My 10 in anodized skillet needs to be replaced and while I am at it will replace the 12 in. as well. I have a 6 burner gas range but also got a Duxtop induction countertop for Xmas (I also have had an Iwatani gas countertop for hotpot and K-bbq for a few years). I say all of that as I am in need of thoughts about the TYPE of skillets.
Do I go enameled cast iron or induction ready anodized? I am very used to tossing the dishes in my current anodized (non-induction compatible) cookware and find it faster and easier than stirring them up. Also, there is the heat retention issue with cast iron in that I can regulate the temperature easier by pulling the anodized off the heat but the cast iron will retain it.
I really am torn as I love the benefits of both (heat retention vs heat control) but would love comments.
[link] [comments]
from AskCulinary https://ift.tt/45Kjckd
Comments
Post a Comment