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What Frypan?
Posted by Cath
Cath
What Frypan? January 17, 2005 12:17PM |
Jennifer
Re: What Frypan? January 17, 2005 08:17PM |
Aluminium pots heat up very slowly on ceramic cooktops. I doubt that you can buy them anymore anyway and you probably wouldn't want to even if you could. But I have kept one old one because it's ideal for things like custard and stovetop rice pudding that burn so easily.
I have several copper bottomed pots which supposedly don't work that well on ceramic cooktops but I use mine every day and they're fine.
I have stainless steel bottomed pots and they're fine - I think that's what they recommend; or they used to anyway.
Any other kind, such as cast iron - I don't know, sorry.
I have several copper bottomed pots which supposedly don't work that well on ceramic cooktops but I use mine every day and they're fine.
I have stainless steel bottomed pots and they're fine - I think that's what they recommend; or they used to anyway.
Any other kind, such as cast iron - I don't know, sorry.
Re: What Frypan? January 17, 2005 11:41PM |
Re: What Frypan? January 18, 2005 02:01AM |
Hi Cath
I have ceramic cook tops and have a frypan that I purchased from Briscoes, very reasonably - it is italian and has a turquoise coloured bottom. I have had this for a long time so unfortunately the brand name has worn off. The only rule with this type of stove top is not to use anything that has a rough surface on the bottom, as this will scratch the surface of the element. Hope this helps, Marion.
I have ceramic cook tops and have a frypan that I purchased from Briscoes, very reasonably - it is italian and has a turquoise coloured bottom. I have had this for a long time so unfortunately the brand name has worn off. The only rule with this type of stove top is not to use anything that has a rough surface on the bottom, as this will scratch the surface of the element. Hope this helps, Marion.
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