Cast Iron skillet help
 

I didnt realize I couldnt use a cast iron skillet on a glass/ceramic top stove. I read online about getting a heat diffuser but they all seem to be for low heat applications. Also the bottom of the pan is not smooth, it has the Cabelas logo and such. I read that the pan could scratch the top and damage the "eye". The non flat bottom could also cause the element to turn on and off causing damage to the element.


Does anyone else cook with cast iron on a flat top range? Or anyone have advice?

Re: Cast Iron skillet help
 

I only cook on gas, but am interested to see what others have to say for future knowledge.

Re: Cast Iron skillet help
 

Why can't you use it on a glass top range? But back in the old days when people cooked with Corning ware there was a metal ring made out of like clothes hanger to left the pan off the heat. But I dont now if that will help or hender you. Hell I dont no. :bh

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The heat diffusers Ive saw were made out of tin or aluminum. Under high heat do you think they would hold up?

These are what Im finding. The skillet is 12" wide and everything is at the largest 8". I wish I knew this before buyin the pan lol

http://www.kitchenkapers.com/casirheatdif.html

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I read it will scratch the top if u slide it or if the bottom is not flat the sensor that tells it to turn on or off thinks there is nothin on the burner and it causes the burner to turn on and off possibly damaging it.

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Meh! Don't believe the hype. I've been using my 2 cast iron skillets on a glass top for 3 years now. No issues at all.

What's this about hot spots???

Re: Cast Iron skillet help
 

are the bottoms of your pans completely flat?

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The thing I'm talking about is just a peice of wire bent into a squre or circle that is between the burner and pan. But I dont think you can scratch the top of the range, it's glass.

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Lookin at the pan now there is a lip around the edge.


http://www.cabelas.com/prod-1/002293...roduct-reviews


The bottom of mine looks like the one top lid

Re: Cast Iron skillet help
 

Not at all. Both mine have large images molded in....
My cook top looks as good now as the day we took possession of the house. I hate non-sticky, teflon, circulon, crapulon....all craptastic junk!

My irons see it all. Luv 'em. :tu

...double thick back bacon, sunny side up eggs, and pancakes are on the menu for my twin boys tomorrow morning mmmmm :dr I'll have the 12" skillet and 22x12 griddle both on the glass top as usual :tu

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Alright awesome. I'll just have to fly under the radar with this one till my mom forgets. How do you season yours? Ive heard people say put crisco on it and put it in a 350-400 degree oven for a while. Others say pam or vegetable oil.

The pan came pre seasoned but when I wiped it out, the paper towel was grey so I wanna clean it first

Re: Cast Iron skillet help
 

That's an easy one...just cook with it!
Seriously, at first I was overly taken with my ocd seasoning ritual but that got old fast. Now I find simply cooking with oily/fatty foods from time to time is best.

For example tomorrow after I'm done with the bacon I'll give the skillet a good wipe and go straight to the eggs with a little EVO added to the pan (turn it down a notch or the EVO will burn and make the eggs taste off).
After the eggs are done and the skillet has cooled somewhat, I'll run it under a fast stream of scalding hot water. The water will blast off any debris left over from cooking and remove excess oil. After a minute you'll see the water is beading on the surface like a freshly waxed car in the rain. You don't want to wash off that thinly seasoned film! That's magic right there. When you're done rinsing, the hot skillet should evaporate nearly all the hot water right away; if not give it a light wipe with paper towel and yer done! Easier than any craptastic teflon pan, imo.

If you happen to be searing meat for broiling in the oven you'll find some extra effort is required to clean the skillet. In this case, I use a touch of dish soap and a soft cloth, then simply give it a wipe with veggie oil and put it away. I will often apply some non-stick spray on the pan if I plan on searing meats to avoid excessive sticking. Remember to do this before cooking when the pan is still cold.

Never scrub your skillet with a scouring pad! You'll rub off all the seasoning and have a long road ahead to get it back into top form. :tu

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Make sure pan and stove top are perfect clean and do not jossle the pan while on stove top to avoid scratching. If the pan does not move, I think you'll be ok

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:tpd:

I use almost all cast iron now. I use to just use it for camping in the summer but a few years ago I started using it year around inside and out. When I get a new pan I just cook lots of fatty foods in it until it gets seasoned. I have 6 year old pans that have never been "cleaned". When done cooking put a cup of hot water and a nylon scoring pad (NOT the wire ones) and bring the water to a boil. If the pan is fully seasoned the food will simply peal off with little effort from the pad. Wipe out with a clean paper towel and wipe down with a few drops of oil while still hot.

Chas

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I do. No problems yet. just be careful not to drag it across the surface

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Here is the best I can do, I have heard of people going to the thrift shop and buying baking sheets and drilling holes in them to make the seperation. Or do a bit of research this was just on thing I found putting in " cast iron skillet heat diffuser"

http://whatscookingamerica.net/Infor...icTopRange.htm

Hope this help some! And if putting a cold skillet on the stove start will a low temp and bring up to heat. If putting a cold skillet on a hot stove it may crack. Dont ever use soap on cast iron could get into the poors (sp) and taint the next meal. If something is hard to get off put some water in and simmer/boil and should come off.

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Thats the web site I did most of my reading. The only problem is 99% of the heat diffusers say only use with low heat. What temp does silicone melt/burn at?

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I think it depends on the process or what a particular utensil is made of (percentage of synthetic rubber bonded with silicone), but I' think that most silicone cooking utensils say heat resistant up to 600 degrees (F). I'm not sure about putting it in constant heat.

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I would just go with the cheap baking pan underneath, should solve all problems.