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Re: cast iron pans
Cast iron cookware is NOT recommended due to the weight and the potential damage it can cause to the glass top surface. There's nothing better than a good old-fashioned cast iron skillet that's been broken in over a number of years of use, but they are better suited for gas ranges rather than electric. I hate it. I have several cast iron skillets that I only use on the outdoor grill, because I currently own a glass top electric range.
Aluminum bottom pans and copper bottom pans heat well, but can leave metal transfer marks on the cook top surface. If the marks are cleaned after use with an approved stove top cleaner, you shouldn't have any problem retaining the condition of the glass surface, however. Stainless Steel seems to offer good resistance to metal transfer, but takes a little longer to heat than aluminum or copper. So...you have somewhat of a trade off. Baked enamel cookware seems to be the best recommendation because it heats wells and causes the least amount of damage to your glass top surface.
IMPORTANT: Make sure the bottom of your cookware is FLAT. If your pans are warped or bowed, this can cause uneven heat transfer on the heating elements and potentially cause the cook top to crack. Most manufacturers will not replace the top if it still under warranty if it is determined that your cookware caused the problem.
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Hello friend, thanks for your post!
It is not recommended to use any cast iron pots or skillets on a Frigidaire smooth top. In your manual it provides the best type of cookware material and cast iron is a poor heat conductor. Due to the weight of the cast iron it can cause scratches or damage the cooktop. I hope this information has been helpful. -Matt
Don't..... just rinse with hot water and dry them, the blackening is otherwise known as "seasoning" and protects it from rusting, left to soak or washing with soapy water will rust the cast iron...... if this happens you need to remove as much rust as possible by scrubbing with salt and a cut (half) potato, then wiping with vegetable oil and "seasoning" in a hot oven (do this a few times, the oil will evaporate and bake-on a protective film) think of the edges of your favourite roasting pan....... well used/cared for cast iron will almost certainly look totally black.
You should store it without the lid. If you leave the lid on then it is more likelt to rust. Some people even put a paper towel inside to protect against moisture. I leave a paper towel in all my pans.
It the opening on the stove is on top of the stove, it's a 'B' vent. If the opening is in the back of the stove it's a "Direct Vent". However, some models have a connection on the back that's facing up,. A 90 degree elbow can be used to convert it to a horizontal run to enter an existing chimney, but then it must elbow up to connect to the pipe that is required to line the chimney. You should not just stop the pipe above the damper. It needs to run all the way to the top of the chimney, then have flashing seal the chimney's clay liner and a termination cap on the top.
Cast iron is NOT recommended to be used on a glass cook top due to its weight and potential for damaging the surface. Cast iron also heats rapidly and retains heat for a long time. Its great for gas stoves, but not a good idea for a glass surface.
The best cookware to use should be lighter in weight, have even heating properties with a SMOOTH flat cooking surface on the bottom for proper heat transfer. Some cookware that IS approved for use on a glass cook top is baked enamel, stainless and copper.
NOTE: Cooper and Stainless can leave marks on the cook top, but these marks do come off with most approved cook top surface cleaners.
If in doubt, always refer to your owner's manual. It explains in detail how to select the proper cookware for your range and the limitations and/or characteristics of each. If you have any questions, please let me know. I hope this helps you.
What are you using to clean the stove? Only cleaners made for ceran type tops should be used according to directions. Do not use enamel coated pans or glass pans on your cooktop.If you have a boil over, turn off the burner and change to a different burner immediately. Clean up the spill completely before cooking on that burner again. Use a flat edge razor to clean tough residue. Your cooktop will look new for years to come, even with heavy use.
As far as the scratch, don't use abrasive cleaners on the top and only use pots and pans with flat bottoms. If you do use cast iron pans, never scoot them around on the top.
you CAN use the skillet, but not with great results id assume, it holds too much heat, and problaby a bit too rough underneath and would probably scratch the glass top, in a family business for over 20 yrs. now and thats my recomendation, my brother also in the same feild swears his wife uses it with no issues!!!
Here's the recommended cookware for glass top ranges:
Aluminum and Copper - have good heating characteristics, but may leave metal transfer marks on the glass.
Stainless - may take longer to heat and may not heat as evenly (some stainless has a copper liner to aid in heat transfer). More resistant to leaving metal transfer marks.
Baked Enamel - great heating characteristics, provides uniform heating and resists marks on glass surface.
Cast Iron - NOT recommended due to the weight of the metal. Can cause potential cracks or breakage.
Now, any reference to metal transfer marks are merely disclaimers from most manufacturers that the potential exists that the cookware could leave marks on the stove surface. Using a good cook-top cleaning product after the surface cools will aid in removing any of these marks. This does not mean this cookware should not be used.
All cookware used on glass cook-tops should have flat bottoms. There should be no ridges, grooves, or warping. This creates an uneven heat transfer between the pan and surface and can potentially cause the glass to break. Most manufacturers will not honor a warranty where it can be determined that the consumer used the wrong cookware.
Make sure you wipe up any spills on the stove surface that contains sugars or milk. These ingredients (if allowed to burn on the surface and are not cleaned up) will eventually cause damage to the glass surface by either removing the finish or leaving pits and cracks. Wipe up all spills AFTER the surface has been allowed to cool using a non-abrasive cleaning rag or sponge. The green scrubbing pads are considered non-abrasive and CAN be used. DO NOT use steel wool or SOS pads! A small straight blade razor can be used to remove stubborn items by gently scraping in one direction. I don't believe you can use any cleaning product that contains ammonia either.
All of this information can be found in the owners manual that came with the appliance. If you don't have a user/owner's manual, post back with your model number and I'll see if I can locate it for you. I hope this helps you.