, 2013 10:35 PM

    Hi, Sue:

    I'm excited for you. This is a really good, balanced initial take.

    I'm interested in how other comparable pans may do in place of your A-C sauciere's boiling and falling off at "5", and whether you find that some brands/models get more useful power at a given setting.

    Keep the reviews coming, and enjoy your new Bosch. I know you have been looking forward to it, and bet you worked hard for it, too.


    1 Reply
    1. re: kaleokahu
      sueatmo Jul 11, 2013 03:11 PM

      I wouldn't so much say I worked hard for it, as I would say "I waited a long long time for it."

      I used the saute pan for a veggie stir fry that tasted better than any I have made in a long time. And I put the pan on setting #1 and kept it warm without it going soggy and bad. I ate the rest of it today for lunch.

      I searching my mind for a summer stew to prepare in the pan.

    2. Caroline1 Jul 11, 2013 01:01 AM

      My favorite pans for induction are cast iron and pure iron, as in deBuyer. My experience is that they are far more responsve (heat/cool faster) than any of my induction stainless steel. I'm certain the reason is, "the purer the ferrous material, the faster the reaction." I also like my Le Creuset and Bock enamaled cast iron on induction.

      To my great surprise, I've found that my nested stainless steel mixing bowls work wonderfully on inducton! Consequently, when I want to steam a large quantity of anything, I put a steamer basket in one of the large mixing bowls and use a lid from one of my stock pots and steam away! My bamboo steamer baskets also work well in the largest mixing bowl, which eliminates the worry over damaging the cure of my woks by boiling in them.

      5 Replies
      1. re: Caroline1
        sueatmo Jul 11, 2013 03:12 PM

        Thanks for sharing your steamer discovery!

        1. re: Caroline1
          DuffyH Jul 27, 2013 07:25 PM


          Do you have any enameled CI skillets? If you do, I'd like to hear about your experience. Cooks Illustrated recommended the Le Creuset, saying it crusted steak and corn bread beautifully and released eggs with minimal sticking in the 2nd round of their test. In contrast, many user reviews claim they're very sticky for most everything.

          1. re: DuffyH
            Caroline1 Jul 28, 2013 03:17 PM

            Yes, I use my Le Creuset AND my ancient Block enameled cast iron with gorgeous solid walnut handles (circa 1970s) on my induction.

            I suspect that most people who have a problem with things sticking on ANY kind of cast iron, enameled or not, simply don't understand the principles of heat-metal-food. With enameled cast iron, unlike well cured non-enameled cast iron, you must use oil: A thin coat when charring a steak, and more oil when frying chicken or fish, AND once you add the steak/chicken/fish/whatever to the hot lightly oiled pan, it will stick if you try to move it before it is seared/browned. That doesn't happen in non-stick pans, and my impression today is that a lot of people have every kind of nonstick pan known to man, including roasters and sauce pans, which means they miss out completely on the tricks of cooking in anything not "non-stick." Poor babies! .

            The ONLY times I use induction friendly stainless pans is when I'm cooking something with a high liquid content such as soups, sauces, stews, or braises as well as when I'm steaming dim sum steamed buns (the original "Bet you can't eat just one" non-diet food!) or vegetables.

            Cast iron, pure iron, and carbon steel cookware have a responsiveness on induction that is unmatched by any other material, including fancy schmancy stainless steel thick bottomed "engineered" cookware. I have some of that, but I rarely use it. Plain and simple, I LOVE high ferrous cookware on induction, It rocks...!!!! '-)

            1. re: Caroline1
              DuffyH Jul 28, 2013 04:47 PM


              Thanks for the details. I've got an induction 12" Calphalon TPSS frypan, a 12" Lodge CI skillet and 2 carbon steel crepe pans that I use for all kinds of non-splatter, non-sauced foods. I was considering filling in with a smaller ECI skillet for everyday use. I normally only cook for 2 and often find the 12" pans are overkill.

              So it sounds like cooking on the ECI will be essentially similar to SS, but with better heat retention, and no metal utensils. This could be a good thing, since I've been cooking on SS forever and see no problem transitioning.

              1. re: DuffyH
                Caroline1 Jul 28, 2013 07:19 PM

                Piece of cake! Enjoy!

        2. c
          cutipie721 Jul 11, 2013 09:41 AM

          I find myself moving away from long handles since there's no worry about escaping heat from the stove cooking my hands. It was interesting to see a friend of mine who was helping out at my place testing the ear handle many times before putting her hand on it.

          A 6 qt saute in the form of rondeau doesn't appear as monstrous. One of the most beloved pots in our kitchen is the small milk pan. http://tinyurl.com/jwssgky

          I may add a round skillet in the form of roasting pan (http://tinyurl.com/kd7dhdt) for stovetop -> oven/broiler -> serve application. Right now I already have a Staub oval gratin.

          Does your cooktop have timer auto-off function for each burner? It's a god-send. Very useful for slow cooking and rice.

          5 Replies
          1. re: cutipie721
            sueatmo Jul 11, 2013 03:14 PM

            Oh, you bring up a good point. I think each burner has a timer, but I haven't found and used that function. I need to read the manual again. I'll report back.

            It does have boilover protection. Haven't needed that yet.

            1. re: sueatmo
              unprofessional_chef Jul 11, 2013 03:19 PM

              I use the timer with my Fagor pressure cooker. Very handy for things you know exactly how long it takes to cook.

              1. re: unprofessional_chef
                sueatmo Jul 11, 2013 08:25 PM

                I actually did the same tonight. I made brown rice and I timed it. The burner stopped after 15 minutes. I was not satisfied with the rice, so I put back on the hob, turned it on, and set it for 5 minutes more. Perfect!

                I am pleased at how well my old Fagor performs on the induction hob.

            2. re: cutipie721
              bevwinchester Jul 26, 2013 01:19 PM

              Do you find that the small Demeyere pan ("milk pan") heats on your induction hob? Says its only 3 1/2" .

              1. re: bevwinchester
                cutipie721 Aug 14, 2013 09:10 AM

                It works on the smallest ring of my Miele.

            3. s
              sueatmo Jul 11, 2013 08:26 PM

              Does anyone have a good rec for a medium sized wok for induction?

              7 Replies
              1. re: sueatmo
                tanuki soup Jul 12, 2013 04:14 AM

                How about a deep carbon steel frying pan with curved sides? The picture shows the smaller of the two I have. The larger one is pretty similar to a flat-bottomed wok. Of course, carbon steel works great on induction. It heats up really fast.

                1. re: tanuki soup
                  DuffyH Jul 27, 2013 07:07 PM

                  tanuki soup,

                  What pan is that? I like the look of the curved sidewalls, but I do not recognize the handle.

                  1. re: DuffyH
                    tanuki soup Aug 10, 2013 07:05 PM

                    Sorry it took so long to get back to you, DuffyH. Also sorry for some bad news -- it's a Japanese TKG carbon steel pan. TKG seems to sell mostly through restaurant supply channels, maybe kind of like a Japanese version of Volrath. Cheap, solid, no-nonsense cookware -- the opposite of "kitchen jewelry".

                    Actually, I just checked Rakuten (the biggest Japanese online shopping site). They are expanding internationally and may be able to ship you one. (The shipping charge might be rather steep though.)

                    Here's a link to the 28-cm TKG "Iron Blue" frying pan:


                    1. re: tanuki soup
                      DuffyH Aug 12, 2013 06:06 PM

                      Thanks, tanuki. I was afraid of that, but had to ask. The pan is $61US, but it looks like shipping will run somewhere above $20. I like it, but not that much. :)

                2. re: sueatmo
                  Caroline1 Jul 12, 2013 10:39 AM

                  As a general rule of thumb, the cheaper the wok, the better it will work on induction. The BEST (and cheapest) woks are made of carbon steel, which is wonderfully reactive to induction heating. A flat bottom wok is best on induction because round bottomed woks in a wok ring aren't efficient at capturing the magnetic energy and transferring it to the wok. Be sure to cure a new wok before using it, and there are lots of instructions on the web. The Wok Shop has some of the best. (http://www.youtube.com/watch?v=hNPe5-...)

                  1. re: Caroline1
                    sueatmo Jul 12, 2013 08:06 PM

                    The cook top manual says to stay away from simple steel. I presume the cheap woks are alloys of steel? Or something else?

                    1. re: sueatmo
                      Caroline1 Jul 12, 2013 10:52 PM

                      I suspect they're talking about stainless steel, not carbon steel. Ss woks heat unevenly and tend to stick, and they don't cure well. Carbon steel woks are everything great that stainless steel woks can never hope to be. Carbon steel woks are the originals with a track record that may exceed thousands of years. Don't be afraid of carbon steel.

                3. s
                  sueatmo Jul 12, 2013 08:02 PM

                  Today I visited Home Goods and came away with a Caphalon 10" fry pan. I don't know which line it is from, but it is stainless inside and out and has silicone on its handle. It has a nice feel, and it can be used on induction.

                  Tonight, I sauteed onion, chopped celery, fresh rosemary and a little chopped bacon to add to a pot of beans. The fry pan functioned very well. I made the beans in my Fagor PC, and I've just now got them in a container cooling before I refrigerate. They will be our lunch or dinner tomorrow.

                  The Caphalon pans seems fine to me. It heated quickly and cooled quickly. I deem it responsive on my new cooktop. I think it is solid feeling without being horribly heavy. It came with no lid.

                  If anyone here loves Caphalon, Home Goods seems to have pieces from many of its lines there now. I also found cooking implements there branded Caphalon. I wonder if the brand is adding new lines and so has dumped its unsold Caphalon? Who knows. The pan I bought should be fine for large omelets or a sweet potato frittatta.

                  1. s
                    sueatmo Jul 18, 2013 09:32 PM

                    OK. I used the Sitram Profiserie chef's pan again tonight. I started to heat it up, and then remembered I wanted some herbs from the pots on my back porch, so I turned the heat to the lowest setting, went and pinched off some herbs, came back and turned the pan to heat setting 8, out of 9. It is 7 steps from the cooktop to the sink, and by the time I returned with a small bit of water to test the pan, WOW, it was ready to go. Drops of water skittered over the pan's cooking surface.

                    I turned it down and added oil and onions to begin a ground beef saute. I really do like this pan. I recommend it to induction users. It performs very, very well.

                    I have to be more careful with the Caphalon skillet. It will get hot but I don't think it is as responsive as the Sitram. To be fair, the Caphalon is not their top of the line.

                    I adore the results I am getting from my CI grill pan.

                    I am slowly getting the hang of by CI skillets. I think I should heat them on high for about 2 minutes, then turn them down. Even though I don't think my technique is good with them, I've gotten good results.

                    My little Lodge carbon steel pan does very well on the smallest burner. I've been frying eggs in it.

                    The Cuisinart non stick is OK. The eggs I do come out great, but I don't think it is truly responsive. I do have to heat it up and bring it down, but I don't heat it on as high a temp as I do the CI.

                    Hope this helps someone else. I really like my new cooktop.

                    We clean it with the same stuff as we clean our porcelain tile counters, and wipe it with a microfiber cloth. Works very well.

                    1 Reply
                    1. re: sueatmo
                      DuffyH Aug 2, 2013 06:29 PM

                      Hey sue,

                      Is your grill pan still taking a long time to heat? How's the rest of the CI doing?

                      EDIT - Oops! You answered the "rest of the CI" question. How's the grill pan?

                    2. s
                      sueatmo Jul 25, 2013 03:32 PM

                      Small pork roast now stewing in my old Fagor Splendid PC. Pressure seems just right at setting 7.

                      I like using the PC on this cook top.

                      Sauteed and browned contents of PC in the Profiserie saute pan, which I am liking more as I use it.

                      I recommend Profiserie with induction. I get good results with ease.

                      1. s
                        sueatmo Jul 26, 2013 08:43 AM

                        High performers on my induction cooktop=cast iron. This morning I made French toast and I got great results. I've learned to preheat CI pans at hottest setting, and then take it down to proper heat for the task.

                        I am getting great results. Easiest cooking I've ever experienced.

                        1. JayL Jul 26, 2013 06:15 PM

                          So far the only pan I've "had" to purchase for my GE unit is a small non-stick skillet to cook my better half her eggs for breakfast. Since this is just about all the pan is used for I settled for a $20 Oneida. Nothing fancy...but it does heat fast and cooks very well.

                          Everything else I've cooked on has been cast iron (fast heaters...even the grill pan) and stainless stock pots.

                          No problems with any of them heating slow. This induction range is a true joy to cook on.

                          11 Replies
                          1. re: JayL
                            sueatmo Jul 27, 2013 05:43 PM

                            That's how I feel too.

                            Unfortunately I had to replace some my older stainless pots. Fortunately, I had some pots that will work. But its been fun buying replacement pots.

                            1. re: sueatmo
                              Caroline1 Jul 28, 2013 03:21 PM

                              I had to replace my copper pots and pans! But they make nice decorations... '-)

                            2. re: JayL
                              JayL Jan 3, 2014 07:09 PM

                              Just to update...

                              Purchased a 10" Lodge carbon steel pan to try.

                              When I got it home I washed it with hot water, dish liquid, & an Scotch Brite pad. This "visually" took some of the Lodge pre-seasoning off the bottom. I put it on a hob and heated it until it started turning colors, then added some shortening and let it cool...drained it, wiped out any excess, and reheated until it started smoking...wiped it again with the greasy towel and put it away.

                              Fried a couple slices of bacon for breakfast and gave it a quick wipe with the Scotch Brite. Bacon residue came right out with ease. Cooked an egg next. Got the pan hot and added oil. The egg cooked up nice with minimal sticking. It needed a little "nudging" with a spatula to get it ready to flip, but nothing stuck. Once done it came clean with a quick once over with the Scotch Brite.

                              I gave it another heat and shortening session this evening...not getting it as hot since it's already oiled. Once smoking I added a generous amount of shortening and left it at high heat for a few minutes. I let it cool and dumped the grease. Wiped clean and put it away.

                              I'm sure we're ready for regular cooking sessions...that will continue to season the pan. I'm not much for the "quick seasoning" methods. What I did, I consider an initial seasoning just to get things started. I in no way even attempted to get any type of "layer" of seasoning on the pan. That's the crap that flakes off and sends people into "I don't know what to do" tantrums. My philosophy is to give the pan some initial heat & oil and then let your normal cooking season the pan.

                              My initial impression is good. The pan is fairly heavy for it's size...much heavier than the Volrath pans I've held. The first cook was a successful one...therefore I'm happy.

                              1. re: JayL
                                sueatmo Jan 3, 2014 07:51 PM

                                Good information. I think the Lodge carbon steel pans are well made. As I have written before, the smallest is a bit too small for me to use often. And I find the handle a bit too long.

                                1. re: sueatmo
                                  kaleokahu Jan 3, 2014 08:11 PM

                                  The only Lodge carbon steel pans I've handled seemed thinner than deBuyer's. Does Lodge make more than one thickness?

                                  1. re: kaleokahu
                                    JayL Jan 3, 2014 10:06 PM

                                    The Lodge skillets are 12 gauge (2.05mm). The DeBuyers I have seen are 2mm.

                                    1. re: JayL
                                      kaleokahu Jan 4, 2014 08:39 AM

                                      Hmmm, I must be thinking of the Carbone Plus. They're 2.5-3mm thick. http://www.broadwaypanhandler.com/Wor...

                                      1. re: kaleokahu
                                        JayL Jan 4, 2014 08:57 AM

                                        Yep, that one is a tad thicker.

                                        The Lodge (and other De Buyer pans) seem to be plenty heavy for home use. They are far from "light".

                                      2. re: JayL
                                        DuffyH Jan 4, 2014 10:01 AM

                                        The DB Force Blue are 2mm. All the rest (except for the ultra thin Lyonnaise) are 2-3mm, depending on pan size, as Kaleo noted.

                                  2. re: JayL
                                    DuffyH Jan 15, 2014 04:27 PM

                                    Hi Jay,

                                    Have you dialed in stovetop rice yet? Long grain white, specifically. In a saucepan? I made my first batch tonight, and had timing issues. I'd appreciate any insights you can give, since we've got essentially the same cooktop.

                                    1. re: DuffyH
                                      JayL Jan 15, 2014 07:53 PM

                                      I have a rice cooker...can't help!


                                2. s
                                  sueatmo Jul 27, 2013 11:08 AM

                                  http://tinyurl.com/kn5e76t Asian Origins Lightweight Cast Iron Wok Set

                                  Found this yesterday at Cosco. Paid $30.00. I honestly did not believe cast iron woks were not horribly heavy. This one seems to be a good weight, neither too heavy nor too light.

                                  I messed around with seasoning it yesterday, and so I need to do a trial run.

                                  Reminds me of my original wok from the '80s, but with a better lid, and a flat bottom. And, of course, made of iron instead of steel.

                                  10 Replies
                                  1. re: sueatmo
                                    sueatmo Aug 14, 2013 11:09 PM

                                    I used the wok tonight. I had seasoned it on a burner, but was not sure it would get good results. The wok worked very well. It heated up almost immediately. I turned it down a bit, and got a really nice stir fry.

                                    So far the only disappointments are my small carbon steel frypan, and the Caphalon skillet I picked up at Home Goods several weeks ago. I like the skillet fine, but it is the worst performer of all my pans. I tended to get sticking and burning. The carbon steel frypan works fine but I prefer non stick for a fried egg.

                                    I would really like to locate a Windsor pan, but that probably is a pipe dream. At any rate I have almost everything I need for everyday cooking. I am an opportunistic purchase of cookware though. If I find something I think I could use, I will buy it if it isn't too expensive.

                                    1. re: sueatmo
                                      DuffyH Aug 15, 2013 08:57 AM


                                      Good news on the wok. How did you season it on the cooktop? You know me, I need the details. I'll be your best friend and take you to the circus! You're not afraid of clowns, are you?

                                      Was the Calphalon pan one of the anodized aluminum? I bought one yesterday at Salvation Army to use as my zinc experiment test pan. Anyway, I tried an egg in it this morning. It stuck ferociously, even with a goodly amount of butter. I tossed the eggs, it was so bad. But it deglazed beautifully! lol

                                      1. re: DuffyH
                                        sueatmo Aug 15, 2013 09:13 PM

                                        I believe it is Simply Caphalon, but without a non stick coating. I think it must be the sort of stuff sold at Target. Seemed like a nice well balanced pan at Home Goods. I used it again this morning to fry two eggs (it is bigger than my smaller non stick) and I think I may have figured out the problem. It doesn't give me the feedback I need when I put my palm over the pan as it is heating. I does heat up, but I don't feel it the way I think I should.

                                        If I get the hang of it, I can use it till I get a better frypan. It isn't an awful pan; it is just hard to use properly. I wouldn't recommend it really.

                                        1. re: DuffyH
                                          sueatmo Aug 16, 2013 11:26 AM

                                          I forgot to answer about seasoning the wok. I wiped it down with oil, and left it on the burner for a few minutes. Turned it off, cooled it and then repeated.

                                          I also repeated this after using it last night.

                                        2. re: sueatmo
                                          DuffyH Aug 15, 2013 09:06 AM


                                          Did you ever get around to trying out your enameled steel?

                                          1. re: DuffyH
                                            sueatmo Aug 15, 2013 09:06 PM

                                            You mean, using my roasting pans on the stove top? No, I haven't needed to do that, so I haven't tried. I suppose I could do a test run with water though. Interesting thing to try.

                                            1. re: sueatmo
                                              kaleokahu Aug 15, 2013 09:28 PM

                                              I'm thinking a Chateaubriand might be tastier test. ;)

                                              1. re: kaleokahu
                                                sueatmo Aug 16, 2013 11:22 AM

                                                I confess that I wouldn't know what to do with Chateaubriand!

                                                Maybe a roast chicken though.

                                              2. re: sueatmo
                                                DuffyH Aug 16, 2013 06:02 AM

                                                Your roasting pans are magnetic though, yeah? Last night, as I was cleaning my toaster oven's pan, I realized that it's (duh) enameled, and might be steel underneath. So I pulled a magnet off the fridge and Holy Ferrets, Batman! It's magnetic!

                                                But then I wondered what could be cooked in it, as it's got a raised center, walls maybe 1" high and is roughly square, to boot. Fish maybe? Aw, who cares? It was the discovery that was fun. :)

                                                1. re: DuffyH
                                                  sueatmo Aug 16, 2013 11:24 AM

                                                  Someone posted that they used their enameled pans, after roasting, on the stovetop to make gravy. That is how I would use mine.

                                                  In days past, I've used the pans to boil corn.

                                                  However the way the burners are arranged on my stove, I don't know if my oval roasters can be made to work properly this way.

                                        3. g
                                          grubstreet Jul 27, 2013 11:37 AM

                                          My LeCreuset works very well. I also found that I my steel roasting pans could go on two burners -- handy for deglazing the pan.

                                          13 Replies
                                          1. re: grubstreet
                                            sueatmo Jul 27, 2013 05:45 PM

                                            Unfortunately, my roasting pans are old fashioned enamel over steel. And I have several. I doubt I'll replace them.

                                            1. re: sueatmo
                                              Caroline1 Jul 28, 2013 03:32 PM

                                              I don't know exactly what you mean by "old fashioned enamel over steel" pans, but you piqued my curiosity! It occurred to me I haven't tried any of my spatter ware roasters on induction, so I just pulled my small (chicken sized) spatter ware roaster out of the bottom drawer and put some water in it... It boiled! HOORAY...!!! That means that if I have a mind to, I can make gravy in the bottom of the roasting pan. TaDAAAH!!!

                                              The thing I've learned about induction and all "already owne3d" cooking vessels (and non-cooking vessels such as stainless steel salad bowls) is, "Don't knock it til you've tried it!" I've had some serious surprises over what has worked.

                                              <sniff> If only my copper pots and pans were lined with induction friendly stainless steel! Wouldn't THAT be great!

                                              1. re: Caroline1
                                                kaleokahu Jul 28, 2013 04:51 PM

                                                deBuyer Prima Matera

                                                1. re: kaleokahu
                                                  Caroline1 Jul 28, 2013 07:18 PM

                                                  LOL! Are you buying??? '-)

                                                  1. re: Caroline1
                                                    DuffyH Jul 28, 2013 11:23 PM

                                                    I'd like one, too! I was considering splurging on a Demeyere Proline skillet. Many induction owners on Gardenweb swear by them, but somehow $250 for a frying pan is awfully hard to justify.

                                                    1. re: DuffyH
                                                      Caroline1 Jul 29, 2013 02:52 AM

                                                      Kaleokahu is pulling my leg! He loves to taunt me about my copper and induction not being compatible, soooo... Don't listen to that man behind the curtain!!!

                                                      The DeBuyer "Matera" line is copper exterior lined with induction friendly stainless steel, and costs the national debt! For frying pans to use on induction you cannot beat DeBuyer "Mineral B Element" fry pans made out of the purest iron attainable by man. GREAT stuff!!! Even better than cast iron because it doesn't rust as easily. You can look them over here:

                                                      1. re: Caroline1
                                                        DuffyH Jul 29, 2013 07:16 AM


                                                        I agree, Kaleo is the devil. :)

                                                        1. re: Caroline1
                                                          kaleokahu Jul 29, 2013 08:08 AM

                                                          Hi, Car:

                                                          What, me taunt *you*? Tanuki Soup bought a Prima Matera and likes it. It's actually not lined with friendly ferritic steel, but it has a ferritic base that makes it work on induction.

                                                          It's a shame it's so expensive. I find it ironic that a price for trading down in hobs is the necessity to spend that kind of money simply to approximate decent straight-gauge copper on a conventional hob.

                                                          Your Pal the Devil,

                                                          1. re: kaleokahu
                                                            Caroline1 Jul 29, 2013 01:54 PM

                                                            Sweet little devil pal, MY great wish is that Japan wasn't so "proprietary" with their induction hobs that DO allow you to use ANY metal, including copper, on them! The ONLY cooking vessels they don't work with are glass pans and the traditional Asian clay pots.

                                                            Well, while I'm wishing, I want one of those full surface induction cooktops that lets you put the pan anywhere, and it will follow it around if you move it, but I want it to have the Japanese capability of all metal induction! <sigh>

                                                            Dear Santa... I've been a very good girl and can you please bring me....

                                                            Oh, to be a child again when Santa listened to me!

                                                            1. re: kaleokahu
                                                              Caroline1 Jul 29, 2013 07:23 PM

                                                              Hope you have a BIG umbrella on hand, and stay away from the beaches... hurricane or tropical storm, just remember, DO NOT FLOSS(ie)! Stay safe.

                                                    2. re: Caroline1
                                                      sueatmo Jul 28, 2013 09:48 PM

                                                      Well what do you know! I'll keep that in mind. I thought those enamel over steel things would be off limits.

                                                    3. re: sueatmo
                                                      paulj Aug 2, 2013 07:06 PM

                                                      Enameled steel works fine on induction, as long as the pot matches the burner size.

                                                      1. re: paulj
                                                        paulj Aug 12, 2013 06:20 PM

                                                        Today I was surprised by an enameled steel pan, specifically a Spanish tapas size one (i.e. imagine small paella). I have several that I normally use for mise en place. I wanted to brown some chorizo before adding it to a casuela that was slowly heating on a gas burner, so I put its 'plate' on the induction burner. It started to sizzle almost right away, faster than I expected (for SS or aluminum).

                                                  2. Candy Jul 27, 2013 01:59 PM

                                                    I use Chantal. There are 2 lines. The red and platinum pans are enameled inside and out and have a copper and carbon steel core. Perfect on induction.

                                                    1. s
                                                      sueatmo Aug 2, 2013 11:28 AM

                                                      Here's some unexpected weirdness: my large burner/hob accepts every size pan (induction capable) except for my 8" non stick. It does signal an error if the pan is not centered, but it works--except for the non stick.

                                                      I originally attributed this to the pan being too small. So today I did a test with my smaller pots, and found that the burner brought water to a boil with no trouble in each case, except for the non-stick. I also decided that the setting # 6 will work for a saute or slower boil.

                                                      With the non-stick, I got an error message. I tried it on the next larger burner, and I got the same error message. I know I used it before on one of the smaller burners, and it did indeed workon both small burners.

                                                      At least I know that my other smaller pans will work on the large burner, for future reference. Of course in the normal course of cooking, I would always habitually choose the burner that is closest to the size of the pot.

                                                      I don't know if this anomaly is the "fault" of the stove or the pan.

                                                      24 Replies
                                                      1. re: sueatmo
                                                        paulj Aug 2, 2013 06:34 PM

                                                        Is this non-stick an induction compatible cast aluminum? Mine a steel 'trivet' bonded to the bottom. They work very well on my induction hotplate.

                                                        1. re: sueatmo
                                                          BobB Aug 9, 2013 08:51 AM

                                                          I've had that problem occasionally, and I think it boils down to not just the size of the pan but also its ferrous content. The worst offender I own is a rather pricey Swiss Diamond, which can't be sensed by my GE's largest hob while others of smaller diameter can. It also requires a higher heat setting than my other pans.

                                                          I assume that they took their regular line and added just enough ferrous material to make it work on induction.

                                                          1. re: BobB
                                                            kaleokahu Aug 9, 2013 10:20 AM

                                                            Effectively meaning that the same setting delivers different heat to different pans. So instead of learning a recipe by heat setting, you also have to remember how an individual pan does on any given setting to match the recipe. Perfect.

                                                            1. re: kaleokahu
                                                              DuffyH Aug 9, 2013 10:37 AM

                                                              Hi Kaleo,

                                                              I've found the same to be true of many of my pans, I don't think this is related to induction. I've got Lodge CI, DeBuyer FB and Carbone, Calphalon TP, a couple of heavy aluminum pans and 2 disc bottom pans. All require different heat settings for the same food. All of the Calphalon is the same, both of the aluminum are the same, as are the disc bottoms. But that's where it ends.

                                                              If I want to sear a roast, I can use a Calphalon frypan, the DB Carbone or one of the Lodge CI. All will do the job, and do it well, yet the heat settings are quite different, as are the pre-heat times.

                                                              I don't find this to be a problem. The only way I know to avoid this is to have all my pans from the same line.

                                                              1. re: DuffyH
                                                                sueatmo Aug 9, 2013 11:37 AM

                                                                It is still easier to get the correct "flame" level on the induction than on the two smoothtops I have used. In that case I had to learn to start everything except boiling water, on medium heat. If I didn't, no matter what I did I'd either overshoot and burn something, or undershoot and never feel I was getting anything cooked. Using the smoothtop is what really taught me to dial the heat down.

                                                                With induction you make adjustments and get immediate results. I like preheating now for most pans on heat level 7. But I heat the CI at the highest level--9 for a minute or two. When I hear the pan "wake up" I turn it down.

                                                                I think I wrote earlier than I had found the saute level to be 6 but I think heat level 7 is better. I can't imagine this would not a learning process for any new cook top or range.

                                                                1. re: DuffyH
                                                                  kaleokahu Aug 9, 2013 02:15 PM

                                                                  Hi, Duffy: "I don't think this is related to induction."

                                                                  It's *directly* related to induction. The phenomenon people are describing here is caused by differences in the ferromagnetic makeup of the iron or steel used to make the pan compatible.

                                                                  Certainly there are differences on conventional hobs between pans of different constructions. But those differences pale in comparison to: (a) not working *at all* until 6/10; and (b) being substantially (i.e., 30-40%) less efficient on induction than something like cast iron.

                                                                  You point about all pans from the same line is well-taken when it comes to this problem. At least there would be a baseline consistency in terms of compatibility.


                                                                  1. re: kaleokahu
                                                                    DuffyH Aug 9, 2013 08:58 PM


                                                                    <...caused by differences in the ferromagnetic makeup...>

                                                                    I don't dispute this. I was commenting on this...

                                                                    <So instead of learning a recipe by heat setting, you also have to remember how an individual pan does on any given setting to match the recipe.>

                                                                    Again, unless one uses a matched set, this is true for all cooktops.

                                                                    <But those differences pale in comparison to: (a) not working *at all* until 6/10; and (b) being substantially (i.e., 30-40%) less efficient on induction than something like cast iron.>

                                                                    Respectfully, I must again disagree. As one who has recently embraced cooking with new tools (CI and CS) I can say that the differences weren't subtle at all. I still (9 mos later) misjudge the heat needed with amazing frequency, because I've yet to "lock in" the proper times and settings for specific foods on each of 3 pans.

                                                                    For those who've used them for many years, it may seem minor, but I assure you that it's not. There are 3 variables for every dish, multiplied by 3 new pans, PLUS the slow response time of my cooktop to factor in. A spreadsheet would be helpful.

                                                                    1. re: DuffyH
                                                                      kaleokahu Aug 9, 2013 10:09 PM

                                                                      Hi, Duffy:

                                                                      Sorry, but you said initially it wasn't related to induction. But I'm glad we agree it is.

                                                                      We're sort of getting into minutae with this, but if the universe of pans we're cooking with includes only highly-conductive metals on conventional hobs, there isn't a lot of variance. If you add in CS and CI (or clay for that matter), there's more. But there's *still* not as much difference as there as between highly-ferromagnetic and barely "compatible" on induction.

                                                                      It confuses things somewhat that CI works so well in an induction field. I would analogize it to a knuckleball pitcher in baseball--it's just hard to compare.

                                                                      Re: your spreadsheet... It would be interesting if someone would come up with a standardized induction converter disk, a slab of highly conductive metal bonded to a layer of highly ferromagnetic steel or iron. My instincts tell me it would even out most of these differences, and you wouldn't need a spreadsheet. That's basically what I've suggested elsewhere--an induction-fired solid top.


                                                                      1. re: kaleokahu
                                                                        BobB Aug 10, 2013 05:25 AM

                                                                        Kaleo, I agree that because of the ferrous content it is related to induction, but A) the Swiss Diamond pan I cited is really the only significant outlier in behavior of the many and varied pans I use (probably because it's the only one that contains so little ferrous material), and B) as Duffy points out, this is true of all cooktops. I had much worse issues in this regard with my previous flat-top halogen electric range, where the difference in responsiveness of things like non-stick vs stainless vs cast iron led to many a burnt dish before I figured it all out. Doubly so since when I realized something was overheating and turned down the hob, it took (seemingly) forever for it to actually cool down.

                                                                        Sorry my friend, but there is a real reason so many of us love induction and building straw arguments against it is never going to convince us otherwise.

                                                                        1. re: BobB
                                                                          kaleokahu Aug 10, 2013 08:08 AM

                                                                          Hi, Bob:

                                                                          If it's happening, it's not a straw man argument. And you are apparently confusing *responsiveness* with the magnetic-related efficiency loss of a just-barely-compatible pan.

                                                                          Of course there are real reasons why induction zealots love it. I'm not trying to convince anyone, especially not the zealots. But induction is not a panacea--it has its own real problems and issues. These need to be pointed out from time to time, lest unsuspecting readers/shoppers conclude (from the pollyanna posts of the zealots) that induction IS a panacea.

                                                                          Your touching on the issue of responsiveness deserves a post-script. Too much is made IMO of a *hob's* downward responsiveness, especially induction hobs'. Simply taking a pan off the worst radiant hob is more "responsive" than turning OFF the induction hob. And if you're already using non-conductive pans (because you may have to to make induction work), *overall* responsiveness can suffer. In other words, between a cast iron pan and the heat stored in the Ceran, it's not the perfect responsiveness combination some people tout it to be. Gas is usually better, depending on the spider.


                                                                          1. re: kaleokahu
                                                                            sueatmo Aug 10, 2013 05:20 PM

                                                                            The thing is induction works quite well.

                                                                            I don't think that the responsiveness of induction as you move the heat down is a minor thing. Of course you could move the pan, but if you don't have to move it, why is it better to do so? I really like the way I can move the saute temp down if I have to, or hold a dish on the lowest setting with no loss of quality.

                                                                            If induction was half as difficult as you seem to think it is, then I don't think so many of us would like using it.

                                                                            However I would never insist that any one buy induction. That is for the individual to decide.

                                                                            1. re: sueatmo
                                                                              JayL Aug 10, 2013 07:04 PM

                                                                              It is not difficult to use.

                                                                              Will different pans react different? Sure they will...just like they do with gas or any other heat source.

                                                                              1. re: JayL
                                                                                paulj Aug 11, 2013 09:20 PM

                                                                                I'm not conscious of a difference in how different pans react on my induction hot plate. I basically use the same heat levels for various tasks, regardless of the pan. Size, shape, conductivity, surface are the determining factors.

                                                                                Having said that, I should note that I mostly use 2 types of pans. Induction compatible stainless steel, and induction compatible aluminum. The SS has 18/10 body, and magnetic base (18/0?) bonded to it. The aluminum has the distinctive steel trivet bonded to the base. The aluminum pans are all nonstick. Obviously the aluminum pans heat move evenly.

                                                                                I also use enameled steel for boiling water.

                                                                                Cast iron works, but I don't use it much with the induction burner. I use carbon steel on the electric coil or portable gas.

                                                                              2. re: sueatmo
                                                                                kaleokahu Aug 10, 2013 08:33 PM

                                                                                Hi, Sue: "I don't think that the responsiveness of induction as you move the heat down is a minor thing."

                                                                                It's not a minor thing. It's pretty much like gas, and MUCH better than electric coil or radiant. But it's not magic, and it's less magic than just moving the pan.

                                                                                My point also had to do with picking a construction of cookware that isn't particularly responsive (i.e., tends to store heat) to mate it with--CI, CS and clad. When/if Caroline1 gets her wish, and we see "all-metal" induction here in USA, then the tradeoff will be minimized somewhat.

                                                                                "If induction was half as difficult as you seem to think it is..."

                                                                                It's *not* difficult. It's just a different modality, and fraught with its own tradeoffs and compromises. If those tradeoffs and compromises are ID'd and made available to people making their choices, that's a good thing, right?


                                                                                1. re: kaleokahu
                                                                                  sueatmo Aug 11, 2013 07:10 PM

                                                                                  Yes. And I started this thread to document my discovery of what pans work and how they work. I thought some other new owners of induction might like to know what works well for me.

                                                                                  1. re: sueatmo
                                                                                    bevwinchester Aug 11, 2013 08:42 PM

                                                                                    And I certainly thank you- I am moving from 36 years of gas stoves to a new Bosch 500 induction (when my contractor gets it installed) & I greatly appreciate threads like yours! I think there will always be naysayers that can't quite accept others differences of opinion. Lastly, I live in hot hot Texas & will love not having the heat that my gas stove contributed to my kitchen. So to each his own & keep on cooking!

                                                                                    1. re: bevwinchester
                                                                                      DuffyH Aug 11, 2013 09:32 PM

                                                                                      <...I live in hot hot Texas & will love not having the heat that my gas stove contributed to my kitchen. So to each his own & keep on cooking!>

                                                                                      Amen to that, bev! It's after midnight right now here in Tampa, and a comfy 80-something here on my lanai. Earlier this year I made the Dude install a ceiling fan in the kitchen to help with the heat. What a difference it's made!

                                                                                      I know 2 things about induction, having never cooked on it. 1) it will keep the kitchen cooler than my radiant range and 2) it will respond much faster when I turn the heat down. If it does only those 2 things, I'll be one happy cook and consider it money well spent.

                                                                                      1. re: DuffyH
                                                                                        JayL Aug 13, 2013 09:31 AM

                                                                                        With our old radiant range (in the old apartment) we moved pans off the hobs to reduce the heat if that reduction was needed immediately.

                                                                                        "So far" we have not done that a single time with the induction cooktop. In the short month and a half since we started using it we have only needed to turn down the heat via that controls...even when we needed large/immediate changes.

                                                                                        As I've said before in a previous post...we only purchased one small non-stick pan since starting with induction. Otherwise, we've used what we already had.

                                                                                      2. re: bevwinchester
                                                                                        sueatmo Aug 12, 2013 03:58 PM

                                                                                        Congrats on your new cook top. I am so happy with mine. I know you will be too. I also have the Bosch 500.

                                                                                      3. re: sueatmo
                                                                                        DuffyH Aug 11, 2013 08:58 PM


                                                                                        I've found the thread quite informative. I've bookmarked it for reference.

                                                                                        As an FYI thing, there have been some raves on Gardenweb for Demeyere skillets on induction, specifically referencing even heating. I've got to say they're probably not exaggerating, as there's a demonstration vid on Youtube in which one steak is cooked in the pan, the other on the side, on an induction hob. Full disclosure - the one seared on the pan side isn't shown after it's flipped, so I can't say how it compares to the other.

                                                                                        I'm very interested, but those pans are quite spendy, even the Industry 5 from SLT. The 4.9 quart Sitram sauté is less than half the price of the SLT line, and almost $200 less than the Proline. But still, if they live up to the hype, it might be worth the splurge. I'm off to buy a lottery ticket. ;)

                                                                                        1. re: DuffyH
                                                                                          sueatmo Aug 12, 2013 04:02 PM

                                                                                          You know, if you can afford top of the line, go for it! I don't feel that doing that is justified in my case. And I am really impressed with my Profiserie saute pan. It really does a nice job with the induction.

                                                                                          One thing--I ordered a bigger pan, a rondeau and it is not quite as finished as I expected. I thought about it for a day but decided to keep it. And I do look forward to using it. (Right now Mr. Sueatmo just want to grill every night!) The Sitrams really are a commercial pan though. Not at all stove jewelry.

                                                                                          1. re: sueatmo
                                                                                            DuffyH Aug 12, 2013 06:11 PM

                                                                                            I'd order the Sitram in a heartbeat, I see plenty of good reviews like yours, but I just can't get beyond the disk. This isn't to say there's anything wrong with it, I just don't like disk bottom pans.

                                                                                            We all have our kitchen quirks, that's mine.

                                                                                            1. re: sueatmo
                                                                                              kaleokahu Aug 12, 2013 07:39 PM

                                                                                              Hi, Sue:

                                                                                              I think you made the right choice. Profisserie is definitely coin-of-the-realm. Solid, serious, serviceable stuff and an excellent value. Any pro chef who enters your kitchen would say the same thing.

                                                                                              Cook the hell out of it and enjoy.


                                                                                              1. re: kaleokahu
                                                                                                sueatmo Aug 13, 2013 03:00 PM

                                                                                                Going to do that shortly, actually.

                                                                                                You are right about it being solid and serious stuff. And I am impressed with its responsiveness too.

                                                                  2. r
                                                                    Ray2 Aug 2, 2013 01:29 PM

                                                                    Agree on the Sitrams. But the Lodge surprises me. I've found cast iron to be the fastest, carbon steel next, then stainless. I haven't timed anything but that's the impression I get with my pans on a Miele.

                                                                    6 Replies
                                                                    1. re: Ray2
                                                                      sueatmo Aug 2, 2013 04:44 PM

                                                                      I've since learned that the CI heats up fast on high, and turns down just right on level 7. I was not heating up the pan on high at the very first.

                                                                      1. re: sueatmo
                                                                        Ray2 Aug 3, 2013 12:00 AM

                                                                        Be careful heating up CI pans. We managed to crack a Lodge frying pan when we pre-heated on 10 on our Miele. It was certainly our fault as we should have been paying more attention. Never-the-less, CI can have stress in the castings. If they are not given the time to expand evenly, this can happen.

                                                                        1. re: Ray2
                                                                          sueatmo Aug 3, 2013 02:52 PM

                                                                          I guess the takeaway is not to leave the pan heating on the highest setting for too long.

                                                                          1. re: sueatmo
                                                                            kaleokahu Aug 3, 2013 04:59 PM

                                                                            Hi, Sue:

                                                                            Yeah, that's half of it. If you're one of the folks who can't effectively preheat *unless* you're at or near max, then you don't have a lot of time for error. I would say the other half of the takeaway is: Be extra watchful.


                                                                            1. re: kaleokahu
                                                                              DuffyH Aug 4, 2013 09:11 AM

                                                                              I've recently had a lesson in the "watchful" thing. I was drying my DB Force Blue crepe pan while washing the dishes. Turned the heat to 7/10 to quickly dry it, forgot it was there and went outside. About 45 minutes later I went back inside. The pan wasn't smoking, but most of the seasoning was gone and it had warped ever-so-slightly, about 2mm from front to back.

                                                                              After I repaired the seasoning, it still cooks well on my radiant, but hot oil migrates towards the handle a bit. Not enough to make a puddle, there's just a tiny bit more there.

                                                                              Still, I'm pretty impressed that it didn't warp more. It's given me confidence that FB fry pans will likely work fine with my cooking style, as I never crank the heat up to high when frying or searing.

                                                                              1. re: DuffyH
                                                                                kaleokahu Aug 4, 2013 06:29 PM

                                                                                Hi, Duffy:

                                                                                Well, it's great that your FB is still serviceable. I carry some guilt because I once recommended that another Hound use their large FB crepe as a converter disk for a non-compatible pan. It warped badly.

                                                                                I suppose the good news is that, with the exception of brand-name ECI, a learning experience with steel and iron isn't terribly expensive. The spendier clad might be a tear-jerker.


                                                                    2. s
                                                                      sueatmo Aug 5, 2013 08:45 AM

                                                                      I've been frying myself one egg in my very small Lodge carbon steel fry pan for a couple of weeks. This morning I went back to the Cuisinart 8" non-stick, and I've decided that I prefer the latter for single fried eggs..

                                                                      One of the probs with the carbon steel, is that even with repeated sessions in the oven, and uses on the cooktop, it never got seasoned enough to be truly non-stick. The down side for the non-stick frypan is that I have to pre heat on a higher heat setting than I think is good for the pan.

                                                                      But I like the egg from the non-stick the best, and so I am declaring it my single egg pan. But I don't like it for much else. I now need to find my omelet pan, as in 2 or 3 egg omelet.

                                                                      9 Replies
                                                                      1. re: sueatmo
                                                                        DuffyH Aug 5, 2013 07:27 PM


                                                                        I find it odd that your CS pan isn't more non-stick, when so many of us love our CS for eggs. I've little doubt you're using enough oil, which makes me wonder if it isn't the relatively rougher surface of the Lodge compared to DB, Vollrath, et al that's giving you less-than-stellar results.

                                                                        My Lodge CI pans are wonderful for things like hash browns, but not nearly as good as my DB Carbone and Force Blue for eggs. Dude did use a sander to take the rough surface down, but it's still not as slick as my DB pans, or vintage CI, for that matter.

                                                                        It is true that CS will never be as non-stick as non-stick pans, you're right there. But mine are close. I never pre-heated my non-stick. I set it to 4/10 (on my radiant), added butter right away, and added the egg when the butter foamed. It took a few minutes for the pan to heat, but the results were perfect.

                                                                        How about this pan, another Cuisinart? Reviews, although few, are very good.


                                                                        1. re: DuffyH
                                                                          sueatmo Aug 5, 2013 09:31 PM

                                                                          That is not it. I found my pan at BB&B and the label on it clearly said it was for induction. Since it was not terribly expensive, I bought it.

                                                                          The Lodge CS works fine, but I don't like the eggs that come out of it as well. They end up with a brown crust. The eggs that come out of the non-stick look just like I want my eggs to look--white and creamy.

                                                                          I will oil the CS and put into the oven a couple more times. It works OK, But it is not as slick as I hoped it would be. I've been using it for a about a year.

                                                                          Sauteed onion for braised greens tonight, and my Sitram just did excellently. I also have a large rondeau now, and I am anxious to braise something, or make a pot of chili, but I might not do that until Mr. Sueatmo loses interest in grilling for the season.

                                                                          1. re: sueatmo
                                                                            DuffyH Aug 6, 2013 06:41 AM


                                                                            I like my eggs the same way you do, can't abide crusty edges. I feel your pain.

                                                                            OTOH, I'm glad to hear your Sitram is working well for you, I know you researched your little heart out before choosing it. Is the rondeau also Sitram?

                                                                            1. re: DuffyH
                                                                              sueatmo Aug 6, 2013 11:09 AM

                                                                              Yes, I bought a Sitram. This is possibly the only other Sitram I will purchase, although I might ultimately buy a saucepan. I chose the rondeau very carefully, because it has to be very versatile. .

                                                                              Today I'm cooking beans in my PC. I still struggle with when to turn the heat down, but otherwise I'm getting great results. First batch was perfect.

                                                                            2. re: sueatmo
                                                                              paulj Aug 6, 2013 10:26 AM

                                                                              On The Splendid Table, John Besh (on Key 3 segment) makes a soft fried egg by starting with a cold CI skillet, putting oil and egg in it, and keeping the heat low.

                                                                              I can do the same on my induction hotplate with a good induction compatible aluminum nonstick. The white sets sunny side up without covering or basting if I take the time.

                                                                              1. re: paulj
                                                                                sueatmo Aug 6, 2013 10:48 AM

                                                                                This is interesting. By low, what do mean? Do you keep the skillet at the same temp throughout?

                                                                                1. re: sueatmo
                                                                                  paulj Aug 6, 2013 02:57 PM

                                                                                  Besh's description here is the best guide.

                                                                                  1. re: paulj
                                                                                    kaleokahu Aug 6, 2013 07:22 PM

                                                                                    Yeah, he calls for a medium-low to medium *flame*, then moved to "as low a heat as possible" after it bubbles.


                                                                                    1. re: kaleokahu
                                                                                      paulj Aug 6, 2013 08:48 PM

                                                                                      That reminds me of one complaint about my hotplate - the cooling fan is noisy enough to obscure the 'sizzle' and 'bubble' sounds that I use to gauge the cooking temperature.

                                                                        2. s
                                                                          sueatmo Sep 9, 2013 09:55 PM

                                                                          One trip to Home Goods, and I came home with a new saucepan. Its a Fissler. http://tinyurl.com/q2yjhl2 Fiamma High Saucepan

                                                                          I got it with a lid. Nice heavy bottomed pan with a smooth round handle. My little soup pot, a much less expensive pot than the Fissler, is showing signs of wear/stress on the bottom of the encapsulated bottom. I had been keeping an eye out for a good sub. I like the pan and I am looking forward to using it.

                                                                          It is the only pot I own that has a belly. Very cute. Does anyone have any ideas why a saucepot would have a belly? The Fissler material seems to be saying the Fiamma line is for Mediterranean cooking. But I don't really know how that translates to saucepan cooking.

                                                                          At any rate, I am a sucker for a nice pan at a good price. Especially if I think I will use it.

                                                                          4 Replies
                                                                          1. re: sueatmo
                                                                            DuffyH Sep 10, 2013 06:06 AM


                                                                            I like that pot, and I'm jealous, too. Went to HG and TM yesterday, scored 0 for cookware. But did see some Palm-labelled copper pots. Those struck me as quite silly. Restaurant branded cookware? Please.

                                                                            Back to your new pot. Not normally a fan of pots with bellies, yours has a shape that I find really pleasing. It reminds me quite a bit of some bowls I threw in college. I like that the curve is constant over most of the pot, only dipping in sharply at the rim. Very pretty.

                                                                            What do you mean by wear and stress on your old soup pot? Just when I'm thinking I might be able to get over my thing with disks, you mention wear and stress. Now you need to talk me down off this ledge, please.

                                                                            1. re: DuffyH
                                                                              sueatmo Sep 10, 2013 01:04 PM

                                                                              This is a cheaply made pot. After I bought the older pot, I emailed the German maker and asked what oven temp it was good for. I forget the answer, but it wasn't very high. (Nice of them to answer though.) So I used it on the stove only. And then about 2 years ago, I left it on the burner too long. It burned dry.

                                                                              I have continue to use it, but I see circular stress/wear marks on the inside bottom of the pan, and large very dark "stains" on the outside bottom.

                                                                              I want to stress that this pan was not as sturdy as my old Cuisinart. But I liked its shape and I used it often for small batches of soup. If you buy disk pots, and buy well, I don't think this problem will surface.

                                                                              I think the little soup pot was around $15 at HG, and my new pot was around $60. So, obviously, this new pot has more "make."

                                                                              Is there a perfect pot? If I could I'd just buy all top of the line Cuisinart. That's what I'd want, because of the sturdiness of the pots I had. But since I have to buy most things at discount, except for the two full price Profiserie pots I bought, I just try to get a good pot whenever I can. And I don't like the handles of the Cuisinart pots. There is that as well.

                                                                              This new one is good, I think. It certainly is heavier.

                                                                              1. re: sueatmo
                                                                                DuffyH Sep 10, 2013 03:58 PM

                                                                                Thanks, sue. I'm off the ledge now. ;)

                                                                                <If you buy disk pots, and buy well, I don't think this problem will surface.>

                                                                                I think that advice will serve me well.

                                                                                <Is there a perfect pot? .....>

                                                                                That entire paragraph is so me. I've loved my Calph. for so many years, until this aluminum corrosion issue arose. A year ago, I was feeling disappointed that my Calph handles weren't comfortable any longer. I just loved every other thing about them, including the glass lids.

                                                                                1. re: DuffyH
                                                                                  sueatmo Sep 10, 2013 09:17 PM

                                                                                  You know, I like glass lids too. The cheap pots I posted about have really nice glass lids! Go figure.

                                                                                  I secretly wonder if the tri-ply pots are just a way for manufacturers to get us to buy every more expensive wares. What will the next development be?

                                                                          2. s
                                                                            sueatmo Sep 24, 2013 06:39 PM

                                                                            I got back to town, and had a chance finally to use the Fissler.

                                                                            http://tinyurl.com/q2yjhl2 Fiamma

                                                                            I boiled water and cooked noodles. (Had family over and the pantry was lean. I did have noodles though.) Yesterday, I boiled three eggs. The pan works fine. I am eager to cook rice in it. I have an idea that the bellied pot might cook rice nicely. I have discovered a way to cook brown rice in the micro, but I will try cooking it in the new pot at least once.

                                                                            The noodles caused my first boilover on the induction cook top. I mopped it up with a paper towel, much to the surprise of an observer. It was easy peasy. And then I resumed cooking.

                                                                            Induction is great, IMO.

                                                                            1. DuffyH Dec 12, 2013 05:47 PM

                                                                              Hey sue?

                                                                              Do you have some Sitram saucepans? If so, would you measure a 2 or 4 quart (or close) and tell me what it weighs?

                                                                              I picked up some pieces of Berghoff hotel line, which work well, but they're not appreciably lighter than my fully clad pans. They've got a fairly thick disk. I'm wondering if I can cut some weight by changing to Sitram.

                                                                              So as I ponder exchanging them for the equally responsive, much lighter but hand wash only HA aluminum, I'd like to see what else will please me.

                                                                              As always, bestie, circus, etc... ;)

                                                                              2 Replies
                                                                              1. re: DuffyH
                                                                                sueatmo Jan 3, 2014 08:05 PM

                                                                                Sorry I didn't see your request until today. I don't have any Sitram Profisserie saucepans. So I don't know the measurements, but isn't that given in the Amazon description?

                                                                                1. re: sueatmo
                                                                                  DuffyH Jan 4, 2014 05:48 AM

                                                                                  Not to worry. I ordered the slightly less expensive Vollrath Optio and am very happy with them. My induction range was delivered yesterday. So far all I've cooked is water, to test each pan. I'm happy to say that all of them do very well.

                                                                                  The odd thing is that my Calphalon Tri-Ply frypan heats up almost identically to my Demeyere Proline. Both will boil 2 cups of water in 1 minute, and come to an evenly spread boil in 1.5 minutes. I'm going to see if BBB will let me exchange the Demeyere for something else.

                                                                                  *Amazon listed the shipping weight, which includes the packaging.

                                                                              2. s
                                                                                sueatmo Jan 14, 2014 09:33 PM

                                                                                I found a possible candidate for a Dutch oven. Its this:

                                                                                Mario Batali by Dansk® Black 6-Quart Light Pre-Seasoned Round Casserole

                                                                                This is a "light" cast iron. It comes in several sizes. Anyone have this? How does it perform?

                                                                                8 Replies
                                                                                1. re: sueatmo
                                                                                  DuffyH Jan 15, 2014 12:31 PM


                                                                                  It looks a lot like the Guy Fieri model:


                                                                                  I see the GF version is only good to 400º. Which is likely enough in a DO. I didn't notice to what temp the MB model is rated.

                                                                                  1. re: DuffyH
                                                                                    kaleokahu Jan 15, 2014 12:51 PM

                                                                                    Hi, Duffy: "It looks a lot like the Guy Fieri model..."

                                                                                    What a coincidence! You think we could get a "Duff & Kaleo" version made?

                                                                                    I'm waiting to learn what "lighter" cast iron is. If it's a different constituent material than what I think of as CI, what is it and what are its properties? If it's merely *thinner* CI, I can't see how it could be a good performer on the stovetop.


                                                                                    1. re: kaleokahu
                                                                                      sueatmo Jan 15, 2014 03:30 PM

                                                                                      I wondered more about the shape. But I agree that there is extremely little posted about the "make" of the pot. I wonder why the oven temp limit isn't posted. I assume that the cast iron used is similar to my cast iron wok, which is fairly substantial but not as heavy as if it were made like most iron skillets.

                                                                                      Without more info, I think I would more inclined to buy stainless.

                                                                                      1. re: sueatmo
                                                                                        kaleokahu Jan 15, 2014 03:50 PM

                                                                                        Hi, Sue:

                                                                                        +1 on all you said. And now I have Guy Fieri DOs popping up all over my CH screen. Another complete coincidence! Guy, Meyer, Google and CBS must really want my $69.


                                                                                      2. re: kaleokahu
                                                                                        DuffyH Jan 15, 2014 05:29 PM

                                                                                        Hey Kaleo,

                                                                                        <You think we could get a "Duff & Kaleo" version made?>

                                                                                        I should hope so! Are we not legends in our own minds? You bet we are. ;)

                                                                                        < If it's merely *thinner* CI, I can't see how it could be a good performer on the stovetop. >

                                                                                        I'm pretty certain thickness is it's distinguishing feature. I pretty much agree with you about it's performance, too. It's thin enough to heat quickly, yet has all the lovely heat dispersion properties common to iron and steel. By which I mean it sucks at that.

                                                                                        So it's got to be a marketing thing, for people who've bought into the "even heating" properties of cast iron but can't deal with the weight.

                                                                                        But I could see a place for it, if people are willing to let it heat slowly. The only thing I cook on high anymore is water. For everything else, I'm willing to let the pan heat up long enough to make sure I get an even heat spread. Fortunately for me, this takes less time on induction. :)

                                                                                        1. re: DuffyH
                                                                                          paulj Jan 15, 2014 08:58 PM

                                                                                          Traditional cast iron was thick because of constraints of the manufacturing process. It's the cheapest iron, high in carbon, easily cast, hard but brittle. The cast is made from compressed wet sand, so dimensional tolerances were poor. Usually it was easier to cast it thick, and machine it to size after. Foundries all around the county made generic pots and pans along size manhole covers and drain grates.

                                                                                          With modern technology it is possible to make thinner, finer iron castings. Whether it is worth anyone's while to do so is another question. People have posted links to beautiful Japanese cast iron pans - which are much more expensive than Lodge ones.

                                                                                          1. re: DuffyH
                                                                                            sueatmo Jan 15, 2014 09:02 PM

                                                                                            The reason I am interested in it is because I don't care to wrangle cast iron DOs. But when I buy one, it will have to function on stovetop and in oven.

                                                                                            Oh well, I've almost decided to just buy a new Fagor Futuro set instead of an oven braiser. I will be able to braise in a small PC on the stovetop, and should be able to get the same results as if I used the oven.

                                                                                            Not sure at this point when I will finally buy.

                                                                                        2. re: DuffyH
                                                                                          paulj Jan 15, 2014 12:52 PM

                                                                                          The 400º limit is probably due to the glass lid, not the pot construction itself. DO with bakelite (plastic) handles have similar limits.

                                                                                      3. s
                                                                                        sueatmo Feb 28, 2014 05:03 PM

                                                                                        I have bought two new pots and now I have what I need to make most of anything I want on my induction cooktop. I've already posted about the nice Berndes flared edge (like a Windsor pan) pot that I found at Home Goods.

                                                                                        Today at T.J. Maxx, I found a Dutch Oven. The brand is Lenox, but of course the china mfg. is not the maker. Apparently these are branded Lenox and sold on HSN. Who knew? Not me, because I almost never watch HSN.

                                                                                        The DO is tri ply, heavy, and 6 qt. I can also cook spaghetti in it, or a large pot of chili. I am very happy with the quality of the pot. I Googled the brand and here is a link to a set:


                                                                                        If you need a nice set of pots for a good price, these would do the trick.

                                                                                        All I need/want now is a new teakettle, and perhaps a new PC.

                                                                                        I've gone over totally to my CI. My non stick is not used very often. I prefer the CI, even for eggs.

                                                                                        And I still love my cooktop.

                                                                                        13 Replies
                                                                                        1. re: sueatmo
                                                                                          DuffyH Mar 6, 2014 05:10 PM

                                                                                          Hi Sue,

                                                                                          What a coincidence! I've recently added a pair of pans, too. A month ago I scored the ~10" Invoca (Italian, IIRC) frypan at TJM for $16. It's really thick aluminum, about 5mm. What a deal.

                                                                                          The other one is the saucier I finally bought. In the end, I skipped the high end stuff in favor of a 2qt Vollrath Tribute, which is fully clad and has ~3mm of aluminum going right up the walls, more than most of the fancy pants pans and with a price they can only dream of. It's an ugly pan, sporting a rough finish under the handle and some other pimples, but it's got a silicone grip that I love. It blows away my old clad saucier.

                                                                                          I have a Costco or Sams club DO that developed a pinhole in the finish, right in the bottom of the pot. I was going to kick it to the curb, but after finding out how fast steel/iron heats on my range, I've decided to keep it for a deep fryer. :)

                                                                                          Oh, yeah. I love my range. ;)

                                                                                          1. re: DuffyH
                                                                                            sueatmo Mar 9, 2014 09:05 PM

                                                                                            It's been fun buying pots, hasn't it? I used my DO today, and it performed very well. I made an almost 4 lb chuck roast with various veggies. Went from cooktop to oven with no problem.

                                                                                            I am getting older, and I didn't want to lug a CI DO, especially in this large kitchen. Stainless is perfect for me.

                                                                                            I should be satisfied, but I would really like a new teakettle!

                                                                                            It sounds as if you have found some excellent pots yourself. Your saucier sounds like a champ. Performance is everything.

                                                                                            1. re: sueatmo
                                                                                              DuffyH Mar 12, 2014 05:02 PM

                                                                                              I'm with you on stainless DOs. I had one for many years, and never felt restricted by poor performance. It did everything a cast iron version did.

                                                                                              I added yet another commercial pan this week, from Sam's Club. They had a 10" tri-ply frypan for ~$25. I don't have one, so what the hell? I've also ordered (at 40% off) a Zwilling Spirit Thermolon sauté. I want to see what all the hoopla's about. What the hell is wrong with me?

                                                                                              1. re: DuffyH
                                                                                                sueatmo Mar 13, 2014 09:26 AM

                                                                                                You go girl!

                                                                                                And have you checked into teakettles? Caphalon makes an induction ready and so does Chantal. I like the Chantal but it is heavier than the Caphalon. I am thinking that I should consider that as I am getting older.

                                                                                                I would consider the stainless Caphalon, not the enamel ones. I couldn't find a Copco at BB&B that was induction capable.

                                                                                                And I notice that one of the kettles was describes as "induction safe." I'd rather see it described as "induction capable." I wonder if there is a difference?

                                                                                                1. re: sueatmo
                                                                                                  DuffyH Mar 13, 2014 10:12 AM

                                                                                                  I haven't looked at teakettles. Although I'm an obligate tea drinker, I'm addicted to my K-Cups. Twining makes a decaf English Breakfast that I drink all day, hot and iced.

                                                                                                  I envision "induction safe" as meaning it won't melt into a puddle if you turn on an induction hob underneath it. I could be wrong. :)

                                                                                                  Mostly, I cannot believe you haven't sprung for a teakettle yet. C'mon, make a decision already! :)

                                                                                                  1. re: DuffyH
                                                                                                    sueatmo Mar 19, 2014 02:50 PM

                                                                                                    I need to do more research.

                                                                                                    1. re: sueatmo
                                                                                                      DuffyH Mar 19, 2014 02:54 PM

                                                                                                      Ah, I see you've met my nemesis. I can research things to death. Then when I DO make a choice, that's when the what if and maybe games begin. I'm a sad, sad person. :)

                                                                                                      1. re: DuffyH
                                                                                                        sueatmo Mar 19, 2014 04:01 PM

                                                                                                        Not sad, but thorough. I like to research things too. Sometimes I have second thoughts, but not always. I need a better source than BB&B, for one thing.

                                                                                                        1. re: sueatmo
                                                                                                          DuffyH Mar 19, 2014 06:35 PM

                                                                                                          <I need a better source than BB&B, for one thing.>

                                                                                                          That's my problem, too. We've got a WS nearby, but their selection is worse than BB&B. A few dept. stores (yawn). It's over an hour to get to SLT, with the best selection in the Tampa Bay area.

                                                                                                          Most of my buys have been leaps of faith, like the Vollrath saucier. Ugly, with the worst handle finish you've ever seen, but oh, my! how that extra thick aluminum layer cooks!

                                                                                                2. re: DuffyH
                                                                                                  DuffyH Mar 19, 2014 07:27 PM


                                                                                                  So my Zwilling sauté pan arrived, and has been used extensively in the last few days. Of course it's much, much too soon to say anything about the Thermolon ceramic, but the pan itself is a surprise.

                                                                                                  It's tri-ply, and looks like standard issue. If you've seen AC, Cuisinart or Calphalon (and I know you have), you've seen this. Except for the Thermolon ceramic coating. It's nonstick, so far. No surprise there.

                                                                                                  My dude cooked sausage patties in it and got all excited about how evenly cooked they were. He said he'd never seen a pan cook so evenly. Dude never, ever, gets excited about cookware. He made me come and look. :)

                                                                                                  I'm not sure if it's the ceramic or something in the way the pan is made, but he was right. Perfectly even browning, from a cold start. So odd, because as I said, it looks like standard issue Tri-Ply, with nothing to make it stand out. Zwilling is doing something right with it, maybe something they acquired from Demeyere.

                                                                                                  Now I'm ready to buy an uncoated piece and see if it's the same. If it is, I might be selling some pans real soon to make some room for more of these.

                                                                                                  1. re: DuffyH
                                                                                                    kaleokahu Mar 19, 2014 07:42 PM

                                                                                                    Hi, Duffy:

                                                                                                    I wouldn't waste waste money with an A-B comparison. The Stanley Cheng coating is not even-ing the Dude's sausage.

                                                                                                    I would focus your efforts on: (a) the thickness and construction; and (b) the possibility that you have found a near-ideal, individualized soulmate for your particular cooktop. Of course, others' results may vary, as is the nature of...you know...


                                                                                                    1. re: kaleokahu
                                                                                                      DuffyH Mar 19, 2014 10:56 PM


                                                                                                      If it is the construction, it's got to be hidden. The pan is about 3mm thick, pretty run-of-the-mill, nothing to write home about.

                                                                                                      Maybe Zwilling is porting Demeyere technology to their own labels. They've done it with the Sensation line, which is pretty much a clone of the Industry 5 line.

                                                                                                      However it's happening, it's made me take note. I sautéed a couple of chicken breasts in it, and did note that they were evenly cooked, but didn't think much of it, because they didn't extend out more than about ⅔-¾ from the pan's center. I'd expect any decent pan to do fine given those parameters.
                                                                                                      I will pay more attention, for sure.

                                                                                                      As I said, if it IS the pan itself that's so good, I'll happily sell my other stainless and get the uncoated version. Not saucepans, but frypans and sauté pans, where it matters.

                                                                                                    2. re: DuffyH
                                                                                                      sueatmo Mar 19, 2014 08:06 PM

                                                                                                      Well this stuff is interesting.

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