While searching for info about a new (old) cast iron pan, I found this

[Paper Roses]

site. Has some good info and great recipe's that cast iron users seem to like. I thought you cast iron fans would it interesting.

http://blackirondude.blogspot.com/2009/04/griswold-cast-iron.html

[Vinca]

1. Wish I could use cast iron, but I've got a glass cooktop.

:(

[buzzycrumbhunger]

3. Are you sure you can't?

I have a glass cooktop and though my everyday cookware is serious SS stuff, I often use my old comal for pancakes and tortillas. It doesn't sit anywhere near the heat, but does envelop it completely with the outer ring.



The site linked in the OP has me thinking I'm gonna keep an eye out for some of that old stuff with no heat ring at all. Never occurred to me they made them that way, and if they're flat enough, they would work.

I do love my glass cooktop, but the best cooking ever was when I was stuck in an old IA farmhouse with a 2-burner wood stove and cooking on cast iron all the time. (Never thought I'd wax poetic about that period because it usually just makes me flash on that inch of frost on the BR walls and exploding toilet when the pipes froze because we were snowed in for a week and out of firewood. . . *shudder*)

[Why Syzygy]

4. While I was googling

about the glass top from OP's prior thread, there were a lot of search returns that were asking if cast iron can be used on glass stove top. I didn't read any of them, but the information is out there.

[Vinca]

5. I'll have to dig out the user manual, but I'm positive that was one of the no nos.

I love the glass cooktop, too, but I wish I had a separate gas burner to use a wok on.

[buzzycrumbhunger]

6. Seconded on the wok

I had to invest in a Farberware electric wok, and SS just doesn't cook the same as well-seasoned steel. :(

Good news on the cast iron front, though! I was correct in thinking that the cast iron cookware without the raised heat ring on the bottom might be fine, according to Cookware Manufacturers Assosciation.

All pots and pans should be flat on the bottom for heat conduction and smooth on the bottom to not cause scratching. Many glass cooktop manufacturers include instructions saying not to use cast iron cookware, but modern cast iron, without the "raised ring" on the bottom will work fine. The cookware bottom should be smooth so as not to scratch. Move anything across the glass top – cookware or otherwise – by lifting rather than scooting. Lastly, if a pot or pan is heavy – which any can be if it is full of food – take care not to drop it on the glass cooktop. All these rules apply whether the cookware is aluminum, cast iron, or stainless steel.

[NMDemDist2]

7. i used my cast iron on my glass cooktop all the time with no problems

but all my stuff is smooth bottomed, no 'heat rings'

so I can categorically state it can be done

:hi:

[hippywife]

2. He's kinda funny.

http://blackirondude.blogspot.com/2008/12/cleaning-your-cast-iron-cookware.html


4)While frying chicken in the back yard a hawk drops a dead muskrat into the hot oil. Consider using soap at this point.

:rofl:

Thanx for the post. I'll pass this on to a friend who is afraid to use hers. :hi: