Thanks for the rec! I'd like a few non-stick, too.

I only had these for two weeks, but I really like them.

Ceramic pans

You're welcome Pippiep. Oic57, I've wondered how those ceramic coated pans held up. They do look nice.

Which Epicurious pans did you get - the website shows different types. I also have Tramontina and love the pots, but for frying pans, I use either a Lodge cast iron pan, a Zwilling ceramic or a Kitchen Essentials by Calphalon (Target) nonstick pan. I don't like uncoated pans either.

http://m.jcpenney.com/epicurious-2-pc-hard-anodized-fry-pan-set/prod.jump?ppId=pp5004890618&catId=cat100240017&N=7154,7154&Ntt=

I love the handle covers because they stay cool.

Thanks!

You're welcome.

Nice. Thanks for sharing!

Thanks so much for sharing! I had no idea there was such a thing as non stick induction cookware!

I've read in past threads about people liking Ikea induction non stick pans. I bought myself the Tramontina set last Christmas but I knew better to pick up a pan here and there to suit my cooking style.

If there is one thing I've learned pots and pans are like furniture it does not all have to match.

I do have some cast iron Dutch oven and a very lovely Griswold skillet but have been afraid to use them on my cooktop. I had a continuous cast iron grate gas top at the last house, and while I didn't throw stuff around I wasn't careful either. I will have to check the bottoms to make sure they're smooth.

I use one of these on the cooktop under the cast iron pan. It's very thin, and black so it doesn't stand out, but very effective.

https://www.amazon.com/gp/product/B016YC11AA/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1

Iowacomute:

i put a paper towel sheet under my cast iron when I fry....it is fine up to a medium heat setting. I do not fry for long periods of time so I do not know how the pt would respond under those conditions.

Thanks Rantontoo. I usually use my cast iron for browning meat and finish in the oven so I bet the paper towel would be fine. My dutch ovens and Lodge skillet are enameled on the outside, but my Griswold which I use the most is not. I'll have to try it.

If anyone needs a massive 5 quart sauté pan, take a look at this T-Fal. I bought it last month to replace a Cuisinart pan that cost four times as much. I managed to ruin the Cuisinart – – don't ask – – and was skeptical that such a cheap pan could work well, but I truly love it. I do a lot of big batch frying and sautéing huge amounts of spinach and vegetables, so this pan really fits the bill.

iowacommute, if you're not using that fine cast-iron cookware on your induction cooktop, you're really missing out! That is where it truly excels. Like sjhockeyfan325, I use a silicone mat under mine to keep from scratching the glass. I use the round, red one from Amazon because it fits my largest hob nicely. But the black ones would definitely look better. I do use newspaper under my regular sauté pans, or when frying bacon, but I do not trust it to prevent scratching on really heavy pieces of cast-iron.

Regarding cast iron pans, someone on a different thread (maybe Appliances, as the discussion center around induction cooktops) remarked that while cast iron retains heat and holds temperature better than other materials, CI pans are prone to hot spots and uneven heating. I've also been using a paper towel under my CI (works great!). If I heat/cook for an extended period of time at level 7 (Bosch induction cooktop), the paper towel will end up with a brown/singed patch under the pan's hot spot.

Thank you I will have to look into the silicone mat so I can start using my cast iron.