Thank you for this info. We are just starting to use cast iron wirh our glass top. I did not realize that we will need to warm up the pans slowly. Thanks for the tip. As far as cleaning my glasstop, I use Barkeepers Friend with a scotch pad and some elbow grease and I can get most of the spots off my glasstop. I tried the scouring cream you showed and it didnt do as well. I swear by Barkeepers Friend for most any scrubbing and cleaning tough stains.
+JJ yes I know that the music is too loud and I'm sorry. I was still in the learning stage when I made that video and am still learning as I go evil now. The music is pretty much locked as it is. I did not save the original non edited version. I am hoping to revisit this subject in the future.
Look for "sidechain compression" in your editing software. What it does is lower the music volume when you speak so it sounds blended in instead of you talking over it...
Thank you, your videos are just what I was looking for. I am also a cast iron lover but I just bought a new condo that has a brand new glass top stove.
I'm still in two minds about cast iron, and glad to see this video as I have a glass top stove. What I would like to see though, is your stove top cleaned right up and shining, because I was getting mixed messages. The seasoning/crud probably helps to protect the top, but what is it hiding.
I have men pretty brutal on my stove top and I've had it quite a while. I have also dropped a lot of pieces only as well without any cracks. I did however chip the enamel. Dropping heavy pieces is probably the most likely way to get damage. Occasionally, I will use a heavy duty, razor style paint scraper to clean it but I will admit that doesn't happen very often. Lol
The highest setting I cook with is 2 on My glass top stove . I always start out on low to heat the pan , while I prepare what I'm going to cook . After I clean and dry the pan on the stove , I'll crank the stove to 4or6 to season the pan for next time . I like to use grape seed oil . I found that in order to not over oil My pan I just dab a Scott shop towel with the amount of oil that comes out of the bottle while holding it over the top of the bottle ( this probably works best w/well seasoned pan ).
Totally agree! That stuff is GREAT! I use the powder for my stainless steel pots, pans, and sink and I use the stovetop cleaner for my glass top range. It works AMAZING!
Best way to evenly heat up a cast iron skillet for use on a glass stovetop is to get it hot in the oven before moving it to the stovetop. 30 minutes in the oven and yo're good to go.
You are correct, that is the only way to guarantee absolute even heat. That's one of the best things about cast iron, you can put it in the oven and not worry about melting the handle.
You know what’s weird! I watched about 7 videos of Cast Iron on glass top stove, and haven’t seen 1 person sear a steak. Which is the only thing I want to do with cast iron on glass top lol
So my question is, what heat setting would I use for steak and should I just use stainless if I’m searing? Because I know for a fact that cast iron can get very hot, and not sure if that’s good for glass top
@@danielvitolo2595 - You can preheat the pan in the oven to 450 or even 500 degrees. It won't damage the glass. But to sear the steak between 400 and 450 is all you need.
This gentleman has it wrong! Cast iron is not a producer of heat! It conducts heat fairly well and it retains heat very well! As a matter of fact you can cut your heat source off around 5 minutes prior to your meal being done if it is an egg or some bacon! If you have a lid on the pan it will turn out just right once you get it timed.
My forty plus year old Kenmore electric coil is needed replacing. I am having a hard time finding a quality electric coil replacement. I heard some lady blew up her glass top stove with cast iron with a heat ring. I guess what she did was crank the heat up or something? Got any recommendations on stove brands if I get a glass top? All I have is cast iron, carbon and stainless pans. Any thoughts appreciated. Thanks for all you do!
I've used everything on my glass top. I've been a little rough with it too. So far is held up really well. After saying that, I may crack at the next time I use it. LOL
@@castIroncookware thanks for replying. I only use cast iron and have a glass top stove but was afraid the lodge reversible griddle wouldn't work that good because there is gonna be a gap between the griddle and the heating surface.
@@nal0s0ljah it may take a little longer to get up to temperature but it should work fine. The main thing is just to avoid sliding it around too much. The radiant heat from a glass top will eventually soak in, it just may take a little longer.
When using cast iron on my electric stovetop, should I use the dual setting which gives a larger heating surface or the standard? I tried the dual one day and it removed all the seasoning from the middle of the pan; I'm sure it's OE (as my husband says.. operator error) hahaha. Thanks
Thank you. Does the same apply if your cooking on an old wood stove. Do you have to always cook with the stove eye lid off and can you still use a larger pan that doesn't fit in the stove eye.
@@castIroncookware thanks, I just bought a preseasoned one and when I got home, I sanded so that pre stuff off, washed it thoroughly and seasoned it in the oven with coconut oil. Then once it cooled, I fried fish in it with grapeseed oil and it was EXCELLENT. THE OIL IS STILL IN THE SKILLET because I'm waiting on my husband to get home so I can fry some for him.
When it is glass on metal, I think of Corning/Pyrex, so I would listen to what they say about it and use a stainless steel deffuser. And never use high heat.
I took an angle grinder and removed the heat ring so the pan would lie flat on the stovetop. Perhaps not necessary.....what are your thoughts? Thanks for the video!
Hopefully it was not a vintage or an heirloom piece. Some older pieces tend to wobble occasionally depending on how they have been treated over the years. They usually still make good users even though their collectability is diminished somewhat. I'll stay away from any kind of power tools when it comes to cast-iron cookware. Most of the cast-iron cookware that I have will Outlast me hopefully by many generations. I want to keep their integrity and collectability intact for whoever inherits my pieces. I do occasionally see people modifying New pieces but one day these new pieces will be antiques as well. Though I may shed a tear or two over it, I'm not going to beat you up about it. Lol
I sand the bottom of my cast iron pans to remove any high spots, Then I make sure the bottom of the pans have a heavy coat of seasoning built up. In theory the actual iron will never touch the glass.
You're right, if you have a properly seasoned pan, the iron will never touch the stove top. I really would not want to sand the bottom of the pan especially if it is a collectible piece.
I am sorry about the loud music. I had editing issues with my older videos. The music is imbedded in all of my older videos. All of my newer videos are music free.
I'll never understand why anyone would use cast iron on a glasstop stove. Every video I've watched using cast iron on a glasstop stove seems to dedicate more time on how not to ruin the glasstop stove. It's just not a right fit. Can you imagine using cast iron over say hot coals, or just about anything other than a glasstop stove, and then using it on a glasstop stove? Naahhh. Not for me. Just wait for the mess you'll end up with, and besides, it's just flat out not cooking with cast iron.
Cast Iron on a glass top or ceramic top stove is no problem at all. Heat it up slowly, start on a 2 and the pan will slowly get hot, then you can turn up the heat. With cast, because it continues to absorb heat, you likely don't need to go past Med-H heat or like a 6. The only other tip would be - don't drop cast iron on your glass top or ceramic top stove.
Half of your comment makes no sense at all but you actually summed it up though when saying “Naahhh. Not for me” which is your choice just as it is our choice of when and where we want to use ours…
