Curry Recipes Online
Beginners Guide => Hints, Tips, Methods and so on.. => Cooking Equipment => Topic started by: pjk75 on June 22, 2020, 05:18 PM
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Does anyone here have any experience using carbon steel pans? I have an induction hob at home, so an aluminium pan is out of the question. I thought carbon steel might be a good conpromise. Appreciate any input. Thanks in advance.
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Not I, Sir, but I made considerable use of stainless steel pans on an induction hob in the past, and use a copper-bottomed stainless steel pan on a ceramic hob to this day. What leads you to think in terms of carbon steel rather than stainless ?
** Phil.
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Not I, Sir, but I made considerable use of stainless steel pans on an induction hob in the past, and use a copper-bottomed stainless steel pan on a ceramic hob to this day. What leads you to think in terms of carbon steel rather than stainless ?
** Phil.
Cheers. Nothing in particular really. I just saw one down my local supermarket and wondered if it might be a decent alternative as they have some of the same qualities as aluminium pans i.e. quick heat transference. But if in your experience a normal steel pan is a decent alternative then I might give that a go. :smile:
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I do think that the copper bottom helps. You won't get identical heat transfer to an aluminium pan, but I find it better than plain stainless.
** Phil.
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I do think that the copper bottom helps. You won't get identical heat transfer to an aluminium pan, but I find it better than plain stainless.
** Phil.
I've seen the ones with the copper bottoms too. Shall have to take a look. Thanks.
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I paid (I think)
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I paid (I think)