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Has anybody had a problem cooking with the larger, heavier cast iron implements on an electric range? I seem to wear out an inordinate number of burners, and somebody mentioned that the weight of the heavier pans may be stressing the burners where the element connects to the range. At some point, I'll insist on a gas range (I hate cooking on electric overall), but for now, I'm renting, so no real choice in the matter.
As a kid, we made spaghetti sauce in a cast iron skillet. But we rarely "washed" it by submerging it in hot soapy water either. I've now got a flat cast iron skillet for my grilled cheese sandwiches, and I cook eggs and hamburgers on it as well. I have NEVER washed it. I either wipe it with a paper towel after it has cooled somewhat, or I let the fat coagulate on it, scrape it off, then rub the grease in with a paper towel.
I haven't had a problem with anything sticking to it so far. Might use a little butter or margarine in the pan when cooking eggs...or pancakes--that's another thing I cook on it. It really doesn't have sides to it, so I'm somewhat limited on what I can cook on it.
Has anybody had a problem cooking with the larger, heavier cast iron implements on an electric range? I seem to wear out an inordinate number of burners, and somebody mentioned that the weight of the heavier pans may be stressing the burners where the element connects to the range. At some point, I'll insist on a gas range (I hate cooking on electric overall), but for now, I'm renting, so no real choice in the matter.
I cook almost everything in Lodge, I have tons of it!
Needless to say, I have blown out several elements on my 3 year old Frigidaire range.
After endless whining on my part, DH FINALLY agreed to a dual-fuel range to be installed this winter, before Thanksgiving!
I've read that I can't make acidic stuff in them - like spaghtti sauce, etc. Is that true?
Hi, I sure that y'all have heard of the 'Dummies' books....well, I have one that is very helpful: 'Cast-Iron Cooking for DUMMIES'. About 328 pages and full of advice, recipes, hints, tips, whatever! You might try this.
Has anybody had a problem cooking with the larger, heavier cast iron implements on an electric range? I seem to wear out an inordinate number of burners, and somebody mentioned that the weight of the heavier pans may be stressing the burners where the element connects to the range. At some point, I'll insist on a gas range (I hate cooking on electric overall), but for now, I'm renting, so no real choice in the matter.
I don't like electric either!! Weight of the pans will have no effect on burner life !! Conductivity of heat or (heat transfer)by various pans may!! Cast iron probably does not draw heat from the electric burners as well as say a Stainless pot!
"I've read that I can't make acidic stuff in them - like spaghtti sauce, etc. Is that true? "
I have also heard this but my grandmother, mother and me have made sauce in cast iron vessels for years with no ill effects. I really don't know how to make sauce without using my cast iron skillet.
Most of what I have read as to new cast iron says don't start with acidic foods. Once the pan is well seasoned I have never had a problem cooking anything I wanted in them including tomato-based dishes or gravies
The important thing to remember is to not leave tomato based food in your iron skillets. I don't even set down to supper until I have rinsed out, dried the skillet on the burner then oiled it. The acid will strip your seasoning away or if left in too long it can pit your iron skillet.
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