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What you need to know to keep your cooktop in the best shape.
Cast-iron cookware is slow to heat, but once at temperature provides even heating. [17] Cast iron can also withstand very high temperatures, making cast iron pans ideal for searing. Being a reactive material, cast iron can have chemical reactions with high acid foods such as wine or tomatoes.
Cast-iron pans have a layer of seasoning that is essentially a protective coat between the raw iron and the exterior environment, explains Will Copenhaver, vice president, marketing and sales at ...
An electric plate cooktop. A cooktop (American English), stovetop (Canadian and American English) or hob (British English), is a device commonly used for cooking that is commonly found in kitchens and used to apply heat to the base of pans or pots. Cooktops are often found integrated with an oven into a kitchen stove but may also be standalone ...
For nearly all models of induction cooktops, a cooking vessel must be made of, or contain, a ferrous metal such as cast iron or some stainless steels. The iron in the pot concentrates the current to produce heat in the metal. If the metal is too thin, or does not provide enough resistance to current flow, heating will not be effective.
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Cast iron is a poor heat conductor compared to copper and aluminum, and this can result in uneven heating if a cast-iron pan is heated too quickly or on an undersized burner. [7] Cast iron has a higher heat capacity than copper but a lower heat capacity than stainless steel or aluminum. [ 8 ]
An antique cast iron cookstove is a simple iron box on legs, with a cast iron top. A wood or coal fire is built inside the box and food is cooked on the top outer surface of the box, like a griddle. If a fire is built too hot, and then the stove is cooled by pouring water on the top surface, it will crack due to thermal shock.