Cast Iron runined my flat top stove - what do you use?

[amcal]

We had a flat top stove and used our cast iron on it and over time, it ruined it. It scratched it, got burned spots that wouldn't come off etc...

So, we just got a new stove. Since gas isn't an option, I had to get another flat top stove. I can not ruin this one. So, using cast iron is out.

So, what are my alternative? When we first got married, we had some non-stick set we got as a wedding gift. I used it briefly and then donated it and have used cast iron ever since. So, I know nothing about pots and pans.

I know stainless steel is an option but, what is a good brand? There is someone on craigslist selling a calphalon 12 inch pan for $35. That seems crazy expensive! But, looking around, it seems like stainless is quite expensive.

Are there alternatives? What about Le Creuset? Since it's enamel coated, would it be better or would it be just as hard on a flat top stove?

Any other suggestions?

[Doodlebugsmom]

Wow. That's strange. My mom has a flat-top stove and she uses cast iron all the time and it's never been a problem. As far as Le Creuset, it is every bit as heavy as non-enameled cast iron, so I'm sure sliding it on the surface could cause scratching.

According to this link, there are protective coverings available for use on flat-top stoves if you wish to use cast iron cookware.

[mamadelbosque]

IDK... we use cast iron on our flat top, all the time, constantly. Its scratched up and all, but it still works fine I'd have no idea how to cook w/o cast iron. I really wouldn't. Good luck!!

[Ola_]

I don't have cast iron but have one very heavy pan and they key with my flat-top stove is to make sure I don't slide the pan around on it. I try to make sure I pick it up if it needs a shake and to put it down gently (a friend of mine had her flat stove top crack!).

Also, for the burned on spots I try to make sure to clean it frequently (soapy sponge and a dry microfibre cloth to dry it). Anything that doesn't come off with that I use the scrubby and cleaner that came with the stove. I don't need it very often, we've had our stove for almost 3 years now and I'm still on the little sample bottle of cleaner.

[amcal]

Well, I cook a tremendous amount and I just don't want to have to baby my cooktop. I'd rather use other pans that are just as safe but don't have the potential to hurt my cooktop.

Any suggestions for brands of pans to look for?

[Chamomile Girl]

The last place we lived we had a flat-top stove and I used revereware stainless pots. The set that I have works great (pots only) and is pretty affordable. I also used Le Creuset. The bottoms slide very easily because of the enameling.

I've gotta say though that the revereware frying pans are super duper crappy. Everything sticks...so I use cast iron instead. However Le Creuset also makes enameled frying pans that would probably work great for you.

[hildare]

we HATE our flat top stove and have seriously been debating replacing it with gas b/c cast iron is all we use to cook with, too. that link someone posted about drying the pans too long possibly cracking the stove kind of scares me. eek.

[Ola_]

Can you still get the coil-element electric stoves? I know one or two were available at the store when we were shopping for our new appliances a couple of years ago. On the up-side, they were pretty inexpensive!

[weliveintheforest]

Originally Posted by amcal

Well, I cook a tremendous amount and I just don't want to have to baby my cooktop. I'd rather use other pans that are just as safe but don't have the potential to hurt my cooktop.

Any suggestions for brands of pans to look for?

There isn't really anything safe, except stainless steel, and I have never had any luck with things not sticking to stainless. Paderno is a good brand, I think it's Canadian. Just look for something that feels good, and has a thick bottom. I got a good deal at Winners on some nice pots.

[crunchy_mama]

Well, we are ones that use cast iron constantly as well. At least one meal a day and haven't had an issue. My new stove(housefire) I've had for 3 yrs- my last 7 yrs and my mom has had one for 10 yrs. I don't baby anything- I don't have the time or patience. I don't drop pans on there or anything but I am not a gentle person.

I also use stainless on there- I have some All=Clad (my one big pan- 4qrt saute pan= cost $150-$200- worth every penny!) that I got good deals from Amazon and Ebay. I also have some Le Creuset, Cuisanart and a steel wok I use.

I use Bon Ami or Barkeepers friend on there and it looks pretty well like new. The official flat top cleaner doesn't seem to work as well to me. My mom used some Barkeeper's Friend on hers and she had yrs of built up stuff and it got it all off.

[Marsupialmom]

We bought a traditional coil stove because the cost of the flat top and new pans.

[smellyann82]

i too am wondering if coil electric stoves are no longer an option. i'd choose that over a flat top any day, and hope they're still out there. we'll need a new one soon--after 20 years of life, a couple of the coils are going on ours. anyway, i switched to cast iron about a year ago. i also have a set of revereware frying pans and a caphalon (sp?) big huge skillet. they are not, by any means, non-stick. i've never used a stainless pan that it. you just need to adjust your cooking style and amount of oil/butter needed to keep it from sticking. my mom always, always has used teflon (still does--claims that if it is bad for you, "they" wouldn't sell it) so switching to stainless when i got married and got my own pans was a shocker--no more non-stick! but i really works well once you adjust. they are pricey. we got our revereware as a wedding gift, and the big skillet i found at big lots for about $15. name brand and all. looking at a place like that might be worth it, and i've noticed that places like homegoods, tj maxx, marshalls, etc. also have a big selection of more moderately priced stainless. hth!

[tankgirl73]

I LOVE my flat-top stove so I'm willing to baby it a LITTLE bit. But I don't go to extremes or anything.

It's 2 years old now. We're careful not to slide pots over it, and I clean it regularly. Not every night, just when it needs it. I wipe up spills as soon as I can, of course, and give it a quick wipe with a microfibre cloth every day or two. Then once a week or so, or when it needs it, I give it the once-over with the glasstop cleaner (the white citric acid stuff) and a good scrubby sponge designed for the glasstop.

If there's something REALLY nasty that won't come up, a quick scrape with the razor that came with it does the trick.

It honestly does not take long at all (I'm a terrible housekeeper, so believe me, if this were an onerous duty I wouldn't do it) but it keeps my stovetop looking beautiful AND it extends the usable life. So it's not 'babying', it's cost-saving. It's just regular maintenance.

Cast-iron needs more babying that the stovetop does, IMO.

My stove still looks brand-new after 2 years and I cook a LOT, including a lot of canning in the summer. I had one scratch on it once (brought a tear to my eye) but even that "buffed out" over time.

I can't imagine that cast iron would be any worse than any other kind of heavy pots, so it's more a matter of maintenance than a particular material.

I can't stand coil-tops. They are SO MUCH HARDER to clean. I've had coils crack and explode when they wear out -- dangerous! They have hot spots and they're rarely level and sometimes the connector isn't very strong and they wiggle and tip a little bit with a heavy pot... Plus you can't use the unused stove surface for setting your cookie sheets or plates...

I know it's a love-it-or-hate-it thing with flat cooktops. I'm definitely in the love-it category! I lived with coils my whole life until 2 years ago, and I am NEVER going back. I just had to speak up for my beloved flat-top stove, it was getting a lot of abuse in this thread.

[Arduinna]

I'd have gotten a different style stove, even if it meant the old coil style. No way I'm giving up my cast iron.

[ikesmom]

We don't baby our cook-top either , but we don't use our regular cast iron on it. Dh bought me some enamel coated cast iron cookware and recently bought this
http://www.target.com/Green-Pan-Fryp...View=list&qid=
because he hated cleaning our stainless steel skillets.

We also have an extra cook top in our garage , but I don't see a reason to change it since it will probably scratch again. I use baking soda and a damp sponge to scrub burnt spots..sometimes I very gently slide the razor blade over the stubborn spots. I also use the Whirlpool cooktop cleaner and protect-ant. These really help it shine and hide the scratches , but I really only use them when we have guest coming over.