Cast Iron And Induction: A Scratchy Relationship?

Induction cooktops are becoming increasingly popular due to their speed, efficiency, and safety. However, they require specific types of cookware, and there are concerns about whether cast iron pans will scratch the glass surface. So, will cast iron pans scratch an induction cooktop? The short answer is yes, they can, but there are precautions you can take to minimise the risk.

How to prevent scratches when using cast iron on an induction cooktop

Induction cooktops are sensitive and can scratch easily. Cast iron is a great option for induction cooking because it is naturally magnetic, but the pans often have a gritty finish that can damage the cooktop. Here are some tips to prevent scratches when using cast iron on an induction cooktop:

Keep the cooktop and cast iron cookware clean

It is important to keep the glass cooking surface of your induction hob clean. Wipe the surface and control panel with a wet microfiber cloth before cooking. Also, make sure to wipe the bottom of the cast iron cookware to ensure that there are no rough spots or burrs that could scratch the cooktop.

Place the cast iron cookware gently on the cooktop

Place the cast iron pot or pan on the burner gently. Do not slide the skillet on the cooktop or move it around when cooking, as this increases the chances of the glass being scratched.

Smooth the base of the cast iron cookware

If your cast iron cookware has a rough or damaged base, you can use an iron file or sandpaper to smooth it out. This will help to reduce the risk of scratching.

Use parchment paper or a baking mat

Place parchment paper or a baking mat between the cast iron cookware and the cooktop to protect the surface. The induction cooktop generates heat directly in the cookware, so the parchment paper or baking mat will not melt or catch fire.

Use enameled cast iron

Enameled cast iron cookware has a smooth finish that is less likely to scratch your induction cooktop. It is also lighter and easier to clean than traditional cast iron. However, it may not withstand high temperatures and may heat food more slowly.

Use a scratch protector

You can invest in an induction cooktop scratch protector to place between the cooktop and the cast iron cookware.

Why cast iron is a good option for induction cooking

Induction cooktops use magnetic fields to heat cookware, so the pan must contain conductive, ferromagnetic materials to transfer heat. Cast iron is a great option for induction cooking because it is a conductive metal that works with the electromagnetic field to generate heat.

Cast iron is a fantastic retainer of heat. It acts as a great heat retainer, and when cooking on induction, the iron draws in the electromagnetic current. Cast iron is all iron, and it will work every time without fail when using an induction cooker.

Induction cooking is much faster than traditional methods because the energy transfer is much more efficient. A pan will heat up more efficiently on an induction cooktop than on an electric stovetop or gas burner.

Cast iron is heavy-duty, efficient, hardy, and durable, but it is not sleek, and it is not always entirely smooth. Cast iron cookware often has rough bumps or scratches, which can cause scratching on a glass induction cooktop and disrupt the induction process itself. However, there are ways to mitigate this. Firstly, you can smooth down the bottom of the cast iron with an iron file or something similar to ensure there are no obvious bumps or rough patches that might cause damage when cooking. Secondly, you can use enameled cast iron, which is the much sleeker, more modern version of traditional cast iron. It is generally lighter and smoother than regular cast iron, which can make it great for induction cooking.

To avoid scratching your induction cooktop, it is recommended that you gently pick up and set down your cast iron pan rather than sliding it from one burner to another. It is also important to keep both your cast iron cookware and your glass induction stove thoroughly clean. Leftover food or cooking debris that clings to the bottom of the pan or the glass top can cause scratching the next time you cook, so you need to keep surfaces clean and clear.

How to care for cast iron cookware

Cast iron cookware is durable and can be used for a lifetime if properly cared for. Here are some tips on how to care for your cast iron pans and skillets:

Cleaning

Cast iron cookware should be washed by hand with warm water and a small amount of gentle soap. Avoid using harsh scouring pads or metal scrubbers as these can damage the seasoning and the pan itself. Instead, use a nylon scrubbing brush, a pan scraper, or a chainmail scrubber to remove stuck-on food. For stubborn residue, simmer a little water in the pan for 3-5 minutes, then use the scraper after it has cooled. Remember to dry the pan promptly and thoroughly with a lint-free cloth or paper towel.

Re-seasoning

The "season" on a cast iron skillet is what makes it non-stick. To re-season your cast iron, rub the pan with a light layer of cooking oil or seasoning spray, ensuring to buff away any visible residue. Then, place the pan in the oven upside down on the top rack at 450-500 degrees Fahrenheit for one hour. You can also place the pan over a burner set to high heat for a couple of minutes until it is heated through and lightly smoking.

Daily Maintenance

Always ensure your cast iron pan is bone dry before stacking or hanging it for storage. To protect the pan's surface, place a single paper towel inside the skillet, especially if you plan to stack it with other cookware. Avoid storing food in your cast iron pan as it is detrimental to both the pan and the food.

Cooking Tips

When cooking with cast iron, use gentle utensils such as wood, silicone, and rubber. While the occasional use of metal utensils is acceptable, try to avoid them, especially while building up the seasoning. Additionally, cast iron pans perform best when used for cooking with fat or oil, such as searing meats, frying bacon, or sautéing vegetables.

Induction Cooktops

Cast iron cookware can be used on induction cooktops, but it is important to take some precautions to avoid scratching the glass surface. When moving the pan on the cooktop, gently lift it instead of sliding it to avoid causing scratches. Additionally, ensure that the bottom of the cast iron pan is clean and free of debris before placing it on the induction cooktop.

How to properly use cast iron on an induction cooktop

Induction cooktops use magnetic fields to heat cookware, so your pan must contain conductive, ferrous metals to transfer heat. Cast iron is a great option for induction cooking as it is made of ferrous metals. However, cast iron can scratch an induction cooktop, so there are a few things to keep in mind when using cast iron on an induction cooktop.

Firstly, when moving your cast iron skillet from burner to burner, gently pick it up and set it back down, rather than sliding it. This is because cast iron skillets can have rough bottoms, which can cause scratches on the cooktop. By avoiding sliding the pan, you can greatly reduce the risk of scratching the cooktop.

Secondly, when preheating your cast iron cookware, do so slowly with oil. The magnetic fields on induction cooktops are incredibly efficient, and if you heat your skillet too quickly, the temperature of the iron can become imbalanced, causing thermal shock, which may cause the cookware to break. To avoid this, preheat your cookware slowly with oil. When the oil shimmers and ripples, your skillet is ready to use. If the oil begins to smoke, the cookware is too hot and should be removed from the heat source to cool down.

Thirdly, choose a piece of cookware that is closest in size to the burner you are using. This ensures even heating and is especially important on induction cooktops. Many induction cooktops have a safety feature that detects the size of your cookware, so if your skillet is too small, the cooktop might not heat up.

Finally, keep your cast iron cookware and the cooktop surface clean. Before each use, check the bottom of the cast iron pan for any debris, and ensure the cooktop surface is free of crumbs or spills. This will help prevent scratches and ensure your cookware and cooktop are in optimal condition.

How induction cooktops work

Induction cooktops are becoming an increasingly popular alternative to gas and electric cookers. They use electromagnetic currents to directly heat the cooking vessel, rather than relying on indirect radiation, convection, or thermal conduction. This makes the cooktop itself remain cool to the touch, reducing the risk of burns.

Induction cooktops have a coiled copper wire underneath the cooking surface, which creates a magnetic current throughout the cookware. The cooktop remains cool as very little heat energy is lost during the process. The cooktop surface is usually made from tough, heat-resistant glass-ceramic.

The induction cooktop works by generating a constantly changing magnetic field. This is done by making a current flow through the coil, which produces a magnetic field all around it and directly above it. This magnetic field is fluctuating, which is produced by an alternating current that constantly reverses direction. This is what generates heat.

The cooking vessel must be made of a ferrous metal, such as cast iron or stainless steel, for the induction cooktop to work. 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.

Induction cooktops are known for their speed and efficiency. They are also easy to clean as the cooktop surface is flat, smooth, and does not get very hot.

Frequently asked questions