I just typed a reply to Janti, and while proof-reading, my browser reset. I'l have to redo that.
But my question re stainless is: Can I fry an egg on it without deep oil, assuming I have "cured" it, however that works.
I'm thinking of getting a tiny pan, sized for one egg [Mrs H denies my good advice and won't eat them] as bacon, onion, tomato, pineapple rounds and avacado in season are not a problem in the tired pans I have. I am the breakfast cook.
One question for Janti was about the risk of cast iron cracking if subjected to "boost" heating which is pretty stressful on an induction plate. full boost boils water faster than full gas!
