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What is your preferred way to evenly preheat a pan?


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What is your preferred way to evenly preheat a pan?

jaredcook | Feb 1, 2010 02:56 PM

Hello Chowhounders!

This is my first topic posted, and I apologize in advance if it is rather elementary. I did do a search on the site and was unable to locate any other threads that specifically referenced this topic, so here it is:

Which is your optimal way for evenly preheating a pan?

The reason why I ask is that I just bought my first set of really good pots and pans. Some are All Clad Copper Core, and some are All Clad Stainless. I also own 2 cast iron skillets.

I recently purchased an infrared thermometer from Thermoworks, and started taking surface temperature readings of my various cookware during the preheat stage. Needless to say I was horrified at how uneven the readings were as I preheated my various cookware on my glass top electric stove. I thought good cookware was meant to prevent this sort of thing, or am I expecting way too much?

I understand that there are a number of variables in play here, but I was hoping to get some feedback from other Chowhounders on their experiences with this.

As far as I can tell, the glass cooktop seems very flat, however, I have not checked the coils to see how they are performing ( if this is even possible).

This all being said, I seemed to have found a way to get even heat to my pan: I stick whichever pan I am going to use upside down under the broiler at full heat for about 5 minutes, and voila.. an evenly heated pan!

Anywho.. I look forward to reading other people's experiences :)

Ps. Is anybody aware of information related to this topic on the Cooksillustrated site? Apparently there is some info there, however, I am unable to find it....

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