Cooking on Cast Iron Skillets-Like loving a good woman, the mo U give, the mo U get backI

chrishf12 said:
Any issues with cast pans on glass cooktops? I have been using mine for about a month now and several people have told me they shouldn't be used on the glass tops.
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I have a few cast iron pans that have a slight ridge around the bottom, so that they don't fully contact our glass cooktop. For that reason my wife doesn't want to use them. Is this a problem, and if so, could I grind off the ridge so that the bottom is flat? This isn't mine but shows what I mean.
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Pack72 said:
I have a few cast iron pans that have a slight ridge around the bottom, so that they don't fully contact our glass cooktop. For that reason my wife doesn't want to use them. Is this a problem, and if so, could I grind off the ridge so that the bottom is flat? This isn't mine but shows what I mean.
54906.jpg
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We have a 6 inch pan like that. I use it all the time on our glass cooktop and haven't had any problems. At least not yet anyway.
 
Pink_Vapor said:
Came in today, perfect timing, my 10" Lodge needs to be re-seasoned, and I'm taking a 4.5"grinder to it first.
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Nice!! I see these are available piece meal for almost same price as the 3 pan set I missed on kickstarter. Lemme know if I should pull the trigger or go carbon steel instead.


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Pack72 said:
I have a few cast iron pans that have a slight ridge around the bottom, so that they don't fully contact our glass cooktop. For that reason my wife doesn't want to use them. Is this a problem, and if so, could I grind off the ridge so that the bottom is flat? This isn't mine but shows what I mean.
54906.jpg
Click to expand...

Those are heat rings, used to fit in the eye of wood cook stoves. Grinding it off will ruin the pan. There are no issue using plans like these on flat top stoves.
 
As much as I try and want to use them, I never have any luck with cast iron. I even sanded one down, then re seasoned it, which I've had a little luck with. Cooked an over easy egg in that one the other day with the bottom of the pan covered in butter and it worked decent, went to cook the second egg and I wound up scrambling it because it stuck so bad. I have no idea what Im doing wrong, even bacon seems to stick and leave a residue in the bottom of the pan which I have to scrape out with a plastic scraper.
 
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scmoose said:
As much as I try and want to use them, I never have any luck with cast iron. I even sanded one down, then re seasoned it, which I've had a little luck with. Cooked an over easy egg in that one the other day with the bottom of the pan covered in butter and it worked decent, went to cook the second egg and I wound up scrambling it because it stuck so bad. I have no idea what Im doing wrong, even bacon seems to stick and leave a residue in the bottom of the pan which I have to scrape out with a plastic scraper.
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I learned recently that it needs to be seasoned with several thin layers of veggi based oil. After that eggs would slide like on Teflon, I cook with butter. Once it’s cool enough to touch I’ll wipe with a paper towel, rinse if there’s salt or spice.
 
scmoose said:
As much as I try and want to use them, I never have any luck with cast iron. I even sanded one down, then re seasoned it, which I've had a little luck with. Cooked an over easy egg in that one the other day with the bottom of the pan covered in butter and it worked decent, went to cook the second egg and I wound up scrambling it because it stuck so bad. I have no idea what Im doing wrong, even bacon seems to stick and leave a residue in the bottom of the pan which I have to scrape out with a plastic scraper.
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Need more seasoning and more cooking of things like meat and oily potatoes and onions first. How have you seasoned the pan?


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I've got a big pan that i cook nothing but bacon in, by the pound and it sticks as well. Can't remember what i seasoned the small pan with but i baked it several times after coating it.

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Most bacon has sugar in it. Bake in it and it'll season up.

I prefer lard for seasoning, but any high smoke point fat will work.
 
Pink_Vapor said:
I learned recently that it needs to be seasoned with several thin layers of veggi based oil. After that eggs would slide like on Teflon, I cook with butter. Once it’s cool enough to touch I’ll wipe with a paper towel, rinse if there’s salt or spice.
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That's my problem, by the time the pan is cool enough to clean I'm usually eating.
 
Just picked up these two cast iron pans from goodwill today for $12. No rust, cracks, warps or any other defects noted. Really smooth inside. Will have to do more research on them to find out what the “O” and “R” stand for on the bottoms. Best I can find is these wagners with the seasoning instructions were made 1990 ish. Not collector status but looks like it will hold up. Glad to find these for cheap in good condition. Usually I find no name cast iron that someone thinks is valuable that’s rusted to heck for $30-50+ per pan.

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