On Wed 04 Jan 2006 11:11:54a, Dee Randall wrote in rec.food.cooking:

>
> "Peter Huebner" > wrote in message
> t...
>> In article >,
>> says...
>>>
>>> Thanks so much fyi. Are you able to use (if you have them) cast iron
>>> skillets or dutch oven; if so, do you have to pick them up to move
>>> them, or can you scoot them to one side of a ceramic cooktop element.
>>> Dee Dee
>>>
>>
>> Yes, I use cast iron pots as well as ceramic ones as well as thick
>> bottomed stainless. The only thing that is a problem with scooting
>> things is grit, really. If you've a grain of sand between pot and glass
>> you'll get a scratch. I'm careful now, if I've had the pot anywhere
>> near where I've peeled the potatoes I wipe the bottom before putting
>> it on the cooktop.
>>
>> -P.
>
> Thanks P.
> I'm in good sted/stead, as I wipe the bottom of pots before putting them
> on my nasty elements, too. I think I would be tempted to scoot them,
> rather than ask DH to lift and place. I guess it would take a little
> getting used to to PLACE the pots directly in the circle every time.
> When I was 'larnin' to color' I never could keep inside the lines while
> all the others were doing it regularly.
> Dee Dee

That begs the question, "Runs with scissors"?


--
Wayne Boatwright *¿*
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Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974