do you use cast iron on flat top stoves?

[LindellProStaf]

I remember seeing this mentioned in the past. We just ordered a GE stove with a black flat ceramic top on it. Well it just dawned on me that I saw the cast iron problems. I looked at the owners manual online and it does say not recommended to use cast iron. Mine are old Lodge ones and the bottoms are pretty smooth. What do you guys think? It recommends stainless steel.

[leechlake]

I never knew you weren't supposed to. I assume it may scratch the flat top? I just looked at our cook top and couldn't tell you if some of the wear and tear is from cast iron or just every day living. I suppose it makes sense.

[LindellProStaf]

Great!! That is what I was hoping I would hear leach. Thanks.

[McGurk]

Make sure the pans have a flat bottom and not a small Ridge on the outer edge of the bottom. Should work fine with both regular and induction cook tops.

[LindellProStaf]

I checked and mine do not have that ridge so I should be ok....???...

[McGurk]

Should be, as long as most of the bottom touches the stove top. I think you'll be fine.

[Leaky]

I have a Loodge and a couple of others I use on my flat top. No problem as long as you don't slide the pan around.

[leech~~]

My buddy has a flat top at his cabin and uses cast iron only. He hates the stove because it takes so long to heat up the pans and he has to have it on almost high all the time to cook! Kind of suks when your trying to get out in the wood and do a fast morning meal!

There is no way my wife would have one because she makes pop corn on the stove top in a pan and has for years! I can only think what the top would look like if she did that on a flat top stove?

To me, their a little dangerous for kids because they can't see the little red "hot" light still on but can still reach up and touch the top!

[Cicada]

Like stated before, ok to use. Best if you stir the food rather than shuffle the pan on the cooktop. Also, put a ruler to the bottom of the pans to make sure they are truly flat. Any warped in the bottom of the pan and it will not work properly. The more pan in contact with the cooktop, the more evenly it will cook. They take longer to heat up because the element will cycle on and off to come to temp. Protects the glass. Also, keep the pan size close to the size of the burner.

[delcecchi]

In this day and age if I were looking for a flat top range I would think about getting induction type. I think they don't get as hot, nor require as flat a pan.

[EYEweign]

Have had induction cook top for 20+ years, works GREAT with cast iron. Low and slow with the heat, don't think I've been above 5 on the heat setting.

[delcecchi]

What I meant about not getting as hot was that the top of the stove doesn't get hot and burn you if you touch it. Rereading it, I wasn't clear. Pans get plenty hot.