🔵 Carbon Steel Skillet on a Portable Induction Cooktop - Teach a Man to Fish

[@stevegordon5243]

I have the exact same induction cooktop and find it hard to fry on as it has a hot spot right in the middle where the element is. Even frying bacon in a Lodge cast iron skillet I had the same results you did, with the middle cooking to the point of almost burning yet the ends were not cooked nearly as much. I love the induction cooktop for boiling things but not a fan of it for frying.

[@TeachaMantoFish]

Steve Gordon it takes a little finengling

[@chriscarter7182]

Steve, how are you using an induction cook top for broiling?

[@berniem.6965]

That's due to the small induction coil those portable devices have. It's also the reason why you should be very careful when using iron /carbon steel cookware on such a device. It can transfer insane amounts of heat into a small spot in the middle of the skillet warping it permanently. You should stay away from the higher power settings (never EVER use the boost / power function) and pre-heat the skillet slowly before rising the heat.

[@chriscarter7182]

Interistering video! Watching the bacon cook, it looked like the bacon was cooking with ‘grill marks’, or possibly hot spots, from the center out, with the ends being under cooked. I’ve been curious about induction cooking, and do not have any carbon steel cookware, I ‘m cast iron only. Could you, would you, please, do a side by side, carbon steel vs cast iron on your induction hot plate. I’m very interested in learning the difference of cookware and how it reacts to the heat source.

[@TeachaMantoFish]

Chris Carter I will add it into the video list.

[@Stephane1995]

In my experience, even on a nice induction top with a very thick cast iron pan, the hotspot will always exist. It's just in the nature of an induction top. It will heat up the metal directly above the coils, and that's it. If I ever get to choose which equipment my kitchen gets it'd be a combination of gas and induction.

[@TeachaMantoFish]

Moved it up to the top of the video list. Video production underway now. It’ll be out next weekend.

[@chriscarter7182]

Teach a Man to Fish Thanks for your interest in pursuing the test. Based on some of the other commenters having similar results with their induction cook tops, just for grins and giggles, I was left wondering if first an 1/8" piece hot rolled steel plate, size and shape yet to be determined, on top of the hot plate, and then the skillet on top of the steel plate might make for a better cook. My thinking here is that the steel plate will absorb and help dissipate some of the hot spots and transfer a more uniform radiant heat to the skillet, kind of like how a double boiler is used, but much hotter. It somewhat complicates the convenience of induction cooking, but it may improve the cooking experience. Disclaimer here, I have zero experience with an induction heater and claim no ameture/professional knowledge, my thoughts are the result of several Ocotoberfest beers and a worklife in an R&D developmental machine shop.

[@berniem.6965]

The key to using any kind of iron cookware on induction stove tops is knowing the true size of the coils. You then should only use skillets which are smaller or the same size as the coil underneath. It may be a little bit bigger, but not by much. Always give the skillet time to pre-heat on low middle heat, 3-5min for carbon steel, 5-10min for cast iron. Then raise the heat to the desired level but stay away from the highest settings and NEVER use the boost / power function. Iron cookware works great on induction if you stick to those 'rules'. Induction has the potential to transfer insane amounts of heat into the bottom of the skillet (or only the center of it, if the coil is too small). It also expands a lot with rising temperatures. If you go too fast, the side walls of the skillet are still cold while the bottom tries to expand. As the side walls don't do the same yet, the bottom can only move up- or downwards, making it warp permanently.

[@rickeykeeton4770]

Can you warp a skillet by applying water to it while it is still hot?

[@TeachaMantoFish]

As long as it is not ridiculously hot, you should be fine.

[@mattheww8059]

I love carbon steel pans, but I ruined a Matfer 14 1/2 inch, it seems that the radiant electric stove or induction cooktop‘s concentrate to heat more in the middle of the surface therefore don’t heat the pan evenly which causes the pans to warp, my workaround small gas portable cooktop, but I’ll stay with the heavier cast-iron skillets for the electric cooktop‘s more mass there less chance of warping, but once you have them season there’s no other pans to use for cooking😃 but you scared the crap out of me when you put your hot pan under cold water, maybe that older pair has a little more mass but any of those newer pairs that’s a good wway to warp a pan real fast

[@TeachaMantoFish]

Matthew W I agree, flame is always the best. I just picked up a Gas One 15,000 BTU that is a beast.

[@yertelt5570]

You can use carbon steel on induction cook tops, glass or ceramic topped electric or old fashioned exposed coil electric cook tops but you have to be careful heating them up due to the hot spot they can create in the center of the pan. If you heat the center of a flat pan more rapidly than the sides the bottom will warp. Don't take my word for it, check out "Uncle Scott's Kitchens" video, "How to Ruin a Matfer Carbon Steel Pan". Actually tragic to watch a beautifully seasoned Matfer permanently warp right in front of your eyes. I still get a little choked up thinking about it, lol. kzbin.info/www/bejne/i5OQcneqqKyia9U

[@mistyobrien4170]

Interesting

[@BendyLemmy]

Heats a ring in the middle...

[@myyoutubejourney2469]

Why do you actually flip the egg? The best of fried eggs is actually to have that side intact!

[@TeachaMantoFish]

Just a matter of personal preference