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lopendvuur t1_irvfonk wrote

Reply to comment by seael0h in UK or European induction cookware? by seael0h

Compared to gas the stainless steel doesn't even need to be of a superb quality: induction is much easier on your pans. I've pans of about 20 euros a piece (Herman den Blijker series) Only thing I'd improve on is I'd like a hole in the lid to let steam escape, for if they boil over and flood my furnace all my heaters switch off (the moisture makes them do that). I bet Le Creuset costs at least 100 a piece. (Went to their outlet shop on Sunday to check out a cast iron crêpe pan)

Anti stick pans last a little longer than on gas but are still a weak link: three years at the most and they're toast. I'm looking to switch to cast iron for most frying jobs except quick and hot stuff. Next to be replaced are my pancake pans but I'm having trouble finding them in cast iron (for less than 50 euros a piece)

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lardcore t1_irxvnsy wrote

I'm curious why you are so set on cast iron for crêpe pan? Why not carbon steel?

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lopendvuur t1_irxvx6b wrote

Doesn't work for me. I'm not a very good cook I'm afraid.

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lardcore t1_irxwkwe wrote

Hmm... I'm very far from good myself but I really find using a de buyer carbon steel pan a godsend for thin pancakes, there is no trick to it other than finding the right temperature.

Good luck with finding your perfect pan, but if you can give it another try maybe carbon steel will work for you?

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chrissobel t1_irwx314 wrote

I turn my stove all the way up to sear/char meats in my cast iron pans sometimes. I have even used one a few times on the wood fire outside, directly on the hot orange coals.

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chrissobel t1_irwxa2c wrote

I was lucky i found a very low profile cast iron skillet (for pancakes etc) used for 10 bucks locally

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