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11-13-2011, 07:41 PM | #1 |
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I am going Cassel....
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11-14-2011, 05:36 PM | #2 |
BAMF
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Can you use CI on a ceramic cook top?
Sent from my ADR6350
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11-14-2011, 05:48 PM | #3 |
Still looking for my car keys
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11-17-2011, 02:14 AM | #4 |
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Wait a minute. I've always been told that ceramic will break if you use CI on it so I haven't. What's the real scoop? Is it an impact concern or a heat retention concern?
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11-17-2011, 06:26 AM | #5 |
American
Join Date: Jun 2003
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I've done it multiple times with no issues.
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11-17-2011, 07:18 AM | #6 |
Cast Iron Jedi
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I have used my CI on the last three glasstop stoves I've had with no problems at all. The CI will scratch if you move it around, so you have to be careful.
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11-17-2011, 08:18 AM | #7 |
The Sicilian
Join Date: Oct 2000
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I've had no problems. Used both CI skillets, and a cast iron dutch oven. The latter is always on the stove for hours, since I use it for chili and soups.
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01-17-2013, 09:15 PM | #8 |
King of Sarcasm
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I have been using CI on it for about a year now. No problems that I can see. Just don't drag the pan across it and it won't scratch the ceramic.
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11-14-2011, 05:50 PM | #9 |
MVP
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11-15-2011, 05:45 PM | #10 |
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Seasoning coat number 2 is underway. Noticed the oven is not smoking nearly as much this go around. Will post a pic of the skillet later on tonight when it is all done.
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11-15-2011, 08:43 PM | #11 |
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Coat #2 is done, here is a pic. Looks pretty close to the last coat, but it does feel smoother to the touch. 3-4 coats more to go!
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11-15-2011, 08:46 PM | #12 |
Cast Iron Jedi
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11-15-2011, 11:33 PM | #13 |
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I had not for the first two coats. Was afraid if too much oil would up on the bottom it would give me smoking problems whenever I put it on the burner. The outside of the pan is a fairly shiny black to begin with, and I don't see that stuff coming off with just oven cleaner. Should I do one or two coats on the outside? Not sure how the coating on the outside would effect the cookability of the skillet. There was no visible rust either on the outside of the skillet. What do you think?
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11-15-2011, 11:51 PM | #14 |
Kindness in words...
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You should purchase a nickel plated cast iron skillet and you wouldn't have to season it or worry about rust or whatever.
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11-16-2011, 09:15 AM | #15 |
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i don't understand the confusion with CI. It is THE simplest cookware to use. Clean it with either the clean cycle on the oven or easy off. Wipe it down with a very thin coat of canola oil, flaxseed oil, safflower oil. Place in oven at 400 degrees for about an hour. Repeat the process two or three more times. You will have a semi non stick pan that becomes a completely non stick pan over time. Every time you use it, pour a cup of hot water from the sink in the pan when done cooking in it, but while it is still on the burner to deglaze the pan. Scrub lightly with a plastic brush. Rinse with water and wipe with a towel. When dry, add about a half tablespoon of oil, and wipe the entire inside of the pan with it in a very thin coat, trying to remove as much as you can with a paper towel. Put the pan away. Easy as pie. Makes a great sear, is non stick, and lasts lifetimes.
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