On Sun, 28 Feb 2010 20:55:17 -0600, Chemiker > wrote:

>Well, I finally ran into a problem. Was preheating a Wagner 10"
>skillet on my induction hob (375 D.f.) prior to browning some lamb,
>and the pan self destructed.,,,,

Sorry for your loss.

Had you ever used it on a small (say, 6") electric element without problems?

I guess the efficiency of magnetic heat transfer did you in.

Maybe I'll pre-heat my Griswolds on a lower setting from now on... 8

-- Larry

Well, I finally ran into a problem. Was preheating a Wagner 10"
skillet on my induction hob (375 D.f.) prior to browning some lamb,
and the pan self destructed. The damage was a radial crack from center
to edge, left of the handle, with the opening at the rim about 1/8".

Thoughts: The induction hob has a 5-6 inch induction unit. Apparently,
the center of the pan heated/expanded faster than the edge iron could
cope with. Result was a failure from the outer edge, inward. When the
pan cooled, the crack was all but invisible.

Conclusion: Underlying reason (composition of the iron, who knows?):

Maybe these older pans could take the heat of wood stoves and ovens,
because the heat was more even. I've used this preheating technique
over 12000 BTU gas burners with no problem. The problem seems to be in
that the induction unit can induce heat in the pan's center at a rate
that can exceed the ability of the rest of the pan to deal with, with
fatal results.

Too bad. Had that Wagner since 1964 and it was WELL seasoned!

Have to buy another pan and start over....... I guess.

Alex

On Sat, 27 Feb 2010 22:56:16 -0500, pltrgyst >
wrote:

>On Sun, 28 Feb 2010 20:55:17 -0600, Chemiker > wrote:
>
>>Well, I finally ran into a problem. Was preheating a Wagner 10"
>>skillet on my induction hob (375 D.f.) prior to browning some lamb,
>>and the pan self destructed.,,,,
>
>Sorry for your loss.
>
>Had you ever used it on a small (say, 6") electric element without problems?

Yes, no prob. Gas from 9000 to 14000 btu, some w/daisy burners. No
prob. Gently heating on the induction to maybe 250, no prob. I have a
Le Creuset 15" "everything pan" that takes it in stride. I guess you
have to treat the older pans more gently. <G> SWMBO is upset and has
not yet forgiven me.

BTW: I've heated this one dry to serious smoking to clean it up for
re-seasoning and it held up like a champ. Over gas.

I'm snake-bit today. After the skillet split, I pulled a lamb
casserole out of the CV oven to check for doneness. As I lifted the
lid, the knob separated and dropped the lid onto a M. cup of beef
stock, splashing it over the floor, etc.

SWMBO had earlier tapped the knob on the lid with another casserole
and it broke. I repaired it with Krazy-Glue. The repair was OK so long
as it was at cool temps. Let me assure you>>>> Krazy glue does NOT
stand up to 350 D.f. heat in the oven. So I put the casserole back in
the CV oven to finish, and (mirabile dictu!) burnt it.

Man, am I on a roll or what?

We opened a bottle of champagne and toasted the skillet, along with
the Canadians' gold medals.

Tomorrow, tomorrow, I love you, Tomorrow....

Alex