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Saucepan Q&A

... your questions answered. A blog by Claire - the Saucepan

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Demeyere pans and induction hobs.

Posting date: 31st January 2013 12:56

Q Hi there I've been looking at demeyere products on your websites - for years I've felt I wanted some really top quality cookware and it looks like I've found it. We have a four oven aga as well as an electric oven with induction hob for when the aga is switched off in summer. I wondered which ranges you'd recommend for us. In particular I wondered whether the demeyere products designed for induction hobs would be suitable for the aga as well, especially the hot ring on the top of the aga - is it too hot for them?

A I think it would be best if you called to discuss your question but, as a general introduction:

  1. Yes, Demeyere Apollo , Demeyere Atlantis , Demeyere Frying pans and John Pawson for Demeyere are really excellent pans. Click on our sister site The Frying pan for the more in these ranges.
  2. The issue of over heating relates to non stick pan surfaces most of all, so it depends what pans in the Demeyere ranges you want to use. Non stick surfaces should use medium heat only.
  3. Aga tops can be very hot, I know. With a stainless steel pan this should be fine, but you do need to be more careful about boiling them dry or heating up pans with no oil. If you overheat the oil/food in the pans, you can cause yourself a carbon residue problem on the pan cooking surface, or damage the bases on the pans, but this would be the same with any cookware range. The better quality the pan range, with a thicker base, the more resistant to warp the base will be. The issue of a carbon residue is much more of a problem with non stick pan surfaces than stainless steel surfaces - the latter you can scrub without damaging them in the same way.
  4. Cast iron is very good on Agas, so you could consider this. Staub are excellent - much better than Le Creuset - and featured on our sites. The Staub Frying pans are on our sister site.

Best wishes

Claire

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