what pots do you use? i realized i had some shitty pots that make my milk porridges burn easily.i ordered some scanpan impacts in 5 & 1,5 liters, but canceled and ordered some fissler original profis for some 100 yuro more instead.electric coil btw
>>21958155I have this. Also 3 ply. I want to buy another set thats 5 ply and see if theres a difference
>>21958155Get copper for milk. If you notice that the pot or casserolle gets too hot it cools down pretty fast if you lift it up from the stove.
>>21958174would feel bit of a wanker using a 300 yuro copper pot on this badboy
>>21958155All clad that I bought during one of their factory seconds sales. They're good.
>>21958182in my opinion, the shittier your stove is, the more important the heat distribution of your pan is. You would benefit MORE from good pans on that stove than someone with a good stove would benefit from good pans.
>>21958275reddit sure keeps shilling them>>21958291think that these fisslers should be plenty good. problem i have are hot spots & (slight) burning, even if i keep rotating the pot and being mindful with the heating
>>21958155>what pots do you use?Fissler Original Profiif you have a shitty stovethese are the bestif you have a good one, then copper likeFalkculinair copperware might be better as it reacts more quickly>>21958182copper is overkill for a shitty stovebut it'll still workyou just won't notice the differenceand if it's pulsing instead of regulating the actual current you need something with maximum heat capacitya thick aluminium bottom workse.g. Fissler Original Profi
>>21958322I hate my pulsating induction stove>boils>doens't boil>boils>doesn't boil>turn up heat the minimum amount>water overflowsAre you saying a three seashells pan would solve this problem? I currently use an ikea stainless steel pan, I think it doesn't have multiple layers.
>>21958337>Are you saying a three seashells pan would solve this problem?everything that stores big amounts of heat somewhat solves that>ikea stainless steel panthese typically have a relatively thin sandwich bottomyour options (that aren't silver or copper)>(cast) iron stores heat really well for it's thinkness (volume), but not so much by weightand also bad heat conductivity so you will have hot spots if your stove is not heating very evenly>alumniumeither as something like 3 or 5ply (or more)but better here would be a sandwich bottom because it's not affecting the weight as much and you get better heat storage with great conductivityat the risk of sounding like a shillthe fissler original profi line (not the other stuff from them) is great for exactly that reasonthe thick sandwich bottom is absolutely stellar at heat distribution and also keeps heat very long very stable, so flattens the pulsing
>>21958182>would feel bit of a wanker using a 300 yuro copper pot on this badboyJust buy them used. Stainless steal lining is superior to traditional tin imo though. Also every shitty stove profits from copper ware.
>>21958182Buying nice pans is cheaper than buying a nice stove, plus you can take the pans with you if you move to somewhere nicer.
>>21958291Yeah this is what nocooks don't understand, shit stove makes the cookware matter MORE not LESS
Just get an All-Clad 10-piece set already godsDAMN
>>21958182There's nothing wrong with coil stovesThey get hotter than gas and they are better to use than inductionsWee cooklet tastelets don't @ me
>>21958294all clad was the apex of consumer pan before reddit even existed. and they're still revamping and innovating with 5 ply and 7 ply and the graphite shit instead of resting on their laurels and shrinkflating their own products like Mauviel
>>21958453>I am coping with being a renterAlso that hotter thing is bullshit. Never going back to electric.I asked my brother why we had to suffer through electric stoves growing up and he said "Why do you *think* Jews wouldn't buy gas ovens" to which I replied "Homesickness?"I don't know why he didn't laugh.
>>21958471Renter? Why would I buy a new stove for a house I'm renting?The hotter thing isn't bullshit lolLook at the steak thread where multiple people said their stove couldn't sear a steak on max heat for 2 mins a sideNever switching to goyslop induction
>>21958155Why is the aluminium core copper coloured?
>>21958563OP bought chinkshit on Amazon
carbon steel wok and a ceramic nonstick frying pan.
>>21958479>The hotter thing isn't bullshitThis is so true. I grew up with gas and had coil electric when I moved out. I've caught pans on fire just heating up oil that I never did with gas, because medium on electric is the same as supernova on gas.
>>21958453It's the same as any other tool, you use what you know.
A heavy pot used to be a sign for good quality but the chinks got wind of that and added cheap weight
>>21958582because gas only burns at one temperature.size of flame doesn't mean jack shit.the electric range can actually have different levels of heat.please learn physics.
>>21958604>electric is hotter>durr, that's because gas isn't, learn somethingThanks for proving my point?
>>21958686It was my privilege. Don't hesitate to contact me if you need further assistance.
>>21958570truth: op bought fuhrer's fine kruppstah
My most used pan is this cheap stamped dual handled skillet wok hybrid I got at the korean market. Have some all-clad pans as well and I kinda hate them.
>>21958182I've got a shitty electric stove. My 5-layer stainless steel pan makes great eggs with no sticking, but my 3-layer stainless steel pain is dogshit at making eggs.
>>21958990>I've got a shitty electric stovewhy?
>>21959030Because they get hotter than gas, and inductions are goyslop
>>21958563Lol, that's funny. I normally see them colored as blue. It's just advertisement design, but yeah the color they chose was dumb when copper exists
>>21958155>aluminum coreenjoy your early onset dementia
>>21959502but i don't live near a golf field
all clad copper core
