Viewing post #94048 by Gwen

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ImageGwen
Mar 3, 2010 10:58 AM CST
Name: Gwen
Langley WA
The important thing for stove-top cooking on the Aga is that it must be that stuff that has a perfectly flat bottom. All my old stuff was not that to begin with and then over time was warped, had dimples, you name it. Very thing type stuff.

The Lodge, while not the really flat stuff, should be okay. I know it works great on the Big Green Egg! I use my cast iron 'frying pan' on the Aga.

If the cookware is not perfectly flat, it won't heat up as fast and when you have one of the hobs open, especially the BP, you lose heat fast. For boiling water (or oil), a flat bottom is a must. You can heat up the water/oil in the SO first, if you plan ahead, and then it should come to a boil a lot faster.

Your dutch ovens will be great for strews and soups simmered in the SO. There's nothing like a well-season cast iron pan!

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