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Best pots and pans for glass top?
Posted on 5/28/22 at 9:58 pm
Posted on 5/28/22 at 9:58 pm
I’m going to be honest here. I can’t keep a black iron pan in good shape.
Looking for a skillet that will have even heat distribution on a glass top stove.
And I’m not switching to gas so no need for that response.
ETA: Not induction
Looking for a skillet that will have even heat distribution on a glass top stove.
And I’m not switching to gas so no need for that response.
ETA: Not induction
This post was edited on 5/31/22 at 10:25 am
4
Posted on 5/29/22 at 6:51 am to Irregardless
Shouldn't be using cast iron on a glass top anyhow.
They make stainless pans that have aluminum bases. That would be all you need. And stainless steel pans can be plenty "non-stick". You just have to put oil in and properly sear meat to let it release on its own.
They make stainless pans that have aluminum bases. That would be all you need. And stainless steel pans can be plenty "non-stick". You just have to put oil in and properly sear meat to let it release on its own.
Posted on 5/29/22 at 7:13 am to Tigers0891
quote:
Shouldn't be using cast iron on a glass top anyhow.
Why? I do it all the time
Posted on 5/29/22 at 7:32 am to Irregardless
Sidebar
Does anyone recommend tramontina ss pans ?
Does anyone recommend tramontina ss pans ?
Posted on 5/29/22 at 8:07 am to RonFNSwanson
Unless it's enameled or polished cast iron you could scratch it. I'm assuming you're careful but it's just a standard piece of advice re glass tops.
Posted on 5/29/22 at 8:48 am to Irregardless
Traditional electric or induction? Traditional electric will be very even heating already but takes a while to heat up and cool down. Less conductive material is needed because of how even the heat source is.
If induction, you have super quick response time but much less even heat, in which case I would recommend thick disc based cookware such as fissler original profi, panderno grand gourmet, or demeyere Atlantis.
If induction, you have super quick response time but much less even heat, in which case I would recommend thick disc based cookware such as fissler original profi, panderno grand gourmet, or demeyere Atlantis.
Posted on 5/29/22 at 9:32 am to Tigers0891
quote:
Unless it's enameled or polished cast iron you could scratch it. I'm assuming you're careful but it's just a standard piece of advice re glass tops.
I’ve got a glass top and this is true. I use all clad SS and have some enameled pieces I use as well. I bought some nonstick Viking pans from Sam’s club and we used those the most.
I went from Thermador gas to a glass top in our new house. I thought I’d hate it, but considering the mess I make when cooking it hasn’t been bad.
Posted on 5/29/22 at 10:52 am to patnuh
use any kind you want, just be careful and don't slide pots or pans across the top
Posted on 5/29/22 at 11:40 am to Tigers0891
quote:
Unless it's enameled or polished cast iron you could scratch it. I'm assuming you're careful but it's just a standard piece of advice re glass tops.
Oh ok. I didn’t know if there was some other reason. I usually am just searing meat in mine so I don’t move it at all.
Posted on 5/29/22 at 5:07 pm to Tigers0891
Glass is harder than iron, cast iron is not going to scratch your glass during normal use. Sure if you are a buffoon with it you could probably get it to scratch, but you could do the same thing with a steel pan.
Posted on 5/29/22 at 5:09 pm to armsdealer
Go give a firm tap to your front glass door with your nicest cast iron pan
Posted on 5/30/22 at 9:10 am to djangochained
I have a glass induction cook top. So, I’ll give you my thoughts on cookware for it.
My favorite pieces to cook with are cast iron and a carbon steel pan, and it isn’t even close. They heat up quicker, more evenly, and get substantially hotter than my other cookware on the same settings.
I have one 5 qt. enameled cast iron pot that I like using if what I’m cooking is acidic like tomato sauce.
Any non-stick pans seams like a waste of money. They work well in the short term, and even then you have to baby them, but they will never last. My carbon steel and cast iron skillets don’t stick and last forever.
The rest of my pots are Tramontina SS. They are my sauce pans and pasta pots. My preference for the sauce pans would be enameled cast iron, but I’m cheap
I have some, they are a good value, and I would buy again if needed.
My favorite pieces to cook with are cast iron and a carbon steel pan, and it isn’t even close. They heat up quicker, more evenly, and get substantially hotter than my other cookware on the same settings.
I have one 5 qt. enameled cast iron pot that I like using if what I’m cooking is acidic like tomato sauce.
Any non-stick pans seams like a waste of money. They work well in the short term, and even then you have to baby them, but they will never last. My carbon steel and cast iron skillets don’t stick and last forever.
The rest of my pots are Tramontina SS. They are my sauce pans and pasta pots. My preference for the sauce pans would be enameled cast iron, but I’m cheap
quote:
Does anyone recommend tramontina ss pans ?
I have some, they are a good value, and I would buy again if needed.
This post was edited on 5/30/22 at 9:26 am
Posted on 5/30/22 at 2:56 pm to Irregardless
Big fan of caphalon pots and pans
Posted on 5/30/22 at 9:16 pm to Politiceaux
quote:
Traditional electric or induction?
Traditional electric. I don’t mind buying non-stick every few years. But I’m not getting even distribution with T-Fal. My Costco pans did well but warped.
Posted on 5/31/22 at 10:08 am to djangochained
quote:Bought some on sale recently. I like it a lot more than our Made-in that cost way more. The bottoms are thicker and more flat.
Does anyone recommend tramontina ss pans ?
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