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Discussion Starter · #1 ·
I was just wondering if any cast iron pan users also have a smooth top stove. I used to think a smooth top stove would be "the ultimate", but I'm pretty hard on my stove burners with my heavy cast iron skillets and pots! We went to Lowe's the other day and almost all the electric stoves were smooth top! Anyone have any advice? Are there any "extra-hardy" smooth tops? :LOL
 

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i use my cast iron on my smooth top, but i'm not a stickler abouth the smooth top being pristine. there is nothing in my house that is remotely close to being pristine :LOL . i'm happy with both my cast iron and my smooth top. clean up is so easy on the smooth top (remember -- not pristine! :LOL). i hated boiling over on our old electric and having to get under the burners. the kicker was when we melted plastic on it. ugh! i do try not to slide the cast iron on it too much, but i'm sure i've done it plenty. there was a thread not too long ago about smooth top stoves and a lot of people really didn't like theirs, but we love ours 'cause we're such messy cooks and now all we have to do is give it a swipe with the dishrag and it's good enough for us!<br><br>
hth
 

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the book that came with our stove actually said not to use cast iron. What is the reason? Is it because it can break if you set it down too hard, or is there more to it?<br><br>
I hate our smooth top. It was a gift and we can't really afford to get our own stove right now. You'd think it'd be easy to clean but it isn't for me, and mine has alot of caked on baked on stuff. I'd gladly trade it for a gas stove so I can use my cast iron again without being paranoid.<br><br>
If there is a way to use cast iron on glass smooth top stoves, give me the details! <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/smile.gif" style="border:0px solid;" title="smile">
 

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i think our book said not to use it, too, but i imagine it was just 'cause you might mess it up -- scratch it, drop the frying pan and break it, etc. 'course you could drop any number of other things on it and break it, too. i figure life's too short not to use my cast iron!
 

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Dh and i where just talking that we would love a smooth top but if people dont like them <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/headscratch.gif" style="border:0px solid;" title="headscratch"><br><br>
We use a lot of castiron for cooking. I wonder if its the scratch issue. If thats the problemthen just dont slide that pan around.<br><br>
Can a razor blade be used to scrape off the burnt on goock?
 

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We have a smooth top that came with our house. I think it's OK, but if I bought one myself, I'd get a gas (I've always preferred gas stoves). I use cast iron on it, although the book said they weren't recommended. I think the reason is because a lot of cast iron pans have a ridge around the bottom & on the smooth tops you're supposed to only use pans that are completely flat on the bottom, so they can heat up eavenly. The same problem is with using a wok or any other curved, ridged, etc. pan.<br><br>
And, yes, a razor blade will scrape the gunk off pretty good, but I find it to be sort of a hassle. But, then, I just don't like to clean anyway!
 

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IFY If you go with a gas stave make sure to buy a good one.<br><br>
We lived in my grandmothers trailer for over a year and she had a gas stove, she is a penny pincher so she bought really cheep and what a PITA that stove was. Took forever to boil water. Dh and I thought it was worse to cook on that an old cranky electric stove at our old house. And the smell, yuck.
 

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I had a smooth top at a rental house, and I *hated* it. So many reasons... First, if you boil over one pot, you have to clean the whole stove top - and if other burners are on, it gets nasty quickly. Second, you have to be so careful with heavy pots and pans, like cast iron. Third, with ours, it seemed to have two modes: on and off. There was no true "medium" heat. If you set it anywhere other than high, it would cycle on and off to average your setting. Well, that doesn't work well for things like delicate sauces...
 

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Yeah, you can use a razor blade to scrape the gunk off (which gets cooked on and unscrubbable really quickly), but having small kids in the house we don't generally have razor blades here! And I'd probably have to do it daily because, like previous posters said, it gets so hot so fast and boil overs are common.<br><br>
I would really advise anyone thinking about getting a stove like this to think long and hard about it. I really dislike electric in general, and this stove seems to have all the bad attributes of an electric stove x10. It's not a cheap one, either, it's a big fancy one with a convection oven and a food warmer yadda yadda.<br><br>
Oh, if scratches are the main concern then I am getting my cast iron back out! I don't care that much about scratches. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/smile.gif" style="border:0px solid;" title="smile">
 

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This is an interesting thread. I have a smooth top and I <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/love.gif" style="border:0px solid;" title="love"> it! I didn't think I would at first, it came with our house when we bought it7 years ago. I used gas almost exclusively before and didn't want to give it up. Now I am a convert.<br><br>
I think it is much easier to clean than a regular stove top. Most food and spills just wipe away with a damp microterry cloth. I do use a razorblade to scrape off burned on food, mine is in a little razorblade holder from the hardware store that allows me to slide the blade in and out. I store it over the stove and no kids have found it yet, neither has my dh for that matter. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/orngbiggrin.gif" style="border:0px solid;" title="orange big grin"><br><br>
The smooth top is very handy for baking as well. It is large enough for a cooling rack oand a baking sheet to sit side by side. No balancing sheets on burners, no crumbs in the cracks. It is like a giant hot pad, I never worry about where to put a hot pan.<br><br>
It did take a bit of getting used to electric and the way the burners stay so hot after you turn them off. The smooth top allows me to pull a pan partially off the burner for when I need a little heat, and also makes it easy to slide a pan off if it overheats, then return it to the burner. Even large stock pots aren't a problem if you don't have to lift them. It heats that big pot to boiling fast too.<br><br>
I use cast iron skillets too. I try not to drop them, but I would do that anyway, I am afraid for my ceramic tile floor and my toes. Apparently though a cracked top equals a new stove, for the replacement top is very expensive. I have not needed to find out.<br><br>
My biggest dislike is that it is hard to tell when the top is hot, just a little light is on. I know, because I supervise all cooking, but other people don't. Out stove used to be at the corner of the kitchen where most people come in and people would dump things on it. Not safe. We remodeled to move it and eliminated that problem.<br><br>
In my experience, cooks either love them or hate them. Put me in the love them camp.
 

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We had gas, which was horrible, and then we bought a GE smooth top range. I would not buy anything else. It is MUCH easier to clean and maintain then the gas stovetop we had before.<br><br>
I do use cast iron on it. The main care I take is not to slide the cast iron (and baking stones as I pull them out of the oven) across the top. We have All Clad, Le Crueset, and plain old cast iron. All work very well on the smooth top. The biggest thing is to have a flat bottom pan.
 

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Discussion Starter · #12 ·
Thanks, everyone, for all your conflicting replies! :LOL I'm beginning to think its a matter of personal preference! <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/wink1.gif" style="border:0px solid;" title="wink1">
 
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