Cast Iron Pans

[rgrocott]

Problem I have is I just cannot get a good season on the one I have.

It's a De Buyer mineral b, so should be a good pan but whatever I do it'll stick then char on crust.

I even completely stripped it, tried building up so very thin/light season layers but soon as I tried to use it, nope. Tried every YouTube method, everything.

I reckon it's how my induction hob transfers the heat through the pan, because you got like a hot ring in the middle then cooler around the edges.

I have a carbon steel wok, and that one is fine, although that one I only use on an outdoor gas burner, so maybe it is my hob. I also have a cast iron wok and the thing is just so easy to maintain, I even occasionally wash it in hot soapy water, and after re-season it's good to go, and that is on the induction. But it's put me off trying another carbon steel.

I think cast iron is a lot more forgiving, maybe better for induction.

I don't think cast iron is really any better for induction than carbon steel, at least in my experience. You're right that it's basically impossible to season either properly on an induction hob, and you'll get the same uneven heat distribution with cast iron - maybe it's just not a problem when you're using the wok.

Have you tried seasoning the De Buyer pan on your outdoor burner? I have one of those pans, and once I got a gas burner I was able to get a decent seasoning on it.

 

[BUDFORCE]

I don't think cast iron is really any better for induction than carbon steel, at least in my experience. You're right that it's basically impossible to season either properly on an induction hob, and you'll get the same uneven heat distribution with cast iron - maybe it's just not a problem when you're using the wok.

Have you tried seasoning the De Buyer pan on your outdoor burner? I have one of those pans, and once I got a gas burner I was able to get a decent seasoning on it.

Yup, did the first time, as soon as it went on the induction hob it stuck and burned on.

We have no mains gas here, but when we eventually get around to getting a new kitchen I'll install a gas burner, run off a gas bottle, I'll run the line through the wall.

Induction is great for sone things, anything liquid in a pan, like boiling pasta, but really anything like that, stew etc, it'll boil water faster than gas, I'm sure more energy efficient, safe and easy to clean. But anything where you need to fry and it's useless really. If I use non-stick pans, usually they'll get warped, plus they are bad for the environment anyway.

 

[Ad_Augendae]

I had the same with my griddle pan when I first got it to use on our Induction Hob.
I just shove it on Max and walk away for about 25 mins before I attemp a steak or burgers. I'll not bother with a Skillet then.