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dauth
3
Nov 8, 2017
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What are the best type of pots and pans for a glass cooktop?
Nov 8, 2017
jkiemele
222
Nov 8, 2017
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I have a glass cook top right now and use what I always have: cast iron, carbon steel, and stainless steel. I just take a little greater care with the cast iron so I don't break the glass.
Nov 8, 2017
areReady
9
Nov 8, 2017
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My cast iron (Lodge, 12") has scratched the hell out of my glass top :(
Nov 8, 2017
AngryAccountant
271
Nov 8, 2017
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Thats odd... Cast iron Brinnel Hardness ranges from 110 for ductile types, up through 230 MAXIMUM for your gray iron pots, up to 440 for some more exotic cast iron alloys. Tempered Glass, such as your stove top, starts at a hardness rating of 1550 hb and goes up from there.
It'd be like trying to scratch a diamond with your fingernail... Something else might have scratched it such as sand between the pan and the glass top?
Nov 8, 2017
areReady
9
Nov 8, 2017
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I don't think so. Doesn't seem to make much sense. It's a perfect ring around exactly where the edges of the cast iron sits when I cook, and I cook with the cast iron all the time. Other pans are very lightweight and rarely used. It's gotten worse over the 2 years I've lived there.
Nov 8, 2017
allent
51
Nov 8, 2017
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Cast iron is cast in sand molds. Could be there is still some grains of sand embedded in the iron?
Nov 8, 2017
namhod
1981
Nov 13, 2017
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Would the glass being heated have any effect on it's hardness?
Nov 13, 2017
AngryAccountant
271
Nov 13, 2017
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I significantly doubt it unless you're getting over 800 degrees on your stovetop (if its a residential unit, almost guaranteed not). You'd be rather lucky if an electric got over 500 degrees, 425-450 being commonly "High". The annealing temperature of most glass is in the range of 850–900 °F (454–482 °C). Even at the annealing temp, the glass still is too hard for significant external deformation without breaking.
Nov 13, 2017
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