Cast Iron Cookware On An Induction Cooktop

[@BundyPoppy]

Been using Cast Iron on Induction for many years now, works great.

[@dchall8]

I've had a Nuwave induction hob for several years but I only got my first cast iron skillet last week. I like to protect the Nuwave surface by putting a silicone microwave protector on top of the Nuwave and then the skillet on top of the silicone. If I'm cooking bacon then I'll use a towel to catch the splatter.

[@marksieber4626]

Love to see a video on glass top

[@rhohoho]

I have the same cook top and I love it, especially with my cast iron.

[@tjam4229]

I use induction all the time. Just start on low, leave it there for a while, and slowly advance the temp, giving lots of time for the heat to spread. No need to stop induction. Don’t flip the pans over. Induction works best with flat piece against the glass. I use a FLIR infrared camera to see the hot spots in the pan. The hot spot is actually a “ring” of heat about 4” in diameter where the electrical coil sits below the glass.

[@soonstrgzr]

Great video so good to see you!

[@SweetStuffAustin]

😊 Thanks for these tips! Much appreciated! I have an enameled piece just like that, but bright orange. Always wondered where it came from. 💜

[@raymondbradley6788]

Thanks, Steven. God bless brother.🙏🏽🙏🏽🙏🏽

[@terrancecoard388]

I always wanted to know how cast iron would work on this. Thanks!

[@brettster3331]

Hi Steven, it is great to see this video. I have this same induction burner and love being able to dial in the temperature I want with it. For my very !arge trying pan's I like my gas Wolf range, I feel I can safely turn on gas full blast and the pan will warm up evenly fast.

[@tjam4229]

Induction or gas, it’s best not to go “full blast” with any cast iron cookware. Yes, you may have gotten away with it, but I wouldn’t recommend it. “chances are”, you are increasing the risk of warp or crack.

[@Mental_Health_Matters]

It would be helpful to use an infrared thermometer in this video to show how quickly the pans heat up. It would also be more reliable than a touch test

[@tjam4229]

A FLIR or infrared camera works even better yo give complete visualization of hot spots in pan. Induction usually causes a “hot ring”, not a hotspot. The hot ring is right where the induction coil sits below the glass top.

[@johnbethea4505]

I seem like to me that if we would start non-stick pans at low heat that this could prevent warping also. Thanks.

[@frankroper3274]

Hi sir do you think cast iron or carbon steel is better to cook with? Steel you can use any utensil and the rust issue Is not as bad as cast iron. What do you think?

[@mattrose5313]

Thank you Sir for the info. I appreciate it. God Bless .. 🙌🏻

[@ozbazemore7575]

Great video are you still planning to do a BSR BOOK?

[@darrelljanssen588]

Doesn't food only cook on the pan bottom and not the edges? I've used both and you can't hurt cas iron on an induction cooktop. Be sure to start out low temp and increase in a few minutes.

[@MrandMrsBurns]

Hey Steven! Love all your videos! I need help. After washing my cast iron I quickly towel dry it and put it on the stove and put a light coat of oil on. When I wipe it down black comes of on my paper towel. What’s wrong with my skillet? Why is the black coming off?😊

[@madskillzdc]

so any cast iron can work on induction stoves? I thought it needed some special material on the bottom

[@rstumbaugh43]

I have gas , and propane stoves, love them!!!

[@linsielove8706]

I love the enamel!

[@dennismcatee1313]

Just to be safe I would use a lodge and not a vintage pan.

[@morrow2100]

Yeah, my induction cooktop starts hot and cracked a small vintage griddle pan. At least it wasn't my favorite, but I've never used another cast iron pan on it since.

[@tjam4229]

@@morrow2100, there’s no problem with using cast-iron on Induction Cooktop. You just have to imagine that cooktop CAN BE similar to acetylene torch. The induction cooktop HAS ABILITY to produce intense heat if used on the highest settings, in a very short period of time. Just start your pan on the lowest setting and give it time to heat up; slowly advancing the settings as the heat is spreading through the pan. You will not crack cast-iron using induction this way. 👍😊

[@dainasworldnumbers88]

Thank you!

[@phil3150]

Thank You 🙏

[@ddc163264]

As much as I love gas, I almost always use my NuWave induction . I only use induction rated items now except for a large stock pot.

[@brianschindler1511]

👍👍👍👍👍

[@greengooseman]

please use a flir camera to show the effects of the heating

[@luperon]

So you're saying high quick heat by induction will destroy cast iron???

[@old-fashionedcoughypot]

Call me old fashioned, but l still have a coil element stove.

[@tjam4229]

Give it a try. It’s like a Ferrari vs Hyundai. 😊

[@marksanders8028]

Looks like you lost weight. Looking good brother.

[@78trav]

I see you have no clue how induction works. The pan doesn't ever need to be in contact with the glass. It just needs to be close to the coil under the glass. Hang a Dutch oven over top.

[@tjam4229]

an induction cooktop works best if the pan is closest to the magnetic coil under the glass. Why would anyone ever WANT an air gap? YOU are the one who obviously doesn’t know induction cooking.

[@SectorRedcape]

I will stick with the elements stove top. For my portable electric cooker. Doesn’t look like it heats up cast iron that fast if u can still put your hand in it. Lol.

[@tjam4229]

Induction cooking HAS THE ABILITY to produce much quicker temperatures than gas. The reason it’s not heating up so fast for him is because he has it set on low setting, and he keeps removing the pan. This is totally unnecessary. All he needs to do is place the pan on cooktop, start on low setting, give it a few minutes for the heat to spread, then slowly, Advance the temperature settings. Induction cooktop actually has the ability to produce much more heat than gas cooktop. So much so, you can heat up the pan so fast that it will easily warp and crack the pan if you are not careful. You might think of it as having to capabilities of an acetylene torch with vast amounts of heat potential, so you must start off very low settings.

[@macdaddysmurf05]

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