417089 Mon Jul 02 08:01:32 -0700 2007 35 41 Cookware 0 2712724 I desperately want to get a good grill pan to make burgers and chicken on without having to use my outdoor grill (charcoal, so not the type of thing I can use every day!) or George Foreman grill (hope to relegate that to grilled cheese duty). I understand that cast iron is the way to go, not nonstick, because you can get it much hotter to do the searing required. But the problem is that I have one of those flat-top electric stoves with no burners. You have to go to great lengths not to screw up its ceramic surface. I have a large Lodge cast iron skillet that I got to make frittatas and the first time I used it with medium high heat it smoked like crazy and left blackened marks on my stove that I had to scrub like crazy to get out. I don't have a real exhaust vent so the smoke was annoying as well. I now only use it on medium-low heat (which kind of defeats the purpose). So, can you use cast iron cookware on flat-top stoves without screwing up the stove top or cookware? Are there any particular ways I should cook with it? Any particular products I should look for (like, is enameled cast iron going to be better?)? I appreciate the advice! Mon Jul 02 08:01:32 -0700 2007 109169 zomigi 1 2712898 I have a set up very similiar to yours-electronic ceramic stovetop (which I despise), and a lame exhaust fan. I use a regular lodge skillet and a cast-iron skillet with ridges, which sounds like what you want to use. I rarely use either on the stovetop, however. Instead I use the broiler a lot. No splatter, no damage to the stovetop, and less (though still some) smoke. It works great for grilling sausages and I'm sure anything else you want to grill. Just remember to let the pan get good and hot first. I know using a charcoal grill can be a pain to start, but I've been using mine a lot more ever since I bought the Weber Chimney starter, works like a dream and makes grilling a lot more predictable: http://www.amazon.com/Weber-87886-Chimney-Starter/dp/B00004U9VV/ref=pd_bbs_sr_1/002-1860157-8975231?ie=UTF8&s=home-garden&qid=1183392314&sr=8-1 Mon Jul 02 09:06:19 -0700 2007 2712724 105732 martin1026 2 2713036 That's a great idea to use the pan in the oven under the broiler. I guess my only concern about doing that is that it wouldn't really be any different than cooking things in the broiler on the broiler pan. I'm doing that right now for burgers, and it's ok but doesn't give them that slightly charred outside and medium rare inside that I'm looking for. Do you think a cast iron grill pan would improve this? I do have a chimney starter, and yes, it is great. But I still don't want to deal with the mess, time, and mosquitoes of outdoor grilling more than once every couple weeks. Thanks though! Mon Jul 02 09:40:01 -0700 2007 2712898 109169 zomigi 3 2784568 The difference is in the pre-heating. You probably wouldn't pre-heat your broiler pan to the temps you would cast iron. Also, the pan wouldn't retain heat like the CI either. It sounds like this might be the best solution for you. I've always thought of my broiler like a gas grill, just upside-down. I don't see why it wouldn't be effective. Thu Jul 26 03:14:37 -0700 2007 2713036 19113 Pylon 4 2823766 Sounds good, thanks! Tue Aug 07 19:09:30 -0700 2007 2784568 109169 zomigi 1 2712940 You have already learned the answer -- the way that smooth top stoves are built that sheet of ceramic/glass looks like it will be "easy to clean" but in reality they are not. Further, although they can dump out a whole lot of heat, the design is such that unless all that heat is going into a big pot of water to boil water or something similar, the surrounding surface can/will overheat. Further, without a hood you cannot do much searing. The pan is not the only thing that makes it possible to get the job done safely -- the smoothtop ranges and lack of hood leave you in a bad position... Even if you can stand the smoke, you risk damaging the cooktop. For people truly committed to electric stoves the best upgrade is to a commercial style induction 'hob' which is far less likely to be damaged (but way more expensive)... In regards to enameled cast iron for searing, it is a bit easier to care for in comparison to uncoated, but performs about the same, and may be less efficient at transferring heat. Mon Jul 02 09:15:05 -0700 2007 2712724 87093 renov8r 2 2712991 I'm not sure I'm understanding you. Are you saying I basically can't use cast iron high-heat cookware on my stove? I can't buy a new stove, much as I would love a gas one or at least a regular electric one! Mon Jul 02 09:27:20 -0700 2007 2712940 109169 zomigi 3 2713342 The way I read the "warnings" sheet that come with smooth top electric ranges you are not supposed to use any pan that is not perfectly flat, nor should you use anything that can scratch the surface, nor should you preheat the pan, if you try to preheat there is some kindof circuit to shutoff the stove before the rejected heat damages the stove: http://products.geappliances.com/ApplProducts/Dispatcher?REQUEST=IMAGESNPDFS&METHODID=1&SKU=JP980SKSS&DOC=Products.Use%20and%20Care%20Manual Mon Jul 02 11:00:08 -0700 2007 2712991 87093 renov8r 1 2712963 Just out of curiosity, perhaps getting an aluminum disk (Or two depending on size) and placing them right over the "Element" then the skillet on top. BTW, I loved the flat top we used to have. DT http://www.facebook.com/profile.php?id=672793244 Mon Jul 02 09:20:19 -0700 2007 2712724 11291 Davwud 2 2713488 Sounds intriguing. Don't know what type of aluminum disk to even search for, though. Do you have an example of the type of thing you have in mind? Thanks. Mon Jul 02 11:33:12 -0700 2007 2712963 109169 zomigi 3 2714719 Nope. I was just expounding on a metal star that my mom has sitting on one of her stove elements. Back in the 70's or so, you put a glass pot of coffee on it and it kept it from being directly on the element. Then you could turn the element on and keep the coffee warm. Such a disk of aluminum (Or perhaps find a blacksmith or iron worker for an iron disk) would fit within the confines of the burner and keep the over lap off the stove top. Just a thought is all. DT Mon Jul 02 18:12:11 -0700 2007 2713488 11291 Davwud 4 2714839 While I too remember such devices as an attempt to protect GLASS percolators from the ravages of ancient calrods this is probably not a good idea as that would definitely be contrary to the idea of a secure "wobble free" pan that matches the smooth top heating zone. You'd be creating an unstable stack of metal-on-metal-on-glass that has even MORE potential to overheat and/or shatter the surface. Mon Jul 02 18:53:00 -0700 2007 2714719 87093 renov8r 5 2715898 I beg to differ. I may not work I'll grant you that. But what I'm suggesting is a disk of metal that's approximately the size of the burner (Or burners depending on what type of skillet it is) so that the skillet doesn't over hang and wreck the part of the cook top not meant for cooking. DT http://www.facebook.com/profile.php?id=672793244 Tue Jul 03 07:51:37 -0700 2007 2714839 11291 Davwud 1 2713633 Unfortunately, I also have an electric ceramic smooth top stove. When we bought this house we assumed there would be a gas connection for the stove since everything else - dryer, hot water, etc.- is gas, but noooo. But I've learned to live with it. What was posted is correct - you need to use flat bottomed cookware, don't scratch it and don't put a pre-heated pan on a burner. But, that aside, I use cast iron skillets (Lodge) fairly often and never have a problem. It may be that the pan needs re-seasoning. I know Lodge claims their pans are pre-seasoned but when I buy one I season it anyway, and I re-season them from time to time. A well seasoned pan is a natural way of creating non-stick cookware. The fact that your's is smoking makes me think it's either the seasoning or something burning on the cooktop. I'm sure there's other methods, but here's what I do: Heat the pan first to a temp that's still safe to touch - it helps open up the pores of metal and makes it easier to clean. Clean with hot water and a scouring pad. Dry immediately with a dish or paper towels. Heat the oven to 250 -300 degrees. Coat the pan with lard or bacon grease - don't use veg. oil. Put the pan in the oven. After 15 minutes, remove the pan and pour out any excess grease. Place the pan back in the oven and bake for two hours. When you clean it after cooking with it clean it when it's still warm by rinsing with hot water and scaping when necessary. Don't use a scouring pad or detergent as they'll break down the pan's seasoning. Dry immediately. I dry mine and then put it on a burner set on low for a short time to make sure it's completely dry before I store it. I love to grill and will even grill in the snow, but using a cast iron skillet to sear a good steak and then put it in the oven to finish delivers it's own flavor. Mon Jul 02 12:11:51 -0700 2007 2712724 108428 scotth 2 2713703 Don't assume that because you're stuck with an electric cooking surface (instead of gas) that you're stuck with a cra**y electric stove! Investigate induction cooktops-- they'll amaze you. Pricey, but worth it. Check out http://theinductionsite.com/ for more info. Mon Jul 02 12:34:34 -0700 2007 2713633 91204 salsera 2 2720531 Thanks for the seasoning instructions. Yes, the one I have said it was pre-seasoned. What I was more concerned about than the smoke, however, was the burnt marks it left on my stovetop. I'm obsessive about making sure my stovetop is clean so nothing gets cooked on and creates those black marks. But the cast iron skillet seemed to make the marks all on its own. That's what has me scared about cooking at high heat with cast iron cookware. Don't want this to happen again. My current skillet is bigger than the burner under the surface. I wonder if I should make sure to get one that is not at all larger than the burner, if I do decide to get a grill pan one? Thu Jul 05 05:48:15 -0700 2007 2713633 109169 zomigi 2 4394377 scotth, i came here looking for advice on how to get my new lodge griddle to stop smoking and found your post. hope you're still around and will answer my question: why bacon or lard? And any advice for those of us who are mostly vegetarian? Fri Feb 06 15:01:40 -0800 2009 2713633 71070 StrawbrryF 1 2714025 I have a ceramic smooth top stove (also in a house without a gas connection GRRRR) and I use a cast iron grill pan, CI skillets, LC dutch ovens on it regularly with no problem at all. One of the skillets does not have a flat bottom, but still workd perfectly. The weird thing that happened to you and your Lodge skillet is very unusual, I would venture to say, and (like someone else theorized) is probabably something unique to your pan, like lack of seasoning. The warnings not to use cast iron on glass ro ceramic stoves are more about the warranty against breakage than they are about performance. That said... why don't you just cook your burgers in the cast iron skillet? A grill pan is just that with pretty grill marks. Mon Jul 02 13:57:37 -0700 2007 2712724 43893 C. Hamster 1 2714137 For what it's worth, the appliance guy I recently bought a refrigerator from said that you can use any pan on the smooth-top EXCEPT for cast iron...(Martin & Harris, San Rafael) Mon Jul 02 14:31:29 -0700 2007 2712724 10877 Sarah 1 2714181 I had a Fridgidaire range with the glass cooktop, never had a problem with any of my cast iron on the top. I hated the top, but less than the older electric range it replaced. Due to the ineffectual vent fan in the condo, I only used my grill pan once. It worked fine, but so did my smoke alarms. After that if I couldn't barbecue, I'd just put the grill pan on a butane burner outside. I'm not exactly clear on whether you had trouble with the Lodge pan the first time you used it or it was seasoned and reacted badly the first time you used it on the ceramic top. Mon Jul 02 14:47:27 -0700 2007 2712724 10784 Scrapironchef 1 2716964 I have a new Sears Kenmore Elite smoothtop range. Apparently this range is made by Frigidaire. It came with a cast aluminum griddle which is meant to only be used on the bridge element. I was terrified to use it at first because the bottom only touches the element on four tiny legs on the corners. I had a service call and the repairman said even though in the manual it warns against only using flat bottom pots, that I should be able to use this griddle. I have used it 4 times since and have not had a problem. Couldn't get any answer from Sears customer service about this griddle. If it does cause a problem down the line I hope my warrenty will still be covered. Btw, I still do not like my smooth top range. Tue Jul 03 12:49:04 -0700 2007 2712724 11459 BJE 1 2717866 I have a GE ceramic smooth top and use a double burner size cast iron Lodge grill pan that reverses to a griddle on it at least twice a week with no problems. The cooktop has a bridge component that I turn on so that two burners meld into one, and it seems to evenly heat the double size grill. I imagine if you don't have this you may not have even heating in the center of the grill, and you might want to consider a single burner size. Strangely, and this happens to be the case too with my terrific double size All Clad griddle, when you look at the bottom of the grill, there is a ridge around the entire thing that keeps the majority of the pan from sitting directly on the burners. The burners are managing to provide enough heat to the grill all over, even though the bottom surface is probably 1/32 of an inch above the surface of the burners. I have been doing this for years, and both the cast iron grill and the All Clad griddle (mostly used for pancakes) seem to work beautifully. To be sure, I don't drag the cast iron grill across the glass surface and I wait until it cools before trying to move it. Now for the down side and more of my opinion: I don't reverse the grill to the griddle side on the cast iron pan. Why? because it is "seasoned" and has little bits of solid remains in between the grill lines, so I don't want to put that on the ceremic burner. I imagine it will smoke the place up because the residue will burn relatively slowly and the seasoning will burn off as well -- hence, the use of the All Clad griddle. Also, I am not a fan of the downdraft ventilation that is built into my cooktop. It may just be that I cook large quantities of smoky, pungent food, but if I am grilling something that has been soaking in garlicky Asian marinade for a few hours, my kitchen will reek of it and of smoke for a few hours after cooking. Downdrafts are okay if you cook in small quantities and avoid techniques that produce a lot of smoke. If you can open a window, you have no problem. Also, cleaning the ventilation area of the cooktop is not my favorite activity, but you need to do this after a lot of frying or grilling anyway. But don't shy away from trying this -- you will love the results. Get a real cast iron grill, not the non-stick (I have that in Le Creuset and it is the poor cousin of its cast iron cousin) and remember, this is not a gas stove so DO NOT REVERSE to the griddle side -- there will be no flame to quickly "clean off" the residue -- you will only get lots of smoke. Good luck and let me know how you do. Tue Jul 03 17:44:25 -0700 2007 2712724 87837 RGC1982 2 2720556 I am dealing with this very situation right now...new house came with bosch electric stove...tried my le creuset grill pan on it and it left some impossible to remove marks on the stove top. Not impressed. Same thing happened when I used my wok. Left a bunch of "metallic" looking marks on the front burner area...having always used gas I am decidely unimpressed by the electric. Ebay beckons and I will get a new gas stove put in even though there is no gas line where I live...easy to set up a propane supply from outside... Thu Jul 05 06:03:38 -0700 2007 2717866 60980 Scotty100 3 2826783 But soooo expensive!!! I hate electric, but it was over $2000 to get the propane supply into my kitchen. I don't mind spending money, but even for me that is excessive, never mind what my husband would have to say about the matter!!!! So I have learned to cook with electric. Actually the flat top is very easy to clean, so I am surprised to hear all the comments about how difficult it is to clean. I just use the creamy stuff that you get in a plastic bottle and put it on with a coth or sponge, and everything comes right off. If not I use a straight edged razor in a holder. Wed Aug 08 15:22:01 -0700 2007 2720556 115579 Mother of four 4 2828239 I agree completely. DT Thu Aug 09 06:24:21 -0700 2007 2826783 11291 Davwud 1 2784558 My apologies if I'm derailing the thread too much. I have always used electric coil ranges, but I am buying a new range and I'm considering a smooth top. After reading this thread, I'm having a lot of doubts. Unfortunately, gas is not an option and my budget won't allow for induction. A bit about myself and my habits... 1. I love steaks, and I like to cook them in a cast iron skillet using extremely high heat. 2. I like to sear, so I often pre-heat my pan. 3. When I'm cooking something and I need to take the heat down, I usually just move the pan/pot to a burner that's off. 4. I'm bad at cleaning up right after cooking. :( 5. On something that is meant to have aesthetic value, permanent cosmetic damage drives me crazy. Am I better to go with a smooth top or a coil range? People seem to either really hate or love smooth tops. Thu Jul 26 02:18:39 -0700 2007 2712724 86953 spiffy_dude 2 2784840 Put me in the Love category. I used my CI on it without even thinking about it. I've done steaks in it much like you would. I'm not a big cleaner-upper-guy either. In fact, sometimes I'd just wipe the top off and leave the black/brown marks for a day or two and do a couple burners at once. In the end, after three years with it. It looks like it's been used but it also looks fine in my books. The only real aesthetic problem with it is I put a small scratch in it which went black. It's not a huge ugly thing but still in all. Keep in mind you can scratch the top of your oven with coil burners too. DT Thu Jul 26 06:38:48 -0700 2007 2784558 11291 Davwud 3 2822168 Most of the time I love my GE Smooth Top Range, however it does have its draw backs. I want to invest in a nice grill pan (preferrably Lodge Double w/ Griddle) but after doing some research and reading different boards I'm having second thoughts. I don't have the bridge burner for the double grill, so that's out. I'm concerned about the smoke created by the grill. I won't be grilling high quantities, so I can put up wit a little smoke. How bad is the smoke? I've pretty much decided to get the smaller, round grill pan from Lodge and hope it won't make any permenant marks on my cooktop. Any suggestions? Tue Aug 07 11:58:51 -0700 2007 2784840 117248 lisamos 2 2823763 After having used both, I like the electric coil better, but not by a huge amount. The thing I really dislike about my smooth-top is my constant paranoia about permanently marking up the surface. :-) I'm not a really experienced cook, though, so I can't really tell you if one is truly better than the other for the type of cooking tasks you say you like to do. Tue Aug 07 19:08:56 -0700 2007 2784558 109169 zomigi 1 2823899 Of all the really obnoxious things that have been foisted off onto a public that doesn't really buy them [builders do, and what do they care?] the smooth-top range is the worst, right up there with avacado refrigerators and kitchen carpet. You're scared to cook on it, the best pans [iron] don't work safely, the heat gradations don't approach what gas can do, and there's just no helpful use for the things. If you have any leverage with your builder, get the things out and insist on a gas or dual type range. If I were given one, I'd cook on the backyard grill until I could afford to rip the thing out by its little wires and get another kind of stove, if I had to take a builder's special electric. Tue Aug 07 20:07:14 -0700 2007 2712724 109581 dragonfare 2 2826734 Now dragonfare, be serious. I have cooked on gas most of my life, which would have been my preference when I moved here. Instead, I found a coil electric cooktop. In spite of being a really experienced cook, I burned everything because of poor heat regulation. It shot sparks out at me twice. It was a nightmare to clean as well. A good smooth cooktop (in BLACK, NOT WHITE) is a great improvement over that antique technology. I use cast iron pans and a cast iron grill on mine all the time. I also use tons of LeCreuset, and not all of my LC is the same -- some pans have a smooth enamel bottom. The heat is much easier to regulate on the smooth top and it is a ton easier to clean. I don't worry about scratching it any more than I would worry about scratching a countertop. Just use common sense. You wouldn't drag a heavy cast iron grill pan across your counters, would you? That said, we are all different. If fear of scratching has you paralyzed, go with something proven to be durable. Some of those coil stoves must be 40 years old out there -- you can't kill them. But I'll bet your resale value, if you care, will not be as high. Wed Aug 08 15:06:18 -0700 2007 2823899 87837 RGC1982 3 2828256 RGC - I think you're right - common sense will go a long way when using CI on a smooth top. I've read everyones posts and decided to go for it. I'll just be careful and not cook on high heat. I'm not really concerned about scratches as much as cracking the cooktop. I'll just watch my heat levels and turn on the exhaust fan and see how it goes. I appreciate everyone's comments and suggestions! Happy Cooking! Lisa Thu Aug 09 06:31:00 -0700 2007 2826734 117248 lisamos 2 2829488 I would have said that I'd kill myself before I'd cook on any electric stove ... but then I moved into a house without a gas line. Not wanting to spend $$ putting one in, I resigned myself to my ceramic-top range. Guess what? I love it! It's absolutely the equal, if not the better, of my previous gas ranges. I use cast iron skillets on it all the time. On high heat, too. Benn doing it for 10 years now. Thu Aug 09 11:02:04 -0700 2007 2823899 43893 C. Hamster 1 2826752 I use a nonstick grillpan to make hamburgers, steaks, etc. It works like a dream, and in FL. I have that stupid electic cooktop like you have, but I also use it on my gas cooktop here in MI. Works great in both places. Wed Aug 08 15:12:50 -0700 2007 2712724 115579 Mother of four 1 2829804 There is a griddle that goes on a glass ceramic range. the Kenmore 96593 30 in. Elite Freestanding Electric Range sells one with the range. check with Sears Kenmore to find out what they use. Thu Aug 09 12:08:26 -0700 2007 2712724 117960 vatori 1 3972760 You can always but a counter top single or double electric eye that plugs in like a small appliance and use the cast iron on that instead. You should be able to buy one at any big box store that sells kitchen stuff I would think. I just bought a house with a flat top stove, which completely sucks, but I was using the cast iron on it before someone mentioned that you aren't suppose to. It hasn't caused any problems yet, but mine already had some stains and such prior ro me using it. Also, I am not to worried about messing it up, because I don't like it and when it breaks, I'll just get something new that I do like. Wed Aug 20 12:51:52 -0700 2008 2712724 220032 babt britain