I need a new 12" saute pan/skillet... my previous one was Teflon and while I loved it, the Teflon is now chipping and flaking off. We're trying to gradually replace all our Teflon cookware with stainless steel and/or cast iron... can't afford to do it all at once, but as each piece needs replacing we replace it with a better piece.
So I was looking yesterday at a few options. I can't find a cast iron skillet that's a full 12" at the base. 12" at the top rim, yes, but I have a glass-top stove, one of the elements is multi-sized with 12" as the largest... I can't use anything smaller than a full 12" on that circle, I'd need to use the next smaller element setting. I have pans already for that.
I need a BIG pan for the full element.
I found two that look to be good quality and the size and shape I'm looking for. One is on sale, and they're actually the same price. Same brand, seem to be very similar construction and quality. Both are stainless still on the pan surface itself and have an aluminum core. One has a stainless bottom, the other has a copper bottom -- that's the only real difference.
From what I've read, copper has better heat conduction and that's why it's preferable. But here's the question -- is that what I want? My glasstop stove is VERY hot, especially when I use the full 12" element. I usually find no matter what I'm cooking, I have to turn it almost to minimum to keep things from burning.
But does 'better heat conduction' just mean "hotter" or does it mean "faster to reach full heat and heats more evenly"?
Thanks for any advice!!
So I was looking yesterday at a few options. I can't find a cast iron skillet that's a full 12" at the base. 12" at the top rim, yes, but I have a glass-top stove, one of the elements is multi-sized with 12" as the largest... I can't use anything smaller than a full 12" on that circle, I'd need to use the next smaller element setting. I have pans already for that.
I need a BIG pan for the full element.I found two that look to be good quality and the size and shape I'm looking for. One is on sale, and they're actually the same price. Same brand, seem to be very similar construction and quality. Both are stainless still on the pan surface itself and have an aluminum core. One has a stainless bottom, the other has a copper bottom -- that's the only real difference.
From what I've read, copper has better heat conduction and that's why it's preferable. But here's the question -- is that what I want? My glasstop stove is VERY hot, especially when I use the full 12" element. I usually find no matter what I'm cooking, I have to turn it almost to minimum to keep things from burning.
But does 'better heat conduction' just mean "hotter" or does it mean "faster to reach full heat and heats more evenly"?
Thanks for any advice!!
)
) and was telling my neighbor about my score when she told me that her mom bought a similar pan and had to return it because it wouldn't heat properly on her new glass cooktop stove. I thought that sounded odd because my manual specifically said that copper was ok to use. I cleaned one pan and tried it. It did seem to take a while to heat up and then it wouldn't hold the heat right. I ended up taking the set back - major bummer!! - then got my thick-bottomed pans, love them. Now this copper problem was just my experience (and my neighbor's mom's) and I'm sure others use copper all the time w/no problem, but I just wanted to let you know my experience. FWIW, my cooktop is made by kitchenaid.
Maybe it wasn't such a bad thing after all, though, because I have since read from a google search that both aluminum and copper bottom pans can leave residue on a glass cooktop that can appear as scratches and become permanent if not cleaned off right away.
