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Heating the absolute hell out of the sides of the pan used to be a disadvantage. That's why everyone moved to crazy-expensive, fully-clad cookware. I like how w
by pkulak 2mo ago
Heating the absolute hell out of the sides of the pan used to be a disadvantage. That's why everyone moved to crazy-expensive, fully-clad cookware. I like how well cheap, disk-bottomed pans work on induction.
But yes, I've also basically given up on carbon steel with induction. Cast iron seasons really well though.
- Hikikomori 2mo agoDid you try form black rust/magnetite rather than doing typical cast iron seasoning?
- pkulak 2mo agoNo idea! I just did what I normally do with cast iron. I was able to get a seasoning that looked okay, worked barely better than stainless, and flaked off onto my food eventually anyway. I kinda stopped caring after I got frustrated. I've gotten really good at cooking in stainless, and it's become my go-to for everything short of a french omelette.