Best Cookware For Cast Iron Burners?
Q: We've got an electric range with the "European" cast iron burners. We've had it for 2 years and love the evenness of the heat. Trouble is, aluminum pans eventually warp and won't pick up the heat. I can usually stomp them back into some shape (now that's a cooking image, doncha think?) Steel pans warp eventually, too, and can't be stomped back into flatness. I'm now resurrecting some cast iron pans that I'm sure won't warp. My question: if you have cast iron burners on your range, what cookware have you found best?
A: What are you using? Sounds like the pans are made for the EZ Bake oven, not a real stove. Any good brand of cookware should stay flat for many years. I've never warped a Club Aluminum or a Farberware, or a cast iron piece. I'd not be able to stomp it back in place it it did warp as it is strong stuff. Cookware should have a thick bottom. This is true whether you're using glass-top ranges, resistive coils, solid elements, or gas burners. Not only does a thick bottom prevent the pan from warping, but such pans heat more evenly, without hot spots. I don't want to sound elitist, but most retail box-set cookware (Revere, Mirro, Ecko, etc.) is detestable in quality. If you can bend it by stepping on it, you need heavier pots and pans. If you can't afford to replace everything at once, buy open stock a piece at a time (more expensive in the long run, though). Commonly available good quality stuff starts with Farberware, Cuisinart, Calphalon Pots & Pans line, and progresses into commercial grade stuff like Calphalon Commercial anodized and All-Clad. Of course, I've been in a commercial kitchen cooking with really cheap beat- and warped-to-hell cookware. However, the Viking commercial cooktop had burners that distributed heat much more evenly than the average home stove
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