I wanna ask for induction cooker, is a non-stick saute pan or steel (not the non-stick type, the shiny metal type) pan better? I'm using a non-stick saute pan now, and after 2-3 times cooking, the non stick layer started peeling out and some even got stuck to the induction top (my whole pan is black, including the bottom of the pan). I'm using a bamboo spatula for saute.

any suggestions? I'm hoping to keep it below RM50 as I just cook simple food at home only....

Usually what temperature do you set for cooking? For me frying egg - 140-180C, meat 200C-240C. My cooker defaults at 300C but I feel my food hangus very fast at that temp

This post has been edited by SnoWFisH: Mar 24 2011, 11:14 PM

Can hard anodized pan be used on induction cooker? Most of these type of pans are aluminium right?

anyone using greenpan here? saw Jusco selling GreenPan for promo price 28cm for RM 88. I read some reviews online and a lot complain about greenpan being very sticky after a few uses.

My current teflon pan are currently like, have a shiny metallic circle (about 10cm in diameter), surrounded by the black teflon circle. Wonder is it time to change or not

Just to confirm, Green Pan works on induction cooker right.

Ok in that case I might stick to stainless steel pots and pans as my replacement pans. Cast iron, any brand to recommend?I don't really do hardcore cooking lol.

Currently using my loyal zebra pot to fry stuff lol.