Will I get the same iron in our food with this pan or do I need the bare iron inside?
2038161
I doubt you will get any transfer of iron. I have to disagree with other reviewer. The food sticks so bad that I couldn't get it out. I used oil and nothing helped. I would not recommend that you purchase it.
2038162
You won't add iron to your diet by using a coated pan, I'm afraid. You need "barefoot" iron.
2038163
You will get exactly what you put in. Nothing from the interior of the pan is incorporated into your ingredients, I use this to cook garlic fried rice, bacon, eggs for weekend breakfasts. Tastes great time after time. Washes easily, too. What do you mean by "bare iron inside?" Maybe you'll need to research more for the right type of cast iron pan.
549577
The recipe does not change. Use any recipe you wish. All that changes is the placement in the pan.
801962
It really depends on your use. For stovetop the glass cover will let you see inside. It is not as heavy so it will let more steam out. The lighter weight is also more convenient for everyday use. For oven use I would get the iron lid. Since the iron is heavier it will also have a limited pressure cooker effect and hold more steam in. You really want the iron for baking tender roasts. I would say the iron lid is the one you can use absolutely anywhere, stove, oven, indoors, camping. The added convenience of the glass comes at the cost of some utility.
148931
I do not have induction myself/ wish I did! / but from my understanding, this WILL NOT WORK since induction require ferrous content = iron...the test is if a magnet will stick to the bottom of the pan--it will not...actually tried it,,hope this helps
605303
The pan interior is stainless steel. I don't use it but my wife loves it for its even heating properties. When I asked her how easy it was to clean she said it is no problem, the finishing step she uses is a fairly coarse steel wool but it sure does clean up nicely. She cooks with oil and butter.
698907
If it is iron metal or at least a magnet would stick to, and not aluminum or copper it will work. You need to use iron pots and pans because an inductive cooker works by magnetic field. Although, you can buy an adapter plate so that you can use non-inductive pots and pans on your inductive cooker.
1465639
The interior is glazed ceramic. I do not know if it would leach iron if the glaze were to erode. Proper care of the item should eliminate problems. I do not store food,either raw prior to cooking, or after it is cooked. This is true with cast iron skillets. I would not imagine the amount of iron that could leach even from unglazed cast iron during the cooking process alone would be significant, but I am not qualified to answer that question with absolute certainty.
2246923
The iron is Non-stick and i keep it well oiled , so i have yet to experience any cleaning problems.
142029
No- as susanne said, the inside comes in contact with your food. You want it to have a somewhat matte look - just the copper - the polish is on the outside where it doesn't react with food. Patina is an entirely different thing - that's the darkening that occurs naturally with copper. As you use your pan, you'll usually use an acid (i.e. lemon juice) that will keep that part touched by food very "clean" looking - if you want the rest to look that way, just use lemon juice and salt (or copper cleaner).
517900
I put my grill inside but as this is cast iron it will probably rust very little.
1578739
It will depend on the pan. Cast iron will distribute the heat more uniformly if your pan is larger than the surface. However I have had no trouble with me other pans who are a little larger. I keep an eye on the content and stir a little if necessary.
1169787
Ferrous-based bottoms (e.g., cast iron) are necessary for induction cooking. Alternatively, you can use an iron plate placed between your aluminum, glass, or other non-ferrous cooking pan and the induction cooker. The best pans (IMO) are actually enamel-coated cast iron such as the classic Le Creuset (of course, other, less expensive iron pans work well too). Although the iron-plate approach works, it is not generally advised because it distracts from the desirable features of induction cooking (e.g., quick heat-response times, precise temperature regulation).
1010162
If you iron clothes several times a week, you will want a lightweight iron with a non-stick soleplate. Choose a ceramic soleplate iron with a wide range of dry and steam-based temperature settings. I like the Ceramic soleplate because it is lighter as well. I have had this iron for about 2 months and love it.
630213
When I bought mine from Amazon a manual didn't come with the pan. Just season the pan like you would a cast-iron pan. This is a great pan and I love mine.
89378
The iron skillet is only 1 pan. With this item you can use any pot or pan. It has endless uses.
1551618
Cooking with bare cast iron has been around for more than centuries, so it is food safe. The electro coating protects the cast iron and is applied to other cookware/utensils that are considered food safe.
908887
I love the non-stick! The thinness of the pizzelle will be determined by the recipe you use and the amount of pressure you put on the iron when you place the batter in. Squeeze it tight for a few seconds before letting up to cook.