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Cast iron cookware on ceramic rangetops
Posted: 28 December 2013 12:08 PM   [ Ignore ]
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Hi,

I want to know, if I can use my skillets and dutch ovens
on the ceramic top of my range.

After I changed my range, I stopped using them to
cook, just to bake.

Lodge´s site says that it´s OK to use them on ceramic tops,
but other sites say you can use them only with heat diffusers
or trivets. Still other sites advices to not use them at all.

In the case it is OK to use them, with a heat diffuser, which
kind of diffuser should i use?

thanks in advance,

Silvia

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Posted: 28 December 2013 06:11 PM   [ Ignore ]   [ # 1 ]
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My ceramic cooktop does not contain any warning to avoid cast iron. If you’re worried about scratches, you might take some sandpaper to the bottom of the skillet to make sure it’s smooth.

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Posted: 28 December 2013 06:17 PM   [ Ignore ]   [ # 2 ]
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SILVIA:
  Good evening. Silvia it is good to be very cautious about very expensive items like you are deminstrating.
Silvia do you think it it be best to call the MANU. of the oven Range as well & hear what they have to say. Check out the instruction manual for the TOLL FREE tel#. If you cannot find one check out Google for it.

Good luck & happy holidays to you young lady.

  ~FRESHKID.

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Posted: 29 December 2013 03:41 AM   [ Ignore ]   [ # 3 ]
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Fresh kid! So good to see you here and partake of your wise advice!
I too have wondered about the question relative to the heavy Le Creuset pots I have. Calling mfg great idea! Thanks Caspar my friend

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Posted: 29 December 2013 05:33 AM   [ Ignore ]   [ # 4 ]
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I don’t get the reservations. You can’t hurt the cast iron. As Charles points out maybe scratches? But more than some of the heavy stainless cookware? Go forth! Cook with your cast iron! Rejoice in the browning. Take heart in the soup.

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Posted: 29 December 2013 11:36 AM   [ Ignore ]   [ # 5 ]
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I have a whole set of regular cast iron and 3 pieces of enameled cast iron.  I take care not to drag the cookware across my ceramic top. I lift each piece to place and remove from the circle which indicates the place to put the cookware.  No problems at all.

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Posted: 29 December 2013 07:19 PM   [ Ignore ]   [ # 6 ]
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Thanks to you all.
I’ll write to the manufacturer (of the range), as the manual
doesn´t cover this point.
But, after hearing your experiences and advices, I think
it’s safe (for the ceramic top), to use the cast iron.

Have a Happy New Year,

Silvia

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Posted: 30 December 2013 02:48 AM   [ Ignore ]   [ # 7 ]
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Lol Gene- my concern was not scratching the iron bottom, but the ceramic stove top…

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Posted: 26 January 2014 02:01 PM   [ Ignore ]   [ # 8 ]
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Here is the answer form Lodge Cast Iron.


Lodge cast iron cookware is used successfully on many brands of smooth surface cook tops.  However we do suggest that you refer to your manufacturer’s handbook for the final answer to this question.
                               
When using Lodge cast iron cookware on a smooth top cooking surface, make sure not to slide the cookware across the surface, always lift the cookware when moving it.  Always start with low heat and bring the heat up slowly to desired temperature.  It is not suggested that you use a very high heat for a long period of time, as this could cause breakage or warping.


If I can be of further assistance please let me know.

Thank you,

Reba Wooden
Lodge Manufacturing

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Posted: 26 January 2014 03:49 PM   [ Ignore ]   [ # 9 ]
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Silvia - 26 January 2014 02:01 PM

It is not suggested that you use a very high heat for a long period of time, as this could cause breakage or warping.

Warping in the top or the cast iron pan?

Not that it matters much, because you’ll remove the seasoning with such treatment anyway.

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Posted: 26 January 2014 04:16 PM   [ Ignore ]   [ # 10 ]
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Charles, I think they meant warping of the cooktop because Lodge specifically instructs to heat their cast iron on high before adding food/oil in their cookbook.

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Posted: 26 January 2014 06:51 PM   [ Ignore ]   [ # 11 ]
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I suposed they are talking about the iron pan,
I couldn’t imagine a ceramic top warping,
but now you have made me doubt.
To be safe, just don´t heat anything, too much, for too long.

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Posted: 27 January 2014 12:01 AM   [ Ignore ]   [ # 12 ]
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Cast iron pans are placed on BBQ ‘s. I can’t imagine a ceramics stovetop getting hotter than a BBQ . If you make sure not to drag the pan across the stove top or drop the pan on the stove top you should be fine.
I use regular cast iron and Le Creuset all the time.

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Posted: 27 January 2014 01:17 AM   [ Ignore ]   [ # 13 ]
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Flour Girl - 26 January 2014 04:16 PM

Lodge specifically instructs to heat their cast iron on high before adding food/oil in their cookbook.

That’s only for a short time, though, and once you drop the food in, the temperature drops.

And I would never heat a cast iron on high on a coil electric. At least, I wouldn’t do it again. I know mine got over 800 degrees on medium high and total destroyed the seasoning. Any oil thrown in the pan would have instantly ignited. My current stove is an induction and I don’t know how hot it could get a pan.

 

 

 

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Posted: 27 January 2014 01:18 AM   [ Ignore ]   [ # 14 ]
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Silvia - 26 January 2014 06:51 PM

just don´t heat anything, too much, for too long.

And the entirety of cooking summed up in once sentence. grin

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If error is corrected whenever it is recognized as such, the path of error is the path of truth.

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Posted: 27 January 2014 09:29 AM   [ Ignore ]   [ # 15 ]
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grin

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