Just a quick note to add. My boss, and one of my coworkers, both purchased a Lodge wok. I got to see them when they were delivered to the store, and they were beautiful. I have to admit, my committment to not spending was called into question. With that being said, I don't think I could justify the expenditure on yet another piece of iron, so I will wait. For how long... we shall see. The wok is truly a beautiful piece of cookware, and useful in the kitchen in so many ways. I look forward to hearing the stories of culinary adventure from the two proud owners. Maybe I can borrow one an try it out for myself. I had someone ask me about using an iron skillet on their ceramic cooktop. I mentioned that I had used my 12" skillet a few times on the stovetop with no ill effect to the cooking surface. I just made a point of not moving it around once I found the right spot. I must reiterate the reminder at this point of keeping the heat to a medium level to avoind scorching the pan, facilitating the need to reseason.
Love and iron,
Del
I use my iron pans on my glass stove top every day. It's never been a problem.
ReplyDeleteRyan, thanks! Like I said, I was always under the impression that they'd destroy the glass surface, so I invested in a nice enamel-coated Dutch instead of traditional. Time to shop!!!
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