Was told by a friend that her sister's glass top melted from using the cast iron at too high a heat. Because the pan keeps heating and getting hotter and heating the glass hotter and hotter. I asked about that at the store where I purchased my glass top from and he told me to heat the cast iron up as you have said, and if you need to turn the heat down do so. I've been cooking on my glass top stove with cast iron for over 14 years now. and no problem.
Thank you Cynthia!!! That was the best comment I've received on this video in quite a while as you explained WHY you can do so as echoed in my video. That is exactly right! It just goes to prove that you CAN use your cast iron on a glass stove top if you use some common sense while at the same time understanding what is going on with your cast iron skillet and the elements in your glass stove top! Here's wishing you many more years of enjoyment using your cast iron on your glass stove top! :-))
Same here. My favorite cast is my grandmothers Wagner she received as a wedding gift around 1930? Main thing is not to overheat the cast. Mine has a very slightly warped bottom. doesn't affect usage, but it's apparent my grandma used high heat at least one time.LOL. I never exceed medium high and it works great.
I have a whirlpool glass top electric stove that I have been using cast iron skillets and dutch ovens on for many years, I have yet to have a problem (of course, they are all Lodge products). I don't treat them any different than I do my Teflon aluminum cookware or my stainless steel cookware. I will continue to use them as I see fit.
Glass-Ceramic blends have a melting point north of 2000F, some of them 3000F. And most or all stoves should have a safety feature when too hot to turn off the burner. As in the case that can happen with cast iron. If her stove melted itself. It was defective. Though I am not sure it can heat itself that high anyways.
Mine is a 13-year-old, GE, glass top stove. Using a modern type Lodge cast iron skillet - I generally do the "stove top searing/oven completion" method for cooking steaks. I find that upon waiting sufficiently for my pan to completely warm up, that the "half way" setting on the burner dial is quite sufficient to thoroughly cause searing of the meat. I have (some few times) boosted the power up a notch or two - but, have usually had to immediately reduce the power back to the half way setting (cast iron really does hold heat magnificently)! When it gets hot, it really stays hot. As for cleaning the glass top cooking surface, I have always used a CLEANER/POLISH substance like "Weiman Glass Cook Top / Heavy Duty Cleaner And Polish." There is no concern about damaging the natural "shine" of the glass top surface (due to leaving the substance too long on the glass top before wiping it off with a paper towel). The initial application of the product is followed by using something like a Scotch-Brite "Dobie" (scours without scratching) cleaning pad. So far, my glass top still looks brand new (absolutely no scratches; shiny bright). Yes, I have had a few cooking fiascos where I had to use one of those razor blade gadgets to lift off burned on food - but, because I keep the glass top well polished, the burned on substance comes right off. The Weiman (there are other like products on the market) container states that the product "removes burned on foods" . . . however I believe the real secret is to always keep a continuous and adequate "coating" of the protective polish on the surface of the glass top! There are no concerns about too much "build up." The whole process of applying the product, scrubbing with the cleaning pad and wiping the dried (poudery) polish off - revealing a beautiful luster - takes about five minutes.
Thanks for your wonderful tips! This should help those viewers that browse this section on things that others like yourself do. I am newer to cast iron myself and can always a thing or two from an informed and experienced viewer! :-)
We use Cerama Bryte cleaner furnished by GE when we bought our electric stove top and it takes all that cooked on stuff off with a non abrasive sponge type they also furnished us. We also use Weimans spray to bring back the shine and our stove still looks like new when we clean it. I recommend both those products.
Cooked on gas for years. Cast and gas = love. Then I moved to a home with a glass stove top. Have several Lodge skillets/griddle and a Field #10. Taken some trial and error but getting better by the day and, believe it or not, actually like it better than gas for some things. Agree slow warm-up. Proper size coil for the skillet. Cook on lower heat than your cook’s intuition would indicate. Turn off burner early and let residual heat from both coil and skillet finish the job. Keep glass top clean. Don’t drop the skillet!
Bingo! I agree with everything you said. How do you like your Field #10? Is it significantly lighter than a modern #10 Lodge? Do you feel the Field skillet is worth their price of $160? I have an unmarked BS&R #10 which is actually fairly heavy, and a new #10 Lodge. That one is a beast! That said, I usually go for the vintage, because I enjoy stripping and reseasoning it. And yes, don't drop the skillet! lol ;-)
LadyLibertyStacker I got the Field skillet a year ago (actually bought couple more and gave as Christmas gifts to kids) when they were introduced at $100 I believe. Field is a nice skillet and lighter than the Lodge and MUCH lighter than a vintage one I inherited from parents. Don’t know if I’d spring for $160. Both my Lodge and the Field are well-seasoned, regularly used, and almost nonstick except for scrambled eggs. The Field did have an issue with some flaking of seasoning.... according to the company (very responsive) they thought it was because I used flaxseed oil which they contend darkens the cast quickly (the Field skillet was “brownish” when new) but is prone to flaking. They suggest grape seed oil and definitely don’t use flaxseed all the time. Anyhow, some light sanding of the flaking and then regular use and seasoning with olive, grape seed, occasionally flaxseed, bacon grease... it seems fully “repaired.”
I have used a glass cooktop for 30 years. I use my cast iron but do not drag them on the cook top. I clean with Weiman cooktop cleaner. Sadly my hands are getting arthritis so use only my small cast iron and starting to use stainless more. Nice video!!
Thank you for watching! Your post goes to show that most people can use a glass stove top as long as they are careful! Sorry you can't use them any longer. I find the ones with an assist handle on the opposite side are very helpful in moving, especially when your arthritis flares up.
@LadyLibertyStacker yes I have thought of buying one with assist handle. Actually I do still use my 10 inch if my husband or son are there to pour things out for me. 😊You do have to be careful not to slide them around on glass top.
Patience, taking care and common sense are always great advice, thank you! I have been cooking on glass top with cast iron for four years, all the while not even questioning if I should. This week after my sister sold me her new glass top oven she informed me that I would need new pans. What?? No way am I buying anything new, my grandmother's pans work just fine so on to RU-vid I came for advice. Just as I thought, it is no big deal... we just have to be careful as in all things😊
You're absolutely right and as you say, as long as you are careful, you will get many good years out of your new glass top as you will your cast iron pans! I am looking into induction (electric glass top also) and it requires either cast iron or stainless steel as it needs metal to conduct the heat magnetically! Just a little tidbit I didn't know when I made this video! lol
Thank you for this video! I love my cast iron. I have had both glass top and regular coil stoves. I really prefer the glass top because you can get more feature on you stove. I have a warming zone on top and my oven also has a keep warm on it. My oven is also convection and the bottom drawer is a warmer. I’ve cooked with cast iron and pressured canned on my glass top stove for at least 35 years and have never had a problem. You do have to use common sense and not cook on high. My husband thinks high is the only speed there is, so I he doesn’t cook much😊. My preference would be gas, but that is not an option where I live. Cast iron is awesome and so is this video! I believe the reason manufacturers of glass top stoves tell you not to use cast iron is because they don’t want lawsuits. As long as you use common sense with your cast iron, or any other cookware, you should be fine. I would not want an induction top stove because I would not be able to can on it. You can only use cookware that a magnet will stick to. Most pressure canners are aluminum and would not work on a induction burner. You could however still use cast iron.
Thank you Donna for that well said commentary! I couldn't have said it any better and yes, common sense is a must when cooking with cast iron on your glass stove top! Like you, I don't have a gas option either so I made due with what I've got. Let's just say coiled has its own issues and if one is careful, you can enjoy the benefits of a glass top without damaging your cast iron or your stove top! As to the manufacturers' recommendations to not use CI, I agree with you on that one as well. I didn't know that about induction. Since I don't can, i could probably get one on my next range, unless I decide to can. Thanks again for your great information. :-)
On the old cook stoves that my mom and grandmother used, I have saw them take the "eye" off and set the skillet directly, on the fire, that ring was a settling or a seal over the eye to keep the heat under the skillet.
Thank you for covering the subject. I have used my small iron skillet for the first time in years. Things just taste better in cooked in cast iron and brown so nice.
Proper cooking on a glass top electric stove with your cast iron is indeed possible if you follow these tips: 1) Heat up your skillet gradually starting at medium-low heat 2) Don't drop your cast iron cookware on your cooktop unless you want to crack it! lol 3) Allow the skillet to heat up gradually while you gather your ingredients. 4) Wash your skillet after each use (see video explaining how) as well as your glass top stove with a product like Bar Keepers Friend or other ceramic glass cleaners. 5) If in doubt, please see your stove's reference manual for further direction if you are unsure. 6) The Field Company #10 Cast Iron Skillet runs $160. I decided to check!
Makes no difference to me. I have both reg electric and propane. This all just makes sense my friend. Patience is a virtue eh. I like the cast top on the cabin wood stove. Pancakes off the top in the morning and a steak at night. Who needs a pan eh, LOL.
#1 - I sooooooooooo wish I could get my 32 year old daughter to understand that she doesn't need to blast the stove up on high and cook everything on high....there are days I feel like buying a Teflon set for her and say..."Have at it, knock yourself out, Girl!" Hope she doesn't come across this. LOL
I realize cast iron takes a long time to heat up so high heat is a good way to get your pan too hot for cooking. But like, how exactly would any of this lead to an exploding cook top? If a razor blade doesn't hurt it, why would a slightly rough cast iron pan hurt it? Ive drug stainless steel pots with over a gallon of water across my stove probably hundreds of times, I never even thought about it, as well as left crud on the burner for weeks worth of cooking. Isn't that like what it's made for?
I have used cast iron on my glass tops for years with no issues. I am just careful not to drag it around and scratch the top as you said. I always clean my glass top after each use. I use the wieman cream cleaner that comes with a lot of stoves when you buy them. It takes just a minute to apply the cream scrub the top and wipe it off with a paper towel and then buff it a little bit and it polishes the stovetop and it looks brand new . They tell you to not let any splatters sit on the cooktop as it can permanently stain them. I have found that if you don’t clean the top and use it again it is much more difficult to clean. I have had a few different glass top stoves as I have moved around and they have all looked like brand new with this method.
Thank you so much! I love my cast iron and I just bought my very first stove. I want to make sure I take care of it and your video really helped me understand the do's and don't.
I bought a house and it came with a glasstop stove, and I HATE IT. I'll be replacing it. However, I use cast iron on mine, I also use enameled cast iron on it. I have been doing so for a bit over two years. I don't have anything with that heat ring though. Thanks for the video.
i have 4 dutch ovens, regular cast iron and ceramic covered cast iron as well as several skillets of both kinds. I used them on a glass stove top without issue. it sounds to me like the person who exploded the glass top either put it on high heat and left it or simply had no idea how to use the equipment. This is why we cant have nice things.
Based on my research and from all of the comments, it appears this person very well could have left the skillet on the burner too long and had the heat turned up too high. That is a lethal combination for any glass stove top! I have been cooking on my glass top for almost two years now with a variety of cast iron skillets without issue. That said, it is often necessary to turn down the heat or to remove the skillet from the element during cooking so not to over cook or burn the food. And yes, it is very possible to have nice things if we take care of them and use common sense! lol Thanks for watching!
Bar Keepers Friend contains oxalic acid. Wear gloves. Use with water. Don't press too hard. Optionally you can apply it and give the oxalic acid a half minute to penetrate a little bit, then scrub. Don't use daily, or else it can, over time, wear away the shine of a polished surface. When the shine is gone, and the surface is rougher, the dirt is then harder to remove. Yes, use a razor blade (held very slanted) for areas with built up residue. This helps reduce excessive scrubbing. Remember you can give the oxalic acid just a half minute or so to penetrate so it easier for the blade to scrape.
So far, the best products I’ve found to clean my stove top is Orange Champ and baking soda. Spray it with Orange Champ, let it set a few minutes, and then sprinkle baking soda as a mild abrasive. Use a synthetic scrubby in circular motions. Don’t know how it would work with a gunked up stove top, but for regular cleaning it’s great. I was curious about Barkeepers Friend, but I think my solution still works best. What you DON’T want to use is Dollar Tree’s Awesome. It is definitely Awesome on most things but detrimental to your glass stove top.
Thank for your comments! I think that will help many viewers who have watched this video. I should make a video on how I clean my stove top now. I friend gave me a stove top cleaner which I use to get off the gunk, then a thin razer blade tool to review what that doesn't. Then I finish it off with Fantastik, Scrubbing Bubbles to remove any remaining grease.
I use the enameled cast iron cookware on my glass top and it’s not caused me any problems. In fact, my cooktop looks brand new, despite being 2 years old. The enameled bottoms of my cast iron is pretty smooth. I can see issues, if someone uses rough bottom cookware and slide it around, which could cause scratches and cracks.
Yes, you are fine with enameled. It is like any other non cast iron cookware such as Revere Ware Copper clad or stainless steel bottoms. Like you said, rough cast iron or those with a heat ring, can be used if one is careful.
Thank you for the info and giving me the confidence to use my cast iron on the glass top. One day I got some cream of tarter on the stovetop after I had cleaned with Barkeeps Friend, as I was wiping up I felt the the glass felt extra slick. Just an observation, don’t know what it means.
The best cooktop for cast iron is induction by far. Regarding heating it is faster than gas, you can heat a decent sized pan in much less than a minute when you put 3kwh into it. Gas can put out more heat but most of that heat flows out and around the side's of the pan. The only downside is most induction tops have buttons that aren't as easy to control as the typical knobs you find on gas tops.
Interesting comments. That said, I have neither a gas or induction stove top. When my electric glass top finally goes, I will look into induction as we don't have a gas hookup where I live and I do not want gas. The thing with induction is that cast iron and stainless steal are the ONLY kinds of cookware you can use with the way the elements conduct heat through the magnetized elements. Your cookware needs to be magnetized as well for this technology to work. This will require that I get rid of any cookware that doesn't hold a magnet! I also wonder if any vintage cast iron with a heat ring or the embossed font on the bottom of Blacklock skillets would work with induction. Thanks for watching!
"Regarding heating it is faster than gas" Not necessarily. It may be faster than gas for a given amount of BTUs, but if you throw enough BTUs into the design of a gas system you can literally melt steel or cast iron, and a "decent sized pan" with such a system would be red hot and ready to forge in less than a minute. Of course, the same can be said for induction, but the point is, no method is inherently faster; only if you add the qualification of "per BTU" can one heating method be said to be faster than another heating method. "The only downside is most induction tops have buttons that aren't as easy to control as the typical knobs you find on gas tops." Gas has more advantages than just that. Gas gives you a visual indicator of the amount of heat you're putting out, i.e., the size of the flames, which is more intuitive than just going by numbers, words, or dial positions. Also, gas works, and works equally well, with all types of cookware, regardless of whether it's magnetic or not, and regardless of whether its warped or not (it can even work with a round-bottomed wok).
Common sense says don't slam down the cast iron and don't scrape/shake it. Just bought an induction burner that comes with a frying pan. After watching videos and reading articles/comments I've ordered a cast iron combo pan(s) to use with my induction burner. I don't anticipate any problems.
You are absolutely correct. Being careful and using common sense is required with cast iron. They say that induction is even better than regular glass stove top electric ranges with the use of cast iron. I think it has to do with even heating with the elements they have vs. a standard electric stove, but I might be wrong on that.
To get your new or freshly restored cast iron cookware to blacken all you need to do is place it in the oven at 450 - 500 degrees for an hour after you're happy with your level of seasoning. They come out with a dark chocolate patina that looks like it took years to accomplish.
I prefer cooking with my Cast iron pans, even on my Glass-top stove. But I sanded the bottom of my pans with emery paper until there were no more rough spots, and then re-seasoned the pans. No scratching so far and it's been over 3 years. I do notice that I have to preheat the pan on low for 5-6 minutes and then cook with lower temperatures because the stoves temperature sensors don't properly sense the iron pans resulting in too hot a pan once it's preheated. Never cook on high with a cast iron pan or you could crack the pan or stove-top.
I have had several glass top stoves, I have used flat-bottom and those with the heat ring on my stoves for years. Never had any problems. I have used them on medium-high heat and never had any problems. I personally think that there was a flaw in the stove top. They should never shatter or melt because they are designed to withstand high temperature. You should be able to use a canner on it safely. The only reason it should give problems is if you drop something heavy on it.
That is good to hear and if one is careful as you are, there is no problem cooking on a glass stove top with your beloved cast iron cookware! Thanks for watching and commenting! :-)
Yes, as long as you are careful and allow them to heat gradually, I see no issues with it! I have a couple with the heat ring and no issues on my stove top either!
Today I found that I had to use higher heat with my heat ring wapak, compared to my smooth Wagner, yes preheat while cutting up the ingredients. Thanks for video.
Yes, because the surface of the bottom wasn't in full contact with your stovetop. I too have a Wapak "Z" no. 8 with a heat ring and find it takes slightly longer to heat. I find it no big issue as I gather and cut my ingredients while it warms up. It is a great skillet - one of my favorites despite the heat ring! Warning - I never go over med-high when heating, it just takes a bit longer than smooth bottom skillets. I typically cook on medium-low or medium heat depending on what I am cooking. When searing chops, I use med-high to get the results I want. Thanks for watching!
That is good to know. I do have a question, have you ever tried a pan with a heat ring on your induction stove? My thinking is that they wouldn't work because induction requires the pan be in constant touch with your stove top, correct?
@@ladylibertystacker2014 I have a pair of Smithey's griddles. These griddles do have heat rings that actually raise the bottom of the pan up by a couple mm. The bottom does not appear to be in contact with the cooking surface at all. Induction works very well on the smaller griddle. Induction works ok on the larger (12-inch) griddle although the center seems to heat faster than the rest of the surface. My solution to that is to preheat these pans slowly, no more than 4-5 out of 10. That seems to work well. Another point I noticed with the larger griddle is that if I preheat it too much it starts to spin. It returns to its normal shape after cooling down. If preheating slowly, the griddle does not warp. My guess is that these griddles would have a bit of a problem heating on a normal glass electric stove due to the air gap. I also just placed an order for #10 Lancaster skillet that does have a heat ring on it. Will be curious to see how that goes... My other pans are a pair of ~20-year old Lodge skillets that I bought new and a pair of flat-bottom Griswolds (#7 and #6). The #7 Small Block Griswold is my favorite pan - it heats up so fast and because it is very thin for a cast iron pan it also is highly controllable. Works like magic on an induction stove: I can't believe how well it works for everyday cooking!
That sounds good. So now we know from many of those with a lot of experience that cooking on glass is no big deal when done correctly. Thanks for your comments.
England here: Yep good information. They tend to be called ceramic hobs over here (ceramic glass). I have one and am quite OCD about keeping it clean. I have heard of the Barkeeper's Friend stuff but I just use regular washing-up liquid. Not dishwasher stuff, just the liquid detergent soap for old-style washing of dishes. Squirt some on and spread it out a bit - it's very creamy. Then I use a similar scraper device but it's one of those scrapers that painters might use for removing paint from glass. Very similar - a fine blade inserted into a holder. It's probably not as aggressive (chemically) as the Barkeepers so I do have to go over it several times. It seems to get easier as I go as the soap probably softens the deposits after a minute or two. I shall have to look though for the BF. Cast iron skillets - yeah use them a lot of the time. They are all flat bottomed though. once they get thoroughly heated through you can turn the heat lower than if you were using a non-cast pan. I would think you could get old cast iron skillets here in Britain, in junk sales and in 2nd-hand stores for a few ££s. Say ten dollars at most. I wouldn't say that new ones are above about £30 each - about $42. Thanks anyway.
You are quite welcome! Do you have Walmarts where you are? That is where I found Bar Keepers Friend. It works fantastic keeping your stove top as clean as can be! And yes, it is wise to turn the heat down after a while as the cast iron retains it and you don't want to over heat or burn your food. This is especially important with scrambled eggs! :-)
Thanks No Walmart in England. It's an American institution is it not? But we have similar stores, not to mention ebay and such these days. Let's have a look. O yes, tons of it. I shall have to get some. www.ebay.co.uk/sch/i.html?_from=R40&_trksid=p2380057.m570.l1311.R1.TR5.TRC1.A0.H1.XBarkeepers+.TRS0&_nkw=bar+keepers+friend&_sacat=0 Scrambled eggs. I don't like making scrambled eggs too often - because they leave such a mess in the pan, lol. It's all good. I watched your video about cleaning and seasoning and maintaining cast-iron pans. Very useful information, although I did know most of it already. Flax seed oil eh? Eeew no - it's basically linseed as you said. I tend to use rapeseed oil, it's very commonly available here in the UK and has quite a high burn point. Thanks again.
Hi, I cook with cast iron on a glass top stove, i have been for 15 years. It is ruined as far as glass goes it's all scratches and looks well....used. I find it impossible to not drag and to lift and place each pan every time i mix or move the contents of the frying pan. I clean it from grime and dirt but gave up on trying not to scratch it.
I have a 10 inch and a 12 inch cast iron fry pans. I've had my glass top stove for about 5 years. I cook on them daily with my cast iron and I have had no problem whatsoever. And I'm a high he kind of cooker, hasn't caused a single problem.
Thanks Cindy for watching and for your comments! If one is careful there is no reason to worry about your glass top. It's good to hear you have cooked with high heat without issue. The highest I go is med-high when searing meats, but that is usually for a short period. My stove is about 20 years old, so I need to be careful. It really is in pretty good shape for it's age! lol
question, have those large pans developed warping or spinning on your glass top? seems they would with the middle heating up much faster than the sides making it "bowl" (develop a downward bubble like warp in the middle where it gets the hottest fastest!
My cast iron frying pans whirl around when I use a spatula-quite annoying. Do you have any remedies for that? These are smooth bottomed skillets. Thank you for your help.
Yes, try not to buy warped cast iron going forward. I am not kidding! If your pans sit flat, you shouldn't be having this issue. I have some warped pans too, but I mainly use them for baked casseroles or baked desserts. I use my flat smooth bottom pans to cook with using all kinds of tools including spatulas. Hope this helps.
You are right it is not impossible to cook like that. But if you cook with a heat ring and a normal electric glass cook top (not induction) then there is air between the heat source and the pan. Air is a natural insulater meaning cooking like that is highly inefficient. So it works, it just needs a lot more power than another method would need.
I use mine on my stove top all of the time. Like you said...just don't drag or slam it down lol haven't had a problem with it yet. Mine is a LODGE 12" skillet USA D2 10sk . Can you tell me how old it is? It also has a heat ring on the bottom.
Your Lodge is considered a modern pan. Without seeing it, it is hard to tell how old. I know for sure it was made AFTER 1960 when all cast iron made in the US required that stamp. I have that same Lodge skillet, purchased at Walmart in 2016. Hope this helps.
As a glassblower all I can say is, make sure you heat the pan with the burner. Don't put a cold or wet pan on the burner. I know some people probably wash their pans with soap and then try to dry on their stove instead of knowing how to keep a cast iron pan seasoned properly. My wife and I use Norwex to keep ours clean and perfectly seasoned!
Thanks for your video it answered some of my questions. Although my most prized possession is my Grandma's iron skillets, I have been afraid to use them. I am slowly starting to use them, and will continue to watch videos. I want to eliminate my other stick free pans. Do you use iron skillets exclusively?
Thank you Robert and good question! Yes, I pretty much use only cast iron and stainless steel (for boiling potatoes & pasta) these days. All of my stick free pans have been junked or disgarded. If you haven't seen the movie "Dark Waters" then you should. It is all about the class action lawsuit against DuPont surrounding a chemical they used to treat Teflon skillets that does NOT break down in the body and polluted millions of people and animals by run off from a landfill and in the water supply. My husband worked for them for a long time and agreed that they covered it up for decades. Glad I junked all of my old stick free skillets!
Please help! I just got my 14" flat budare (for pancakes, Arepas, tortillas), but I noticed only the center of it got hot and cooks fine but the edges where the glass area that heats up does not touch did not get hot enough. I thought it would distribute the heat to the edges but it did not. what can I do or I should not use a 14" cast iron on a smaller cooking area if it is glass stove?
Can you rotate the pan over the burner so that once one area gets hot, you can heat up another? That's what I would do, although it will take longer to preheat. Hope this helps.
@@ladylibertystacker2014 anywhere Bar Keepers friend is sold. It’s usually right next to it. It has less harsh chemicals. Bar Keepers Friend smell very chemically to me! I try to use more natural products.
I got stuck with my glass cook top stove with the house I brought. I dont like that pans move around. Is there something you can put on the stove to prevent spills and pans slipping around? I came across a diffuser plate. What do you think. This is my first glass top stove ever.
I have a glass top and there is nothing that I know of to prevent pans from moving around too much WHILE USING IT other than to use pans that sit FLAT and DON'T SPIN when the handle is pushed to keep movement to a minimum. When NOT IN USE, you can try heat resistant to 400-450 degrees pastry matts to put on your stove top to keep it looking great while keeping your most frequently used pans on. Of course, you need to remove the matt before cooking or at least I do. They can be found at Amazon. Hope this helps.
I mostly use cast iron on my stove top and have never had any issues. I believe that after 20 yrs of cooking with cast iron, if nothing bad has happened to my stove top, I have nothing to worry about lol. I think people are just afraid of those things that they know nothing about and instead of educating themselves and/or experiencing for themselves, they repeat either what they have been told or what they think as fact, therefore spread false info. I appreciate you!
Thank you abedabun and I appreciate intelligent comments from people like you! That's exactly why I made this video was to educate people. I can tell what people think by the type of comments I get on my videos. They actually inspire me to put out content like this! AS to CI on glass tops, I think we are fine but it's nice to hear from people with a lot of experience such as yourself! :-)
You can also put down baking soda and white vinegar and let set 20 minutes or so prior to fuller clean and remove residue. Bar keepers is great. You can get a few coil burners, but not always good control. A gas cooking single camping burner another option-but I prefer temperature control of electric.
I use Cast iron pans on mine and I also use Carbon Steel pans on it. Lately it's been the Carbon Steel pans simply because they are lighter and cool down faster after the meal is prepared.
I guess it would depend on what you are cooking and how you want the pan to perform. Sometimes the heat retention of cast iron is essential and at other times, you want your plan to cool down more quickly so you can wash it more quickly, etc. Thanks for watching!
I make homemade flour tortillas daily. I use a cast iron very large rectangular pan. Wide enough for 2 - 12" burrito size tortillas. My glass cooktop is just fine. Can not use lightweight pans. They don't stay still
Awesome and that is good to know! I pretty much do the same thing - all types of skillets - heavy new Lodges, old vintage skillets with heat rings and those without heat rings. Sounds like you have a good glass range and common sense like me! ;-) Thanks for stopping by.
I think think the coil ranges a starting to come back. I've seen a few at Lowes. My glass top stove is a counter top model hardwired into the house. It heats up quick.
That is very interesting. I might look for one of those coiled tops if they have the features I want in my next range (ease of cleaning is important as is stainless steel to match my kitchen). I think it would be easier using cast iron on a coiled stove vs the smooth tops, but I have adjusted as I am sure you have as well.
You are obviously very careful and know what you are doing. It just goes to show that one can successfully cook on a glass top if one is careful and doesn't heat too much too soon! Thanks for stopping by.
QUESTION - once your meal is complete... the pan is still hot...where do you put it? I have seen that cast skillets can get stuck (?) to the glass top?!! I don't have a metal sink to sit it in (empty no water obviously) so... where do I let the skillet cool?!
I have 2 answers to your question. 1). If the meal wasn’t messy, I simply move the skillet to a cool part of the stove top to cool off to wipe down later. 2) If it was messy, I soak it with warm water as I eat my meal, then when finished I scrub it out with a light non abrasive Scotch pad, then wipe dry with a clean towel or paper towel. Please see my care and maintenance video for the rest. It’s OK to soak for a little bit but don’t do it overnight or longer as that might cause rust. This should get you started.
I heard there is something we can buy and put on the glass cooker to protect the glass under the cast iron pots, pans????? Does anybody have any idea of these few stove top protectors ???? I'm in a rented place and I'm so worried about this dam glass top cooker. I wish it was a gas stove.
I hear you can use parchment paper commonly used in baking so it is heat resistant. You will want to double check this for yourself but I have heard there are folks that do this. Hope this helps.
LadyLibertyStacker Thank you for this great tip. I will look into it, I saw some various glass top cooker liners on Google various websites, even Amazon. I love this Greece proof paper idea you mentioned. Love your videos Greeting from London UK 😘
We had 2 different glass cook tops over the years and never had a problem using cast iron, even with heat rings. They are the only skillets we have. We did put in gas stoves eventually, but never has a problem when we had glass top stoves.
That is good to hear. My glass stovetop oven is fairly old, so when we replace it, I will probably go for an induction which still is glass. I just don't want to deal with converting to gas at this time for a myriad of reasons. That said, I needed to research how best to care for the stove top and the skillets so they could provide many stress free years of service without damaging either one! I think my viewer probably dropped her skillet on the stove top shattering the glass!
LadyLibertyStacker It works but there is no comparison to cooking with gas. One house I installed a counter top 5 burner cooktop and just ran piping outside, hooked it to a BBQ propane tank. It was very easy.
My skillet that fused onto my glass cook top but it was on HIGH to fry fish. Fish with hot oil to sear and fry it. . It was not on medium fry like for a pancake or eggs. Even bacon you would use on medium heat.
Like I said, never go beyond medium. This is dangerous to not only your cast iron skillet, but to your glass stove top. Please see your owners manual for your brand of stove top. Hope this helps.
Well, the directions for the glass cooktop stove, says No Cast-iron unless enamelled cast iron. It only takes once for it to fuse or explode. The directions say use a 8 inch enamelled cast iron on a 8 inch burner because if it is 10 inch skillet and gets too hot, it will fuse to the cooktop because of the overlap. It also says do not put a hot skillet on a cold burner as it may fuse. I too have often used cast iron on a glass top stove with no problem but I may follow the directions because I do not want to buy a new stove. Some glass tops are made cheaper than others.
Well, I don't have the option of gas, so I need to be very careful when I use my cooktop with my cast iron. The simple rule of thumb is to always start with the same temperature stovetop and cast iron piece and gradually warm up. I allow 3-5 minutes depending on the size of the piece. I never go over med-high and if using that setting, I gradually heat up to that point, then only keep it there long enough to sear the meat, then take temp back down to med to low-med to finish cooking or finish cooking in the oven (pre-heat oven while searing meat). When done, I always clean with hot water to match the heat of the skillet, then cleaning my stove top of any crud or oil splatters. I do think that some stove tops are better than others. I have a higher end slide in range that hopefully won't give me any trouble!
I'm not so sure. In my research I have heard that there is exactly one manufacturer that makes all glass cook tops for both the US and Europe. I've also heard you can get something called a heat diffuser which makes it much safer to cook with cast iron on glass.
I always cook at low to med heat in my cast iron and carbon steel skillets, If I need to cook at a higher temp I have an outdoor burner for fish frying and searing a steak...the lingering smell of frying inside the house bothers me
The number on any skillet is the size of the "eye opening" on the old cast iron wood cook stoves. Where you took the bung out and sat the skillet over the hole. Not the size of the skillet. Never heat up a cast skillet over medium heat setting. NEVER! People ruin skillets by turning them up to high and warp the bottom of the skillet. The middle heats up fast and first before the sides and warps it down in a fat belly. That is it. People also thrown skillets in fires to clean the crud off them. Same thing happens and even cracks them. Once warped that is it. Never returns to normal. A skillet that spins in place on a flat surface has been ruined in the manner mentioned. I have a large cast iron cookware collection. I do not buy "bellied" skillets unless very rare and just for display. I cook only with cast iron. I have cooked on all heat sources with no problem.
I agree with most of what you said, but I have a large collection as well and a few of my skillets have a wobble (small warp) to them discovered after they were restored and all the rust and crud removed. I shop for old rusty cruddy skillets and the only thing you can test for with some certainty is cracks by doing a "ring test". If there is a flat surface nearby, you can test for spin or do the credit card test, but even so, once the rust & crud has been removed, there may be a slight warp. I am assuming you are familiar with these tests if you collect cast iron. That said, I do have a few spinners and they are fabulous cookers, not ruined as you say. The only ones I sell sit flat and don't spin. I do have a video showing me cooking on a "spinner" quite well. My video addresses how to properly warm up the skillet and the reason for the heat ring. Same church, different pew.
I don't have experience with induction, but I have researched induction myself as that will be my next stove when this one goes. Induction works by the way of magnetic attraction of heat from the elements below the glass surface directly to your pot or pan. This requires your cookware to be magnetic in nature so it can conduct or attract heat from the elements directly to the pan in use. The best pans are stainless steel and of course cast iron (enameled as well) to work properly. You can test your existing cookware to see if they hold a magnet and if they do not, that cook ware piece will not work. Hope this helps!
Then by all means, you need to follow your owners manual. That being said, there are many like myself who had cooked on glass stove tops using cast iron without issue. The key is to use flat bottoms like you say, warm up gradually, and don't drag or drop the skillets on the cook top.
How about a length of small gauge brass brazing rod bent into a triangle or circle to go under the cast iron pan? My mom has always used wire trivets on electric stovetops.
That sounds like a lot of work! lol Let's just say that I am careful and my range is going on 20 years old! The trivet is not a bad idea though - something to consider.
First of all, never never never heat up your skillet to high! You want it hot, but hot piping hot. Med-high for just a few minutes is about as hot as you want to go. Heat up your skillet at this setting until it is ready to go (water should dance on the skillet and evaporate). Add your cooking oil (I use avocado oil for higher temperatures), then your steaks a couple minutes a side. Depending on how well done you want them and how thick they are, you can finish cooking in the oven for a few minutes (350 or so degrees) until they are as pink (or not) as you want them. If you like them medium to medium rare, you can just do on the stove top. Glass stove top is fine as long as you are careful. I've not had any issues.
LadyLibertyStacker Ok. Thank you. Only reason I wanted to use cast iron is for steak to see if there’s a difference between stainless and iron in searing. I’m gonna keep it under medium and give it a shot. Thx again,
I've used my cast iron for 4 yrs on my glass top with zero wear or problems. It heats so thouroughly, that I cook at a 4 for just about everything. I don't drag it across and I'm gentle. I love it!
I assume you mean a 4 out or 9 or 10? That would be lightly lower than medium, which I have found on my new glass range top is about right. Anything higher than that should only be done for just a few minutes to sear meats. Thanks for sharing!
I my experience heat ringed skillets can be temperamental. they heat up slower but tend to be good cookers. Ever since I started using cast iron my stovetop has gotten really scratched up. I wish I owned a good gas stovetop like grandma.
I hear you on your stop top being scratched. Mine stayed pretty good because I generally use smooth bottomed skillets and am extremely careful when using ringed skillets. Hope this helps.
We have an induction cooktop and place a piece of parchment paper between the stove top and the cast iron skillets we use. And, being used to induction, we rarely heat the stove past medium (4, 5, 6) regardless of the cookware we're using.
That is a great tip! I would assume that since you can bake at higher oven temperatures with parchment paper, that it would be all right on the stove top as well?? I really had never thought of that. I might do that when using my CI with the heat rings! Thanks for commenting!
@@ladylibertystacker2014 Proceed with caution if trying parchment paper with an electric cooktop. I don't know how hot the stove top gets in an electric stove. With an induction stove the only heat on the cooktop is residual heat from the pan/pot being heated - the stove itself produces no heat. But, it's definitely worth a try. Good luck!
@@stocks4bt I can only comment on using parchment paper with an induction stove. With an induction stove, the cooking surface itself doesn't get hot like an electric stove - there is no radiant heat. An induction stove uses magnetic fields to excite the molecules in the pan (I don't know how). That excited state is what causes the pan to heat up. Because the cooktop itself stays "cool" (it does heat up a bit because of heat that radiates back down from the pan) it's safe to use a layer of paper between the cooktop and the pan. You can search YT for videos on how induction stoves work - and see examples of pans cut in half with eggs spilling over the edge of the pan. The portion in the pan cooks, the portion on the induction surface stays in its liquid form because the surface isn't hot enough to cook the egg.
Interestingly enough, you can cover your induction burner with a cotton napkin, ALL cotton, including the thread it’s sewn with, and put your cooking implement..cast iron etc. on the napkin and cook your meal. The cotton isn’t harmed, nor is your burner. If you use synthetic fabric, it will “cook” onto your pot, skillet or whatever, and I have no idea how you’d get it off.
First off, I absolutely HATE, HATE, HATE glass top stoves. They are the worst kitchen invention EVER. My mom got one of the first ones back in the day. She ended up hating it. I have one right now. The only reason I bought it was because it had a short upper oven and a regular lower oven. I absolutely love them both. What I really wanted was a coil top stove with the double ovens. As you said coil top stoves are harder to find. I would have had to order it separately and pay several hundred dollars more and wait 6 or more weeks. UGH! I love cooking with my cast iron. Well I wasn't quit careful enough and my hand slipped and now I have a big long crack across the whole top of the stove. Thankfully it still works, but it's going to cost me about $500.00 to replace it. If I ruined a Coil burner I could just go get another one and pop it in. With this horrible thing I have to replace the whole top. Grrrrrrrrr! I have done a little research and they do make silicone/fibre mat that will go over the burners to protect them. I'm gunna get some! Also, I was a residential housekeeper for about 15 yrs. I can safely say that there is NO WAY to keep these things clean over time. The time cleaning to the actual level of sustained "clean look" over time doesn't pencil out. So My advice to you is that Your stove is as clean as it's ever going to get. It works fine but it is never going to be the pristine glass top it once was. Thanks for the video, good job.
Read the owners manual for your stove. if it’s reads not to use cast iron on the glass top, don’t use cast iron on the glass top. In my experience, every glass top stove I had, the owners manual indicated not to use cast iron skillets on the glass top.
Yes, most of them do. I've used cast iron on a glass stove top for years without issue as do most of my loyal viewers that don't have gas. That said, you just have to be careful and you will be fine. If you are not comfortable, then you shouldn't use cast iron on a glass stove top. Thanks for watching.
I love cooking with cast iron but my parents said that you can't use it on glass top, and now I can make delicious breakfasts inside without having to go outside in the dead of summer and having to light a fire
When I bought my condo, it came with a glass top stove. I hated it so much that I went beck to an electric coil stove and have been much happier. with the glass top, I always found that my pans would never sit flat and keeping it looking halfway decent was too much work. The coils also seem to heat much more quickly. I would love to have a gas stove but my unit was never plumbed for it.
Coils are the messiest looking. Spills or boiling over is a pain to clean. Coils never sit flat on the stove so nothing you put on them is level. Always looks messy even if the coils are clean. They are also extremely inefficient for heating your cookware. If you prefer the 'coil' look then go with gas. Otherwise, ceramic tops are the way to go. Looks clean, easy to keep clean and as long as the stove is level when installed, everything sits flat on them unless your cookware is warped (which means that you were cooking too high or not cleaning them properly). Induction cooktops are even better, you can clean them as you cook and control the temperature as easily as with gas. They are also by far the most efficient, even compared to gas.
I "had" the same 10D cast iron for many years, but stopped using it when my wife wanted a glass top range. One day I decided 'if I'm careful perhaps I could cook the fried potatoes and not hurt the stove', and it didn't hurt the stove... but the pan blew apart, not with enough force to hurt anyone. I'm sure that the problem was that the ring completely covered the burner/element, trapping all of the heat under the pan, while the sides remained somewhat cooler causing thermal stress, at least it didn't destroy the cook top...I should have known better as I've been in industrial heating for many years. Ruining the glass top was done by my youngest son recently while he was making some kind of sugar based sauce, which overflowed the pot and got cooked on the burner surface and permanently etched the glass, deeply.
You always need to heat up your skillet slowly starting on medium-low and allowing it to gradually heat. Once it has heated, you can often times turn down the temperature setting or remove the pan entirely from the burner because CI retains its heat. Without knowing how hot your skillet was or how you typically cook with it, I can't say for sure. My thoughts are that it was over heated. Heat can ruin cast iron as well as sudden heat changes. So many people throw their cast iron into a fire and that could spell certain death for that skillet. I am certainly more careful now that I know skillets with heat rings require more prudent care while using them.
Oh yes you can cook with heat ring skillets on glass stove tops. I live in the BSR and Lodge area so most of my skillets do have a heat ring. The only problem I've found is scratching the stove top which wouldn't be a problem except I'm married. lol
Yes, I have one skillet with a heat ring that I use occasionally - the Southern Mystery Skillet (combo of BSR and Lodge, but no one knows for sure) on my glass top. I just have to be extra careful when using it. I just try and buy things with smooth bottoms for my own personal use so I don't have to think about that! lol
Yes you can, I have been using mine for years. I never go full forest fire heat, but I am telling you, you can! Best southern fried chicken in the world.
Thanks for the confirmation of yes you can! This is what I was trying to get across to my viewers with a couple of tips thrown in so they could indeed do it as well. :-)
Yes, same here. I just wanted to dig in a little deeper because of some comments I've received on some of my videos. If you use care, it obviously isn't a big deal as you know! Thanks for watching!
@@georgerost1949 Yes, it is absolutely necessary to heat up your cast iron gradually and the longer you use it the hotter it gets, so I find myself turning it down or removing from burner on occasion to simply avoid burning or over cooking the food! I use the heat up time to gather & prepare ingredients so it isn't an issue at all. I should have said to gradually heat up if I didn't. I will note that in a future video for sure. Thanks for your comment & for watching.
I cook on glass top with no problems. You just have to adjust the way you use them on the stove. I’ve been cooking on glass top stove with cast iron for over 10 years.
Yes, there are generally no problems if you cook correctly in regards to gradually heating your skillets to a medium to medium/high temperature for the correct amount of time. Any cook with common sense knows you can't drag them across the cook top as well! 😅 Thank you for watching!
That's real unfortunate. I've been using it now for 4 years and my stove top is OK. I just am very careful to not drop or drag it on the glass top. I am not sure what else I can tell you.
Yes, I hear you on this one. I just had a thought as I was reading your comment. I wonder if parchment paper on your stove top between it and the skillet would better preserve it? That is something I might research before attempting to do it. But yes, I do cook all the time in my cast iron on my smooth top and always clean it after each use with Bar Keeper's Friend which prevents seasoning oil (from the pan) buildup on your smooth top. Just some thoughts for you to ponder.
NICE SET get some JB weld to fill in holes got to clean them out real good where it will stick I used it on a aluminum pan that had a few holes and it works good too even with heat and cold fast i love JB weld and super glue he hee I'll stick with my coil range > They do make a portable 2 and 1 coil range be excellent for Cast Skillets > Most i seen damage was out camping on camp fires! burn it out CRACKED
@@ladylibertystacker2014 i agree > extreme heat changes the metal structure make it rust even more possible cracking cause the metal is melting to metal and separate from the cast material mixed in iron CRACK
When I bought my new house we had a glass stove and I sold all my cast iron skillets now I have a new one I'll start cooking on my glass stove it'll be good to use cast iron again
hey there. happy new year, I have a glass stovetop. Can I use a cast iron double burner pancake grill? Tonight I tried a non stick Teflon 18x10 pan to cook tortillas 2 at a time and the pan warped just slightly and some of the bottom pan paint came off and I had to scrap it off my gorgeous stove top. LOL it all came off.. any suggestions?
You could try your pancake grill, just slowly heat it up before you use it. After you are done with it, then you Bar Keeper's Friend to clean your stove top. Do that each time in the event that residue from the grill rubs off on your stove top. My mistake was I didn't do that initially (didn't really think about it) and there now is a fading that I can't get rid of. I can live with it, but when I get a new stove, I definitely will keep my video's tips in mind! Good luck!
Those marks on the glass stovetop you're calling residue are actually scratches. Bar Keeper's Friend contains a light abrasive just like the buffing compound used on car finishes. By using it you are actually buffing out the small scratches with even smaller scratches.
I'm no expert with cast iron, and am just now moving into a house with a glass top stove; having said that, I always heat my pans in the oven to around 250 before putting them on the burner.
If you are careful, you can cook with cast iron without any issues. Just heat it before using and when done, use warm to hot water to clean which matches the skillet temperature. If you follow my tips, you should be fine.
LadyLibertyStacker actually I think I found a better way. You can buy those portable table top sign butane gas burners. Would that take care of the problem?
Just stay away from popcorn I suppose. Gas or propane would be fine with the cast iron griddle if that's the thing. My electric induction glass stove top is white and shows any imperfections and so far with my 15 inch Lodge I've had no problems. To clean those tops, blades and Bar Keepers sure make it easy for sure!
Oh, I have an aluminum Whirly Pop Popcorn Maker where there is a handle you turn for about 3 minutes after the oil heats up and your three test kernels have popped. You don't move the unit at all, just turn the handle to keep the kernels from burning on the bottom. That said, it's good to hear your big Lodge caused you no problems with your induction glass top. I might get one of those next time as I don't can, just use CI. Thanks for your comment.
Yeah, me too! Once I became aware of the issue from others' perspectives, I decided to vet it more thoroughly. This video is just to keep your stove top looking good while you use your cast iron. Thanks for watching!
Well if you were using a ringed skillet and jacked it up to high and your glass stove-top exploded I'm sure you would want to help others not to the same. Like the lady who wrote the letter. Unless you were a pompous ass........................................
I just got a cast iron Dutch oven.. any recommendations when using this on a glass top stove? I’ve never used the iron Dutch oven.. but I would like to make some soups in it
Yes, I have a couple that I use often on a glass stove top. My favorite is my Le Creuset 7.25 QT modern cast iron DO and I have a vintage 4 QT #8 BS&R Dutch Oven. They are perfect for soups and roasts. I have the enameled Le Creuset because I make chilis and other tomatoe based sauces that would eat away my seasoning on traditional cast iron. Both DO's very easily go from stove top to the oven when needed, especially for roasts.
Yes they can. I used my 7.25 Le Creuset Dutch oven to make pork roast today on my glass top stove. Just don’t drop anything heavy on it and you should be fine.
Nor have I. I made this video from a comment from a viewer who had issues with her glass stove top which I hadn’t seen addressed until I made this video! Thanks for watching.
Thank you and I agree! I have some scratches on my stove top, but hey, I've had it for 20+ years and it cooks just fine! lol ;-) I was only trying to help people prevent major damage to their stove tops!
I use a #0000 steel wool to clean the glass top using a paste cleaner, I have scratched my glass top using the razor blade. I also use the # 0000 steel wool to clean the windshield of my car.
Thanks for the suggestion. I will give that a try with my Bar Keepers Friend and see how it goes. You do need to clean your stove top after you are finished using cast iron because it does leave a residue which is impossible to remove if you don't get at it right away. Easier done after your range has cooled off.
My cast iron skillet fused onto the new glass cooktop.. It was like GLUED on,.. Fortunately , when the skillet cooled it lifted... No more with those pans.. . That was a scare..
No, you heated your cast iron skillet too high. Never go beyond medium even when searing. If the meat needs to finish cooking, either bake in the oven or reduce heat to simmer to finish it off to appropriate temperature.
@@ladylibertystacker2014 I guess I thought the value of cast iron and it's major use would be on high heat to sear and really 'brown' .. Watching too many cooking shows using gas heat not glass cooktop . thanks.
The Glass Top Blowing Up if scratched etc is based on the early ones. The American Manufactures had a bad product. Now the purchase them from the SCHOTT CERAN and the issues went away. As far as Gas being better it is also dated. Yes you can turn gas down to a low level to simmer. These glass tops have a thermostat that comes on and off. They retain heat so you do not go from off. Once you learn to use them they work just fine. Cast iron, Le Crusett, and carbon steel pans work great because they retain heat and need only a low setting to cook. You can damage the Aluminum disk inside of a Stainless Steel Pan do to the extreme amount of heat these burners give off. You really never want to fire these all of the way up... unless to boil water in a kettle. Carbon Steel pans give you the seasoning of a cast iron pan in a lighter weight. They do not retain as much heat because they weigh less. You have to season them like cast iron.
Great comments and I appreciate them for myself and my viewers. You have a lot of good info here for many to chew on. Yes, the CI retains lots of heat, but they are heavier as well. The lighter ones by their very nature would not. I guess it just depends on what you are cooking as to what pan is used! Thanks again!
