I've had my Kenmore Elite induction range for over 5 years. LOVE IT...especially the fact that I can use PARCHMENT PAPER under my cast iron that I use a lot. It's one of the best things about induction ranges. Parchment paper is perfect for protecting the glass top since it can handle the heat and does not burn not to mention the ease of clean up.
Haydée Skeet Parchment paper works like a charm. We’ve had this GE induction range for four years, and I like and enjoy everything about it- and this from someone who cooked on nothing but gas stoves for the forty years previous.
Nice video & I too prefer cast iron on my induction cook top, but you have the physics backwards. Carbon steel heats up more quickly (you're right about that) but it conducts heat more quickly and evenly than cast iron. That's just a fact. Cast iron, on the other hand, takes longer to heat up, but retains heat much longer than carbon steel. When you turn the heat up or down, the change will be more quickly noticeable on the carbon steel than the cast iron. When cooking with cast iron, its best to heat the pan for a longer period of time than you would with carbon steel. The longer period of time will allow the heat to conduct over the entire surface.
The learning curve for induction is that even at low-medium settings an empty pan will get extremely hot (up o 600° F) very quickly. When switching to induction I bought an infrared thermometer to monitor temperature when preheating the pan and was surprised at how quickly to reached and exceeded the smoking points of oils, even Advocado oil which has a smoke point of 450° F. Based on the amount of smoking seen in this video I’d say the temp got too high. Secondly to get even heating you must match the diameter of the flat bottom of the pan to the size of the coils. Most of the stand alone hobs aren’t large enough to evenly heat even a 10” skillet. You get better performance on a full size cooktop which has larger coils.
The cast iron has a larger cross sectional area. The induction is generated in the center. More area = a larger pipe to carry the heat outwards. They most likely have very similar thermal conductivities.
I'm not sure but according to many other videos, bacon is one of the few things you can put into a cold skillet......??? Oh and you don't need to put water in the skillets just wipe them out with the coffee filter and put them up and they are ready for your next cook!!!!!!!!
I just did the cast iron on that exact induction stove top and the stove got SO hot it was giving out a warning beep and flashing "140" (whatever that means). I got worried that I was gonna break the stove, so I took the cast iron off and felt the top of the stove (didn't touch it, just put my hand on top to feel), it was HOT! I ran a fan to help the stove cool down, and then, used a stainless steel instead, no problem. Was just trying to scramble some eggs, perhaps I would only use the cast iron on an electric stove (not an induction stove). That got hot FAST. My mistake was I put it on a "5" heat for way too long. I think I might just do a 2 if I ever try again.
I liked this video very much! Informative, nice and entertaining to watch. Just one critique: you could've shown a comparison between the two pans when the water boiled in them side-by-side. This way we could've better seen the heat spread :) Greetings from Germany!
The parchment paper tip from S Bruen was a great find. I have an enameled cast iron I tried to use on my reverse sear steaks and the cast iron "weeps" the seasoning then burns a ring onto the glass top that is almost impossible to remove. I will get paper today.
I think I have the same problem. The ring is caused by "burned paint". I don't even know why my skillet came with Teflon on the bottom... Yes, the mark left behind in the induction burner is almost impossible to remove. However, I managed to get my mirror finish on my IB by using oven degreaser; I will try the parchment paper trick today.
Thanks for a great informative demonstration between using cast iron or steel cooking ware via induction cooking. I too am a fan of well-seasoned cast iron for cooking and consider it superior over other types of non-stick cooking surfaces.
I was surprised that this video essentially gave a thumbs down to induction cooking, promoting gas as superior. Induction has a lot of advantages over gas, particularly when cooking indoors where the combustion fumes and residual gas accumulate as a health hazard - an issue for everyone, but particularly families with children. Gas does have some advantages over induction, e.g. the ability to char food directly on the flame. But to say gas is simply superior seems like an unbalanced judgement that comes close to bias.
I’m so glad you had the same problems I do! My bacon on a large square pan on gas comes out perfect. I tried the induction for the first time in a carbon steel debuyers crepe pan and it charred the middle and left the ends raw. It was my first cook with the pan and you can see the “seasoning” in a nice 8” circle but the pan is like 12” wide so it really isn’t great. Since then I’ve been researching “how to cook w induction”. I think I’m discovering that it doesn’t hear evenly at all!! Great for boiling water which is what most people show. But I don’t like the hotspot effect. Maybe your pan should have to fit inside the element for even cooking. I want to like my induction hot plate but I think it might have serious limitations.
I was having the same issue and after doing research I found out most portable induction cooktops only have an 8-9" heating area. The magnetic field is generated in that area and doesn't really spread out in further distances. If I use a 10.25" Lodge cast iron skillet, only 8-9" of it will heat up. If I use something like a 11" DeBuyer carbon steel pan, the cooking base is 8" and only that will heat up. The rest of the flared walls won't heat up. It's more apparent in a flat bottom wok where only the bottom cooking surface will heat up and the rest of the wok won't. You'll probably have to get a higher end induction or commercial induction range and oven to get an induction cooking area that's larger than 8-9". Those go up to 12-14" on the largest areas and some of the fancier ones have a whole rectangle that specifically heats up to your pan's shape. I would avoid the cheaper induction range and ovens though because many of them just have four 9" heating areas which means you can't use your larger cookware with it.
I have cooked English muffins on both types of metal, as I have a dual-cook surface cooktop, and they take a bit longer to cook in the cast iron, but again, they do seem to cook more evenly than the pure stainless steel pan I also use.
What's also is great is that my old heavy le creusot saucepans have a machined base and the sides do a lot of the actual cooking unlike stainless that's essentially a bad conductor
I stopped using my induction to fry proteins for this reason. Induction only cooks whatever is above the small target in the middle of it’s burner and in a very ‘digital’ fashion, without heating the pan directly. I like my cast over infrared electric as the pan acts more as a medium for even heating. A pan hot on it’s brim is gratifying and useful when it’s full of ground beef or chicken thighs. The induction is great for saucepans of liquids or a quick boil. I might also be up for trying an induction compatible wok- as it would prefer it’s heat focused to the center more than, say, a pan or skillet.
MJorgy5 I did do a video of a cast iron wok awhile ago, I wasn’t impressed with it either. ruclips.net/video/BK1s7AfkeNE/видео.html I’m going to try several other methods of heating in a kitchen in future videos too. Thanks for the insights.
Get a decent induction stove top instead of those portable toys (they only have a tiny coil which prodoces those hot spots and may warp the skillet). Find out the real coil size and only use iron cookware of the same bottom size (1'' larger is ok) or smaller. My 5-flames induction stove top can run four 11'' skillets (8'' bottom) and one 14'' skillet (11'' bottom) with no hot spots. Ok, the 14'' skillet is somewhat cooler towards the sides. That's due to the large coil being split into two parts with fewer windings on the outer part to keep the power requirement within the limits of private homes. But it still works fine for me. It wasn't easy to find an induction stove top with all outer coils having the same size (8''). There is only one brand offering such stoves here in Germany. But that way I can use all my skillets up to 11'' on any flame. Gas makes it a lot easier to use iron cookware. But if you know the coil sizes of your induction stove top (and stay away from those portable devices), it still works fine. Just pre-heat the skillet slowly (3-5min for carbon steel, 5-10min for cast iron) on medium low heat and never use the booster / power function.
Wald Geist welche Marke denn? Und warum keine boost Funktion nutzen? Werde demnächst wohl auch auf Induktion umsteigen, hab mich schon gefragt wie gut das mit cast iron funzt.
Sir. Be careful using your pans on an induction cook top. You can warp them due to uneven heating. I learned alot about this watching, 'Uncle Scott's Kitchen,' where he performs many tests on pans using different burners. He discusses seasoning, heating and much more. I enjoyed your video. Thanks for posting. 🍳👍🏼🙂
This also goes for adding water or anything extremely cold to the pan. Slowly add warm water to the pan for deglazing to prevent thermal shock, especially when the pan is particularly hot.
I have the same deal with my lodge on my induction stove top. I will heat it up on 5 an just leave it while I prep the food. Then a minute before I'll put it on 6 or 7 before I put anything on. I barely ever use 8 or 9. Forgot to mention the outer inch or two will always be less hot then the center.
Very informative! I couldn't tell on the lodge pan if there was a lip on the bottom. I notice it had a stamp on the bottom so this answers a question on the cooking ability of that. But what if there is a lip on the bottom of the cast iron? Since it's on the outer edges, I guess that wouldn't affect the cooking?
Thank you sir, very much,👍, for grabbin’ on to my previous comment and giving this a good run! I’m left with a bazillion more curiosity questions, is there an induction hot plate with 2 heat zones, skillet size relative to a single heat zone, the possibility’s are endless here! I was hoping for a simple answer, but I’m not thinking that’s happening here. I have both heat ring and flat bottom CI skillets. I’m probably going to have to dig a bit deeper into this experiment. The one significant difference between you and me is that I save and reuse my excess bacon fat. I keep a custard dish with probably 6-8 oz of leftover bacon fat and I will use about half of that in the skillet when I cook my bacon every morning. Bacon generally always renders out more fat than you can eventually save, so I always save as much as I need to refill my custard cup and the overflow rest is disposed of. I believe that having several ounces of prior saved fat to cook in leads to a very much more heat distribution, it’s more or less fat frying, but really tasty. Again, Thank You for perusing this curiosity a bit more!
Teach a Man to Fish A whole lot of years ago when I was barely tall enough to see above the stove top, my mother taught me how to baste a sunny side up fried egg in bacon fat. Best fried eggs I’ve ever had. Served it/them either on a slice of toast or laying on top of hash browns. And just to be clear, bacon was included.
What's also is great is that my old heavy le creusot saucepans have a machined base and the sides do a lot of the actual cooking unlike stainless that's essentially a bad conductor
@Thomas Pickens Some of the older ones were really thin. Some Griswolds, Eries, and Iron Mountains. Usually they are the large, slanted logo ones in the Griswolds. The Early Eries are mostly all like that.
Don’t put your old cast iron skillet on induction. They are formulated differently than the modern Lodge cast iron. You run a risk of it cracking due to the rapid heat up and it would be a shame for your 140 year old skillet.
Not sure how this is really a comparison of how these two types of pan heat on an induction unit, since you are moving them around as they heat, adjusting the temperature according to how you think you should, and then moving the bacon all around too. Seems to me a test would be an even layer of sifted flour in each pan, left to heat until browning shows where the heat is, at a constant induction unit temperature, with a timer running.
I've been trying to research buying either an induction or electric counter top cooktop in order to use a wok. I am stuck with having an electric glass top stove and just don't want to use my cast iron on it. I have lodge skillets that I had to retire so to speak since buying this glass stovetop last year. I'm wondering how a carbon steel or cast iron 14 inch flat bottomed wok would perform on a cook top like yours? Thanks for the vids:)
Lori A i got a induction plate especially for woks. It works amazing. Not able to use for flat pans though. The heat is 3500 watts that makes your wok blazing hot like it does in professional Asian restaurants. I can recommend you a wok induction plate. Just google wok induction plate and it will get you to various brands.
Go induction. You can buy pads to go under your pans that still allow the induction process, or use parchment to protect the glass. However, they work best with high ferrous pans. So stainless steel, steel, and cast iron
@@TeachaMantoFish I did some other looking around and the consensuses seems to be a small air gap or even a silicone isn't an issue. Thank you for following with a reply!
prior to cooking, you held up and showed a modern Lodge, but the pan you put on the stovetop was not the same pan. The helper handle and the long handle are different than the pan you held up. Why the switch? What trickery are you up to?
@@TeachaMantoFish oops. I rewatched the video and your right. When I first watched it, I thought the helper handle was the rectangular one, not the triangular one.
The magnetic field only effects the metal above the coil, then the heat conducts through the rest of the pan. Eventually, the whole pan should be hot. In my experience you only really notice the "hot spot" on cast iron and carbon steel because they're poor conductors of heat, so it takes awhile for the heat to move through the pan. If you're not heating the whole pan at once, as on a fire, grill, or gas burner, the time those pans naturally take to heat up gets exaggerated; he's moving the pan around to combat that and get some heat into different parts of the pan. When I use stainless steel, aluminum core, pans on induction, I don't notice this at all because the aluminum conducts the heat through the whole pan so quickly.
The fork makes me cringe, I’m so used to nonstick pans. Lol. Does the cast iron rust? I’m debating between the two types, and want the lowest maintenance version.
I just bought a cast iron pan that has a 13" diameter bottom. I don't want to slide it around on top the way you did to get it properly heated. Do they specifically make induction cook tops that can be used to accommodate my pan for residential use?
@@TeachaMantoFish Did you try cooking with Peanut oil? I used olive oil for years then switch to peanut oil. I don't normally fry things, just add a bit of oil for cooking and peanut gives me best results due smoke point. I still keep use olive for salads. Another one can be avocado oil (but is expensive) and grape oil (less expensive but since use just a bit a bottle endure long time).
@@TeachaMantoFish A good way to see if pan is hot enough is by using an small amount of water. Many people think is hot enough when you drop water and it start to evaporate right away, but in fact when you drop the water and form a kind of "dancing" drop is perfect to start cooking (found that recently). I loved the video, you got a new subscriber sir!
I actually gave that skillet away to someone so I'm not really sure, but that was probably a 9". A bit smaller than the standard 10.25" by Lodge. This is the perfect set to buy if you're just getting started. You could do 90% of your cooking with these and it is a very fair price. amzn.to/3uVNrbX
I was willing to buy an induction cooker cause I tought it would spread heat more evenly than gas stove , luckily you explained to me that it's not :( Thank's anyway 👍😃 gas cookers for life. What was that oil blend ?
Induction has several advantages over gas and electric. Faster boil on water, faster cooking in general, you can buy pads to protect the glass and be able to slide pans around or just use parchment paper underneath, there's no risk of fire outside of actually cooking, no increase to indoor pollution.
Great info, great jaw (teeth with space!), great eyes, great name channel! Makes me wonder what kind of food your parents raised you on and if you ever used anti-biotics. You must be quite healthy! (Jealous)
LOL, that's got to be one of the most unique reviews of one of my videos I've seen yet. I don't think I grew up special, just an average kid. Thanks for watching.
@@TeachaMantoFish I think so and would have demonstrated the differences in the 2 metals. There's also a setting in your camera so you don't film with the words backward. I loved the tutorial and I'm purchasing a conduction cooktop thanks to you!
Looks to me like you have a subconscious preference for cast iron without real evidence to support your conclusion. When you look at the bacon itself there doesn't appear to be any difference.
I've had my Kenmore Elite induction range for over 5 years. LOVE IT...especially the fact that I can use PARCHMENT PAPER under my cast iron that I use a lot. It's one of the best things about induction ranges. Parchment paper is perfect for protecting the glass top since it can handle the heat and does not burn not to mention the ease of clean up.
S Bruen that is a great tip!
Thanks that's genius!
S Bruen This is the way to go. Says to use parchment paper w/ cast iron right in the manual of our GE Profile induction range.
@@mencken8 thanks! I pick up my GE induction range next Tuesday! excited and nervous and I was worried about my favourite cast iron pan.
Haydée Skeet Parchment paper works like a charm. We’ve had this GE induction range for four years, and I like and enjoy everything about it- and this from someone who cooked on nothing but gas stoves for the forty years previous.
Nice video & I too prefer cast iron on my induction cook top, but you have the physics backwards. Carbon steel heats up more quickly (you're right about that) but it conducts heat more quickly and evenly than cast iron. That's just a fact. Cast iron, on the other hand, takes longer to heat up, but retains heat much longer than carbon steel. When you turn the heat up or down, the change will be more quickly noticeable on the carbon steel than the cast iron. When cooking with cast iron, its best to heat the pan for a longer period of time than you would with carbon steel. The longer period of time will allow the heat to conduct over the entire surface.
Gotcha
The learning curve for induction is that even at low-medium settings an empty pan will get extremely hot (up o 600° F) very quickly. When switching to induction I bought an infrared thermometer to monitor temperature when preheating the pan and was surprised at how quickly to reached and exceeded the smoking points of oils, even Advocado oil which has a smoke point of 450° F. Based on the amount of smoking seen in this video I’d say the temp got too high. Secondly to get even heating you must match the diameter of the flat bottom of the pan to the size of the coils. Most of the stand alone hobs aren’t large enough to evenly heat even a 10” skillet. You get better performance on a full size cooktop which has larger coils.
makes sense
"fire alarm... that's how the family knows dinner's ready" I thought this was hilarious
🤣🤣🤣
The cast iron has a larger cross sectional area. The induction is generated in the center. More area = a larger pipe to carry the heat outwards. They most likely have very similar thermal conductivities.
I'm not sure but according to many other videos, bacon is one of the few things you can put into a cold skillet......??? Oh and you don't need to put water in the skillets just wipe them out with the coffee filter and put them up and they are ready for your next cook!!!!!!!!
I just did the cast iron on that exact induction stove top and the stove got SO hot it was giving out a warning beep and flashing "140" (whatever that means). I got worried that I was gonna break the stove, so I took the cast iron off and felt the top of the stove (didn't touch it, just put my hand on top to feel), it was HOT! I ran a fan to help the stove cool down, and then, used a stainless steel instead, no problem. Was just trying to scramble some eggs, perhaps I would only use the cast iron on an electric stove (not an induction stove). That got hot FAST. My mistake was I put it on a "5" heat for way too long. I think I might just do a 2 if I ever try again.
Weird, it shouldn't have done that.
@@TeachaMantoFish I did try it again on "2", it works fine. I think 5 is way too hot for my cast iron. Thank you!
I liked this video very much! Informative, nice and entertaining to watch. Just one critique: you could've shown a comparison between the two pans when the water boiled in them side-by-side. This way we could've better seen the heat spread :)
Greetings from Germany!
Volvox thank you! I love positive critiques. Suggestion noted.
The parchment paper tip from S Bruen was a great find. I have an enameled cast iron I tried to use on my reverse sear steaks and the cast iron "weeps" the seasoning then burns a ring onto the glass top that is almost impossible to remove. I will get paper today.
I think I have the same problem. The ring is caused by "burned paint". I don't even know why my skillet came with Teflon on the bottom... Yes, the mark left behind in the induction burner is almost impossible to remove.
However, I managed to get my mirror finish on my IB by using oven degreaser; I will try the parchment paper trick today.
Love the old cast iron. Have a set of 4 that has been passed down from my great great grandmother.
d 2 that is great! Is it branded or gate marked?
Might be worth mentioning, but the smoke from every oil is carcinogenic. Worth considering.
Plenty of oils are toxic well below their smoke point and can be nasty if left too long at room temp.
Ever had commercial deep fried food?... thanks
So is eating bacon www.bbc.com/news/health-47947965
Thanks for a great informative demonstration between using cast iron or steel cooking ware via induction cooking. I too am a fan of well-seasoned cast iron for cooking and consider it superior over other types of non-stick cooking surfaces.
I was surprised that this video essentially gave a thumbs down to induction cooking, promoting gas as superior. Induction has a lot of advantages over gas, particularly when cooking indoors where the combustion fumes and residual gas accumulate as a health hazard - an issue for everyone, but particularly families with children. Gas does have some advantages over induction, e.g. the ability to char food directly on the flame. But to say gas is simply superior seems like an unbalanced judgement that comes close to bias.
teach a man 2 fish, and he'll never want 2 do much else
I actually loathe fishing
@@awax43 who cooks all those fish ❓😀❓
I totally agree! Camping I take steel, it's way lighter than my Lodge, home i use cast iron.
I’m so glad you had the same problems I do! My bacon on a large square pan on gas comes out perfect. I tried the induction for the first time in a carbon steel debuyers crepe pan and it charred the middle and left the ends raw. It was my first cook with the pan and you can see the “seasoning” in a nice 8” circle but the pan is like 12” wide so it really isn’t great.
Since then I’ve been researching “how to cook w induction”. I think I’m discovering that it doesn’t hear evenly at all!! Great for boiling water which is what most people show. But I don’t like the hotspot effect. Maybe your pan should have to fit inside the element for even cooking.
I want to like my induction hot plate but I think it might have serious limitations.
...it’s almost like microwaving food. You get hot spots and frozen spots in the same dish! Definitely not loving the hot spots
I was having the same issue and after doing research I found out most portable induction cooktops only have an 8-9" heating area. The magnetic field is generated in that area and doesn't really spread out in further distances. If I use a 10.25" Lodge cast iron skillet, only 8-9" of it will heat up. If I use something like a 11" DeBuyer carbon steel pan, the cooking base is 8" and only that will heat up. The rest of the flared walls won't heat up. It's more apparent in a flat bottom wok where only the bottom cooking surface will heat up and the rest of the wok won't.
You'll probably have to get a higher end induction or commercial induction range and oven to get an induction cooking area that's larger than 8-9". Those go up to 12-14" on the largest areas and some of the fancier ones have a whole rectangle that specifically heats up to your pan's shape. I would avoid the cheaper induction range and ovens though because many of them just have four 9" heating areas which means you can't use your larger cookware with it.
@@JacksonWalter735 What most people forget- the bottom of a pan rarely extends 9” (22 cm). The pan itself is (much) bigger.
it would be interesting maybe if you use a thermal scan to check the heat distribution
I have cooked English muffins on both types of metal, as I have a dual-cook surface cooktop, and they take a bit longer to cook in the cast iron, but again, they do seem to cook more evenly than the pure stainless steel pan I also use.
What's also is great is that my old heavy le creusot saucepans have a machined base and the sides do a lot of the actual cooking unlike stainless that's essentially a bad conductor
I'm getting ready to replace my skillets, so this video was very appreciated. Thanks!!
I’m glad it helped.
I stopped using my induction to fry proteins for this reason. Induction only cooks whatever is above the small target in the middle of it’s burner and in a very ‘digital’ fashion, without heating the pan directly. I like my cast over infrared electric as the pan acts more as a medium for even heating. A pan hot on it’s brim is gratifying and useful when it’s full of ground beef or chicken thighs. The induction is great for saucepans of liquids or a quick boil. I might also be up for trying an induction compatible wok- as it would prefer it’s heat focused to the center more than, say, a pan or skillet.
MJorgy5 I did do a video of a cast iron wok awhile ago, I wasn’t impressed with it either. ruclips.net/video/BK1s7AfkeNE/видео.html
I’m going to try several other methods of heating in a kitchen in future videos too.
Thanks for the insights.
Get a decent induction stove top instead of those portable toys (they only have a tiny coil which prodoces those hot spots and may warp the skillet). Find out the real coil size and only use iron cookware of the same bottom size (1'' larger is ok) or smaller. My 5-flames induction stove top can run four 11'' skillets (8'' bottom) and one 14'' skillet (11'' bottom) with no hot spots. Ok, the 14'' skillet is somewhat cooler towards the sides. That's due to the large coil being split into two parts with fewer windings on the outer part to keep the power requirement within the limits of private homes. But it still works fine for me.
It wasn't easy to find an induction stove top with all outer coils having the same size (8''). There is only one brand offering such stoves here in Germany. But that way I can use all my skillets up to 11'' on any flame.
Gas makes it a lot easier to use iron cookware. But if you know the coil sizes of your induction stove top (and stay away from those portable devices), it still works fine. Just pre-heat the skillet slowly (3-5min for carbon steel, 5-10min for cast iron) on medium low heat and never use the booster / power function.
Wald Geist welche Marke denn? Und warum keine boost Funktion nutzen? Werde demnächst wohl auch auf Induktion umsteigen, hab mich schon gefragt wie gut das mit cast iron funzt.
Sir. Be careful using your pans on an induction cook top. You can warp them due to uneven heating. I learned alot about this watching, 'Uncle Scott's Kitchen,' where he performs many tests on pans using different burners.
He discusses seasoning, heating and much more. I enjoyed your video. Thanks for posting. 🍳👍🏼🙂
This also goes for adding water or anything extremely cold to the pan. Slowly add warm water to the pan for deglazing to prevent thermal shock, especially when the pan is particularly hot.
thanks for the video i enjoy it so much! i just ordered myself an induction , and a carbon steel wok, cant wait to receive them!
I have the same deal with my lodge on my induction stove top. I will heat it up on 5 an just leave it while I prep the food. Then a minute before I'll put it on 6 or 7 before I put anything on. I barely ever use 8 or 9. Forgot to mention the outer inch or two will always be less hot then the center.
Excellent heating strategy
How thick was your carbon steel skillet? I am taking a wild guess- around 2-2.5 mm?
IMO bacon is best cooked at a low to medium low . Take a bit longer to cook but wont burn and you can still get it crisp if you want it.
Not as much smoke either.
@@TeachaMantoFish Right :) ... speaking of that, I need to do some bacon and eggs now for breakfast LOL
Very informative! I couldn't tell on the lodge pan if there was a lip on the bottom. I notice it had a stamp on the bottom so this answers a question on the cooking ability of that. But what if there is a lip on the bottom of the cast iron? Since it's on the outer edges, I guess that wouldn't affect the cooking?
Karen Davis it will not affect that
I've never seen a lodge skillet like that before can you tell me about the model year of that thing.
It's just visually cool.
I believe this is the one
amzn.to/49UzwXz
What about using a Lodge Carbon Steel Skillet for making a great steak on an induction hotplate?
Yeah, it works, just do it
Infrared cookers are better for even cooking.
Thank you sir, very much,👍, for grabbin’ on to my previous comment and giving this a good run! I’m left with a bazillion more curiosity questions, is there an induction hot plate with 2 heat zones, skillet size relative to a single heat zone, the possibility’s are endless here! I was hoping for a simple answer, but I’m not thinking that’s happening here. I have both heat ring and flat bottom CI skillets. I’m probably going to have to dig a bit deeper into this experiment. The one significant difference between you and me is that I save and reuse my excess bacon fat. I keep a custard dish with probably 6-8 oz of leftover bacon fat and I will use about half of that in the skillet when I cook my bacon every morning. Bacon generally always renders out more fat than you can eventually save, so I always save as much as I need to refill my custard cup and the overflow rest is disposed of. I believe that having several ounces of prior saved fat to cook in leads to a very much more heat distribution, it’s more or less fat frying, but really tasty.
Again, Thank You for perusing this curiosity a bit more!
Chris Carter it was a good suggestion. If you find the duel zone let us know. I also like the carry over fat thing too.
Teach a Man to Fish A whole lot of years ago when I was barely tall enough to see above the stove top, my mother taught me how to baste a sunny side up fried egg in bacon fat. Best fried eggs I’ve ever had. Served it/them either on a slice of toast or laying on top of hash browns. And just to be clear, bacon was included.
Chris Carter my Mom taughtme the same thing. I don’t asking the hot grease over the top of the egg. Prettiest looking eggs too.
@@TeachaMantoFish What did you mean to say?
I think I meant to say “I love splashing the hot grease over the eggs.”
Wonder if you have a bigger magnetic field, they would perform better. Nuwave Dual induction has 8 inch.
I believe it would
What's also is great is that my old heavy le creusot saucepans have a machined base and the sides do a lot of the actual cooking unlike stainless that's essentially a bad conductor
Le Creuset is the top of the heap. I have a few sauce pots I've picked up in a thrift store.
@@TeachaMantoFish yes ridiculous prices. I got lucky in the junk yard and got a whole set.
But any cast iron is good
@@peetsnort junkyard!!?!!? Yeah, you both got lucky, pots too.
@@TeachaMantoFish
lol
. Yes I have given them a reprieve from the smelter
I sure wish someone would do this using a really thin old Griswold or Wagner. The really old ones were very thin..
Tell me more what you want to see. I’ve got some old stuff.
@Thomas Pickens Some of the older ones were really thin. Some Griswolds, Eries, and Iron Mountains. Usually they are the large, slanted logo ones in the Griswolds. The Early Eries are mostly all like that.
@@TeachaMantoFish Was just kinda curious how one of the thin ones would do in comparison. I don't want to have to buy steel one too...😆
That's an Older Model Lodge Pan just noting the Handle is Long and Tapered vs the Stubby generally found
Yeah, I don't think they even make that any longer.
Don’t put your old cast iron skillet on induction. They are formulated differently than the modern Lodge cast iron. You run a risk of it cracking due to the rapid heat up and it would be a shame for your 140 year old skillet.
You just have to raise and lower slowly, don't pour the heat on too quick.
Water billing in middle of pan is do to the size of the magnet no being biganuff for the size of pan is not spot
gotcha
Not sure how this is really a comparison of how these two types of pan heat on an induction unit, since you are moving them around as they heat, adjusting the temperature according to how you think you should, and then moving the bacon all around too. Seems to me a test would be an even layer of sifted flour in each pan, left to heat until browning shows where the heat is, at a constant induction unit temperature, with a timer running.
Sounds like you should do a video.
DO NOT drag your cast iron all over the top like this guy, you WILL scratch the top !!!
Who cares, it's a tool and it's only 100 bucks
I NEED BACON NOW!!!
I've been trying to research buying either an induction or electric counter top cooktop in order to use a wok. I am stuck with having an electric glass top stove and
just don't want to use my cast iron on it. I have lodge skillets that I had to retire so to speak since buying this glass stovetop last year. I'm wondering how a carbon steel or cast iron 14 inch flat bottomed wok would perform on a cook top like yours? Thanks for the vids:)
Lori A i got a induction plate especially for woks. It works amazing. Not able to use for flat pans though. The heat is 3500 watts that makes your wok blazing hot like it does in professional Asian restaurants. I can recommend you a wok induction plate. Just google wok induction plate and it will get you to various brands.
Go induction. You can buy pads to go under your pans that still allow the induction process, or use parchment to protect the glass.
However, they work best with high ferrous pans. So stainless steel, steel, and cast iron
Awesome tip about coffe filter.
It was a game changer for me too.
Awesome, thank you!
you had the burner set too high for bacon
Did you ever do the video on the cast skillet with a heat ring? Did a quick search but didn't see it.
No, I actually gave my heat ring to a friend. I'll try and keep an eye out for one. I still have the gut feeling that it would be fine though.
@@TeachaMantoFish I did some other looking around and the consensuses seems to be a small air gap or even a silicone isn't an issue. Thank you for following with a reply!
Cool info. Love my old cast iron pan. Thanks.
Happy to share
Great tip --the coffee filter swipe. :)
Good luck with the new skillets. Let us know what you end up with and how it performs.
prior to cooking, you held up and showed a modern Lodge, but the pan you put on the stovetop was not the same pan. The helper handle and the long handle are different than the pan you held up. Why the switch? What trickery are you up to?
Nope, same one. I did explain why I wasn’t using the gate marked heat ring old skillet. Is that what is confusing?
@@TeachaMantoFish oops. I rewatched the video and your right. When I first watched it, I thought the helper handle was the rectangular one, not the triangular one.
@@skiavalanche trickery…. 🤣🤣🤣
carbon steel warps on induction serfaces
Yeah, gotta be careful on how fast you heat up.
I really appreciate this video
So glad you did, thanks for the feedback.
I learn from you so thank you very much.
Thank you for watching! It makes me happy to know people are getting something from my videos.
Good vide TY. Is it true induction stove top is more cost efficient than gas ?
franKENStin not sure, but it would make sense since their isn’t energy going past the heating of the pan.
Really well made video!
Thx! I’m glad you got good info from it.
Enjoy your videos
Thank you! It’s why we make them. 😄
First thing I Always do is cut my package of bacon in half…… do you have a vent fan❓😀❓
@@prmath LOL
That’s back when I as using a mirror above, it always got foggy. 😂
So the induction surface only heats up the metal directly above it? Is that the reason for moving the pan around.
The magnetic field only effects the metal above the coil, then the heat conducts through the rest of the pan. Eventually, the whole pan should be hot. In my experience you only really notice the "hot spot" on cast iron and carbon steel because they're poor conductors of heat, so it takes awhile for the heat to move through the pan. If you're not heating the whole pan at once, as on a fire, grill, or gas burner, the time those pans naturally take to heat up gets exaggerated; he's moving the pan around to combat that and get some heat into different parts of the pan. When I use stainless steel, aluminum core, pans on induction, I don't notice this at all because the aluminum conducts the heat through the whole pan so quickly.
The fork makes me cringe, I’m so used to nonstick pans. Lol. Does the cast iron rust? I’m debating between the two types, and want the lowest maintenance version.
AmyX they will both rust, but I think the Carbon steel is just the tiniest bit easier to store and use
Nice video!
Thanks!
I just got my first non-toy-size cast iron from ALDI, 16.99€. It has a very granular surface, not smooth at all.
That’s the way the lost of the new stuff is, unless you spent a fortune. It will get better with use, same as all cast iron.
I just bought a cast iron pan that has a 13" diameter bottom. I don't want to slide it around on top the way you did to get it properly heated. Do they specifically make induction cook tops that can be used to accommodate my pan for residential use?
Why not just use a spatula to spread the oil around?
That's doable for sure.
Interesting, easier "burning" on carbon steel, but one bacon burned on the cast iron. (Haha!)
better heat retention in cast iron, maybe not that good if you intend to reduce the heat though
Now I’m hungry.
Camaro Legend Bacon!
Just be carfull using carbon steel skills on cheap induction tops or you may wrap a carbon steel skillet
gotcha
What oil are you using for cooking?
Most olive oil
@@TeachaMantoFish Did you try cooking with Peanut oil? I used olive oil for years then switch to peanut oil. I don't normally fry things, just add a bit of oil for cooking and peanut gives me best results due smoke point. I still keep use olive for salads. Another one can be avocado oil (but is expensive) and grape oil (less expensive but since use just a bit a bottle endure long time).
@@simonzarate1248 I season with grape seed. I use Ava I do when cooking at high temps.
@@TeachaMantoFish A good way to see if pan is hot enough is by using an small amount of water. Many people think is hot enough when you drop water and it start to evaporate right away, but in fact when you drop the water and form a kind of "dancing" drop is perfect to start cooking (found that recently). I loved the video, you got a new subscriber sir!
It's Bacon, you just wipe it out.
Too many ads. Might watch it later ...
ALWAYS start bacon in a cold pan.
Why? Do you let your pan cool between batches?
What size is your cast iron pan?
I actually gave that skillet away to someone so I'm not really sure, but that was probably a 9". A bit smaller than the standard 10.25" by Lodge. This is the perfect set to buy if you're just getting started. You could do 90% of your cooking with these and it is a very fair price. amzn.to/3uVNrbX
Trust him to put it against a 120 year old pan,,,yea that helps me loads,, we’ve all got those knocking about the kitchen.😖
If you're looking for a perfect starter set this is a fair priced set that you could do 90% of your cooking with. amzn.to/3uVNrbX
=== VOLUME UP ===
I only cared about the old skillet
I can understand that. My favorites too...
I was willing to buy an induction cooker cause I tought it would spread heat more evenly than gas stove , luckily you explained to me that it's not :(
Thank's anyway 👍😃 gas cookers for life.
What was that oil blend ?
Crisco blend, but I haven’t been able to find it since COVID hit. It’ll be back eventually.
Induction has several advantages over gas and electric. Faster boil on water, faster cooking in general, you can buy pads to protect the glass and be able to slide pans around or just use parchment paper underneath, there's no risk of fire outside of actually cooking, no increase to indoor pollution.
Stainless steel is also a much better heat conductor so you won't get hot spots with those as often.
@@kristinatroxell9561 well actually indoor pollution depends on food also :)
@@kristinatroxell9561 Thank's for the tip 👌😃
What is the best induction cooktop for cooking steaks?
amzn.to/3iNQJdP
Can’t avoid a small coil in a portable induction unit like that making a hot spot. Our GE Profile induction range doesn’t do that. Go big or go home.
my jacket smells smoke now
Smell of success!
Water never touches my cast iron
Great info, great jaw (teeth with space!), great eyes, great name channel!
Makes me wonder what kind of food your parents raised you on and if you ever used anti-biotics. You must be quite healthy! (Jealous)
LOL, that's got to be one of the most unique reviews of one of my videos I've seen yet. I don't think I grew up special, just an average kid. Thanks for watching.
Not a thermometer in sight.
Are you referring to a laser surface thermometer or something like that?
@@TeachaMantoFish I think so and would have demonstrated the differences in the 2 metals. There's also a setting in your camera so you don't film with the words backward. I loved the tutorial and I'm purchasing a conduction cooktop thanks to you!
@@DistrictFire great feedback!
Looks to me like you have a subconscious preference for cast iron without real evidence to support your conclusion. When you look at the bacon itself there doesn't appear to be any difference.
I do prefer cast iron over most everything.
Nice video, bacon Murderer!
Thermal camera, brudda!
D K Brilliat! Iv’e got one!
Jesus Christ the cuts are annoying AF!!!!!
Why is the video reversed as in a mirror ?
When?
@@TeachaMantoFish The whole video
@@rterry2752 didn’t do anything special. It’s on an iPhone.