I had a set of great looking frying pans with layered bottoms that I was unable to use on my glass ceramic cooker.
The problem was the bottom would bend when heated up and lose close contact with the cooker surface. Once that happened it would take an hour to boil the amount of water that is normally boiled within five minutes - heat would just not go into the pan, so using the pan was just a waste of energy and time.
I got rid of that pan and instead used the cheapest most basic pan with single layered bottom; it doesn't bend too much and maintains contact with the surface so it works alright.
However if I want a more advanced pan than the most basic one I use now (for example, with ceramic coating), the local retailers only offer pans with layered bottoms. And of course it'll be close to impossible to return a pan just because doesn't accept heat well on my stove - that hardly counts as manufacturing defect. I'd rather not risk buying a pan if there's reasonable chance that it bends while heating up, making it unusable to me.
Is there a way to be sure that a frying pan with layered bottom won't bend too much when heated and that it is suitable for use on a ceramic glass cooker?
I'm lucky because I get to use All-Clad on my ceramic stove -- warping is never an issue.
The biggest cause of warping metal pans is pouring cold water into a burning hot pan. If you let the pans cool down slowly on the stove top they will last much longer.
From what I've seen, encapsulated-aluminum disk bottom pans and straight aluminum pans are simply prone to warping. The aluminum is just too soft and can't take the mechanical stress, and the disk-bottom pans have problems with dissimilar metals. Different metals expand at different rates, and thus will separate over time if heated and cooled repeatedly.
Now, it's possible to get a disk-bottom pan that won't warp or separate, but the outer jacket of stainless must be quite thick, at least 2 mm. The disk in the bottom also has to be completely covered by the steel -- if you can see a different looking metal peeping out, the pan is a no-starter for you. It'll probably be a heavier, thicker pan, with fairly thick walls as well.
The simplest solution is to use a pan that's cast-iron, all-stainless, or multi-ply AKA clad aluminum/copper. Cast-iron is too thick and rigid to warp, and is a homogeneous material, so it isn't prone to problems from dissimilar metals. All-stainless is stronger and more elastic, and again homogeneous. It has lousy heat conduction though.
Multi-ply pans avoid warping because they're better made and incorporate thicker outer layers of stainless, which hold the pan rigid against warping. I think the process by which the aluminum or copper is contained in the stainless is also more robust.
, just dried a bit), so I recently bought a small induction cooking unit. It is a big improvement in terms of cooking convenience. However, I noticed that with most cookware, it produces a strange... stainless steel pan with copper-sandwich bottom and mineral-based nonstick coating; a plain cast iron pan. I have noticed that the buzz seems to stop when I fill the cookware with enough food... glass" sounds OK at first glance, but I put the pans on a thick fluffy cotton wool pad, and it didn't even reduce the buzz, so it couldn't be the reason. As for the fan - the sound is present before
surface and the pan so I get good thermal contact (something like a thin bag of sand, but with the bag made out of a material that would not be destroyed by the heat). Or am I just buying cheap nonstick cookware, and if I really spend a lot on a frying pan, the problem would not occur. This last part is really my question. I have spent $30 on a frying pan, only to see this same thing occur. If I.... That is, the center of the pan is bowed out, so that when the pan rests on the flat top stove surface it does not make great contact anywhere except right in the center. All the edges of the pan curve up, away from
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I am making my favorite Christmas cookie. They are called Venetians. They are a layered marzipan bar cookie. Here is a recipe. So, I just took them out of the oven -- and while the tops are perfectly cooked -- the bottoms got too toasty. I have taken them out of the pan and put they on cooling racks. I expect to let them cool well before putting on the jam and layering. I will then let them set overnight before putting on the chocolate top and cutting. But darn-it -- the bottoms are too toasty. In fact they are just this side of being burned. I am not sure why. The oven must have
I shallow fried some of it. I had soaked enough for two batches. The first batch went in when the oil was at about 190°C. They took a lot time to get ready, and soaked up too much oil in the process... from contact with the fat, so this side stayed almost unfried. Is my frying technique wrong? Should I drain the cakes for longer time before frying (they had about 10 minutes of draining now)? Is there an optimal temperature for frying them so they neither get greasy nor puff up? Edit: I didn't know that there are many kinds of rice cake. Mine are dried. The first one is raw, non-soaked
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being a passionate home cook I of couse like working with good kitchen tools... Besides my precious knives I need good pots and pans... Lately I've seen a lot of advertisements for pans with a ceramic coating, and today I saw those pans in my kitchen supply store... They are (according to the advert) cast aluminum pans with a ceramic coating on them... they are said to be useful for every kind...? Is food sticking to the pan or is it really going off like nothing? Would be great if you could provide me with some information and experience about those pans... Thank you!
temperature for up to or even a year; possibly longer if I keep it in my cool, dark basement. Rendered fats never last long enough in our house to know for sure.Apparently canning isn't an option because the heated fat will keep the jar from sealing, but it will be fine in a well sealed glass (Mason-style) jar. A quick Google search turns up some anecdotal evidence but I'd prefer some science. Can I store my rendered tallow in well-sealed glass jars in the basement for up to (or over) a year? More importantly, why or why not? Edit: I've been operating under the assumption that the rendered