I bought an Isonic brand induction cooker last month and in order for me to fry I must use only stainless steel frying pan.

Its very different from the usual induction cookers where you can use those aluminium pans to fry.

So last week I bought a stainless steel pan.

And after using this is the results that I get



I am not concerned with the black stains. I can remove them.

I want to know more about the blue black stain instead. That part turns red when I increased the heat volume.

My pan turns blue black at first despite pouring lots of oil. I noticed that the oil flows to the side of the pan causing the pan to be oiless in the centre.
I cant fry anything at the center of pan. If I do that the stains will stick to my food.


This is how the base of my pan after cooking.


I am starting to regret buying induction cooker. Should have bought the one where the aluminium pan is compatible with.

Anyone can explain why my pan turned out to be like this?

After googling I found out that the blueish stain might be due to overheating

But the volume of heat i turned on was the second lowest

go buy glass cookware

just buy regular steel pan. RM 17 at tesco

marketting gimmick intro u to buy induction cooker?
there is nothing can beat gas cooker...
i myself use fotile hood and hob with stickless wok and pan...
easy to cook and easy to wash...
this stainless steel? wash until u exhausted also cannot get cleaned...
better buy some good quality stainless steel pan from buffalo...

I am afraid the same thing would happen to my current pan.

I bought it at RM15 from a shop.

your pan is cheap.


period.

get a real pan. for a starter, try tefxx.

is that teflon, beware it might be toxic to you

well... personally feel that induction cooker is not good is frying.. especially deep fry
so... better get a ceramic coated frying pan with induction base... so u can use less oil....
oh yeah.. i think induction cooker is great especially with non stick pan... also if u want to cook something soupy...

Iron wok works well on induction cookers. Carbon steel ones can warp after extended usage. Saw a 30cm one with glass cover at Giant. I forget the price but I think it was less than RM39.

i felt a little bit uneasy in my stomach after eating those fried patties.

buy 304 steel

always oil your pan before heating if you're not using a good thick pan

The sudden increase of heat causes surface oxidation, which gives that hue

You got a pan that heats unevenly. Get a better one like those made by
http://www.zwilling.com/en/cookware-series.html

Cheap pan, so heat distribution no good.

aluminium - takut alzheimer
non stick - takut teflon overheated gas particles
cast iron - goddamn old school, you can season mou?
stainless steel - nice nice la

not sure if induction cooker punya problem. i've always been a gas stove person.

never heard this brand before,.., is it reasonably price...?

stainless steel pan dun use teflon

same brand with gordon ramsay's henckel knife.

ah ts said stainless steel didnt read thread title properly, ts should be safe

didnt read that you use stainless steel, it should be safer than most. Uneasiness in stomach probably because you didn't cook properly

hmm.. mahal then... nvm....

real men cook with qigong



This post has been edited by StereoPony: Mar 25 2014, 09:03 PM

http://youtu.be/UGXGJD2xTzQ

This post has been edited by TamiyaOne: Mar 25 2014, 09:09 PM

how bout something like this: http://www.lelong.com.my/thermos-28cm-fry-...7-01-Sale-I.htm

by thermos.

i got same stainless steel pan and it turn yellowish + blue and black after some time. i guess its made from low quality material..
anyway, thats not my main concern. my main concern is the food that cook using it taste metallic and can last for few hour.. is it safe?

if can taste metallic means the metals all leech inside food

ill ditch it if i were you

or perhaps the food you cook too acidic? last time i made lasagna on a stainless steel pan, my lasagna tastes metallic

Go tefal

but is carbon steel and stainless steel can use the same method?

Thanks for the info, almost toyed with the idea of induction cooker.

Now I rather stick to conventional Gas cooking.

last time I also use induction cooker for frying.

Induction cooker can only lower the power to a certain point. that is somewhere around half. then any lower it will on....off.......on......off to lower the power.

but even then it is still very hot. so the pan mah change colour.

gave up. changed to gas. lol

Get Tefal pan.

Nothing wrong with your induction cooker.
You're using el-cheapo pan/wok that can't distribute heat properly over the whole surface area. Aluminium too thin to withstand high heat, similar to cooking your food on direct heat.
Get a decent wok with decent thickness and material. Too thick and you waste time to cook your food, but too thin and you get the same thing you're experiencing.

There are 2 types of cooker - 1 is the induction cooker (stainless steel), 1 is the infrared cooker (for ceramic, glass, any types including stainless steel).

I bought an infrared cooker because i already have so many pans, bowls, etc and dont wanna waste them. Although infrared cooker heats up and cools down slower than induction cooker, at least i can use whatever material on it.. and it's non-radiation.

Price wise, it's slightly more expensive than the induction cooker.

i use it to cook maggi only. temperature set at 180C. it still taste metallic after few times using it.

it's blardy expensive.. can be found in parkson.. looks awesome and i like the pisau as well..

i really think tefal is abit over rated.. it's kinda low quality after using few of their pan and utensils.. so far i still prefer zebra/la gourmet.. Price wise maybe tefal is just slightly cheaper.. cant recall the price tag for each of them.

meggi can masak until 180C? got water on pan means temp stagnant at ~100C

i would suggest change pan, its abnormal to get metallic taste unless acidic material

and meggi not that acidic as compared to tomatoes samore

Induction is only good for steamboat. If you wanna do stir-frying buy a good quality ss frying pan and dun use too hi heat. The bluish mark is not poisonous. If your oil is not well distributed you get burnt food lar. There's nothing wrong with your induction. I guess you bought a cheap ss frying pan. Can use any metal frying pan,not necessarily ss.

lul, you out eat big fry, they use the iron wok also with rust, ppl no complain. little iron intake actually good for body.

I always prefer cooking over a fire. Induction good for making soup or for steamboat. Now electricity is expensive so make soup using slow gas fire using a claypot. Saves a lot of gas bcs claypot conserves a lot of heat.

If food is acidic the best is use claypot or enamel pot. Avoid ss tho' the angmoh say ss can use for any type of food.

i dislike stainless steel, except for stew making or soup making

its super duper easily get stained, and worse is when you need to clean em. elbow grease job mang

prefer those black carbon steel or non-stick pans. easy to clean and super nice to use as well (though i dont have non-stick pans )

you need to season your pan

i agree with you

however my induction only works with ss pan

cant detect if i uses the non stick pans

makes me wonder why i bought that induction in the first place

eerr.. i is think those ppl who sked using induction will blame tis la blame tht..
we is currently fully using induction gears for cooking. we is got 2 pis of induction cooker (a cornell n a tefal)..

the cornell one is can clearly see temp settings 60C to 270C apart frm cooking mode where as the tefal kenot..

ts is using a vry al-cheapo mia cooking gears.. tht frying pan material n the induction cooker is a bit imba riao..

a gooding pan/wok/pot for induction is must have a solid base usually infused wth ferromagnetik metal.. a gooding base will bind the bottom pan/wok/pot strongly and keep it from warping..

i is got using all sort of gears.. from henckels, tefal to tesco mia siizzt pun ada.. surprizingly.. tat tesco mia siiizzt is quite gooding

some non-stick pans can work with induction cooker

its all about searching the right material imo, i usually use steel pans and kitchen hob so i dunno abt the rest

Is it true that there are 2 types of infrared stove? 1 is the type where you can't feel the heat on the cooking surface so you won't burn your hand but your pot will get hot and it costs Rm1k. 2 is the type where you can feel the heat on the cooking surface but this type costs RM3k. A fren of mine just bought the RM3k one so I wonder if there's such a thing.

U buy cheap one, nipis, sure become like this. Try buy non stick pan, nice brand one like tefal no prob.

it wont work with my induction

have to use ss pan

My ss pots are okay. Use zebra brand. Very tahan lasak yo but expensive to buy. Worth it bcs can last whole life,then can will to your children summore LOL. I find claypot and enamel pot damn easy to wash. If stains soak overnite in a bit of bicarbonate of soda (another name is baking soda. I'll use those expired ones. No need throw) which is so cheap onli.

some tefal pans are induction friendly and some aren't.

how to find out issit induction friendly? bring a magnet. Stick it on the bottom of the pan, if the magnet sticks on it, it is induction friendly.

claypot nice to use, but heavy and fragile

tu corningware also nice to use. but oven use only la (unless stated otherwise)

thanks

or you can just look for this logo at the bottom of some pans

here is piktur drillz..

notis the temp indicator.. for the cornell? u won't ezy overheat if u dunno how hawt u is goin rite?


the tefal is dun haf mia.. and even at the lowest, the tefal is can boiling water oo


so a diff induksi cooker is got diff pro n cons mia..

nao comes the cooking gear.. wanna show u d bases..

the ikea 365+ ... quite rekomended xia. a little moar exp thn supermarket brands ba..


2 tefals here.. base r gooding top is better thn ikea 365+


d henckels.. all rounder lu

To be honest,I'm a bit queasy cooking using electricity so I'd only use my induction (sunhom,one of the earliest brands but good quality) for steamboat. I feel safer cooking on fire. Would sometimes make special soup using charcoal on the cheap charcoal stove or on my bbq pit. I prefer to go back to basics. My fav claypot is not fragile at all and can even use in the electric oven at high heat. Not very heavy either. I'm quite rough with it and use it for making soups all the time. Cost me about RM40 whereas my RM200 cast iron pot from Ikea is just sitting pretty bcs it's so heavy and troublesome to care for bcs of the non-stick surface. I wished I had used the RM200 to buy 5 claypots LOL but one serves me well enuf since there are many ss pots of various sizes too.

Aiyooo bro,I so confused dy. These are induction or infrared stove/cooker? Thx

induction la bro.. dun let the white circular line mindfuk u oo..
d advantage of induction cooker is the surrounding temp.. we is got a twin burner gas stove.. fire it up and the kitchen i warm.. eventhou got 2 ventilator n a awsm hood turn on..

cooking wth induction is can say... vry vry less warm lu

i have one claypot also, the rest steel pans/wok/pots

the claypot dunno since how long dee, me mam been using ages back. very durable, but lots of cracks dee la (no leak though)

im more modernised than my mum, so i usually use Corningware or SS pans for oven cooking

dunno why until now mum duwan buy non-stick pan. very nice to use at friends place when i was cooking for them. can use near to none oil yet not even sticking

cast iron susah nak maintain. kenot scrub cos will peel off coating. then need reapply. cleaning also kenot use soap, need vinegar or salt

Go for the Korean Stone cookwares.

They can't stand too high for the heat, but they're a healthier choice of cooking. You should give them a try.

La Gourmet is currently promoting their 32" anodised (non-stick) wok @ RM199. Usual price RM499. What's the catch? Never used this type of surface before.

Eh my sunhom induction top is not made of metal. I wanna check to confirm the material used but can't find. Waifu kept it and has gone to bed dy.

It seems anodised is good but I sien with non-stick. Bought one at RM200 like 12 years ago and after a few years the non stick gone. Dared not use anymore. Is it safe to use when the non-stick layer is gone?

it could b ceramic or some heat resistant crystalite stuff?

if the non stik is gone.. is k ba.. d only issue is.. when d non stik is goning.. tis is where the siizzt get leached into d food lu.. u like to use so-highest heat whn cooking? non stik kenot tahan sohaigh heat mia.. keep it medium.. wanna go so-highlattest heat.. go cast iron/clay

bro... cook it with pressure cooker first then only bring out to your claypot to cook them.. much senang.. pressure cooker 15 - 30 minutes kau tim.. where usually stuff which require few hours to renah like soup..

bro where to find them? i'm finding a stone grill where can be place on the cooker.. of course i'm hardcore gas supporter! hahahaha

Tesco ada.

I prefer to use low to medium heat when cooking. After a few years when it started to get scratched we stopped using it. Now use claypot,enamel pot,ss pot and back-to-basic frying pan. Dun like non-stick lar.

What is a stone grill? You mean it can be placed on a fire?

yah...

something like that.. it can really keep the meat warm even if you eat slowly.

Tesco one ah.. boleh pakai mou geh.

To be honest bro,I have heat/fire "phobia". I had a nightmare about being caught in a fire so the fear of death by fire is very real. I was taking a nap on a hot afternoon when I was aged about 21. The fire was so real. I fear using a pressure cooker bcs of the steam which can be so scary. Idk what made me buy it but after a few times I just keep it. I prefer to cook the soup straight in the claypot bcs easier just to wash just one pot. Also when boiled slowly the soup tastes so much better. It's even better if you use charcoal. When I feel rajin I will cook using charcoal.

Heavy or not? Natural stone is not susah to wash but is the stone safe for cooking? What kind of rock they use? You can not only grill the food but can oso stir-fry kan? It should be opened in front or the gas fire won't burn,right? It would be even better if the 4 sides are slightly raised so that you can stir-fry LOL.

This post has been edited by TheOwl: Mar 26 2014, 12:08 AM

i use Zwilling and greenpan no problem also.. Give zwilling cookware a try
Le Creuset also gooding for stews

This post has been edited by adrian11: Mar 26 2014, 12:19 AM

I have a pair of anodized woks (one big and one small) which I bought in 2000. If I recall, the price for both woks with one cover for the large wok was around RM100 back then. They've been used on a regular basis and I'm still using them today. The surface of anodized cookware will never be as slippery as the ones coated with a non-stick layer but at least there's no worry of any coating flaking off into your food.

i see then cant help already so far ive been using pressure cooker for like 3 - 4 years.. cook soup to spagethi all became quick and easy.

i also not sure still finding where got sell them.. i dont think stir fried suitable.. only to cook meat on the rock perhaps..

Will definitely give it a try.. but my pan and pot bought from zebra thailand is still strong.

Whenever i go thailand i sure aim for their pots.. the 30" zebra pan platinum series is only less than rm90 bought in bangkok Tesco!

Wah cheap but the cost of transport?

Le Creuset mahal giler yo.

Solid giler yo.. use 50years pun tahan.

nope

wash with lime

how much does the zebra ss pan costs?

buy induction plate. You can use glassware and claypot on your induction cooker with it.

the pan too thin, the induction cooker create intense heat in one specific area

Can the induction plate be employed to heat up clay pots? Wanna cook stew but so far could not find a good pot for it, wondered if induction plate can be used together with my claypot for the stew...

Should be ok. the induction cooker will heat the induction plate which in turn heat the claypot. but i'm not sure how efficient will the heat be transfered.

This post has been edited by MrUbikeledek: Mar 26 2014, 10:47 AM

Buy cast iron frying pan.

Thanks...
Probably not so efficient, but at least I can use the induction to slow cook the claypot while i use the gas cooker to cook other stuff. Do you know by any chance where I can get a induction plate here in Malaysia?

not sure. TESCO? but you can use normal stainless steel or cast iron pan and put the claypot inside it.

That expensive?

Well, mine is the portable single pan type. Brand GLOBAL, <RM300 only.
Link: http://www.global96.com/Infrared-Ceramic-C...d=62&doit=order


I've used many pots and pans. Tefal works perfectly. Do keep in mind, this type of cooker emits heat and can hurt if touched within the red heating area.

Please do test it immediately after purchase incase there are any defects.

How to remember. Bought decades ago. Prices have gone up a lot these days. But still okay to buy bcs can last forever.

I saw the stove/cooker. It's not this type. There are 3 or 4 cooking spots. I wonder if it's called infrared stove. They purposely bought the type where you can feel the heat (uses electricity) and the fren told me he paid RM3k. He said the type which won't burn the hand costs only RM1k.

Claypot should be able to use induction but why waste electricity? The claypot traps a lot of heat and just consumes very little gas. I always cover the pot (there'll be a ventilating hole in the cover) and use a small fire while stewing and boiling soup.

This cooker is very safe? will the induced wave produce electricity on metal on the other side?

I feel like to smuggle one in college room lol