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.
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.
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.
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.
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.
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.
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.