-
Forum Update: We've upgraded the software to improve security, performance, and the overall experience.
👉 Read why we made the change | Support the Forum
Cast iron cookware and glass top stoves
- Thread starter Sven
- Start date
mstuhr
Member
Howdy,
The glasstop stove will go before my cast iron.
All you folks who haven't wrecked one need to try harder..
Back when Mary got hers it was so nice and so clean.
I tried the cast iron skillet right away and caught the devil for some of the patina the skillet left behind on the stove top.
I got the bright idea to put the skillet on a piece of heavy foil to protect the stove top and somehow, I have no idea how, it melted into the stove top. Not "on" to it, but plum down deep into it.(Think heavy pitting)
I knew I was in trouble. Mary was away for the day. The stove was just a couple of days old and it was one of her most prized possessions (Go figure?).
Regardless, I was going to have to listen about how I ruined the stove for the rest of my life. I just knew it.
Now I have always hated that stove, but this is where I learned to love my dealer. I called Chip and told him "I don't care if it is two dollars or two thousand dollars I need this stove fixed and need it before Mary gets home this evening." The dealer came to the house, told me I was a dumb farm animal and replaced the top under warranty.
God bless anyone who gives you service like that!
I don't recommend the smooth top stoves if you cook a lot. I know a lot of people like them but it will be the last one for us.
Also, for what it is worth. I self cleaned the oven with the skillets left inside and re-seasoned them. From that time on I have given them extra attention on the bottoms when washing them. It seems to help.
Thanks
Mike
The glasstop stove will go before my cast iron.
All you folks who haven't wrecked one need to try harder..
Back when Mary got hers it was so nice and so clean.
I tried the cast iron skillet right away and caught the devil for some of the patina the skillet left behind on the stove top.
I got the bright idea to put the skillet on a piece of heavy foil to protect the stove top and somehow, I have no idea how, it melted into the stove top. Not "on" to it, but plum down deep into it.(Think heavy pitting)
I knew I was in trouble. Mary was away for the day. The stove was just a couple of days old and it was one of her most prized possessions (Go figure?).
Regardless, I was going to have to listen about how I ruined the stove for the rest of my life. I just knew it.
Now I have always hated that stove, but this is where I learned to love my dealer. I called Chip and told him "I don't care if it is two dollars or two thousand dollars I need this stove fixed and need it before Mary gets home this evening." The dealer came to the house, told me I was a dumb farm animal and replaced the top under warranty.
God bless anyone who gives you service like that!
I don't recommend the smooth top stoves if you cook a lot. I know a lot of people like them but it will be the last one for us.
Also, for what it is worth. I self cleaned the oven with the skillets left inside and re-seasoned them. From that time on I have given them extra attention on the bottoms when washing them. It seems to help.
Thanks
Mike
peterthefish
Member
- Joined
- Nov 16, 2013
- Messages
- 268
- Reaction score
- 151
Over 40 posts and no mention of induction?!
We don't have gas so bought an induction range. Glass top easy cleanup, boils water faster than most gas stoves and gets mighty hot too. Rented a vacation house recently that has a glass top electric coil stove and I don't know how anyone (who cooks) could use one.
Because an induction stove doesn't heat the ceramic but rather the pan directly, spills don't burn in easy and the ceramic acts as an insulator and stays relatively cool.
We cook over 15 meals a week on that stove (more than most I bet) and a good number involve cast iron. 3 years in and the glass looks nearly new after a quick wipe down with water and brand new after a squirt of ceramic cleaner.
They're also safe (turn the stove on without a pan and nothing happens) and the digital control gives you crazy precise temp control. I set the pan to 6, make pancake mix, turn down to 2.5 and cook pancakes. No adjusting heat or fiddling with a dial, it's like automatic climate control.
Honestly, if our next house has gas I might switch it out for one of these, or at least put in an induction cooktop. It's that good.
We don't have gas so bought an induction range. Glass top easy cleanup, boils water faster than most gas stoves and gets mighty hot too. Rented a vacation house recently that has a glass top electric coil stove and I don't know how anyone (who cooks) could use one.
Because an induction stove doesn't heat the ceramic but rather the pan directly, spills don't burn in easy and the ceramic acts as an insulator and stays relatively cool.
We cook over 15 meals a week on that stove (more than most I bet) and a good number involve cast iron. 3 years in and the glass looks nearly new after a quick wipe down with water and brand new after a squirt of ceramic cleaner.
They're also safe (turn the stove on without a pan and nothing happens) and the digital control gives you crazy precise temp control. I set the pan to 6, make pancake mix, turn down to 2.5 and cook pancakes. No adjusting heat or fiddling with a dial, it's like automatic climate control.
Honestly, if our next house has gas I might switch it out for one of these, or at least put in an induction cooktop. It's that good.
carpriver
US Veteran
We bought a duel fuel range. The top is glass and gas the oven is electric. The manufactory does say not to can on the cook top. We use case iron almost daily. We have never had a problem.
klondike
Member
Induction glass stove top works very well at our house with an iron griddle. Induction is pretty cool as it will heat faster than gas and yet can be turned down so low that it will barely melt butter. Gas usually in my experience, has trouble at the lower temps.
We use cast iron all the time on our glass top. As noted across various responses, the keys are a fully flat bottom, don't slide it around, keep the bottom very clean, and don't drop it! The last is the hardest since we have some pretty heavy Dutch ovens I prefer using. Keeping the bottom clean is really important since I found the cookware will spin and slide rather easily and cooked on debris on the bottom is going to be the likely source of something that can scratch the glass on an otherwise smooth bottomed pot.
I've found Le Creuset or Staub style ceramic coated cast iron works really well and is easy to keep the bottom clean.
I've found Le Creuset or Staub style ceramic coated cast iron works really well and is easy to keep the bottom clean.
I've been cooking on a glass stovetop with cast iron cookware for over twenty years with no issues. Just for the record, contrary to other posts, I'm a pretty darn good cook too!
semperfi71
US Veteran
Great thread, good info here.
My Story:
The War Department wanted a glass-topped electric stove. I had no problem with it. So I was like, "Okay."
Delivered, set up, looked great, War Department is happy, I'm happy when she's happy.
At about 11:00 O'clock that night I woke up with very bad feelings that I cannot cook with my cast iron on the glass top. I'm in a real swivet and climb out of bed, go into the kitchen and start reading the brochures, and looking at the glass top.
I then realize, I CAN'T USE MY CAST IRON ON THIS STOVE!!.
She walks in about midnight asks what I am doing, and I tell her what I just found out to my horror.
She says, "Of course you can't cook on my stove with cast iron." Then goes to bed disgusted of my problem.
My Story:
The War Department wanted a glass-topped electric stove. I had no problem with it. So I was like, "Okay."
Delivered, set up, looked great, War Department is happy, I'm happy when she's happy.
At about 11:00 O'clock that night I woke up with very bad feelings that I cannot cook with my cast iron on the glass top. I'm in a real swivet and climb out of bed, go into the kitchen and start reading the brochures, and looking at the glass top.
I then realize, I CAN'T USE MY CAST IRON ON THIS STOVE!!.
She walks in about midnight asks what I am doing, and I tell her what I just found out to my horror.
She says, "Of course you can't cook on my stove with cast iron." Then goes to bed disgusted of my problem.
Glad you've been enjoying this thread. I noticed the other day that we discussed this very same topic about 3 years ago -- there's a link to similar threads below the quick reply at the bottom of this page. I was reading through the posts and I laughed out loud at a guy who put his knee through a glass top while trying to replace his wife's over-the-stove microwave. I had done the same thing a few years ago. Then I really laughed, because I realized that was MY post!
Seems to me I've heard something about memory slipping as you grow older. Must be some truth to that. I just finished a 500+ page Clive Cussler book (Inca Gold). It wasn't until page 200 that I realized I'd read it before! I still had to finish it because I couldn't remember the ending.
Seems to me I've heard something about memory slipping as you grow older. Must be some truth to that. I just finished a 500+ page Clive Cussler book (Inca Gold). It wasn't until page 200 that I realized I'd read it before! I still had to finish it because I couldn't remember the ending.
budster
Member
I have used cast iron on my glass top range for about 6 years now. No problems as the others have stated.
Syspila
Member
All cast iron on electric stove and in a firepit outside...the only way for me!
JPriest
Member
I used cast iron for 15 years on our smooth top Kitchen Aid range and still use it on our new smooth top LG. If you don't drop it or shake it all about, it should be no problem.
I've been using cast iron on our glass top range for over 10 years... I hadn't given it a second thought until seeing this thread. Just pulled out the manual on our Thermador, no mention of not using any cast iron, just warnings about not dropping anything on the top, sliding pans around on the surface, ensuring bottom of pans are flat and no abrasive/caustic cleaners.
I guess it all depends on the manufacturer, maybe the glass on some cooktops are thinner than others?
Could it also be that they just put the cast iron warning as a standard warning because there are too many variables that they can't account for and don't want to held be responsible for any mishaps?
Not unlike firearm owner manuals stating not to use reloaded ammo in them, when we know that usually there is no reason not to use reloads as long as they have been reloaded correctly.
I would find it difficult to stop using the cast iron cookware I have, and would buy one of those standalone butane burners. A gas range is not an option for me due to gas (even propane) not being available.
What I use is over 100+ years old... passed down from my Great Grand Mother, to her daughter, to my Mom and then to me (no girls to carry on the tradition).
I guess it all depends on the manufacturer, maybe the glass on some cooktops are thinner than others?
Could it also be that they just put the cast iron warning as a standard warning because there are too many variables that they can't account for and don't want to held be responsible for any mishaps?
Not unlike firearm owner manuals stating not to use reloaded ammo in them, when we know that usually there is no reason not to use reloads as long as they have been reloaded correctly.
I would find it difficult to stop using the cast iron cookware I have, and would buy one of those standalone butane burners. A gas range is not an option for me due to gas (even propane) not being available.
What I use is over 100+ years old... passed down from my Great Grand Mother, to her daughter, to my Mom and then to me (no girls to carry on the tradition).
Do you have a problem with bacon and sausage leaving a sticky goop on your cast iron? I can cook eggs no problem, but bacon and sausage leave something behind that is like chewing gum. Have to use hot water and a plastic pad to get it off.
