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Old 06-14-2007, 09:11 PM   #1
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anybody have a glasstop?

stove.

we havent had one in 10 years, and my mom finally got a new stoe. okay.

ive been trying to use my cast iron to cook with and umm, well..this should be interesting. what the heck am i supposed to do?
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Old 06-14-2007, 09:28 PM   #2
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Re: anybody have a glasstop?

It says not to use cast iron on a glasstop in my stove book We grew up only using cast iron pans needless to say I burn eggs now with a reg pan or undercook them LOL

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Originally Posted by *~Mindy~* View Post
stove.

we havent had one in 10 years, and my mom finally got a new stoe. okay.

ive been trying to use my cast iron to cook with and umm, well..this should be interesting. what the heck am i supposed to do?
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Old 06-15-2007, 06:58 AM   #3
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Re: anybody have a glasstop?

we DID. after 14mths of having it I dropped a pepper mill on it and it cracked
well after calling around to have it fixed/replaced, it cost as much to replace the glass as getting a new regular stove. So with 5 children I knew it would be a matter of time befor eit broke again.
we pitched it and have a regular stove now.
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Old 06-15-2007, 07:00 AM   #4
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Re: anybody have a glasstop?

I don't like mine, it is very hard to clean if something burns on when cooking, and there are things like CI you can't use I would not get one again!
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Old 06-15-2007, 07:02 AM   #5
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Re: anybody have a glasstop?

yep!we love ours!
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Old 06-15-2007, 08:07 AM   #6
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Re: anybody have a glasstop?

Most of the people I know who love their sealed-surface stoves don't cook. My sister (the queen of the salad and the microwave chicken nugget) adores hers because it's "pretty". My mother, who cooks two or three meals a day, hated hers and switched to a gas stove when she built her new house.

Me, I went with gas right off the bat.

But yeah, cast iron will scratch the glass and might actually crack it. And, unfortunately, pans with thinner bottoms tend to warp on the solid surface...and once they're warped, they don't make good contact with the surface of the stove and your pan doesn't heat evenly. So, I dunno. Maybe enameled cast iron (like Le Creuset) is the solution?
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