Conference turris::cooks

1182.0. "COOKWARE: Cast Iron Problems" by MEIS::KRUGER () Wed Jun 01 1988 17:06

  
    I have some trouble with a cast iron griddle.
    
    My stove is electric, so the griddle sits directly on the heating
    elements.  As a result, both ends of the griddle have large
    silver-colored circular areas above where the elements are.  The
    rest of the griddle has remained seasoned, but these two area have
    no seasoning on them -- when I rub them, black stuff comes off.
    I've tried to re-season it, but it doesn't help.  
    
    I inquired at a cooking store, and the woman said that the cause
    is that you have to heat up the cast iron slowly, and the griddle
    was damaged because of heating it up too fast.  Though I'm not
    sure if that is correct.
    
    Has anyone had any problems with cast iron on an electric stove?
    Any suggestions on how to take care of the silvery spots?
    
    Thanks,
       Sharon
    

	Sharon,
	
	The only way that I have found to prevent that problem is to
let the pan heat up first for about 90 seconds before putting anything
in it, including oil.  It works for me...


	Kat

A friend who is a real fanatic about the cast iron stuff ALWAYS heats the
griddle in the oven first and then moves it to the electric stove for
cooking....maybe this will help.