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Induction and cast iron

CACook Dec 17, 2008 09:28 AM

cast iron is supposed to work really great with induction, but what can one do to avoid scratching up the cooktop surface? I am not moving the pan around, while cooking just small movements from handling.

I heard you can put a piece of silicone mat or paper towel under the pan. while cooking. What have you used that work well?

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    ThreeGigs RE: CACook Dec 17, 2008 12:11 PM

    Parchment paper.
    Also, sand the bottom smooth and season it.

    1. a
      amazinc RE: CACook Dec 19, 2008 03:43 AM

      I received a free stand induction burner as a gift...love it, but I'm with you on the problems of scratching it. So far, I've only used a fairly new cast iron skillet and have done no dammage, but I want to buy pots and pans to use. I don't want more cast irom so what's my solution? I want something I can make great gobs of soups/stews and not have to worry about the acidity (anything tomato based). I read the instructions with the burner suggesting "Magnatized Stainless Steel" What the deuce is that????? Can anyone offer a brand name it? Who on the planet sells it? CH'ers please help!

      6 Replies
      1. re: amazinc
        MEH RE: amazinc Dec 19, 2008 05:08 AM

        Hi Amazinc,

        The term 'Stainless Steel' actually refers to a pretty wide range of alloys that usually contain steel, chromium, and sometimes nickel . Stainless steel made from steel and chromium is magnetic - 'Magnetized Stainless Steel'. But, if nickel is added to the mix, it changes the properties of the steel to make it non-magnetic.

        The key here is that a pan has to be magnetic for magnetic induction to work. There are lots of pans that are - I know All-Clad's stainless line work. But, there are also lots of cookware that doesn't work - All-Clad's MC2 and LTD lines don't work. So, the easiest thing for you to do is to go looking for cookware and bring a magnet along. If the magnet stick to the cookware, it should work on your induction burner. If not, it won't.

        Hope this helps!


        1. re: MEH
          Caitlin McGrath RE: MEH Dec 22, 2008 05:52 PM

          Depending on your cooking needs, enameled cast iron (e.g. Le Creuset, Staub) works great on induction and won't scratch because of the enamel.

          1. re: Caitlin McGrath
            paulj RE: Caitlin McGrath Dec 22, 2008 06:46 PM

            or even inexpensive enameled steel - it's usually speckled.

            1. re: paulj
              Caitlin McGrath RE: paulj Jan 2, 2009 10:55 AM

              In my experience, much of that cookware is not magnetized, so it doesn't work with induction burners.

              1. re: Caitlin McGrath
                RShea78 RE: Caitlin McGrath Jan 3, 2009 05:57 PM

                ""In my experience, much of that cookware is not magnetized, so it doesn't work with induction burners.""

                Steel is magnetic, however a greater portion of enameled cookware isn't made with a totally flat base. Enameled cookware that contains a dimpled base understandably isn't meant for induction cooking.

                1. re: Caitlin McGrath
                  paulj RE: Caitlin McGrath Jan 3, 2009 09:04 PM

                  Every piece of enamel steel that I own sticks to a magnet - both the blue speckled from Mexico, and black from Spain.

        2. RShea78 RE: CACook Dec 22, 2008 07:32 PM

          IMHO, cast iron pans are simply unsuitable for any glass top cooking appliance.

          Even if the base is ground or sanded flat, the natural imperfections of CI (and weight), can still cause the glass to "micro" scratch.

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