If you are wondering about buying a grilling pan, for sure, consider yourself to adepts of the science of proper nutrition . After all, a grill pan for an induction cooker will allow you to cook practically without oil.
How to choose a frying pan for an induction cooker?
What is the beauty of buying such dishes and is a cast iron frying pan suitable for an induction cooker? Cast iron will get along with an induction furnace. Its undoubted advantage is durability, as well as uniform and slow heating of the bottom. But there are still a number of tips on how to choose a frying pan for an induction cooker. The list below consists of these tips:
- First, let's define with the moment, what frying pans are suitable for induction cookers, besides cast iron. You can choose for yourself the speed of copper or steel. Copper is the most expensive option of all, therefore such a purchase is made by either the cook or as a gift. Steelware is considered the most convenient at the expense of low weight, and also most models are covered with non-stick layer.
- For cooking, it is important that the size of the selected frying pan is the same as the size of the plate of the induction cooker. As for the smallest possible size, it is usually within 12 cm. If the size of the bottom is much larger than the size of the burner, you can not even turn it on.
- Most often for a grill they offer square frying pans, since they are much more roomy. If you find a round shape that occurs much less often, you will get an additional bonus: it allows you to warm the bottom of the pan evenly and quickly.
- In search of an answer to the question, which frying pans are suitable for induction cookers, we have already stopped on cast iron. And just use it for a grill. But rarely the buyer pays attention to the height of the rib itself. If you look at the ribs and they will not be too high, then it is better to leave the frying pan on the counter. It is the height of the ribs that guarantees you a well-fried food without excess oil.
- Do not be lazy to ask the consultant about the bottom and walls of the chosen model. According to general recommendations, thick walls and a bottom is a mandatory condition for pots and pans, in which you are going to cook food on an induction-type cooker. The most preferred is the multilayered bottom. This will prolong the service life of the dishes, the food is cooked evenly due to the smooth heating of the bottom, and it will serve the multilayered bottom much longer.