I need to use a huge pressure cooker (35L) on an electric stove, however, where I live there are no suitable electric pressure cookers nor induction-ready ones.
I see two solutions: using a heat diffuser plate on induction (a thin metal plate under the cooker diffuses the heat), or a regular, cheap, coil cooktop. Which one would be better?
I'll be running this pressure cooker for long periods (for sterilizing), so I need this setup to be as energy efficient as possible.
I’m wanting to make garlic confit and I’m needing one but don’t have one. Also before you say it, I don’t have access to my cast iron skillet because I’m in the moving process. Also no metal pie tin. BUT I do have this 10”/25cm pan that I’m like 99% sure is aluminum (it’s a silver colored and kinda bronzed at the bottom from heat) is it a bad idea to use it?
Hey
I have used some steel skillets as heat diffusors for my porridge and stews
I wonder should i turn it upside down to make the pot even further from the burner
I am just concerned the hot gas will pool under the upturned skillet and cause a bang
So i had two ideas that I think might improve my camping experience and I wanted to see if anyone had tried:
-Using rechargeable red lights for hanging around camp at night, with the idea that I can see without getting swarmed by every bug in the woods. I was thinking of using the wearable lights runners and bikers use, as they sell long lasting multi setting rechargeable ones.
-Bringing a heat diffuser to help even out my cooking. The idea is to bring basically a slate of metal which I can heat over fire/coals, that I then place my thin stainless mess kit on. The plate would absorb heat and retain it like a cast iron pan would, allowing me to add just a little bit of weight but vastly improve my cooking setup. If I were to get a 7" diameter cutout from a 1/4" steel sheet I think it would work well.
I have a love-hate relationship with my induction stove. It gets the job done (sometimes) but I noticed that it gets really hot on the 12 o'clock side and really cold on the 6 o'clock side. My induction stove is the Imarflex IDX-2000S Slim Type Induction Cooker. My previous stove (different brand) also had this problem.
I read about heat diffuser plates and I was informed that it evens out the hot spots. Plus, it also acts as a converter for incompatible pans for induction stoves. I also read that they're bad for your stovetop as it gets really hot (apparently). I was only considering on buying these just for low-temperature cooking.
I dream to make perfect pancakes for my girlfriend.
Hey guys Im new to this journey. I really want to take care of my curly hair and make it healthy and look great. I heard some people say use a diffuser attachment on a blow dryer because it will make them look nice. Then I see other people don’t. So what should I do. I feel like it’s mix from everyone. So you just use diffuser with cold I’m just lost In certain aspects
Hey all - hoping to get a few tips on my OCS gravity pit.
I've used it a few times - each time it ran great but after watching some videos on it I was wondering if I could be changing some stuff to make it a bit better.
- The temperature difference from the heat shield where it comes in (on the rack) is around 20 degrees difference on the other side/racks of the smoker. Any way to insulate or isolate this diffuser plate? Maybe foil or some kind of brick?
2)Cleaning it - it gets to be a mess at the bottom with no pan - I'll start foiling/leaving a pan at the bottom but any tips on cleaning it? Run it hot and scrape it every few?
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Briquttes vs lump - I use kingsford pro (15$ for 2 20lb bags from costco and a 1/2 bag lasts 12 hours 275) - but was wondering if I'd have issues with feeding using B&B lump oak or similar. I feel like lump flavor is just a bit better
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Use a water pan or not? I haven't used one at all but every video I've seen on this smoker talks about using a water pan in the bottom. I was also thinking of putting one maybe on the right side by the diffuser to act as a heat sink temporarily. Any advice?
Thanks for any inpu!
Curious about getting one for my si let me know your opinions about it
I just got the fire dial to replace my water bowl. I was just wondering if anyone has used it before and if so how they liked it?
We have just ordered a Camp Chef Explorer so we can do our pressure canning outside.
We have an All American Canner and a Presto Canner.
Do I need to use a heat diffuser plate to protect the pressure canners from damage and if so any recommendations?
Is there a "/r/castiron approved" heat diffuser that someone could recommend?
I currently use one that is a solid thin piece of metal but it warps under heat and my pans wobble like crazy while I'm cooking... hoping to avoid that with a new purchase :)
I've seen reference to it in a couple comments, so looked online and found this. Anyone use them and find them useful?
I've been cooking on this electric stove recently and my seasoning kept inexplicably evaporating. I think the coil was making an unreasonably hot region near the center for some strange reason. I got a heat diffuser and made the same things that ruined it before and it's working fine now. Probably also going to be good in general to have even heat like this for steaks or anything else taking up a lot of the pan. Worth looking into if you've been having issues.
I recently received a Kamado grill as a birthday gift, but it's not one of the big brands (LifeSmart), so there are no accessories for it. I'd love to be able to smoke with this, but without a heat diffuser I'm afraid I wont be able to achieve the right results.
Do I need a heat diffuser to smoke? Are kamado accessories fairly interchangable? This has a 13" grid diameter, so it's the size of a small BGE. Is there any easy alternative to a heat diffuser? Do I need ventilation, because all the heat diffusers I see have ventilation between the diffuser and the base. If I were to just lay a pizza stone over my base, this particular grill wouldn't allow for any ventilation except for the holes at the bottom of the base, the top would be sealed off.
Or should I just try and return this (already had one cook on it) and buy something with more name recognition?
