Before I started using my Vollrath induction unit, I relied on two Revereware fry pans: an 8" and a 10". My 10" copper bottom didn't work at all, and my 8" spun like a top on my ceramic surface. I ended up with two All Clad d5's, one SS and the other non stick--and a globular lid that allowed me to use them for sauteeing. I reserved the non stick for lower temperature cooking w/eggs and the like, and the SS for sauteeing vegetables, and frying chicken and scallops. For heavy searing I switched to a Staub braiser.
Compared to my Revere's, they were heavier, but I was told that they would resist warping--and they did. They were still a bit difficult to maneuver, so I bought a smaller Thermo Clad 9" non-stick omelet pan, a pan so light that I could even use it for tossing if I dared (I haven't yet).
Some have suggested that I could trade all three of my fry pans for one Demeyere 11.2" Proline 7 pli pan. Setting aside price, and supposing that I could develop adequate technique to get over using nonstick, would the super heavy proline, with it's giveaway "helper handle," be maneuverable enough to get me over it's obvious klutz factor? I doubt that I would be using it to flip omelets.
Others have suggested that I get several cast iron or ECI surface fry pans, seasoned to perfection--or even a cast iron griddle or crepe pan.
What are some alternatives for induction users, who no longer can use aluminum or copper base fry pans, but want to resist warp, sticking, and avoid heavy klutzy pans?
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