Everything about food, from matching food and wine to recipes, techniques and trends.

What's the deal with...

Moderators: Jenise, Robin Garr, David M. Bueker

User avatar
User

Jon Peterson

Rank

The Court Winer

Posts

2982

Joined

Sat Apr 08, 2006 6:53 pm

Location

The Blue Crab State

What's the deal with...

by Jon Peterson » Sun Oct 21, 2012 12:23 pm

...cast iron pans on ceramic or glass stovetops? I was about to saute using a cast iron pan (which would then go into a 400 degree oven) but Liz says she remembers not to use it on our stovetop. Why is that?
I just wanted to inform you that I find you to be very attractive. Thank you and have a nice day.
User avatar
User

Fred Sipe

Rank

Ultra geek

Posts

411

Joined

Thu Jul 13, 2006 12:34 pm

Location

Sunless Rust-Belt NE Ohio

Re: What's the deal with...

by Fred Sipe » Sun Oct 21, 2012 3:05 pm

The only reason I'm aware of is that you may scratch the surface of your range. With that said, I use my cast iron on our glass top range all the time.
User avatar
User

Jon Peterson

Rank

The Court Winer

Posts

2982

Joined

Sat Apr 08, 2006 6:53 pm

Location

The Blue Crab State

Re: What's the deal with...

by Jon Peterson » Sun Oct 21, 2012 7:00 pm

Seems to me I could do a lot to keep from scratching the cook top and still saute effectively.
I just wanted to inform you that I find you to be very attractive. Thank you and have a nice day.

Who is online

Users browsing this forum: No registered users and 2 guests

Powered by phpBB ® | phpBB3 Style by KomiDesign