quote:

Originally posted by ridewv:

quote:

Originally posted by Pipe Smoker:
BTW, that 14” SOLIDTEKNICS pan is available on Amazon, ridewv:

https://www.amazon.com/dp/B08Z...X320Z93MNWRNNQ5DVHRD

Thanks, I just ordered 3 of them for $235, one for me and one for my SIL
for Xmas.

Great karma, I'm in for the third.

quote:

Originally posted by ridewv:

quote:

Originally posted by Pipe Smoker:
BTW, that 14” SOLIDTEKNICS pan is available on Amazon, ridewv:

https://www.amazon.com/dp/B08Z...X320Z93MNWRNNQ5DVHRD

Thanks, I just ordered 3 of them for $235, one for me and one for my SIL
for Xmas.

Who gets the third one?

flashguy

Made In. Fantastic cookware. 12 inch size.

Five ply stainless

Carbon Steel

The 12" Made In (most 12" pans) appears to be maybe 9" at the base.

quote:

Originally posted by flashguy:
Who gets the third one?

flashguy

I was thinking myself. It was 30% off if buying 3.

quote:

Originally posted by ridewv:
The 12" Made In (most 12" pans) appears to be maybe 9" at the base.

Well, dang it. Maybe look into a large sauté pan with straight sides. Or the one you found at Williams Sonoma.

quote:

Originally posted by 2Adefender:
...Or the one you found at Williams Sonoma.

I have almost that same All Clad myself only with two small handles which I prefer on a large pan. Plus it fits in the stove. But they only show the version with a long handle now. It's a great pan though, my go to for most things and it comes with a lid which is nice. The base is exactly 11" same as the element on my range. Maybe I'll get her one of these too then she'll have both iron and D5 stainless to fit her large element.

I’d warn anyone using cast iron on electric stove to be careful and heat it slowly. Electric gets hot so fast it can bow the bottom of cast iron pans. I found out the hard way I read up on it and found it’s a common issue and something to check when buying used.

quote:

Originally posted by frayedends:
I’d warn anyone using cast iron on electric stove to be careful and heat it slowly. Electric gets hot so fast it can bow the bottom of cast iron pans. I found out the hard way I read up on it and found it’s a common issue and something to check when buying used.

Concur. And I've found the temperature settings on glasstop electrics must be set much lower than logic might dictate to get results. In my case I've never had to use higher than 4 or 4.5 out of 10 even to sear steaks. Normal usage is 2 or 2.5.

Thanks for the tip frayedends.

quote:

Originally posted by bald1:

Concur. And I've found the temperature settings on glasstop electrics must be set much lower than logic might dictate to get results. In my case I've never had to use higher than 4 or 4.5 out of 10 even to sear steaks. Normal usage is 2 or 2.5.

I've slowly come to the same conclusion, when "medium high" heat is called for I was assuming 7 or 8 out of 10 but that got the oil smoking fast and just seemed too hot. So I've been using 5 as "medium high. Given your experience I'll drop to 5 for high and 4 for medium high.
I generally preheat pans on 2 to 4.

quote:

Originally posted by ridewv:
I have almost that same All Clad myself only with two small handles which I prefer on a large pan. Plus it fits in the stove. But they only show the version with a long handle now. It's a great pan though, my go to for most things and it comes with a lid which is nice. The base is exactly 11" same as the element on my range. Maybe I'll get her one of these too then she'll have both iron and D5 stainless to fit her large element.

Which pan is that in your photo. The 3 quart, 4 quart or the 6 quart? Williams Sonoma site does not give base dimensions. The most important dimension for me.

Measure the actual hot surface. My new stove has a huge "burner", but the actual hot part is much smaller, perhaps an inch or so less than the "burner".

quote:

Originally posted by wingspar:

Which pan is that in your photo. The 3 quart, 4 quart or the 6 quart? Williams Sonoma site does not give base dimensions. The most important dimension for me.

6 qt, same as the one linked other than the handles. I don't see it on Williams Sonoma's site any longer though.

https://www.williams-sonoma.co...CrVwQAvD_BwE#answers

quote:

Originally posted by ridewv:

quote:

Originally posted by Pipe Smoker:
BTW, that 14” SOLIDTEKNICS pan is available on Amazon, ridewv:

https://www.amazon.com/dp/B08Z...X320Z93MNWRNNQ5DVHRD

Thanks, I just ordered 3 of them for $235, one for me and one for my SIL
for Xmas.

How’s this big pan working out for you and your SIL?

I have several of the SOLIDTEKNICS pieces, both US-ION and AUS-ION, but mine are much smaller. I love ‘em! Perfectly smooth inside and out except for a light bead-blast to hold the finish.

quote:

https://www.amazon.com/dp/B08Z...X320Z93MNWRNNQ5DVHRD

I have a 12" cast iron pan so it would duplicate for me to an extent so I ended up only buying one for my friend, but she LOVES it and uses it every day. I like it more than my Lodge because of the opposing handles, and it's a little lighter.

quote:

Originally posted by Pipe Smoker:
Some glass cooktops use induction heating. But the majority of them, including mine, have concentric circular I^2 * R heating elements.

Mine also.

The de Buyer Mineral B carbon steel 14” skillet has a 10.25” base but it’s massive. I have the 12.5” version with a 9” base. It’s the biggest pan I use and is fine on that size element.

ridevw that extra large burner is not for frying, it's for boiling. As in an extra large pot for boiling spaghetti. Don't ask me why because I'm not a Chef but all my life I've been told that if you are boiling pasta you need to do it in the largest pot of water you can get the water boiling in.

quote:

Originally posted by Scooter123:
ridevw that extra large burner is not for frying, it's for boiling. As in an extra large pot for boiling spaghetti. Don't ask me why because I'm not a Chef but all my life I've been told that if you are boiling pasta you need to do it in the largest pot of water you can get the water boiling in.

On my stove, it's for fast boil or frying, depending on which way you turn the knob. One way is boiling, which turns on both the inner and outer rings, the other way only turns on the inner rings.

Yes I was told years ago that the most common mistake people make in cooking pasta is not using enough water.

I use the large element anytime I have a large pan that covers it, which is almost every time I stir fry veggies (my go to dinner). Or for frying bacon. Most of the time it's the All Clad 6 qt. multi use pan or the 12" cast iron, both are 11" on the bottom which is exactly the size of the large 9/11" element. The power boil element on my stove are the smaller 6/9" elements and I use it for boiling water for pasta in my 9" base pot.