Iron pans

[Old Crank]

If you have a glass cook top and want to avoid nonstick but have similar properties to cast iron, stamped iron pans could be a solution for you.

Before I moved to Germany I had a gas range. Most all of my frying pans were nonstick with a couple of cast iron, one enameled.
Couldn't take them, weight and my apartments have been all electric. I had 2, 6 inch cheap commercial nonsticks for eggs and two person pasta saucing. REcycle every 4ish year for new ones when the coatings went bad. Cheap at Smart&Final. They worked on the glass cooktop in the first apartment.

When we moved 2 years ago I got and induction top. It is quite nice but he cheap allu nonsticks don't work so I gave them to a nieghbor woman who was starting a new house. What to replace them with?

I went with Iron pans, Not cast iron stamped iron. They are smooth on the bottom so are glass top friendly. Work with induction and all metal so tehycan go intothe oven without worries. All my fry pans must go into the oven.

They can be seasoned much like cast iron and are lighter. They heat faster than cast iron but don't hold heat as long. Which for me is not usually an issue.

[FarPoint]

1. In my opinion....

If you can't have gas stovetop....induction works fine....I never liked glasstop stoves...coil burners seem better than glasstop to me....


I have cast iron skillets, Le Cruset stuff and ALL Clad both copper core/non stick and regular copper core non stick skillets.

[Laurelin]

2. Cast iron

I use my cast iron pans on my glass induction stove, but I put a silicon baking sheet on the stove, under the pans to prevent scratches.

I already own my Lodge cast iron and the ceramic bottom ones are expensive. So that's my cheap expat fix.

[Old Crank]

6. I wasn't about to pay the freight

to get my stuff here. And buying Lodge at a local store is very pricey. I like the silicon pad idea. Wonder if you can find a pan liner that would fit under and catch some drips.
The great thing about induction is the heat is much lower on the burners which make cleaning easier.

[Laurelin]

8. Moving is expensive!

My husband's company covered the household goods so our cast iron came with us.

We paid a fortune to move the pets though.

[Old Crank]

10. We jumped quickly

with very little planning.
Only my kitchen tool roll went. Any cast Iron was out of the question. My French copper pots stayed.
The good side is that I pared down considerably in my kitchen. Everything gets used now. And my new kitchen is mine as I want it with a couple of hookup constraints, water adn electric locations.

[flying rabbit]

3. What brand do you have?

[Old Crank]

5. I don't really know

My larger one, about 6-7 inches had a brand on the tag but there is no name on the pan. The 2 smaller ones were made by WAS Germany.
https://wasgermany.com/en

Don't download their huge catalogue as a pdf.

[flying rabbit]

7. Thanks!

[Callalily]

4. I have a wonderful carbon steel pan,

that I use on my glass cooktop. Works great!

[mitch96]

9. I have a few French steel pans and a few old cast iron that I don't use that much on my electric stove...

I hate the electric stove. I had gas and loved it but it's a polluter..Next stove will be induction. I hear you can control the heat like with gas or close to it. Thats what I miss with gas... the control..
m

[Old Crank]

11. The more expensive induction units

HAve slider controls to control the heat. That gives you precise heating. It is also faster than gas to boil water.
I have seen some with smart pas sensors. The top knows where the pot is and only provides induction where the pan is. They will turn off when you remove a pot, after a short delay go completely off. Much safer.
The issue with, most, cast iron is the rough bottoms are bad for the glass surface. A previous response says she uses a silicon baking sheet under her cast iron.
Boil overs are easier to clean since the induction top doesn't get as hot as the other type or electric elements.