I use and All-Clad SS skillet to pan sear steaks and they come out beautifully. But it could be in part because I have 2 high-capacity gas burners. Actually, I use SS for everything.
I keep hearing about this way of making bacon but I've never tried it. It does seem much simpler and less dangerous. Does it splatter a lot of grease around the inside of the oven?
That's the same skillet I use, Joe, and the results are perfect!I cooked a steak in my 13" All-Clad SS French Chef's pan on my induction and it turned out every bit as good as in my CI. I also had perfect control on the heat so I've been really impressed with the induction over every other I've owned both electric and gas. It is really impressive at low temps for making sauces that can break down. I've also found you can melt chocolate with out needing a double boiler which is also good in my opinion.
This is great! Because I usually make 3+ pounds when the whole gang is here and it takes forever on top of the stove and I have to keep standing there making sure no one but me gets burned! I owe you big for this, Buzz.No. Damage is minimal.
425 degrees
15 min for floppy
20 for crisp
25 for extra crisp
Great minds think alike - I got the 11" too recently with a domed lid. I find I reach for those 2 pans 95% of the time when I'm cooking. Of course, I don't have an induction cooker yet, but one day....I now have two FM I got the 11" also and love them both. Really great pans in my opinion. The 11" I use for my mushroom steak topping.
Yeah, I read the package for my pan and it basically says the same thing, but it also says any oil will affect the performance of the pan too. Basically it says not to use anything which will never work for me.
It was on Amazon, but it came from Macy's and it was a set. I didn't even know you could get a lid, and then I wondered if it was really an All-Clad lid. But it was - and very nice and heavy one, to boot. I think it was $95 for the 2.Domed lid, where did you get that at? As for induction I have 2 of the Circulon units and actually use them more than my 4 burner electric stove. They both came from Amazon and are flat great.
This is great! Because I usually make 3+ pounds when the whole gang is here and it takes forever on top of the stove and I have to keep standing there making sure no one but me gets burned! I owe you big for this, Buzz.
It was on Amazon, but it came from Macy's and it was a set. I didn't even know you could get a lid, and then I wondered if it was really an All-Clad lid. But it was - and very nice and heavy one, to boot. I think it was $95 for the 2.
Did ya catch it, Buzz???I take kisses or cashiers checks. How far can you throw a kiss?
Did ya catch it, Buzz???
(You sold yourself cheap - I woulda gone waaaay further.)
That's why I love this place - the mods are so helpful!Indeed I did. Can't wait to give you more cooking ideas.....
Here's another tip: You can bake French toast the same way people have described making bacon in the oven, but turn the temp to 500*F. Bake 5-8 minutes till the bottoms are browned, then turn and bake 2-4 minutes longer. It's SO much easier than using a skillet, especially when you're cooking for a crowd.