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Post by tgiles69 on Feb 2, 2006 3:26:50 GMT 12.75
Can I use my cast iron skillets on a ceramic cook top? I've heard both which is correct?
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Post by Paws on Feb 2, 2006 5:06:12 GMT 12.75
How is old is your cook top? What does the manufacturer say? Cast iron is very heavy; a fact which I am sure has not escaped your attention! ;D Personally, I would not because of the weight and extremely high possibility of scratching the cook top. I have owned only one smooth top and that was in the mid 70s. I found it to be a pain in the posterior. Cleaning and keeping it uncluttered seemed to be a real chore. Glad to see you back "T"
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Post by Paws on Feb 1, 2007 2:10:48 GMT 12.75
So tell us what you discovered!
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Post by Lt Colonel Bruce Reynolds on Feb 1, 2007 3:31:39 GMT 12.75
;)As a person that had a appliance repair /sales shop, I have learned not to use cast iron skillets on a flat top stove. As Phil said they scratch very easy,and to replace the top if it breaks from a cast iron skillet, you will pay a lot of $$$$$$$ for a new glass top. Also most pans that might have a ding or dent wont work good on them also, some stoves shut down due to the dings or dents. Bruce
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Post by Mars on Feb 2, 2007 2:33:47 GMT 12.75
?? I had one installed in our house in Indiana. Loved it compared to the coils and lots easier to clean. Installer whacked it with a hammer to prove it wouldn't break. It didn't. At $900 it better not have. Like everything else in the world I guess it would vary by who made it and how well they made it. My wife is very bad for putting a pot on to boil and forgetting about it until it boiled over. With coils it sometimes resulted in flames. The ceramic cooktop simply shut off.
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Post by geiyserq on Feb 16, 2007 3:58:37 GMT 12.75
Ceramic tops are not recommended for use with ironware, visionware, or wok cooking. Canning is a definate no no.
cast iron: will scratch surface, and in the case of a mishap where you loose hold of a pan and it drops on the surface it can and does break at times.
visionware: Thats the glass sauce pans and skillets. Glass on glass is a poor conductor of heat so it can take forever to boil water.
woks: Unless you have a range with the halogen burners a wok when set in its ring sits too high from the surface for proper heat transfer.
I sell the damn things, but wouldn't own one myself. I dont use visionware, but I do use cast iron, a wok, and canner.
I live in a furnished appartment with a regular coil top electric range, but iffin I had my ruthers I'd put in a good ole gas range.
Just my .02
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Post by Paws on Feb 16, 2007 6:58:19 GMT 12.75
$00.02?? I'd say that's worth at least a dollar! That's some good information to have there partner. I got you a partial solution to your "lack of gas" Get yourself one of those butane gas hotplates. They are terrific. I have three now and use them at the camp site regularly and as back up stove top at home. The big bottle propane stoves are great but I don't think I'd use one indoors. The butane hotplate is fine for the counter top island.
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Post by geiyserq on Feb 16, 2007 7:28:10 GMT 12.75
That's a good idea Paws. I did see some heavy duty ones in Cabelas and Bas Pro Shops catalogs a few weeks ago and thought it be nice for my cheese making endeavours.
I have a lil light duty single burner that I use for the duck blind and ice shanty, but it couldn't handle a big pot.
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Post by Paws on Feb 16, 2007 7:56:08 GMT 12.75
I have had a five gallon pot on mine filled to the brim with water for corn, spaghetti and taters. Takes it about a half hour to get it to a full bubble. Mine I bought in an Asian Market for twenty bucks a shot. The butane sells for about 3 bucks (three3 cans for 7.50) a can and lasts for about two hours on high or 5 hours on a low setting. They are identical to those Cabela's has.
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