Oh no, not me! While my cooktop has two burners on the left side with a bridge element, I have yet to find a decent griddle pan that fits that space… so I still use a Presto electric griddle for things like pancakes, pita bread, english muffins, tortillas, etc.
While it takes a fairly long time to heat up evenly, it does a really good job on all of the above.
My favorite pancakes are thin and plate sized. No matter how long I preheat, they invariably show burner ring.
You got me curious so I just went and measured mine. Cooking surface is 9x16, 144 square inches. I have two separate burners underneath so dual zones are easy to obtain. It is a great size for two, but I can see how it would be too small for cooking for a larger family. Here’s a pic (forgive the mess, DH is the dishwasher and he hates cleaning this thing!).
Ray, when you said one pot meal, do you mean you use the enameled cast iron both as a cookware and a serveware, right?
However, why would your enameled cookware uses less oil? Like it is less sticky than stainless steel? Or?
Like mine thin as well, but depending on the plate size not always want them plate sized (c;
But what is “burner ring”?
Like the pan heating surface is not even, so there is an area of ring which is much hotter than the rest of the pan…etc. So the cooked food also show the same pattern.
Yup… that’s probably number 5. Was gifted one from my folks, and it made much better pasta than store bought… but since I learned to make/cut/form by hand it hasn’t been touched in 20 years.
Nice!
Thanks! I absolutely know my Presto griddle is not even (got an IR therm that tells me so - plus just look at the element underneath it). So what I do is flip often, and move to another area, and this has worked out well.
Still looking for a griddle that fits my cooktop so I can toss that thing.
A darker circle or semicircle shows upon the pancake where the circle of flame for the burner was.
And if you are scratching your head over why two ply might appear more even than three ply, it is probably what you think of as disc bottom. It generally has a much thicker piece of aluminum on its bottom than one sandwiched inside the walls of a three ply.
Hi Chem,
The ECI cookware doesn’t require less oil, I use less oil with my style of one pot cooking–simmering and steaming.
“if you’re afraid of butter, try cream.” Julia Child
I was thinking about bimetal pans like Allclad MC2. I think Century Life mentions MC2 has 3mm of aluminum vs d3’s 1.7mm. I use quite a bit of disc based cookware and didn’t even think of throwing that in. Either one seems to fit.
IMO disc based cookware is terrific.
Disc frypans work the best on my induction range. I’ve had a disc bottomed Bourgeat frypan for almost 40 years — never had a gas stove during that time, just coils, glasstop, and induction (had to replace the Bourgeat with an induction -capable version)and it’s the one pan I’d never get rid of. (Yes, I’ve had gas stoves, but haven’t been able to have one in decades).
Hi Vecchiouomo,
No one ever accused Julia of counting calories . . .
Disc based is fantastic. I was going to bring up Paderno Grand Gourmet when you mentioned that 6mm aluminum griddle idea earlier. I think another poster got the wrong idea about me disliking Le Creuset earlier, but it’s just more about disc based cookware and bare cast iron replacing my need for ECI. That’s just too much to spend on something that has been used 3 times in 8 years. Somewhere along the way I’ll sell it all off and put it back in to this hobby.
From a pure performance point of view, MC2 is great, but it did not sell well
That wasn’t me. My friend even bought me a Staub. It works good as a Dutch Oven. Howeve, objectively, why do you like enameled cast iron?
