My ancient, conventional electric oven was recently replaced.
Can I get some commentary about how you’ve adapted to the cast iron vs ceramic relationship/non-relationship. I was kind of shocked that a such kitchen staple was so easily dismissed…cancelled.
What do you mean by ceramic v. cast iron?
Do you mean you have glasstop stove/oven?? I have a glasstop stove and use cast iron on it all the time – no issues nor problems (and no scratches). If you mean induction – again no issues nor problems. I have a single induction hob that I use to precisely control the heat on various meals. My cast iron skillets/braiser do great on this, as well
When I have spill overs/boil overs (on my glasstop), I’ve found cleaning to be challenging – until I found this product.
This product works quite well for any mess.
My cast iron cookware seem to still work on ceramic range. What definitely is problematic was a round bottom wok on a ceramic range.
Me, too, me, too. No problems with CI/glass. I even use the same cleaner. No sweat. I was worried about it when I went glass; but, no prob.
I have a wok with a small, flat bottom and just use the smaller burner, so it covers the element completely. Or, I take said wok outside and use the rocket stove. BOOM! HOT!HOT!HOT.
The ceramic cooktop at the cabin was scratched when I had some guests, by cast iron. I tried to always lift the cast iron, I guess a guest dragged it.
The cabin stove is about 10 years old, maybe current ceramic doesn’t scratch. My stove’s top now has a smiley face.
I’d like ti clarify a few things here. When I think of “ceramic”, it refers to clay objects, pottery.
However, while Samsung (my oven) uses just the term ceramic, some other manufacturers choose 'Ceramic Glass" as the description. So I’m seems that although they certainly look like glass, it is some combination of the two.
If you google "cast iron cookware on ceramic glass cook top, you get a ton of conflicting information/opinions depending on which manufacturer/source is dispensing the advice. Probably in part to disavow any liability for possible future mishaps?
One source says “place a trivet or a heat diffuser between the cast iron and the glass surface”. So not having direct heat isn’t a factor in the cooking process?
Another says Glass or Ceramic cookware is not recommended.
I’m trying my best not to overthink this.
Glass cooktops are a special type of ceramic glass. One popular brand name is Ceran.
There really are only two cooking reasons to interpose a trivet/diffuser between a glass cooktop and a cast iron pan: (1) When you need delivered heat lower than the lowest setting; and (2) To even out heat from an uneven or mis-sized hob/pan combination.
Many consumers use trivets to try to avoid scratching the Ceran. But this can be counterproductive in several ways.
