ITT: post your recent /ck/ related purchases
I bought a cast alluminium skillet with titanium coating.
Why'd you go with aluminum if you don't mind me asking?
Pic related for me. It looked cute and was on sale for $40 at my BB&B.
>Why'd you go with aluminum if you don't mind me asking?
alluminium transfers heat very fast (and evenly), and cast aluminium is very durable. Titanium coating for non-stick and scratch resistance.
You're not the only one.
Very fast, I can understand, but I was under the assumption that heat was distributed more evenly steel rather than aluminum?
This is curious to me. At work we are told that it's fast, but uneven, and steel is slow but very even. I may need to read into it a bit more.
The evenness of heating is determined by two factors: thickness and material.
Given two pans of equal thickness the aluminum pan will distribute the heat far better than the steel pan will because it's thermal conductivity is higher.
On the other hand, many iron pans happen to be very thick (cast iron being a good example). Compare a thick iron pan to a thin aluminum pan and now things get more complicated. One would have to know exactly the thicknesses involved before being able to address the question in that case.
Good to know! Thank you so much! I'll delve a little further into it online, but it'll make a world of difference to my brides now that I can possibly stop feeding them Tri-Ply and All Clad.
You wouldn't happen to have any recommendations for good quality aluminum pans that rival high end steel ones would you?
>You wouldn't happen to have any recommendations for good quality aluminum pans that rival high end steel ones would you?
Pretty much anything from a Restaurant Supply store.
That's really the trick to finding good pans. Most of what you see in the home furnishing stores are either cheap crap, or they're better but hugely overpriced due to the fancy packaging, brand name, or some Celeb chef's name on the box. That's best avoided. Restaurant cooks don't give a crap about the brand name or whose pretty picture is on the box. They need something that's durable and performs well and without the horrific pricing of, say, Calphalon and All-clad.
For Aluminum fry pans I'd suggest Eagleware or Tramontina.
I'll be sure to check them out! Luckily enough I live between two large cities so i'm bound to have a Restaurant Supply store somewhere near.
I'll make sure to pop in a couple and look around.
This just came today and I just did first step of seasoning in the oven. About to finish it up by stir frying some onion.
>electric range top
I hope you're prepared for some piss-poor cooking performance anon. Woks need a FLAME for proper heating. Because the base is round it doesn't make good contact with your cooktop, which is weak enough without introducing a big air gap.
Get a portable gas burner, or just use a flat pan which may not have the ideal shape but at least it has good contact with the cooktop.
> implying it's my first wok
I get enough heat to smoke out refined peanut oil instantly. So. Yeah. Also moving to gas in two months anyway which I am pretty excited for.
>> implying it's my first wok
Well, given the silliness of using a wok on electric heat it seemed like a very valid implication. I have a hard time believing that you have wok experience but are still doing this.
>I get enough heat to smoke out refined peanut oil instantly
Utterly meaningless since you're talking about a small amount of oil. Let's see that level of heat keep up when you've got a bunch of veggies and meat in there. The heat should be enough that you could fully cook a typical stir fry dish in literally under two minutes. Not an exaggeration. Meat cooked, veg blistered, and the sauce prepared in under two minutes. that's the kind of heat that Bao requires. And if you're not doing Bao then what's the point of the wok at all? Make the food "asian" because it was cooked in a wok?
You will be much happier with it after your move! I'd be excited about that too!
Indeed. And yes fair implication. I do keep the heat up with food in but admittedly have to work in batches sometimes so as to not overwhelm my heat. I am a single person though so usually do pretty well. Also another trick is to cover the holes on the wok ring with foil. Helps to trap more heat and electric doesn't need the air flow. I've got to re - foil my big ring for this wok though since it sits deeper than the 16"
does lodge make good carbon steel?
Super happy with it so far.
Every single pan Ive had to date has had terrible hot spots. I had a gift card and decided that Id treat myself
not the best I've had but I moved recently and needed some so I went for these reasonably priced sekitobei knives, they do the job