Using Cast Iron on a glass cooktop

There are many different kinds of cooktops and people like them for different reasons. A common misconception is that you cannot use cast iron on a glass stovetop.  Today we are going to talk about why that might not be true.

Cast iron can warp while cooling during the casting process preventing it from sitting flat. Some manufacturers add a thin ring which allows the skillet to sit flat but raises it off the burner slightly. Making the ring, the only part contacting the burner. One of the biggest myths about cast iron and glass stovetops is that the skillet must be in full contact with the glass, in order to evenly heat. But this isn't true.

Another worry about using cast iron on a glass top is that it might scratch or break the glass. While this is possible, it is not likely as long as you are careful while cooking and your cookware is not sliding around.

On electric stovetops, there are heating coils under the glass that send heat through the surface to the cookware. This allows you to cook with a vast variety of things, including cast iron, on a glass top stove with little difference in performance. so whether your cast iron has a ring or not. It will still work with electric ranges.

With induction cooktops, the heat does not actually come from the burner. Because induction burners produce an electromagnetic field they do not generate heat. however, when using a conductive material such as iron, the current travels through the cookware and generates heat. So it's not the burner that is creating the heat, but the skillet itself.

Another worry about using cast iron on glass is that it might scratch or break the glass. But as long as you are careful you should be ok. Make sure your skillet is clean and dry before setting it down, as food particles burned onto the glass are hard to clean off.

Electric tops heat up slowly, so it is important to let the cast iron preheat. This also means that you will need to cook things a little longer.

Induction tops, however, heat up very quickly. so make sure you don’t overheat your skillet and damage your seasoning.

A cast iron skillet is a great tool and an asset to any kitchen, no matter what time of stove you have.



Cast Iron 101

Cast iron has been around a long time and everyone has an opinion on how to take care of it. Today we are going to talk about the basics of cast iron care, and how to go above and beyond to give it that extra love.

Because cast iron is made from bare metal, it is easily susceptible to rust whenever exposed to air and moisture. Baking on a thin layer of oil prevents your skillet from rusting and gives it a smooth, non-stick surface. This is called seasoning your skillet. Seasoning is simply the process of heating a neutral oil to the point where it becomes a polymer and bonds with the surface of the skillet.

One of the biggest advantages of a good seasoning on your cast iron is having a smooth non-stick surface. Many mass-produced skillets today are heavy with a rougher surface, making this harder to achieve. Before cast iron was mass produced, each skillet would be hand poured, and ground smooth, allowing you to achieve a non-stick surface much quicker. At Marquette, we wanted to create a better skillet. We use a precision method called investment casting. This allows us to make our skillets thinner and smoother, just like the old days.

Whatever condition your skillet is in we need it completely clean before we can start applying an oil. Grab a non-abrasive scrub pad with a little dish soap or just the rough side of a sponge. Give your skillet a good scrub all over making sure to get every little bit of dirt and grime off. Using oven cleaner or letting your skillet soak in lye overnight will remove any leftover food or damaged seasoning. Just make sure to follow all instructions and safety precautions. Scrub again with soap and water and rinse well. Even though cast iron is extremely durable the only method we don't recommend using to clean your skillet is extreme heat – like throwing it in a fire.

Once your skillet is clean and dry, it's time to start the seasoning process. This is simple but does take time. The best way to season your skillet is to use an oil with a high smoke point, such as grape-seed, flaxseed, or coconut oil. These oils let you cook on a higher heat without damaging your seasoning.

First things first, preheat your oven to 475º. Then pour some oil onto the pan and with a lint-free cloth to wipe the oil over the pan. Now grab a clean side of the cloth and wipe as much of it off as you can. I know it sounds weird, but it's important to get all of the extra oil off so you don't end up with a sticky skillet. Put your skillet face down in the oven, and let it bake for one hour. The result should be a smooth shiny surface. Repeat this process two or three more times until you have a good coating on the skillet. After that, you are good to go.

Properly cleaning and oiling your skillet is just as important as a good seasoning. Many people think that you can't use soap to clean your cast iron, but while soap will remove surface oil, it does not hurt the seasoning. This doesn't mean you should soak it in soapy water overnight, but it does mean you can use a drop or two when cleaning if needed.

You should always clean and dry your skillet after you are done using it. If you want to go above and beyond, you can wipe on a thin layer of oil and heat it up to its smoke point. This will add to the seasoning and keep you skillet looking and performing great for years.

Cast iron is not as hard to use as many people think. As long as you take care of it, it will be around for decades.

Carbon Steel Skillets

Found in restaurants, and kitchens around the world, the carbon steel pan has yet to find its self into most American kitchens. So why isn't this cousin of cast iron as popular? If you are looking for a great alternative to non-stick pans, carbon steel might just be the perfect fit for you.

Cookware can be expensive, so when you are buying a new pan or skillet, You want to make sure you get something that will stand the test of time. Carbon steel skillets are a great alternative to other types of non-stick cookware. Unlike aluminum, they can handle high heat without damaging the pan and unlike ceramic, they will not chip or break if dropped.

I personally use Carbon steel skillets for just about anything I cook on the stovetop. They are great for searing meats and even cooking delicate dishes like crepes or eggs.

One of the biggest benefits of carbon steel is that it is much lighter than cast iron, and has slopped walls which make it perfect for cooking dishes that require tossing like a stir-fry. Because the walls are thinner, carbon steel heats up and cools down quicker than cast iron, which allows you to have better control over your cooking temperature.

Another benefit of carbon steel is that it has a much smoother surface out of the box, meaning you only need a small amount of seasoning to get a great non-stick finish. Most skillets come unseasoned and require that you go through the seasoning process before you start. Our Marquette skillets come pre-seasoned and ready for go right out of the box.

Every once in a while you might need to add a layer of seasoning to keep your food from sticking. This seasoning process is very similar to cast iron but not nearly as time-consuming. Seasoning is simply baking on a thin layer of oil on to cover the raw metal. The difference between cast iron and carbon steel is that cast iron is much more porous, so it soaks up more oil and requires more coats while carbon steel requires thinner coats of oil and fewer of them. Just like cast iron carbon steel will rust if not taken care of, so we want to get a good coating of seasoning on our skillet to keep it protected.

The beginning of any good seasoning process starts with a clean skillet. if you have a new carbon steel skillet, follow the manufactures suggestions for preparing the surface. Most carbon steel skillets are shipped with a protective coating that needs to be removed before seasoning. If you have just cooked in your skillet the best way to get food and particulates loose is to deglaze the pan. Just pour some water in the pan and let it work the burnt food loose.

If you do find food starting to stick while cooking, it is usually because of residue from a previous meal rather than an issue with the seasoning. If you this happens just clean your skillet well and  season again. Now that your skillet is clean give it a good rinse and dry it off. The best way to do this is to put on the stove and let the water evaporate or throw it in the oven on low until it's completely dry. Keeping your skillet clean and well seasoned will improve its performance.

The best oil for seasoning your skillet one with a high smoke point oil such as flaxseed oil or grape-seed oil. These oils let you cook with a much higher heat without hurting the seasoning. Pour about a quarter sized spot of oil into the pan. Take a clean lint-free cloth and spread the oil around, coating all sides of the pan.

The best way to season your skillet is on a gas range. But if you don’t happen to have one, don't worry. You can simply use your oven. Place your skillet on the burner over medium heat. Move the skillet around so all the areas are heated evenly. Once you see the skillet getting hot, turn it upside down to heat the inside walls of the pan. Because we are seasoning the entire skillet, you want to make sure to heat the whole surface nut just the bottom. Once the oil starts to smoke, turn the heat down, but keep moving the pan around until all the oil is dried. take the skillet off the heat and let it cool down. Repeat this process until you are happy with the amount of seasoning on your skillet. It shouldn't take more than 2-3 coats.

if you are seasoning in the oven, turn the heat up high to about 475-500º Leave your skillet in the oven for around 45 minutes or until it's fully cured.

If you are looking to replace your non-stick pans, carbon steel is a great option. These skillets last a lifetime and are extremely versatile.

Enamel vs. Raw Iron

With all the different types of cookware, it can be hard to know which one is best for you. enamel and non-enamel raw iron are two of the best high-quality options out there. Today we are going to be talking about their differences and why one might be better for your kitchen.

First things first. Let's talk about what enamel is. Enamel is a glass coating that is fused to raw iron at a very high temperature. The coating is designed to keep the iron protected. When hardened, it becomes a smooth, extremely durable, non-stick surface that is easy to clean.

Enamel is great for cooking things on high heat like searing large meats. It is also great for cooking acidic foods and simmering things for a long time. Anything that could potentially damage the seasoning on your raw iron is the perfect place to use enamel. Because of its smooth surface, the cleaning process for enamel is just about as easy as it gets. If you are new to cast iron, enamel may the perfect place to start.

Despite the many benefits of enameled cookware, there are still many situations where seasoned iron is a better option. Cast iron and carbon steel are the two most common types of raw iron cookware. Their surfaces are virtually indestructible, and under normal cooking conditions, they are nearly impossible to damage. They require a protective coating of baked on oil called seasoning to give them a non-stick surface. This makes them more ideal for situations where your enamel might be damaged. Such as use on the grill or campfire. With a well-seasoned surface, raw iron can achieve a better non-stick coating than enamel, making it well suited for delicate foods like eggs and crepes.

Think of them like tools meant for certain applications. Find the one that's right for you and put it to work.