Hello everyone. We are moving into our new home in New Zealand very shortly and we went with a 5 zone Electrolux induction hob that outputs a lot of power in at least 3 zones without using any boost mode. We mostly cook vegetarian curries on most days but at least once a week we cook a non vegetarian dish as well. In our current home we have a ceramic hob which is not very good in terms of providing power and even heating.
After reading through centurylife website and chowhound forums, couple of years we started to save $ and slowly bought few Demeyere pieces like the Proline 24cm, 28cm pan and Proline 24cm conical sauce pan. We also use pressure cooker a LOT so we also bought a Fissler vitaquick 8qt cooker that can also be used as a stockpot! We have not used any of the above items yet in our current home but did use the 24cm pan to make roti/chapati which turned out to be ok although the side walls of the pan does make it little uncomfortable to use so will have to use 28cm pan for more space or find a flat steel plate of some kind that is induction compatible with no side walls as ideal cookware to make roti.
We cook most of our vegetable dishes in a wok so we are looking to buy one with a flat base before we move into our new home. The couple we have found were Demeyere 7 ply 30cm and Demeyere Industry 5 ply 30cm but they are not as thick as the Proline ply wise so I was wondering if anyone can advise if either of these will be ok to cook on or have any other recommendations that is better than either of these. The 7 ply is 0.1” thick and 5ply is 0.9” thick as per berondi website.
We are also wanting to buy a rondeau or Dutch oven that is induction compatible ideally 24 or 28cm for soups and also making lentils in. Does having the 24cm Proline saucier pan we already have that is fully clad make soups and lentils ok or we need a rondeau or Dutch oven that is disc based and if so can anyone please recommend one? Is the Demeyere Atlantis Dutch oven good?
by Jen Wheeler | At Christmas time, there are cookies galore, but true dessert lovers still crave something more substantial...