I need a new pan for non-stick applications (eggs) and I want to try using a well-seasoned iron or carbon steel one. I use an induction stove. Normally, the arguments I hear in favor of carbon steel ...
I'm currently planning on creating a sous-vide setup using an induction cooktop and a PID controller. I will be an Arduino micro-controller setup similar to this openschemes.com-manual control of ...
Most of my cookware is aluminum. I've seen induction interface disks, but they are quite expensive. Would it work to use a small cast iron griddle as an interface disk for my aluminum pots and pans?