Reddit reviews Nordic Ware 8 Inch Heat Tamer and Burner Plate
We found 15 Reddit comments about Nordic Ware 8 Inch Heat Tamer and Burner Plate. Here are the top ones, ranked by their Reddit score.
Made of aluminized steelCreates flat cooking surfaceEasy to cleanMade in the USANot for use on ceramic or glass top stoves
how about something like this
Maybe you need to buffer the heat coming off the electric coil, so you can adjust it better. Try one of these.
I always boil directly on the stove (have a glass topped stove). If you have the exposed coils you must use a heat diffuser or just put it in a skillet on top of the burner.
You can take it directly from boiling into water / ice bath without any issues of shock or cracking, it's lab glass and won't have an issue with the change.
You can, but you need one of these: http://www.amazon.com/Nordic-Ware-Tamer-Burner-Plate/dp/B00004W4UJ
Try a Heat Diffuser pad. They come in a variety of sizes for Bunsen Burners right up to stove-top for simmering. https://www.ebay.com.au/b/Heat-Diffuser-Other/20651/bn_72956393 and https://www.amazon.com/Nordic-Ware-Tamer-Burner-Plate/dp/B00004W4UJ
If the colour really bothers you, maybe try a heat diffuser of some sort?
It seems to be pretty localized, so it's probably from hot spots in your burner. At the very least a diffuser should discolour sacrificially, protecting your pan. As long as you don't look at the bottom, everything's fine.
They tend to be ugly, but this one is pretty sleek.
They make things just for that purpose - generally known as “flame tamers” or “heat diffusers”.
Here’s an example - https://smile.amazon.com/Nordic-Ware-Tamer-Burner-Plate/dp/B00004W4UJ/ref=sr_1_14?ie=UTF8&qid=1506286917&sr=8-14&keywords=flame+tamer
I don't think it's the pot at all. I have 3, a 12qt Calphalon tri-ply, a 16qt el-cheapo stainless pot and a 25qt All American (a pressure cooker that doubles as a giant pot when I need it to) and I make stews, chilis, sauces, etc all the time and have never burned the bottom.
What kind of stove top do you have? I have cooked on coil stoves before and they are extremely difficult to keep from burning the bottom of stuff due to the very localized heat generation, you could see the coil pattern in the burned stuff on the bottom of the pan. I have seen this on gas stoves as well with small flame diffusers.
What I think you need is this something like this:
https://www.amazon.com/Nordic-Ware-Tamer-Burner-Plate/dp/B00004W4UJ
Which would be cheaper than buying a pan with a thick enough bottom to diffuse the heat of whatever you are cooking on.
I have a thin cast iron heat spreader to put between the gas burner and the bottom of the brewer. Like this one
Nordic Ware 8 Inch Heat Tamer and Burner Plate https://www.amazon.com/dp/B00004W4UJ/ref=cm_sw_r_cp_apa_i_ocxwCbMH0EN1F
Enjoy
I recommend getting one of these heat diffusers and keeping the heat very low. Gives me more consistent results. https://www.amazon.com/Nordic-Ware-Tamer-Burner-Plate/dp/B00004W4UJ/ref=mp_s_a_1_17?keywords=heat+diffuser+for+gas+stove&qid=1568912909&sprefix=heat+diff&sr=8-17
Others may have different or better advice
Perhaps you can buy or make something like this?
I use a heat diffuser, and as a bonus, it's great for heat control when making soups and sauces!
I sometimes use the edge of the flame like others suggest, but I think it gets too hot too fast. I just like the way the slower heat process tastes personally.
On such a large skillet, I'd recommend a heat diffuser. The way it is now, all the heat will be in the middle. You can try something like THIS. It will help spread the heat out. Make sure you get one designed for an electric stove.
If 4 is too low and 5 is too high It sounds like you might need a heat tamer! It's a steel plate that goes over the burner to make it heat your pan more consistently and evenly.
https://www.amazon.com/Nordic-Ware-Tamer-Burner-Plate/dp/B00004W4UJ
This solves the scratching issue while remaining cheaper.
The fryer you listed is 12.4 pounds. The dutch oven is 13.4. I'm not sure how this is an issue.
Edit: That's a bit misleading. Your appliance is lying to you by nature of how it works. The target temperature and the actual temperature vary by a substantial margin. Grab a kitchen thermometer and check it out. That's the struggle with the appliance versions, anything short of a professional level fryer is not accurate. Your 375 setting could be anything from 350 to 400, and you would never know with just a little light that's on or off. Add in that it achieves this by cycling on and off rather than a steady level of heat being supplied, and you've got a recipe for soggy greasy food.