TGP cooks: What cookware are you using on your flat ceramictop stove?

[sausagefingers]

Just got a new stove, with the black glassy top. The owner's manual suggests stainless steel pots and pans are best. A quick survey of the internet shows all kinds of opinions on what you should and should not use.

What are you using? Any specific products to avoid? Some that work particularly well?

[mep]

I'm using All-Clad on mine and the pots and pans are great. The conduct the heat very well and evenly. This is the brand that you see on most cooking shows.

I have had my ceramic top stove for several years now and it is pretty easy to keep clean. But I hate it when you have a pan boil over cause it goes everywhere and gets under the pan and makes a real mess. I always wish had installed a gas stove but that is hindsight.

[Route234]

Just dont use any cast iron. Dont listen to people who tell you to use cast iron either.

I use only stainless steel or nice non stick pans. I have copper bottomed pans too but I rarely use them since I think they get too hot too quick and will burn very quickly if you dont watch them like a hawk. They do work though.

[Stike]

Originally Posted by Route234

Just dont use any cast iron. Dont listen to people who tell you to use cast iron either.

I use only stainless steel or nice non stick pans. I have copper bottomed pans too but I rarely use them since I think they get too hot too quick and will burn very quickly if you dont watch them like a hawk. They do work though.

I would rather have an ugly cooktop than not use cast iron.

[Twangzilla]

Originally Posted by Stike

I would rather have an ugly cooktop than not use cast iron.

This post gets a double thumbs up from me.

[Route234]

Originally Posted by Stike

I would rather have an ugly cooktop than not use cast iron.

I used to think like that until I was forced to stop using cast iron on the stovetop. I dont miss it at all and I am a person who cooked with it all the time. I do all the cooking in my home and no one misses the cast iron stuff at all. I use it in the oven for cornbread and thats it.

Id rather be able to boil water in 90 seconds to be honest. Its a trade off but I dont miss the cast iron pans and I really thought I would.

[JamesT]

my main pan was cast iron skillet. we got glass top stove and bought these in a set from Macy's

http://www.cookware.com/Stainless-C211573.html

I don't miss it because I can still use it in oven for cornbread- and I never thought I would sy that.

[Stike]

Originally Posted by Route234

I used to think like that until I was forced to stop using cast iron on the stovetop. I dont miss it at all and I am a person who cooked with it all the time. I do all the cooking in my home and no one misses the cast iron stuff at all. I use it in the oven for cornbread and thats it.

Id rather be able to boil water in 90 seconds to be honest. Its a trade off but I dont miss the cast iron pans and I really thought I would.

The OP said ceramic, sounds like you have induction? I have ceramic and can't boil wateri n 90 seconds.

[Route234]

Originally Posted by Stike

The OP said ceramic, sounds like you have induction? I have ceramic and can't boil wateri n 90 seconds.

Not sure exactly, would have to look it up, but one of my burners can boil water in probably 2 mins. 90 seconds is the stated time but its a bit more to me. My whole stove is not induction though and I think the one burner is just a lot hotter and quicker to heat than the others. I never bought this particular stove for that feature, just always noticed that one of my burners heats up and boils water VERY quickly.

I do hate, I mean HATE having both small burners in the back though.

[KLB]

Miele 30" induction here. Previously had a nice gas cooktop. Took me 3 years to make the plunge, and now I'm spoiled. Don't want to use gas again, except when camping, of course.

So long as the cast iron is smooth on bottom, it won't scratch the ceramic surface. Most cheap Lodge cast iron skilets are pretty smooth on bottom.

Of course, you shouldn't slide pans around with glass cooktops, however...

With induction, you can place newsprint or parchment paper between the ceramic surface and any vessel to avoid scratches, and it makes for even easier cleanup.

I use cheap Ikea 365 for 1 and 3 quart non-stick saucepans. They are well made and work great! I wish they had an ~8" diameter, 2.5 quart shallow non-stick saucepan in this line. Blookus!

A 4 qt. Bourgeat Excellence SS saucepan is on the stove top almost every day. An 18qt. stockpot from the same line gets used for large batches of greens and making stock in the fall and winter. Very reasonable price and super high quality.

Calphalon has quality, inexpensive tri-ply stainless/aluminum core 2.5 qt. saute and 10" fry pans. Get them at Bed, Bath & Beyond with 20% off coupons!

Scanpan CTX are awesome ceramic/titanium, PFOA free non-stick skillets that can get very hot without damaging the coating. You can brown with these skillets as well as stainless or cast iron without the sticking. (Stainless is better if you want browned bits on the bottom to deglaze for a sauce.) The Scanpan CTX are satin stainless on the exterior and have gorgeous handles. Expensive, but worth it, imo. Watch for sales during the fall holidays and save 20-25%.

CIA (Culinary Institute of America) have a stainless multi-ply line with a copper core. Their 3qt. saucier can change temperature quickly and does fast reductions.

All-Clads 14" non-stick skillet is handy for large meals, big batches of chicken or fish filets, PANCAKES!, etc. Wish they made a lid for it, though.

Demeyere's 12.6 Proline skilet can't be beat for browning large batches of anything, cooking big steaks, several burgers. Super-even heat and easy cleanup due to high-grade "Silvinox" finish. You could get by with just their Atlantis 4qt. saute pan (copper core bottom) and a couple of pots. Expensive, but worth it. Again, watch the sales.

LeCreuset's 9 qt. round dutch oven gets a lot of use, as well as the oval 5 qt. and 5 qt. buffet casserole. Smooth on the bottom, so no scratching concerns. I got these as 2nds from their outlet store in Dawsonville, GA.

Mauviel's stainless 5-ply shallow roasting pan is induction capable and well made for not much more than other brands.

Almost forgot. Get a Fagor Duo 4 & 8qt. combo pressure cooker set with glass lid, locking pressure top and steamer basket. Become a pressure cooking convert like me! These are useful for many things, and a great deal, too. Get it on sale and save 20% or more.

*************

OK, so that's my cookware collection -- which I had fun very obsessively putting together over the past several years.

Have fun and enjoy many delicious, healthy meals with your new cooktop!

PS - Please don't PM me asking where I bought these items. Google is your friend, and you might do better than I did...

[FlyingDutchman]

All-Clad here as well...

[harvestmark]

All Clad, but my ceramic surface needs to be cleaned after almost every use. It's unfortunately white. What a mistake.

[9-Pin]

I use the stainless steel set from Costco. It seems to work really well.

[sausagefingers]

Thanks all for the detailed replies!

[Ricman]

Use Ferrara pans for your boston baked beans.