Enameled Cast Iron and Glass Top Stoves

[Anonymous]

Does anyone use the above items together? I'm in an all electric home so I don't have an option for my stove. I contacted the manufacturer and they recommended that any cast iron cookware not be used as it could crack the glass top. It isn't so much the temperature as it is the weight. I would really love to have a nice LeCreuset to brown a roast then pop it in the oven but have been afraid to make the investment.

Experiences, good, bad & otherwise are welcome.

[Anonymous]

I have a couple le cruests and the instruction books say I can use them on electic (glass top) ovens (which is what I have in my apt.). Have cooked in them on the glass top electric stove and so far no damage to either the pot or the oven. They do mention not to drag/pull them.

May be read the instruction booklet if you have it?

[Anonymous]

I have read the owners manual for the stove and nothing is mentioned. I don't have a LeCreuset pot because I wasn't sure if I would be able to use it but now that I know that I can, I might have to put one on my Christmas list.

Thanks!

[Anonymous]

I use a lecrueset on my glass top. Just don't bang hard or drop the pot and you should be fine, but that's true of anything heavy and a glass top....

[Anonymous]

Le Creuset (and other enameled cast iron) is pretty smooth on the bottom, so the risk is mostly dropping it. Regular cast iron (like Lodge) is often more rough, so there you also need to be careful about dragging them around.
That being said, I have a glass cook top that I wouldn't mind being forced to replace (cheap range that came with the house) so we're not particularly careful with it, including having a cast iron pan that lives on top of the stove and gets slid around a lot. I haven't noticed any scratches appearing, and we've been doing this for 3+ years.

[Anonymous]

I use my le creuset on my glass cooktop. No problems so far.

[Anonymous]

Anonymous wrote:Le Creuset (and other enameled cast iron) is pretty smooth on the bottom, so the risk is mostly dropping it. Regular cast iron (like Lodge) is often more rough, so there you also need to be careful about dragging them around.
That being said, I have a glass cook top that I wouldn't mind being forced to replace (cheap range that came with the house) so we're not particularly careful with it, including having a cast iron pan that lives on top of the stove and gets slid around a lot. I haven't noticed any scratches appearing, and we've been doing this for 3+ years.

Maybe I'm ignorant but if a gas stove isn't an option, what is the alternative to a glass stop other than those ugly electric burners? Another cooler looking glass top?

[Anonymous]

Anonymous wrote:

Anonymous wrote:Le Creuset (and other enameled cast iron) is pretty smooth on the bottom, so the risk is mostly dropping it. Regular cast iron (like Lodge) is often more rough, so there you also need to be careful about dragging them around.
That being said, I have a glass cook top that I wouldn't mind being forced to replace (cheap range that came with the house) so we're not particularly careful with it, including having a cast iron pan that lives on top of the stove and gets slid around a lot. I haven't noticed any scratches appearing, and we've been doing this for 3+ years.

Maybe I'm ignorant but if a gas stove isn't an option, what is the alternative to a glass stop other than those ugly electric burners? Another cooler looking glass top?

In my case (I'm the PP quoted, not sure whether quoting me was intentional), I just want a better-quality oven, so I could deal with another glass top if necessary. Another alternative would be induction, although then my cast iron would be useless. What I really want is half induction/half traditional glass top.

[Anonymous]

I have a glass top stove and use my Lodge cast iron pan and an enameled thing similar to a Le Creuset frequently. Have for years without any problems.