An induction pan is a must-have for induction cooker owners. Many Filipinos who live in apartments opt for an induction cooker to save space. However, this equipment requires a specific kind of cookware. You'll find a guide to selecting a good quality pan here, which includes an overview of materials that are induction safe.
We've also compiled a list of our top picks to simplify your search for incredible induction pans online. Plus, you'll find a BBC Food recipe for meatballs with tomato sauce that you can make with your brand new cookware. Stick around until the end, and you'll be cooking up a storm in no time.
You'll find plenty of induction pans being sold on e-commerce sites. We're here to help you narrow down the choices by discussing the factors to consider when buying induction compatible cookware. Take a look at this section to learn more.
If you own an induction stove, you should look for cast iron, stainless steel, and stainless steel-bottomed cookware. Check the product description as well for a mention of induction compatibility or look for the induction-ready symbol, which looks like a stretched piece of spring.
Still not convinced? Here's something you can do. Put a magnet against the bottom. If it sticks, you've got a match because most induction cookware's bottoms are magnetized.
Aluminum, stainless steel, and cast iron are widely used to make induction pans. Check out the properties of each to see which one you like best.
Aluminum's a good conductor of heat, so pans made from this object can easily heat up. This is perfect for when you're in a hurry. However, aluminum by itself doesn't work on induction stoves. A stainless steel plate needs to be stuck to the base to make it induction compatible.
This material provides equal heat allocation. Its surface is also non-reactive, so you can safely cook acidic dishes like paksiw and sinigang with no risk of dangerous chemicals transferring to the food.
Plus, it's not as heavy as cast iron, so you won't have to overexert your arms while cooking. However, it has a non-slippery surface, so it won't be good for preparing eggs and silken tofu.
Cast iron's known for its legendary heat retention. This gives it a reputation for beautifully seared tilapia and chicken breast. These tough pans may be heavy, but with proper care, they can last long. Since cast iron's prone to rust, it has to either be seasoned or enameled.
Porcelain enamel gives the pan a glass-like coating, which protects it from rust. This results in a non-slippery surface. It makes up for that drawback by acting as a barrier between the metal and the food, thereby preventing harmful interactions. Thus, it's great for cooking acidic food like spaghetti and other tomato-based dishes.
Seasoning's another way to prevent cast iron from getting rusty. Vegetable or coconut oil is applied to the pan then it's baked in an oven over high heat. As a result, the oil solidifies into a smooth surface, which grants it non-stick properties.
Most pans have already been seasoned beforehand, so you can cook right away. Wanna keep your pan seasoned? Just keep using it! A fresh coat of seasoning forms every time you use butter or oil, so a frequently used cast iron pan's a well-seasoned pan.
Aside from focusing on the body, you should also pick a pan with a good quality handle. Read on to know about what to look for.
Some handles are an extension of the pan's body. A lot of cast iron pans look like this. Since both parts are made from the same material, you can be sure that the handle's firmly connected to the body. The downside is the stem gets hot as well, so you need to use potholders.
A handle can also be attached by welding, which involves fusing two metals via melting. If you have a welded handle, avoid overloading the pan to prevent breakage.
Meanwhile, rivets are little metal pieces that fasten the handle to the body. While it provides a reliable bond, the rivets need a thorough cleaning to avoid food residue build-up. Remove stubborn dirt with a toothbrush or a sponge.
Most handles are made of phenolic plastic, silicone, or stainless steel, except for cast iron, whose handle's often cast iron as well due to it being an extension of the body. Avoid burns by wearing oven gloves or potholders. Meanwhile, some handles are made of or covered with silicone, a heatproof material with a temperature limit of 204° C.
On the other hand, phenolic plastic, also known as Bakelite, is a synthetic resin that shouldn't be exposed to more than 175° C. Otherwise, it'll release potentially harmful fumes. As for stainless steel, its low thermal conductivity helps it stay cool even if the pan's on the stove. Due to this feature, even aluminum pans sometimes have stainless steel handles.
As its name suggests, the frypan or skillet's great for frying. Its shallow, curved edges make it easy to flip food over to ensure that all sides are evenly cooked. On the other hand, the wok, a pan with deep sloping sides and a small base, is a staple in many Asian kitchens. It's perfect for making fried rice and stir-frying noodles or vegetables.
Meanwhile, the saucepan has high edges and often comes with a lid. This small kitchenware's handy when you're making soup, gravy, or simply boiling water. Lastly, the grill pan's ribbed surface helps you achieve grill marks when you're cooking steak or burger patties for family dinner.
A non-stick pan lets you cook soft and sticky food with ease. It's easy to clean as well because less time's spent on scrubbing away food residue.
Unfortunately, not all induction pans possess this feature. If you want an induction-friendly non-stick pan, go for aluminum or stainless steel pans with ceramic, Teflon, or stone coating. If you prefer cast iron, choose a seasoned or bare pan, then season it yourself.
Size matters when it comes to cookware. Aside from allowing you to cook as much or as little as you want, the right sized pan will also comfortably sit on top of the cooktop. Since burners come in different sizes, measure your induction stove's cooktop first before buying a pan. Doing this will ensure a smooth online shopping experience.
As for the amount of food, big capacity pans work best for large households or people who like cooking in bulk. This allows you to stock food in the ref, so there'll be no need to cook for a while. Meanwhile, small pans are good for single-serving meals and will, thus, be perfect for those who want to eat freshly cooked meals all the time.
Without further ado, here are the most excellent induction pans that are available online. Take a closer look at each pan's features to see which one is a worthy addition to your kitchen.
**Prices may vary depending on the website and their campaign period**
|Material||Stainless Steel Pan with Tempered Glass Lid|
|Dimension||L 47 x W 24 x H 6 cm|
|Material||Seasoned Cast Iron|
|Dimension||L 43.7 x W 26.5 x H 6 cm|
|Material||Body: Aluminum with Stainless Steel Base|
|Dimension||L 44.9 x W 26 X H 8 cm|
|Material||Body: Hard Anodized Aluminum, Bottom: Stainless Steel|
|Dimension||L 46.2 x W 26.6 x 8.6 cm|
|Material||Enameled Cast Iron|
|Material||Body: Stainless Steel, Lid: Tempered Glass|
|Dimension||L 33 x W 16 x H 14 cm|
|Material||Body: Aluminum, Bottom: Stainless Steel, Lid: Tempered Glass|
Lock & Lock
Stainless Steel Wok Pan
GrandCHEF Induction Frying Pan
Cast Iron Deep Frypan
Pro Induc Frypan with a Large Bamboo Spoon
Black Hard Anodized Wok
Enameled Cast Iron Frying Pan
Round Grill Pan
Metro Primera Stainless Steel Saucepan
Platinum Saucepan with Glass Lid
Stainless Steel Fry Pan
A Fast Heating Wok with Unparalleled Rust-resistance
A Versatile Oven-safe Frypan
Cook on Almost Any Surface with Cast Iron
A Pan that Promotes Low-fat Cooking
A Wok with Outstanding Corrosion Resistance
A Cast Iron Pan with an Exceptional Handle
A Dishwasher-safe Pan that Works on Various Stovetops
A Light Saucepan with Well-constructed Handles
A Non-stick Saucepan with a Tough Lid
A Lightweight Pan that Provides Even Heating
|Price Starts at||₱1,999.8||₱1,450||₱216||₱1,435||₱1,569.75||₱2,250||₱1,839.8||₱1,149.75||₱1,100||₱1,349.75|
|Diameter||28 cm||24 cm||15 cm||26 cm||26 cm||26 cm||28 cm||18 cm||16 cm||28 cm|
|Dimension||Unspecified||L 47 x W 24 x H 6 cm||Unspecified||L 43.7 x W 26.5 x H 6 cm||L 44.9 x W 26 X H 8 cm||L 46.2 x W 26.6 x 8.6 cm||Unspecified||Unspecified||L 33 x W 16 x H 14 cm||Unspecified|
|Material||Stainless Steel Pan with Tempered Glass Lid||Stainless Steel||Seasoned Cast Iron||Body: Aluminum with Stainless Steel Base||Body: Hard Anodized Aluminum, Bottom: Stainless Steel||Enameled Cast Iron||Stainless Steel||Body: Stainless Steel, Lid: Tempered Glass||Body: Aluminum, Bottom: Stainless Steel, Lid: Tempered Glass||Stainless Steel|
|Type||Wok||Frying Pan||Frying Pan||Frying Pan||Wok||Frying Pan||Grill Pan||Saucepan||Saucepan||Frying Pan|
This recipe from Rachel Allen of BBC Food's Saturday Kitchen is perfect for family gatherings, or if you want to make an ordinary day special. Check it out and learn to make a dish that kids and adults alike will appreciate.
The holiday season is just a month away. Prepare your kitchen for Noche Buena and Media Noche with this equipment.
Many induction pans are sold online, so you must carefully choose one that'll last for years. To ensure a rewarding shopping experience, determine the right type for your needs, check out the material and the handle's features, and decide whether you need a non-stick surface or not. Taking a look at trusted brands' products helps. Lastly, watch out for discounts so you can get cookware that fits your budget.
Author: Mara Joy Camunao
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