Pellet Fan
All Things Considered => General Discussion--Non food Related => Topic started by: BC Buck on December 05, 2019, 06:28:15 PM
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Seen post awhile back but not able to find it. Looking for pan good for browning that will stay flat for good heat transfer. My old cast iron pan has rib around bottom that does not allow full contact with glass top and also tired of worrying about scratching stove.
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I use ScanPans on my glass top. Pans are probably 15+ years old and bases are still perfectly flat. All our other pans/saucepans are bowed to some degree.
They're not cheap, but worth every penny to me.
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Most of my pan are all clad which I have had for years plus a cast iron. Now when you say glass top are you referring to rear electric of induction stove op. If it is an induction be sure a magnet sticks to the pan or else it will not work on induction unless you have a cheater that you can place your pan on top of it
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I’ve been looking at a brand called Made In. They have a blue carbon steel frying pan. 10†and 12â€. Has higher sides. Claim it has the heat retention of cast iron and the light-ness of stainless steel. Sounds interesting. Just haven’t decided to get as of yet.
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Most of my pan are all clad which I have had for years plus a cast iron. Now when you say glass top are you referring to rear electric of induction stove op. If it is an induction be sure a magnet sticks to the pan or else it will not work on induction unless you have a cheater that you can place your pan on top of it
My stove is glass top unfortunately. Think if going to spend the coin for quality I should consider getting pans that would work on induction. Do induction pans work efficiently on glass tops?
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I use ScanPans on my glass top. Pans are probably 15+ years old and bases are still perfectly flat. All our other pans/saucepans are bowed to some degree.
They're not cheap, but worth every penny to me.
Looks like ScanPans are nonstick coated. For use of high heat searing steaks and browning meat do you guys think I should go with stainless or other material?
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Pans that work on induction stove tops will definitely work on all other stoves. Be sure that whatever pans you buy they can take high heat for searing and cooking in the oven. I also recommend you buy the best you can afford as you want them to last a long long time even if you build your set one pan at a time. Also remember that non stick pans do wear out. So if I was looking to save money I would on those
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You might consider Lodge Seasoned Steel..Flat bottom, light weight and seasoned just like the cast iron you are used to..
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Looks like ScanPans are nonstick coated. For use of high heat searing steaks and browning meat do you guys think I should go with stainless or other material?
ScanPan made a line of beautiful SS pans with amazingly durable ceramic/titanium non-stick interiors (metal utensil safe). I quickly looked through their web site and see that the ceramic/titanium has been replaced. It's undoubtedly the same or better quality.
They're a little pricy but millions of happy customers think they're worth it.
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I’ve been looking at a brand called Made In. They have a blue carbon steel frying pan. 10†and 12â€. Has higher sides. Claim it has the heat retention of cast iron and the light-ness of stainless steel. Sounds interesting. Just haven’t decided to get as of yet.
FYI, this review revealed significant "doming" of their pans. i.e. if you poor cooking oil in the bottom and heat, the oil will flow to the outer circumference of the pan bottom leaving the center of the pan oil-less.
https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=5&ved=2ahUKEwjmyMOovqHmAhW-IDQIHcCoAFUQFjAEegQICBAB&url=https%3A%2F%2Fwww.wired.com%2Freview%2Freview-made-in-cookware%2F&usg=AOvVaw1w6fzHjMo6llOh7GW-L27K
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>Looks like ScanPans are nonstick coated. For use of high heat searing steaks and
> browning meat do you guys think I should go with stainless or other material?
They are non-stick, but it's not a coating - it's embedded in the metal so it will never flake off. They are fine for searing as they can handle 500F with no problem. But I still use cast iron (carefully) for steaks - not sure why, just feel the extra mass will do a better job. In reality, the Scanpan would probably work just fine for this.
I have their older pans (at least 15 years) with their original non-stick formula, which gets used every day and still works like new. With these pans, they recommend to take them hot from the stove and run cold water in them to clean - the steam helps clear food out of any pores and it does not cause them to warp. Not sure if they recommend that for the new formula. After a few years, they "seem" to lose their non-stick properties, but this is easily restored with some Barkeepers friend and a little elbow grease.
Their non-stick formula as changed and improved over the years and is supposed to be more durable. They also make a line that is induction compatible.
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I’ve been looking at a brand called Made In. They have a blue carbon steel frying pan. 10†and 12â€. Has higher sides. Claim it has the heat retention of cast iron and the light-ness of stainless steel. Sounds interesting. Just haven’t decided to get as of yet.
FYI, this review revealed significant "doming" of their pans. i.e. if you poor cooking oil in the bottom and heat, the oil will flow to the outer circumference of the pan bottom leaving the center of the pan oil-less.
https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=5&ved=2ahUKEwjmyMOovqHmAhW-IDQIHcCoAFUQFjAEegQICBAB&url=https%3A%2F%2Fwww.wired.com%2Freview%2Freview-made-in-cookware%2F&usg=AOvVaw1w6fzHjMo6llOh7GW-L27K
That appears to be for their stainless clad line. They now have a blue carbon line of frying pans. They also state they are induction compatible.
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Pots and pans with the 1/4" or so SS sandwich type bottoms seem to do best for me. The others wobble to much. I hate my glass top stove.
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Borrowed a stainless pan to brown some venison chops before going in the oven. Heated pan up added little oil and all the seasoning and browning stuck to the stainless. Dont know if I had pan to hot or nature of stainless.
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I was just going to suggest something like the Hercules fry pan from RD. Not sure if they are SS, aluminum or what and do need some oil or spray when browning if you don't want them to stick. But it is what I consider a restaurant type pan.
(https://i.imgur.com/Dvlqlqnh.jpg)
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Borrowed a stainless pan to brown some venison chops before going in the oven. Heated pan up added little oil and all the seasoning and browning stuck to the stainless. Dont know if I had pan to hot or nature of stainless.
IMO having the seasoning and browning stick to the bottom of the pan is not unusual. What I do is use water and or wine to loosen them. If I am making a sauce I will use either wine, butter, or a stock to do it.