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Pans/Skillets

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  • 21-06-2019 2:58pm
    #1
    Registered Users Posts: 6,628 ✭✭✭


    Looking to get a set as we upgraded our kitchen and now have a Smeg Victoria Induction cooker. (Some job btw).

    Our Tefal's aren't compatible so need a set.

    Currently have a Le Creuset square griddle pan and an old 10 inch cast iron job that came out of my great grandmothers.

    Was in Arnott's the other day looking at a Henckels skillet, was stainless, seemed to be the only brand that offered something without some sort of coating or other.

    Was looking at getting three, small, medium and large, maybe one with straight sides to use as a Wok.

    Any ideas?

    First they came for the socialists...



Comments

  • Closed Accounts Posts: 9,057 ✭✭✭.......


    Personally I only cook with cast iron pans and skillets. And only plain ones. Nothing else is permanently non stick. But you must keep them seasoned.

    I have one from LIDL with an outer enamel coating but the coating gets terribly chipped over time.

    I have plain cast iron ones that I bought more than 20 years ago that get used pretty much daily.


  • Closed Accounts Posts: 15,116 ✭✭✭✭RasTa




  • Moderators, Recreation & Hobbies Moderators Posts: 3,951 Mod ✭✭✭✭Planet X


    ....... wrote: »
    Personally I only cook with cast iron pans and skillets. And only plain ones. Nothing else is permanently non stick. But you must keep them seasoned.

    I have one from LIDL with an outer enamel coating but the coating gets terribly chipped over time.

    I have plain cast iron ones that I bought more than 20 years ago that get used pretty much daily.


    Agree. Have a big collection of Le Crueset but changed over to Lodge cast iron last year. Never looked back.
    Sanded and seasoned the cast iron several times and they are the best non stick you can get.


  • Registered Users Posts: 68,468 ✭✭✭✭L1011


    Induction and woks do not mix. You need continuous heat on a wok including when its lifted, inherently that is gone with induction.

    You can get woks/wok equivalents that work on it but only when in contact which is really completely and utterly useless. If your cooking involves a wok in continuous contact with the hob you're using the wrong cooking vessel.


  • Registered Users Posts: 25,005 ✭✭✭✭Toto Wolfcastle


    L1011 wrote: »
    Induction and woks do not mix. You need continuous heat on a wok including when its lifted, inherently that is gone with induction.

    You can get woks/wok equivalents that work on it but only when in contact which is really completely and utterly useless. If your cooking involves a wok in continuous contact with the hob you're using the wrong cooking vessel.

    We changed from gas to induction in the last couple of month. Everything I read suggested that induction was useless for wok cooking, but I've found it brilliant.


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  • Registered Users Posts: 6,628 ✭✭✭Feisar


    L1011 wrote: »
    Induction and woks do not mix. You need continuous heat on a wok including when its lifted, inherently that is gone with induction.

    You can get woks/wok equivalents that work on it but only when in contact which is really completely and utterly useless. If your cooking involves a wok in continuous contact with the hob you're using the wrong cooking vessel.

    Was thinking about getting a separate gas burner.

    https://gasproducts.co.uk/foker-cast-iron-gas-wok-burner.html?currency=EUR&gclid=CjwKCAjwxrzoBRBBEiwAbtX1n19BboUXA4Y0p9Y4VcKuT0ruUyGkbFwp6vKTWtYsL8qXN4XPEnHCSBoCmXsQAvD_BwE

    First they came for the socialists...



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