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.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.
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.
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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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.
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.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.
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.
That's my problem, by the time the pan is cool enough to clean I'm usually eating.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.
1/4 paper towel folded over multiple times and wiped quicklyThat's my problem, by the time the pan is cool enough to clean I'm usually eating.