Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
I have used cast iron on glass top cook tops. I use them on my induction cook top. Use carefully, of course. Or buy a portable induction burner, and use your iron on that. If I had a gas range, I’d certainly have a portable induction burner.
Ok, off to look up "portable induction burner". BRB.
I did. Ok, why exactly would you have one of those if you had a gas stove? I don't understand.
I have a glass top range, but also a two plate induction burner. I mostly cook on that. So I have the best of all worlds and can use any type of cookware.
As to cast iron, I have a couple pieces of old "Descoware" made in Belgium. Iron with enamel coating. They are really great, all the benefits of the cast iron without having to season. Really heavy, however. I love that they can go from stove top to oven.
I have a glass top range, but also a two plate induction burner. I mostly cook on that. So I have the best of all worlds and can use any type of cookware.
As to cast iron, I have a couple pieces of old "Descoware" made in Belgium. Iron with enamel coating. They are really great, all the benefits of the cast iron without having to season. Really heavy, however. I love that they can go from stove top to oven.
There are many brands of enameled cast iron. From Lodge, to Le Creuset. World Market even has them. I have two enameled Dutch ovens and love them.
They are great for oven or stove top cooking even the barbecue. They have gotten way too heavy my wrists and shoulders …have arthritis issues so I don’t use mine anymore.
Ok, off to look up "portable induction burner". BRB.
I did. Ok, why exactly would you have one of those if you had a gas stove? I don't understand.
If the burner is a good one, you’ll boil water superfast. Basically that’s the best reason. I got rid of my electric teakettle after I got induction. And I am always surprised how fast I can boil water for pasta. But, induction also produces a perfect slow simmer for sauces. And it is quite responsive, unlike your regular glass cook top, which cycles on and off during a cycle, and is both slow to heat and slow to cool down.
The disadvantage of induction, is that your pots must be magnetic. A magnetic bottom has ferrous metal, and induction will not work with aluminum or copper.
I use my iron on my induction cook top quite successfully.
This is one of my cast iron pans. After washing it several times, scrubbing very hard, and then drying it, some rust appears. What do I do in this case? Is the pan usable?
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.