Calantha Cookware May 29th, 2017 - 07:56:40
Because of induction`s growing popularity, many manufacturers whose cookware is compatible with induction cooking will state this in their product descriptions. In addition you can perform an easy test: generally speaking, if a magnet sticks to the bottom of a pot or pan then that pot or pan can be used for induction cooking. Conversely, if a magnet does not stick to the bottom of the pan, then the pan cannot be used for induction cooking.
Carbon steel is common in woks used for Asian-style stir-fry cooking but is otherwise not commonly used for cookware in the U.S. Like cast iron, carbon steel must be seasoned to reduce sticking, rusting and to prevent food from reacting with the cookware. Also like cast iron, once properly seasoned, carbon steel is almost as stick-resistant as modern non-stick cookware. Flat bottomed carbon steel cookware works well with induction cooktops; however round-bottomed woks will work only with specially designed Chinese style induction cookers.
Lastly, some but not all non-stick cookware is induction-ready. When buying non-stick cookware, use the same rule as when buying stainless cookware. If you are buying the cookware in a store and have physical access to it, then you can use the magnet test; the cookware is induction ready if and only if a magnet sticks to the bottom. If you don`t have physical access, then unless the merchant or manufacturer states that the pan is induction ready, you should not purchase the pan for use with an induction cooktop.
And what cook hasn`t had the embarrassment of having guests spot little pieces of burnt sauce or even worse bits of the nonstick coating from their pan, staring at them from the top of your entree. It doesn`t have to be this way. Many types of quality cookware can solve these problems but for the average home chef, hard anodized aluminum cookware is the cookware of choice.