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Cast Iron Chicken Thighs
(lemmy.world)
A community for cast iron cookware. Recipes, care, restoration, identification, etc.
Rules: Be helpful when you can, be respectful always, and keep cooking bacon.
More rules may come as the community grows, but for now, I'll remove spam or anything obviously mean-spirited, and leave it at that.
Related Communities: !forgediron@lemmy.world !sourdough@lemmy.world !cooking@lemmy.world
You were told wrong, especially if you're referring to an induction stove.
The only thing I’ve heard you want to be mindful of is to bring the temp up a little slowly rather than just starting out at high temp (especially with induction, which heats up even faster). Too rapid of a temperature change can cause the pan to crack from thermal shock.
I think in the early days of glass tops they could sometimes scratch or break the glass if they weren't completely smooth in the bottom. Beyond that, there's no reason for them not to work.
This is a ceramic stove top. There are coils under the glass top. The things I've heard about cast iron on glass is that I can scratch the glass top. I'm very careful when I use them to try and mitigated that from happening.
Use at your own risk.
I've been using them on a ceramic electric stove for 2-3 years already. Even a big Staub Cocotte.
We just need to be delicate enough to not break the ceramic. And avoid the higher temps because electric stoves are quite powerful.