Timeline for Do induction cookers increase risk of cracking cast iron?
Current License: CC BY-SA 3.0
6 events
| when toggle format | what | by | license | comment | |
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| May 11, 2016 at 5:13 | comment | added | Escoce | I think knowing your equipment is what's key. That was my last statement in my answer. | |
| May 10, 2016 at 14:21 | comment | added | rackandboneman | I would not recommend preheating anything empty on an inexpensive induction cooker. Reasoning behind it: From my own experience, they can make oil-coated spots on cookware smoke within a minute. | |
| May 10, 2016 at 9:33 | comment | added | Escoce | @rackandboneman So you don't recommend preheating? Just want to be clear here | |
| May 9, 2016 at 10:24 | comment | added | rackandboneman | Preheating it on that induction device would mean heating it dry, and given that many induction burners use slow cycling (cycles measured in seconds) rather than real power control, this might make matters far worse. Additionally, as described, the heating is uneven - also making things worse with dry cookware. | |
| Mar 13, 2015 at 13:53 | history | edited | Escoce | CC BY-SA 3.0 |
added 325 characters in body
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| Mar 13, 2015 at 2:31 | history | answered | Escoce | CC BY-SA 3.0 |