Last Updated on April 23, 2021 by Besticious
So you’ve invested in a brand-new (and expensive!) glass induction stove for your kitchen. You also enjoy using your tried-and-true cast iron skillet for cooking. However, Does Cast Iron Work On Induction Cooktops? That does not seem to be a brilliant idea for any of the objects involved at first glance!
Does Cast Iron Work On Induction Cooktops
Cast iron, on the other hand, is a perfect heat retainer. While it can crack the polished glass top when induction cooking, the mix can have some tremendous advantages. Yes, the cast iron induction stove combination will work, but you must be (significantly) cautious!
How induction cooking work?
We’ll go through some tips and tricks in this article to help you secure your induction cooktop by using cast iron cookware. Let’s start with an explanation of how induction cookers function so you can understand why you’d want to use your big cast iron pans on them in the first place.
Induction cooktops are made up of a glass plate that protects an electric field under them. When you put the pot or pan on the cooktop (such as a stainless steel option), the electromagnetic field’s energy is transmitted directly to the pan. The electromagnetic field means that the source of electricity remains the pan itself, rather than the cooktop providing heat for an intermediary, such as an electric coil.
Since the energy transfer is much more effective, induction cooking is much quicker than more conventional methods. A pan can heat up faster on an induction cooktop than on an electric stovetop or a gas burner. The cookware you use must be made of conductive metal (stainless steel or carbon steel are both options), or the electromagnet would not work.
Cookware made of cast iron is unmistakably metal. That is to say, it performs admirably as a conductor.
Does Cast Iron Work On Induction Cooktops?
In theory, the induction cooktop and cast iron mix is a fantastic configuration. Even there are a few apparent dangers that we’ll discuss shortly. But let’s begin with the positives. Is cast iron compatible with induction cooktops? Yes, and it’s really successful.
Cast iron is the kind of material that is ideal for this use. The thick cast iron alloy retains heat well. Still, most specifically, if you’re cooking with induction, the iron practically absorbs all of the electromagnetic currents. When using an induction cooker, cast iron is all iron and will operate any time without fail.
Few drawbacks to look
When it comes to whether cast iron works on induction cooktops, there are a few drawbacks to remember. Overall, we believe that the benefits of cast iron in the kitchen outweigh the disadvantages of using it with induction cooktops.
The most obvious risk is that your big, rugged cast-iron skillet will scratch your new induction cooktop, which is gleaming. There’s no doubt that you must exercise caution because induction stovetops are not inexpensive. In reality, you must exercise extreme caution. However, there are a few tricks and tips you can use to stop scratching.
Don’t let the cast iron slip
When you’re ready to serve, place your pan squarely on the induction cooktop’s surface. If at all practicable, do this in one fluid motion.
Don’t adjust it on the induction cooker until it’s been installed. That’s what there is to it.
Keeping the cast iron cookware securely in place during the cooking process would prevent any accidental scratches.
You can prevent scratching by placing a paper towel or piece of paper between the cast iron pan and the stovetop.
Will it, though, catch fire? No, it’s not true. The advantage of induction cooking is that all of the heat is provided inside the cast iron pan rather than on the stovetop. During the cooking process, the stovetop does not get heated.
A paper towel will not prevent the magnetic energy from being drawn to the cast iron. Still, it will serve as a shield between the conducting metal and the glass, preventing scratching. To be extra clean, keep an eye on the cooktop while things are cooking!
Cast iron’s bottom should be smooth
Cast iron has the unfortunate flaw of never being completely flat. Cast iron is heavy-duty, performs well, and is hardy and robust, but it isn’t sleek or smooth.
Rough bumps and scratches are every days in cast iron cookware. This will potentially scratch a glass induction cooktop and interrupt the induction process if they are on the bottom of the pans.
Of course, it’s a pain, but you can use an iron file or something similar to smooth down the bottom of the cast iron to guarantee that there are no visible bumps or rough spots that could cause damage when cooking.
Use cast iron that has been enameled
Modern cast iron skillets and cookware have been reimagined as enameled cast iron skillets and cookware. It’s usually lighter and cleaner than traditional cast iron, making it ideal for induction cooking.
While enamel cast iron is as conductive as regular cast iron, the enamel coating covering the pan’s surface will slow down the healing process. It’s ideal for slow cooking, but it won’t reach the same high temperatures as regular cast iron cookware.
If you’re cooking on a glass induction stove, the added safety, light composition, and smoother surfaces of enamel cast iron can outweigh the drawbacks.
Maintain a safe environment
It’s essential to keep your cast iron cookware as well as your glass induction stove clean. Leftover food or cooking residue that clings to the bottom of the pan or the glass top will scratch the cast iron the next time you use it, so keep it clean and clear.
It’s still a brilliant idea to clean down the cooking surface with a wet towel before you start cooking (you might then want to leave the damp towel under the pan, as we explained above, while you cook). A swift wipe down of your cast iron pan is also recommended.
When you’ve done cooking, wipe down the cooking surface once more to clear any soil or residue. Once a week, or after an incredibly sloppy cooking session, you can give the induction cooktops a deeper clean. Take advantage of the fact that glass induction cooktops are simple to clean and wash off.
Why aren’t pans compatible with induction?
Also, how can you say if your cookware is induction-ready?
For a pan to be induction compliant, it must be magnetized. Holding a magnet to the bottom of the pan and seeing how it contains is the easiest way to verify this. Glass, aluminum, and copper pans will usually not operate on an induction stove because they are made of magnetic steel.
Take good care of your cast iron pots and pans
Though glass is simple to clean, cast iron is more difficult to maintain. However, it’s essential to keep the condition of your cast iron cookware to extend the longevity of both your pans and your glass cooktop.
After each cooking session, you must wash your cast iron skillet. To clean any remaining food or burned debris, use hot water and a scraper instead of soap. Check the bottom of the pan, particularly for any leftover food scraps that might have gotten trapped there when you were cooking!
If you use a metal scourer, the seasoned coating that protects the cast iron surface from corrosion will be removed. A rusted pan is more likely to scratch a glass surface, so stop it if at all possible. Once you’ve cleaned the pan, make sure it’s scorched before storing it; otherwise, rust will form over time (which you don’t want). We have also Reviewed Best Anodized Cookware for you.
It’s also essential to keep the seasoning intact or re-season it if it starts to fade. Since the seasoning creates a coat of defense on the top, the pan can last longer. After washing your plate, a soft swab of oil is the most effective way to do this. Preheat the oven to 350 degrees Fahrenheit, then bake the pan upside down on the top shelf for at least one hour. This provides the required seasoning for your cast iron.
On induction stoves, cast iron cookware can be a very efficient way to cook. You should also be careful not to scrape the cooktop’s surface. However, with a few valuable tips and tricks, you can make the most of both a cast iron skillet and an induction stove’s best features!
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