expiredRocketmon posted May 27, 2021 02:53 PM
Item 1 of 5
Item 1 of 5
expiredRocketmon posted May 27, 2021 02:53 PM
All-Clad D3 Stainless Steel Dishwasher Safe 7.5-Inch Skillet $39.99 at Amazon
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Looks like Macy's has the same price.
https://www.macys.com/shop/produc...D=1125
Perhaps yours from Costco is aluminum
Perhaps yours from Costco is aluminum
Do you have an opinion on induction vs radiant stove tops. The old GE provide we have has been a workhorse for so many years.
Do you have an opinion on induction vs radiant stove tops. The old GE provide we have has been a workhorse for so many years.
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Do you have an opinion on induction vs radiant stove tops. The old GE provide we have has been a workhorse for so many years.
source: https://inductionguide.
In stainless steel, the presence of nickel is what makes it nonmagnetic. Nickel is frequently added to promote corrosion resistance (18/10 or 13/10 are common grades of SS), but that that makes it nonmagnetic and incompatible with induction cooktops.
The best way to make pots/pans compatible with induction is to use cladding (a tri-ply). In this way, the bottom layer can be 18/0 so it is magnetic and works with induction, the middle layer can be aluminum to equalize heat distribution, and the top layer can be 18/10 so it can be resistant to corrosion.
I also have some All-Clad that works with induction and still prefer the Tramontina even though it is significantly less expensive. Do some research and you will find that most reviews rate the Tramontina as comparable to the All-Clad. Just make sure you get the set that is made in Brazil with the non-glass lids as it has the cladding all the way up the sides. (Some clad pieces have the cladding only on the bottom.)
Made-In has had issues with warping on induction, and All-Clad is overpriced (just my opinion - waste your money how you see fit).
As for food sticking on stainless I find that a very light spray of non-stick 'PAM' on a pre-heated pan before adding the butter (gasp!) or oil helps food to not stick. The emulsifiers in the non-stick spray seem to perform some kind of alchemy with the stainless surface. Also, after placing the food in the heated pan, resist the temptation to immediately start sliding it around - it will release easier after it has browned itself.
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The other inexpensive set that people seem very happy with is tramontina stainless tri ply.
I keep looking at new pans, but these keep performing…
Overall very happy with induction. Top doesn't get crazy hot, water boils very quickly, flat surface easy to clean.
I spent normal range money at the time because it was marked 50% off at Lowe's. I don't know if I would pay full price though.
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