this post was submitted on 07 Dec 2023
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Induction only drawback is the need for more expensive cookware.
For me, induction and cast iron is a match made in heaven.
For me pretty much everything but the china special supports induction. The only stuff I have that I can't use with it is either old (20+ years) or was the cheapest option in the store and it's generally not too good (a student needs to start somewhere)
Aluminum is stupid popular in my country, being cheap, affordable and pretty resistant. Most people resist moving to induction as it will require purchasing new pots and pans.
A stainless steel 25cm frying pan, of good make can cost anywhere from €35 to €70. If not more. I'm keeping on the affordable range, not crazy designer stuff.
The equivalent aluminum can cost between €10 and €20.
I mean you can get a good lodge cast iron pan for like $25, so it's not really even that expensive. Sure the fancy ones are $100-200, but (don't tell the cast iron fanatics) they're only marginally better than lodge, and mostly because of things like aesthetics, ergonomics & weight than cooking performance.
Cast iron is expensive. Between the material itself and the late hype for this particular type of kitchenware, price are high.
I bought my first cast iron pot for €45. It's a 4 litre, so not that big.
I recently bought in a promotion a skillet and grill for €40, as a promotion, but each piece should have cost of around €40/piece. Most won't fork that much.
Right now, I'm thinking about a nice paella or mushroom ragu to really break in the skillet.