hi /ktards, ayam looking for stainless steel pan to use on induction stove.

any good brand to recommend?

wanted to buy tefal but heard its overpriced crap

stainless steel pan is shit.

then what pan is good?

Because of the cleaning?

Ikea Sensual.

I been using it and also use induction stoves. I have the entire range of Sensual pans and pots.

Get iron pan enough. SS pan not suitable for noob use. But pro also don't like to use it too.

Ceramic top is better.

Plain stainless steels discolours and looks nasty.

Non stick pan jer

Also depends on what you are cooking

Buy honeycomb pan. Can use on induction cooker. Though not 100% non stick but it last much longer than those normal non stick pans which function well only in the beginning

will check that out

any recommendations?

I use some unknown brand from Lazada. Chef something.

no cause it always sticks

better off carbon steel kind. sure it rusts, but it conducts heat well + impossible to stick

But needs to be treated first then it'll be stick proof

not really, alot of videos keep telling you need season like multiple reheating and then clean, apply oil bla bla

but i find the easiest way is;

1. heat up wok gao2 until hot
2. pour in enough oil to coat the surface
3. take a chicken egg beat it until mixed like omelete
4. when hot pour in the egg mix and then let it cook like normal
5. itll stick at first but easily can wipe off when dried
6. once omelete cooked, the pan/wok is "seasoned"


i tried this method last time alot for my non stick woks, works like charm everytime except stainless steel zzz. another drawback is i kinda need eat an omelette or egg everytime lel. also dont wash with soap afterwards, the oil later will wash away and then you back to square one.

just rinse with water and maybe scrub abit with sponge if needed (best use bamboo brush). and the layer remains

Nice. Goan do the same on cast iron that i’m buying

OP get cast iron, you can even do oven work with a cast iron pan, e.g sear meat on stove then off the pan and immediately pop into oven till completion.

i got lodge cast iron tht im using in my wet kitchen d.
i just need a small pan in my dry kitchen for making small stuff

i wanted to try this La Gourmet Nitrigan cast iron but dunno whats they non stick effect -
http://lagourmet.org/lgmcwci355355/

non stick pan - Tefal

IMO stainless steel pan a bit useless, much better to just get mass market non sticks for most cooking, plus a cheap cast iron pan for searing steaks and meat.

If you want to get a stainless steel pan, just make sure it is fully clad.

Stainless steel pan very good. Cleaning quite hard, but if u use the ‘span besi’ it is easier then cleaning teflon or iron pan.

Very tough and durable as well. I used the cheap Ikea one. Kept all my tefal set in cabinet since 2 years ago and been using stainless steel pan and pot since

i dont like cast iron like where the angmor use and kept recommending in jewtube videos

1. its too heavy
2. its expensive af

but carbon steel woks? amen

really? alot commercial all use stainless steel, especially western one..

Sinterio.

but if u pandai can go taobao buy the exact same thing (without the malaysian branding) for half the price

you need use more oil than in iron pan.

Stainless steel wok/pan can be tedious when comes to cleaning. Once overheated which is very common, the oil itself will burnt and creates brownish stain that's difficult to remove. Lots of scrubbing involved.

For myself, I kept a cast iron wok for cooking fried rice, stir fried veg, chili paste. Those that requires lots of stirring.

A non-stick for frying stuff that have the tendency to stick, such as fish, tofu...something delicate.

This post has been edited by Xccess: Dec 23 2020, 05:27 PM

stainless steel?more like stainmore steel

get that ceramic neoflam on shopee, cheap coz its pink, doesn't have two screw-bolts on the pan-face. I have one, its the best.

not as slippery as teflon but studies show its cleaner, healthier.

to use with, a wooden flat ladel thingy, use dremel to sharpen the edge to flip eggs and fish.



avoid tefal, teflon coats, tis the respiratory cautious season.





edit : its a single piece, shallow pan 28-30" its around rm50-70, im sure


or just get anything with Ecolon coating, its proprietary neoflam, but cheaper on other brands. I did the reading, and its respiratorily ages ahead of teflon in offgassing.

This post has been edited by ieatchickens: Dec 23 2020, 05:44 PM

Expensive? Man , the cost is just one time thing, not like a monthly subscription or anything.

Weight is fine, will only be cooking certain types of food like steaks and meats to be grilled. No flipping of pan required.

I've been using Mayer stainless steel wok for more than 10 years for my induction or ceramic cooker and still look good.

The problem with ceramic is the weight. However, for those who cook often, it's good to have one in their arsenal.

For certain cooking style, it requires constant tossing, therefore weight is a factor.

These are photos of my dishes..haha.

This post has been edited by Xccess: Dec 23 2020, 05:51 PM


Attached thumbnail(s)

Means you don't know how to use

I know. So it is shit.

its aluminum, with two top and bottom coats of 'ceramic'. Its light i think

I see. Worth researching. What's the weight of your pan? Any idea?

i guess its just my use case scenario la

im a wok guy, most food i cook for family is chinese stir fried, steamed, deep/pan fried stuff. a large wok can do all of these flawlessly for me

cast iron otoh for me is quite limited in usage, so its not so justified in cost.


in my home i think i have like 5-6 pans abandoned after buying carbon steel wok. its just too good that the rest neglected

Use cast iron pans because that's what real men use.

985gm 28inch its the shallow pink one ecolon coat, rm60-70-80 iirc


now theres the all deeper one rm120+, not too sure bout that price



found it, get this one.. 4cm smaller, no probs, frying an entire pack of spaghetti alio is a challenge with 28", 24 will be a struggle but do-able.

28's and 30's are overrated tbh, 85% of the stuff you cook only requires a 20"

https://shopee.com.my/Neoflam-Fry-wok-24cm-...9683.1185121604

This post has been edited by ieatchickens: Dec 23 2020, 06:03 PM

Zwilling cheap and gooding.

This^^


Wok > all even used it to bake some food in the oven

True true, it depends on what you’re cooking.

I cook more simpler foods on the pan coz i’m an amateur lol

my wok too big, cant fit into ovens haha

no harm geh, i can honestly say not everyone wants a wok at home. its considered big for what people normally have at home (mine is almost 60cm wide)

pans/pots/skillets fit the common consumer more. one thing i like abt wok also since its wide right, oil splatters normally cant fly far enough to dirty the stove haha

less cleanup afterwards

People that care how their cookware look usually a bad cook. Tok kok say got cooking experience but actually only love watching cooking show.

U ask them to cook see la mesti banyak alasan.

this is even better rm55

https://shopee.com.my/NEOFLAM-INTEGRATED-CO...4071.1514351073

Ikea

Personally i feel stainless steel is only good for stock pot. Easy to clean and heat distribution doesn't really matter due to high vertical volume, especially if you have good burner.

but but pretty23 said no good. Why guy always give dilemma to me

stainless steel 304 no coating pan. multi layer. induction cooker compatible. last time i check it not cheap. same price as induction cooker itself.

He said pan and yes it is shit. But for stock pot (go google what it is) stainless steel is pretty much the only option.

then what pan shall I get as present this year Christmas to whack someone?

This post has been edited by Syie9^_^: Dec 23 2020, 06:26 PM

stainless steel non auetentic , ie non magnetic.
not gonna work well with induction cooker

Well i dont know. You say you use induction cooker so anything that look pretty with ferrous base maybe? Lol

For me cast iron would be ideal but its expensive and pain to mantain so anything with ceramic coating and reasonable thickness will do.

But then again I have very little use case for pan. It has many uses but its not very good at any specific thing that could be achieved with wok, stock pot and milk pan. The only time i use pan nowadays is as skillet to prebake pizza dough.

This post has been edited by failed.hashcheck: Dec 23 2020, 06:41 PM

You must miss understanding. SS pan really not for noob to use. It need more oil than you use in iron pan.

Correct.

your answer right there

been using it for years, in fact i prefer stainless steel stuff from em now