HOME > Chowhound > Cookware >

Cast iron on glass top stove?

gwk222 Feb 27, 2010 06:16 AM

I love my cast iron skillet and we can't get a gas range where we live. So right now we have an electric range with the coils. If we get a glass top range will my cast iron mess up the top?

  1. Click to Upload a photo (10 MB limit)
  1. JonParker RE: gwk222 Feb 27, 2010 06:33 AM

    I do it with no problems, but if I've had a bad day at work I order takeout.

    7 Replies
    1. re: JonParker
      janeh RE: JonParker Feb 27, 2010 06:58 AM

      No problem - we also have a glass top stove (not by choice) and use cast iron and Le Creuset pots most of the time. Embarassing to admit, but I just made a pot (L.C.) of oatmeal which boiled over a bit and I appreciated just needing to clean the glass and not take out the burners for scrubbing.

      1. re: janeh
        junescook RE: janeh Feb 27, 2010 07:06 AM

        M\I have a glass top and my GE repair guy said it would be OK as long as I didn't slide the pan around a lot. Do you find that it scratches the surface? It would certainly be nice to have something a little heavier to sear a steak indoors on.

        1. re: junescook
          lynnlato RE: junescook Feb 28, 2010 03:00 PM

          I don't have a problem with scratches, and mine is 15 yrs old. Funny, it sounds like it is scratching, and it feels like it is scratching, but it doesn't scratch. However, it will scratch the metal trim around the glass top so don't drag it across that.

          1. re: lynnlato
            Chemicalkinetics RE: lynnlato Feb 28, 2010 03:05 PM


            By the way, does it really matter even if there are scratches? I mean these will be just comestic faults, right? Or are we worrying about structural damage as in the whole thing may crack open?

            1. re: Chemicalkinetics
              lynnlato RE: Chemicalkinetics Feb 28, 2010 04:03 PM

              I think it's kind of like when you get a new car and that first scratch/ding is the most painful. After that first one, you relax and don't care as much.

              But yea, who cares... so long as the food tastes great. :)

              1. re: lynnlato
                Chemicalkinetics RE: lynnlato Feb 28, 2010 04:09 PM


                Ah I see. By the way, I read a long time ago online that it is better to get white instead of black glass top. Although black looks very attractive, any scratch will be very obvious, whereas a scratch on a white glass top is well hidden. This may also explain why some people see scratches on that smooth glasstop and others don't. What color is yours?

                1. re: Chemicalkinetics
                  lynnlato RE: Chemicalkinetics Feb 28, 2010 04:25 PM

                  Black - it's a GE Profile. Nothing fancy. It was in the home when we bought it. I'm too lazy and cheap to upgrade. It really doesn't have any scratches. There is a special cleaner that you must use to remove the burnt on shmutz around the burners, but other than that I like that it's very easy to maintain.

    2. c oliver RE: gwk222 Feb 27, 2010 03:42 PM

      I just started cooking with an induction cooktop which is glass (actually it's not really glass, some type of ceramic product) and cast iron is one of the metals that works on induction. No problem.

      1. scubadoo97 RE: gwk222 Feb 27, 2010 03:57 PM

        My wife wanted a glass top stove. I do the cooking and use cast iron at time. No natural gas in the neighborhood so we have a propane tank outside and a gas rangetop. There is no way that glass top would have survived. I shake, toss and sometimes bang a pan on the stove. The bang was to loosen a frittata that was just a smidge stuck to the pan. A good whack and it was sliding out with no problem

        13 Replies
        1. re: scubadoo97
          c oliver RE: scubadoo97 Feb 27, 2010 04:54 PM

          First of all, the cook chooses the tools. But it just takes a little training to do that whack on a cutting board sitting right by the cooktop.

          1. re: c oliver
            alanbarnes RE: c oliver Feb 27, 2010 10:21 PM

            >>"First of all, the cook chooses the tools"<<

            Maybe not. Sometimes the cook needs to defer to the person doing the cleaning. And all other things being equal, a glass top definitely makes cleaning easier.

            My lovely wife (who doesn't cook much) is looking forward to the day that we have an easy-cleaning induction cooktop like yours. When that day comes I'll gladly whack on a cutting board to preserve domestic harmony.

            1. re: alanbarnes
              c oliver RE: alanbarnes Feb 27, 2010 10:30 PM

              Good point, ab. Bob and I share the cleaning while I do most of the cooking. I think the induction purchase got supported so strongly by him cause he HATED cleaning that damn gas one. Every time we clean the new one, we smile.

          2. re: scubadoo97
            Chemicalkinetics RE: scubadoo97 Feb 27, 2010 09:08 PM

            I don't whack, but I definitely shake mine violently back and forth and left and right. This is to loosen the food without using a spatula. The problem with an utenseils is that they can tear the foods. Foods tend to stick to the cookware right when it just starting to caramelize and brown.

            1. re: scubadoo97
              Chemicalkinetics RE: scubadoo97 Feb 27, 2010 09:10 PM

              Wait. Why would she want a glass top stove when you are cooking? That makes no sense.

              1. re: Chemicalkinetics
                c oliver RE: Chemicalkinetics Feb 27, 2010 09:47 PM

                Yoo hoo, that's what I said :)

                1. re: c oliver
                  Chemicalkinetics RE: c oliver Feb 27, 2010 10:14 PM


                  :) Didn't read your comment carefully. Maybe Mrs. Scubadoo is trying to invade the kitchen and drive Mr. Scubadoo out. First, change the stovetop, then change the cookware and finally change the knives.

                  That's right, Scubadoo. Your beautiful knife collection will be changed will be gone. :P

                2. re: Chemicalkinetics
                  scubadoo97 RE: Chemicalkinetics Feb 28, 2010 05:33 AM

                  Because in the kitchen design we had philosophical differences on what a kitchen is. To her it was a show place to me a work place. Some where we met in the middle. I got my big gas rangetop and hood and I clean it. I don't mind cleaning my mess. She has design touches that make the kitchen look very nice.

                  Induction is really taking hold and if I was to do a remodel today it would be a big contender in my decision. I like the idea of boiling water in a couple of minutes.

                  1. re: scubadoo97
                    Chemicalkinetics RE: scubadoo97 Feb 28, 2010 07:26 AM


                    Just teasing you. :) Well, I have to agree you that a kitchen is a workplace, but that really depends if you hold a lot of parties and inviting guest. I don't.

                    So what does she thinks of the fact that you have irregular looking knives instead of a beautiful, clean looking knives in a knife block.


                    Now, that is a beautiful knife set!

                    1. re: Chemicalkinetics
                      scubadoo97 RE: Chemicalkinetics Feb 28, 2010 07:40 AM

                      She's not interested in cutlery. Only comment is "you are sure good with those knives"

                      1. re: scubadoo97
                        Chemicalkinetics RE: scubadoo97 Feb 28, 2010 07:44 AM

                        High Five! Well, good luck with your stove top purchase and let us know which way you go.

                        1. re: Chemicalkinetics
                          scubadoo97 RE: Chemicalkinetics Feb 28, 2010 02:43 PM

                          stove top purchased 3 yrs ago when we remodeled the kitchen. Viking 36 inch propane rangetop

                          1. re: scubadoo97
                            Chemicalkinetics RE: scubadoo97 Feb 28, 2010 03:08 PM

                            "3 years" is a bit too young to think new purchase. Wait a few years.

              2. C. Hamster RE: gwk222 Mar 1, 2010 10:30 AM

                I've done it successfully for nearly 15 years without any problems but a small scratch put down by someone who dragged a ci skillet very roughly.

                Just be careful.

                1. e
                  evansdarren RE: gwk222 Mar 20, 2011 09:03 AM

                  The most important thing is getting a perfectly flat cast iron pan. We all know how scratch happens. Unfortunately, new products are very rough. In this post, they have caught a good one, http://www.castiron-cookette.com/?p=70. It's flat and it has a design award. The second thing is being very careful. You shouldn't slide the pan on the glass top.

                  1 Reply
                  1. re: evansdarren
                    c oliver RE: evansdarren Mar 20, 2011 10:09 AM

                    I've not found the bottoms of my new CI to be rough at all. The linked blog is beyond simplistic. I can't imagine anyone interested in CI not being highly aware of Lodge products. Just my two cents.

                  Show Hidden Posts