OV9

Jobbo wrote: Tue Jul 02, 2024 11:09 am

Simon wrote: Tue Jul 02, 2024 10:38 am Much like @Jobbo I think I'm the only person in our household who's DIR. My wife sees pans as expendable, so they get ruined/scratched by her use and replaced far more often than I'd like.

Since you suffer the same way, have you tried ceramic pans? I have a feeling they may be the compromise which will tolerate ham-fistedly levering stuff off with a metal spatula. But I've not gone so far as to try them.

TBH I didn't even know they were a thing - will have to look them up!

My previous 'pan knowledge' stopped and non-stick or non-non-stick.

I think it's just a modern branding of enamel so might not be all that exciting.

Swervin_Mervin wrote: Tue Jul 02, 2024 12:07 pm
Why would you bin your stainless pans after going induction?

Presumably 'cos they weren't compatible with induction, rather than the fact that they were stainless

mik wrote: Tue Jul 02, 2024 12:59 pm

Swervin_Mervin wrote: Tue Jul 02, 2024 12:07 pm
Why would you bin your stainless pans after going induction?

Presumably 'cos they weren't compatible with induction, rather than the fact that they were stainless

That. Newer stainless pans have an iron base so they still work.

"Basic stainless steels have what’s known as a “ferritic” structure, which enables them to be magnetic. Remember the chromium content? It’s the addition of chromium that leads to the ferritic structure. This, plus the addition of carbon, hardens the steel and qualifies it as a martensitic steel. Stainless steel knives are typically martensitic.

Martensitic steel differs from the most common stainless steels, which are referred to as austenitic. In austenitic steel, there is a higher percentage of chromium, and nickel is also present. In terms of magnetism, it is the addition of nickel that renders the steel non-magnetic. "

Well, there you go - I never knew.

My wife has been cooking a stir fry tonight and announced how rubbish the silicon turner is for stir frys as it's too bendy. Then breaks it in half demonstrating how bendy it is FFS.

3rd one since Xmas!

On the plus side that's this year's Xmas present sorted.

Swervin_Mervin wrote: Tue Jul 02, 2024 1:20 pm
Martensitic steel differs from the most common stainless steels, which are referred to as austenitic. I

That's just given me a flashback to materials lectures at uni. Forgot that I learned about martensitic and austenitic stainless. Also there's something in there about why stainless steel can rust in some cases.

Carlos wrote: Thu Jul 04, 2024 9:54 pm My wife has been cooking a stir fry tonight and announced how rubbish the silicon turner is for stir frys as it's too bendy. Then breaks it in half demonstrating how bendy it is FFS.

3rd one since Xmas!

I hate bendy plastic utensils for stir-frys. They bend under the weight then release and catapault food across the kitchen.

The only real wok solution is to go Chinese style, season it well, and only ever wash it with hot water, rather than washing up liquid. Will be forever non-stick and then you can use proper wok utensils too.


https://www.orientalmart.co.uk/12-londo ... lat-bottom


https://www.orientalmart.co.uk/london-w ... -ladle-set