Cast Iron Question

RONK · #1 04/20/08, 05:55 AM

Can I use cast iron cookware on a glass top cook surface?How is the pre-seasoned cookware from Lodge?How does it compare to season yourself?

bajiay · #2 04/20/08, 06:16 AM

I don't know about using it on a glass top cooking surface but if you happened to drop it, that could mean the end of your glass! I have a lot of peices of the LODGE brand and they are very good quality. Seasoning yourself is not hard either. Just remember to not use soap!

Toads tool · #3 04/20/08, 06:23 AM

A kid at work just had to replace his cook top because his wife dropped a La Cruite skillet about 2 inches. $$$$$
He said he heard the pop all the way in the other room.

Beeman · #4 04/20/08, 06:29 AM

I thought glass tops needed perfectly flat bottom pots and pans. Many cast pieces aren't flat on the bottom so they wouldn't sit flat on the surface.
Lodge cookware is pretty to hang on the wall, not the best cast cookware but the obly ones still readily available. Used is the way to go, look for Griswold or Wagner. Seasoning is no big deal.

Woodroe · #5 04/20/08, 06:59 AM

They say not to use it on glass, scratches and will break it easily as stated earlier.

ceresone · #6 04/20/08, 07:25 AM

I'll definetly never buy another glass-top, but I will have to say I've used cast iron on it for years, with no problem. Does take care, dont drop it(?) and remove it as soon as you turn off heat (repairman tipped me to this one)

Rockytopsis · #7 04/20/08, 07:32 AM

I went to look at a glass top and the lady sales person asked me if I did any canning or used cast iron. I said yes to both and she told me that glass top was not a good choice for me. It is a shame that all sales persons don't come forth with info like this.

BaronsMom · #8 04/20/08, 08:36 AM

I wouldn't use on a glass cook top. But, love my cast iron pieces - the newer preseasoned and old ones - I have a couple of Lodge pieces including a skillet and a LARGE Dutch Oven. I just followed the directions to keep in good condition. I rarely use any other pans except a stock pot for boiling water.

Sunday morning is bacon for breakfast morning - and I use the drippings to season all my pans - just a routine every week.

Timberline · #9 04/20/08, 10:04 AM

I've been using cast iron on my glasstop for nearly 20 years. Also use my big canners on it. Maybe the older glasstops are better than the new ones? I have some of the preseasoned Lodge pieces, the seasoning has been ok, but the first several uses I cook bacon in it.

Shawna · #10 04/20/08, 10:19 AM

Using cast iron on your glasstop voids your warranty. Also, you're not suppose to use canner pots because they are so large and don't diffuse the heat properly. However, you can buy diffusers to use on your stove and can on it that way (I assume you can do the same for using cast iron).

Salespeople don't usually know because most people out there don't use cast iron and don't can. ANd they don't know what they're missing!!!!

ANd to answer your second question, preseasoned cast iron is just that: PRESEASONED. It's not *seasoned*.....IMHO, after using cast iron for years, a piece needs to be seasoned about 6 times before it's got a decent seasoning on it. Preseasoned doesn't mean you can cook an omelet on it and have it slide out...which is what most people expect out of a pre-seasoned piece and they are surely disappointed when they find out this isn't the case! I have never had any trouble with Lodge. I have a variety of pieces from different manufacturers and don't really have any complaints about any of them (most of my pieces I got from the scrapyard and restored them). I have close to probably 30 pieces now and use them daily! I love cast iron!

:baby04:
Shawna