Ovela 6 Piece BlackStone Non-Stick Induction Frypan Set $19 + Delivery @ Kogan

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Associated on 14/01/2020 - 11:09 kogan.com (789 clicks)
Last edited 14/01/2020 - 12:21 by 1 other user

Boasting a durable non-stick Blackstone surface that needs little-to-no oil, fat or butter to sear steaks to perfection on any stovetop, this 6 piece frypan set is a must-have for any home kitchen.
3 Frypans with glass lids; 20cm, 24cm , 28cm
Healthier cooking with non-stick Blackstone – little-to-no oil needed!
Better heat distribution with efficient thermal conductive base
Scratch-resistant coating and dishwasher safe
PFOA and PTFE free
Ideal for induction, gas or electric stove tops

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• 

  TEER3X on 14/01/2020 - 11:11

  Never used a non stick pan for steaks, I would think that cast iron or stainless steel would do a much better job for searing/browning.

  Good price otherwise.

  • 

    bargaino on 14/01/2020 - 14:51

    Why? All those can sear/brown meat.

    The difference with non-stick is you miss the crunchy bits stuck to the pan to make gravy :-)
    For steak, I prefer non-stick, as I'm not trying to make gravy from it.

    These Kogan pans are ceramic, which is not as non-stick as teflon. And telfon-based pans can be very tough these days, e.g. Scanpan.

    Cheap, but delivery to WA doubles the price.

    • 

      CitizenCane on 15/01/2020 - 09:37

      Cast Iron / Stainless Steel do a better job because they have a thicker base.
      That means it retains the heat when you drop your steak in and gives you a better sear.
      There's more science about the Maillard reaction and things like that, but basically heavier = better.

      • 

        bargaino on 15/01/2020 - 10:09

        Steel do a better job because they have a thicker base.

        No they don't. Surely you've seen thick-based non-stick pans!? I assure you they are easy to find.
        They can be made of aluminium, steel or a composite of both.

        Aluminium has nearly double the heat capacity by mass, and four times the conductivity, with lower density.
        This means a good aluminium pan may have a physically thicker base, but still be lighter, retain more heat, and deliver it to the surface faster.

        A composite pan may be thinner steel, with a thick layer of aluminium in the base. They used to use copper, and you sometimes still see that. This gives the weight and thermal advantages of aluminium, with the strength and ease of cleaning of steel, and works on an induction stove.

        Unless you want a thin non-stick pan, as they allow much faster temperature control, e.g. cooking eggs.

        Don't blame the construction materials if you have been using the wrong pan for the task.

        Are these cheap Kogan pans the right tools for searing steak?
        They are a composite, claim good conduction, but not especially heavy.
        They will work if your burner puts out enough heat for the size of your steak, to keep the pan hot.

        • 

          CitizenCane on 15/01/2020 - 10:20

          @bargaino: No offense mate, but I'd rather take the my cooking advice from the food nerds at serious eats over yourself.
          Besides it's pretty much common knowledge that the only thing a Teflon coated (non-stick) pan is best for is cooking eggs.

          Check out Step 2 (https://www.seriouseats.com/2012/12/the-food-lab-complete-gu…) if you're open to learning something new. If not, no skin off my nose.

          Step 2: Use A Cast Iron Pan
          A good cast iron pan is thick, heavy, and designed to hold on to heat for a long, long time (for more, see my guide to buying, seasoning, and maintaining cast iron cookware). Once properly pre-heated (that is, smoking hot), a good cast iron pan will practically sear a steak on its own, even if you lift it off its heat source. Fast searing is essential if you want to build a thick brown crust without overcooking the interior.

          • 

            bargaino on 16/01/2020 - 01:43

            @CitizenCane:

            but I'd rather take the my cooking advice from the food nerds

            Thats OK, I understand. Its like a lot of people would rather listen to audiophiles on the internet, than actual electronic engineers, who poo-poo things like oxygen-free copper.

            Consider how many amplifiers still use old-fashioned iron-core 50Hz transformers, because audiophiles think the weight makes it better.

            I do own and use all of the above types of cookware, FWIW.

            A good cast iron pan is thick, heavy, and designed to hold on to heat for a long, long time

            This is not "design", it is a property of iron.
            A similar-weighted aluminium pan will hold more heat, and conduct it to the food surface faster.

• 

  domo653q on 14/01/2020 - 11:13

  $19 as well on Dick Smith Online

  • 

    grahamjustgoesbang on 14/01/2020 - 13:19

    +2

    Dick smith and Kogan are the same company.

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  Tuffstuff80 on 14/01/2020 - 11:15

  +1

  6 piece my a*!

  • 

    bym on 14/01/2020 - 11:18

    +6

    Include the handles, then it's nine piece!

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  telenolyge on 14/01/2020 - 11:23

  +1

  Not free shipping

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  TheTaxMan on 14/01/2020 - 13:30

  +1

  How does the Kogan First free trial work? Can cancel it before the 14-day trial expires and get free shipping?

  • 

    Prasadsanj on 14/01/2020 - 15:05

    yes you can cancel after trial

• 

  AncientWisdom on 14/01/2020 - 16:33

  How much are these normally?