Carbon steel pans for induction cooking?

[RlsRls]

Just installed an induction range. Need some new frying pans! I have enough CI pans, but wouldl like to add at least an 8 inch and 12 inch Carbon steel to our collection. Do multi-layer clad pans work for conduction tops or do they contain too much aluminum? Also are they worth it or are regular CS pans adequate? Pre-seasoned or Non? Any recomended "midle- road" brands you all like? Thanks in advance for any advice!

[WI Bubba]

I have All Clad stainless steel pans that I use on my induction burner and they work fine.

I highly recommend you get a good quality carbon steel pan or two or five.
I have a Matfer 11" that I love, and a couple from Made In that are also very nice.

[snowswamp]

Another All-Clad induction user. They work wonderful for me. Instant temp control. As long as the outside is magnetic, the heat with go through. I also use CI and am looking at carbon steel to add as well.

[barelfly]

I don’t have an induction top. I’m just here to help you spend your money on Carbon Steel pans

I have two, and when I decide to buy another, I’ll buy from this company - https://www.3nailironware.com/ I bought a paella pan from this gentleman a few years back at the Hatch Chile Festival and it’s my favorite pan to use for cooking (of the various CI and CS). Yes, not as cheap as some of the other pans but if you want what could be a nice heirloom for family in the future, they are really nice.

have fun researching and buying!!

[Uncle Bob]

Be mindful of the magnet size on each "burner", you can end up with some very high localized heat within that diameter and little conducted heat outside of that ring. The CI might do better as it hangs on to conducted heat better if the pan is larger than the magnet in diameter whereas the carbon steel doesn't conduct as well due to how comparatively thin it is.

[Sweaty Paul]

If a magnet sticks to it you're good to go. I haven't ever used my carbon steel on my portable induction burner. I have used multiple layer stainless steel and they worked fine.

[ecowper]

late to the game, but I have heard that induction "burners" can heat portions of a carbon steel pan too rapidly and warp it. The solution appears to be using the lower setting to heat up the CS and also making sure the "burner and the pan are aligned, size wise.

My favorite YouTuber for carbon steel using a portable induction burner with his CS stuff all the time.

[Richard Chrz]

So as an owner of a few carbon steel pans (wok, paella pan, … ), but more involved now that I just recently purchased a new Mauviel carbon steel fry pan.

A carbon steel pan could absolutely warp on an induction burner, if temp is raised too fast. I had a carbon steel pan get a small wobble in it today, (fixed also today).

They absolutely work on an induction, on a glass top electric, and just an old fashion electric. They are best on gas burners and in ovens (more surface area for even heating).

with all of that being said, I have only electric glass top and induction and love my Carbon steel pans.

Like anything cooking, it’s a tool, not something to be used for every use. Get a IR gun, and learn to love up on a pan. Like Uncle Bob pointed out, pick out a pan that matches burner size as well.
if you are looking to pull something out and not pay attention to it for warm up and best use…. Stick with a full clad pan.

[Dan Deter]

Yeah, my CS wok had instructions about only raising the temp so fast on induction. So I always heat it to medium, then bump it up a little, and again before I'm ready to cook on it. With induction it heats so fast its still ready faster than my old wok/stove combo.

[Dan Deter]

I have induction, most of my pots and pans are All-Clad D3, which works great. I also have a carbon steel wok which also works great. I do have older, cheaper "stainless clad" pots which do not work. And, of course, CI works great, although SWMBO has forbade those for fear of scratching the glass. If in doubt, check the website for the manufacturer who should say if it will work with induction, or, if you are in physical proximity, test it with a kitchen magnet. If it sticks, it will work with induction. If it doesn't stick then it won't.

[surfdog]

Just FYI…you can put a piece of parchment paper on top of the glass to help protect it. You could also use a silpat. Heck, you could probably even use an old T-shirt or pillow case…perhaps a tea towel…

As long as it’s not so thick that it would prevent a magnet from sticking to the cookware, you should be good to go.

If you’ve got a Control Freak, just make sure there’s a hole in the center so that the pan sensor can function properly.

[Dan Deter]

I need to try the silpat, we have a couple of those.

[N227GB]

I use CS and CI on my Waring induction cooktop. It has a glass surface from Schott, with no scratches at all.

[Dan Deter]

I think the CI will be fine on ours, but since we spent a lot of money on the kitchen remodel I'm not willing to argue it. The CI gets love cooking outside still...

[surfdog]

For stainless, the majority of my pans are All-Clad with a couple of Made In as well. They work fine with induction “burners.”
My CS pans also work just fine on the induction burner.