I own two induction ready fry pans; an all-clad tri-ply stainless steel 12” and a 12” cuisinart multi-clad, both became warped after only a couple of uses and so have become practically useless to me and a big waste of money.
My induction ready stainless steel 8qt 12” fagor pressure cooker pot and 4qt 12” pot however have been abused to hell and back and are perfectly flat however everything sticks on them and because of that I rarely use them for high heat cooking. My ikea trovardig non-stick skillet has daily experience on my induction hob sometimes at temps around 400 degrees and has remained perfectly flat, why is it my stainless steel tri-ply pans have exclusively warped? I’ve never run water on a hot pan before. All heating elements of Rosewill hob are larger than base of all cookware used.
Just looking for suggestions from experienced cooks. I’m willing to spend on a piece that’ll last a lifetime except cast iron as it’s a pain to maintain.
Any advice?
Submitted March 02, 2018 at 01:10PM by danf87 http://ift.tt/2CSBCYH
