• qyron
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    21 year ago

    Induction only drawback is the need for more expensive cookware.

    For me, induction and cast iron is a match made in heaven.

    • @[email protected]
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      1 year ago

      For me pretty much everything but the china special supports induction. The only stuff I have that I can’t use with it is either old (20+ years) or was the cheapest option in the store and it’s generally not too good (a student needs to start somewhere)

      • qyron
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        11 year ago

        Aluminum is stupid popular in my country, being cheap, affordable and pretty resistant. Most people resist moving to induction as it will require purchasing new pots and pans.

        A stainless steel 25cm frying pan, of good make can cost anywhere from €35 to €70. If not more. I’m keeping on the affordable range, not crazy designer stuff.

        The equivalent aluminum can cost between €10 and €20.

    • @[email protected]OP
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      21 year ago

      I mean you can get a good lodge cast iron pan for like $25, so it’s not really even that expensive. Sure the fancy ones are $100-200, but (don’t tell the cast iron fanatics) they’re only marginally better than lodge, and mostly because of things like aesthetics, ergonomics & weight than cooking performance.

      • qyron
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        11 year ago

        Cast iron is expensive. Between the material itself and the late hype for this particular type of kitchenware, price are high.

        I bought my first cast iron pot for €45. It’s a 4 litre, so not that big.

        I recently bought in a promotion a skillet and grill for €40, as a promotion, but each piece should have cost of around €40/piece. Most won’t fork that much.

        Right now, I’m thinking about a nice paella or mushroom ragu to really break in the skillet.