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ErwinR

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  1. The pan is a Demeyere which is supposedly made for induction use. When I place a straight edge on the bottom of the pan I can slip a piece of copier paper between it and the pan at the very center but two pieces of paper is too thick. I would think that this would be flat enough but I’m just starting to use the CF so I don’t know.
  2. Has anyone had a problem with the CF not recognizing the pan material as being suitable for induction cooking?
  3. Thanks for the help. How much time does it take?
  4. Thanks for the help. How much time does it take?
  5. I’m trying to caramelize onions for the onion soup recipe in the Bouchon cookbook. The recipe has this process take place for 5 hours over low heat. Any idea as to what temperature low translates to on the CF?
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