On Thu, 13 Apr 2017 19:16:24 -0500, "cshenk" > wrote:

>jmcquown wrote in rec.food.cooking:
>
>> On 4/12/2017 1:17 PM, Cheri wrote:
>> > wrote in message
>> > ...
>> > > Nancy2 wrote:
>> > > >
>> > > > I saw glass cooktops on a kids' cooking competition show
>> > > > recently.
>> > >
>> > > A safety factor for children, no open flames or red hot elements.
>> > > When I see adults cooking on glass tops I think juveniles.
>> >
>> >
>> >
>> > When I see them, I think they're cooking with a medium that they
>> > like and prefer.
>> >
>> > Cheri
>>
>> True enough, but is using cast iron on one really a good idea?
>>
>> In the link provided earlier showing a cast iron griddle, the
>> description of the griddle specifically said it was NOT recommended
>> for use on glass stove tops. I'd rather go with what the griddle
>> mfg's say about using the product than decide, what the heck, too
>> bad, so sad if I break the glass stove top. <shrug>
>>
>> Jill
>
>Hi Jill,
>
>I think the problem here may be definition of 'cast iron'. There is
>true full on cast iron, and there is stuff with coated botoms and
>enameled. (call it thin layer of cast iron samwiched between stuff).
>
>The layered stuff can easily be fine. The full on 'just cast iron' may
>be problematic? No direct experience, but its not the total 'no' that
>the earliest versions were.

You might have play cast iron but i specified cast iron proper and le
crueset.