To anyone in the know:
I have a glass/ceramic....a flat top stove. I don't know exactly what the material is...
Anyway, I have always wanted to try a cast iron skillet. My current nonstick skillet's lining has bit the dust, so this looks like the perfect time to get one. My problem is that I remember LOONNNG ago when I first got my stove, the owner's manual said not to use cast iron on the stovetop. It did not say why. I have since Googled it and found that some folks say it's because the cast iron is so heavy and rough that if you drop it on the cooktop, the glass will crack. If you drag the pan across the top, it will scratch it. Now, I already use heavy-bottomed Calphalon pans on a daily basis and I manage not to drop them so as to crack the top. I also use unglazed stoneware in the oven that I am careful not to drag across the glass when I let it cool on the stovetop. However, in a few places, I read some folks claim there is something inherently different about the cast iron that will harm my cooktop if I use it even if I don't drop or drag it. Does anyone actually know why my owner's manual warned me off of cast iron? In an ideal universe I would like to find someone here who either has worked in the engineering department of an appliance manufacturer, or knows someone who does :001_smile:. Barring that, I'll settle for testimonials from anyone who has used cast iron on their flat-top stove without incident for several years. I do dearly love my stove and I wouldn't want anything to happen to it. (I already have a dishwasher on the fritz, thank you.) TIA