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Using a cast iron skillet ain't so hard!

 
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I don't know if these are on the market or not but my son made me a small piece of chain mail for cleaning my cast iron. It works really well and he made it in less than an hour. He used stainless steel hot wire.
 
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Jeff Marchand wrote:Does anyone have any experience with cast iron on induction ?  Sounds like it would be a no brainer, but Ive found that many things that are obviously true have considerations that are nt obvious.  Such as will the cast iron scratch the stove top?  One of my pans has 1/8th inch ring around the bottom, does that mean that only the frying surface above the ring will directly get hot?


My sister cooks with cast iron on a glass top induction stove. The cast iron has very much scratched up the stovetop. She doesn't have a pan with a rim on the bottom for me to say from her (and mine, too, when I'm with her) experience that only the rim would be heated up, but it makes complete sense that that would be the case.
 
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Jeff Marchand wrote:Does anyone have any experience with cast iron on induction ?  Sounds like it would be a no brainer, but Ive found that many things that are obviously true have considerations that are nt obvious.  Such as will the cast iron scratch the stove top?  One of my pans has 1/8th inch ring around the bottom, does that mean that only the frying surface above the ring will directly get hot?  Thanks.



We use cast iron cookware, frying pans as well as coated cast iron (Le Creuset) Dutch ovens on our induction cooktop daily. The most important consideration is a smooth surface on the bottom for good contact with the induction area. The cast iron heats relatively quickly, and responds quickly to temperature setting changes. We haven't had any issues with scratching of the glass surface of the cooktop, but we are careful with the cast iron.
 
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