All electric cooking ranges output heat in a 'Sine Wave' pattern, implies the heat goes up and down. Reason....if the range is set for, say, 150 deg....the range tries to reach that temperature and heats up to reach the 150 deg BUT WILL NOT STOP THERE! Realizes that it is past 150 deg, tries to come back by switching o…
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All electric cooking ranges output heat in a 'Sine Wave' pattern, implies the heat goes up and down. Reason....if the range is set for, say, 150 deg....the range tries to reach that temperature and heats up to reach the 150 deg BUT WILL NOT STOP THERE! Realizes that it is past 150 deg, tries to come back by switching off, hence cools and passes the 150 deg park on the downward run, then realizes it went past the 150 deg so heats up again...and the cycle continues. Due to this, any electric range, including induction stove, will output heat in a 'Sine Wave' fashion, up-down-up-down...hence does not give good results for PRECISION cooking that is need for Chapatis/Dosas etc where a constant heat is expected. A gas range does great job in all situations.
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All electric cooking ranges output heat in a 'Sine Wave' pattern, implies the heat goes up and down. Reason....if the range is set for, say, 150 deg....the range tries to reach that temperature and heats up to reach the 150 deg BUT WILL NOT STOP THERE! Realizes that it is past 150 deg, tries to come back by switching off, hence cools and passes the 150 deg park on the downward run, then realizes it went past the 150 deg so heats up again...and the cycle continues. Due to this, any electric range, including induction stove, will output heat in a 'Sine Wave' fashion, up-down-up-down...hence does not give good results for PRECISION cooking that is need for Chapatis/Dosas etc where a constant heat is expected. A gas range does great job in all situations.
It works.... but you've got to really watch it ... The cast Iron ware I use (1 vintage wagner bought at a yard sale, and 2 new lodge products) gets too hot and in turn heats the induction plate so high it turns off... I have a salton portable cook top from costco (similar to ASIN:B00FAD57SC Salton Induction Cooker Ener…
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It works.... but you've got to really watch it ... The cast Iron ware I use (1 vintage wagner bought at a yard sale, and 2 new lodge products) gets too hot and in turn heats the induction plate so high it turns off... I have a salton portable cook top from costco (similar to ASIN:B00FAD57SC Salton Induction Cooker Energy efficiency 300W-1800W, 140F-465F)
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It works.... but you've got to really watch it ... The cast Iron ware I use (1 vintage wagner bought at a yard sale, and 2 new lodge products) gets too hot and in turn heats the induction plate so high it turns off... I have a salton portable cook top from costco (similar to ASIN:B00FAD57SC Salton Induction Cooker Energy efficiency 300W-1800W, 140F-465F)
It is excellent for this purpose, but you should also consider the Lodge pizza griddle. I preheat to 500, insert my pizza on a pizza screen and then slide off onto the cast iron after 4-5 minutes. I lightly oil the screen but not the pan. The 14" griddle is a terrific pan for many purposes, and it retains higher heat e…
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It is excellent for this purpose, but you should also consider the Lodge pizza griddle. I preheat to 500, insert my pizza on a pizza screen and then slide off onto the cast iron after 4-5 minutes. I lightly oil the screen but not the pan. The 14" griddle is a terrific pan for many purposes, and it retains higher heat even if you're only using a small part of the surface. Some people use it as a "pizza stone." I use both these pans very frequently.
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It is excellent for this purpose, but you should also consider the Lodge pizza griddle. I preheat to 500, insert my pizza on a pizza screen and then slide off onto the cast iron after 4-5 minutes. I lightly oil the screen but not the pan. The 14" griddle is a terrific pan for many purposes, and it retains higher heat even if you're only using a small part of the surface. Some people use it as a "pizza stone." I use both these pans very frequently.
I just got back from a trip to France, so I was excited to try making crepes. I bought my pan at Wal Mart, I looked through the stack of them, and picked one that didn't look very porous, some are smoother than others. Before I used it, I gave the pan 6 seasoning sessions on the burner, medium heat, 5-10 min. each, alt…
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I just got back from a trip to France, so I was excited to try making crepes. I bought my pan at Wal Mart, I looked through the stack of them, and picked one that didn't look very porous, some are smoother than others. Before I used it, I gave the pan 6 seasoning sessions on the burner, medium heat, 5-10 min. each, alternating between veg. oil, and olive oil, thin coatings. Than for good measure, I did a 45min. oven treatment at375',with olive oil. This created a shiny coating over most of the pan bottom. I buttered the pan before I made the first crepe, no sticking, didn't even have to use more butter for the next 4 crepes. Much better than I had imagined it would be. It takes about 1/3 cup of batter to cover the 9.5", bottom of the pan, once you spread it. If you are buying a spreader, you want one that is about half the size of the cooking surface, a 5" spreader is what you need. I bought a couple of round wooden dowel rods at Lowe`s, and made my own. This is my 4th Lodge pan, I have three different sizes of fry pans. I give Lodge pans my highest rating, very seldom use other pans anymore. If you take care of them properly, they will take care of you !!
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I just got back from a trip to France, so I was excited to try making crepes. I bought my pan at Wal Mart, I looked through the stack of them, and picked one that didn't look very porous, some are smoother than others. Before I used it, I gave the pan 6 seasoning sessions on the burner, medium heat, 5-10 min. each, alternating between veg. oil, and olive oil, thin coatings. Than for good measure, I did a 45min. oven treatment at375',with olive oil. This created a shiny coating over most of the pan bottom. I buttered the pan before I made the first crepe, no sticking, didn't even have to use more butter for the next 4 crepes. Much better than I had imagined it would be. It takes about 1/3 cup of batter to cover the 9.5", bottom of the pan, once you spread it. If you are buying a spreader, you want one that is about half the size of the cooking surface, a 5" spreader is what you need. I bought a couple of round wooden dowel rods at Lowe`s, and made my own. This is my 4th Lodge pan, I have three different sizes of fry pans. I give Lodge pans my highest rating, very seldom use other pans anymore. If you take care of them properly, they will take care of you !!
The seasoning on these pans is basic and before you put it to a lot of use, you should season it properly. Seasoning involves carbonizing oil onto the finish, which leaves a shiny black residue. Regardless of if the oil is organic or GMO, it will be burned and go through a chemical transformation from oil to a carbon…
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The seasoning on these pans is basic and before you put it to a lot of use, you should season it properly. Seasoning involves carbonizing oil onto the finish, which leaves a shiny black residue. Regardless of if the oil is organic or GMO, it will be burned and go through a chemical transformation from oil to a carbonized coating. Clean the pan thoroughly with hot soapy water, put a thin coat of oil (sunflower, corn, etc) on the pan, wipe off the excess, bake in a 450 degree oven for at least thirty minutes. You will get some smoke, so be prepared. Then cool enough to put more oil on the pan, repeat a total of 4-5 times. When you are done the pan will be shiny black and the coating is very non-stick. After each use, clean using water only and either a soft scrub brush or plastic scubber like a Tuffy. Dry immediately, store. If you wish, you can wipe a thin coat of oil on prior to storage, but not required. Note that since you are chemically transforming the oil during the seasoning process, whether it's GMO or not has no bearing on the final outcome. If you fundamentally object to GMO stuff and don't want to buy it, that's a separate decision.
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The seasoning on these pans is basic and before you put it to a lot of use, you should season it properly. Seasoning involves carbonizing oil onto the finish, which leaves a shiny black residue. Regardless of if the oil is organic or GMO, it will be burned and go through a chemical transformation from oil to a carbonized coating. Clean the pan thoroughly with hot soapy water, put a thin coat of oil (sunflower, corn, etc) on the pan, wipe off the excess, bake in a 450 degree oven for at least thirty minutes. You will get some smoke, so be prepared. Then cool enough to put more oil on the pan, repeat a total of 4-5 times. When you are done the pan will be shiny black and the coating is very non-stick. After each use, clean using water only and either a soft scrub brush or plastic scubber like a Tuffy. Dry immediately, store. If you wish, you can wipe a thin coat of oil on prior to storage, but not required. Note that since you are chemically transforming the oil during the seasoning process, whether it's GMO or not has no bearing on the final outcome. If you fundamentally object to GMO stuff and don't want to buy it, that's a separate decision.
Yes, proudly made in the USA. Info on all Lodge products on the link below. Buy it through Amazon the price is better. http://www.williams-sonoma.com/products/lodge-cast-iron-round-griddle/?pkey=e%7Clodge%2Bcast%2Biron%2Bround%2Bgriddle%7C1%7Cbest%7C0%7C1%7C24%7C%7C1&cm_src=PRODUCTSEARCH||NoFacet-_-NoFacet-_-NoMerchRules-_-
Induction ranges can boil water in no time and the cooktops are cool to the touch. So I don't see a problem using this skillet. Pots pans and skillet all have flat bases.
