In article .com>,
" > wrote:

> I love my flat top stove. It even has other uses. When not ehated,
> it's extra counter space, and I sometimes even use the glass surface to
> roll out dough for biscuits and cookies!

ROFL! I use mine for extra counter space too! :-)
I even use it for prep with a cutting board on top.....

> .
> Anyway, the main thing is to have pots with a completely flat bottom.
> I do occasionally use my cast iron, but very carefully, and do not drop
> it roughly or slide across the surface. I also use mostly the All
> Clad brand -- while I have pieces of different brands, I have decided I
> like the All Clad best. But the stabndard advice is, don't buy sets.
> You won't use them all. Just get the pieces you would use, and look
> for sales. On line, Chef's Catalog and Cooking.com are good sources
> for occasional sales on this brand, and others.

My mom's old pressure cooker has a slighly convex bottom and it's
working ok. I'm just careful to "prop" it on something so that it does
not rock or move when it comes up to pressure. Yeah, I have a new one
but it needs a new safety valve. I just have to go find one.

> .
> And, save the cast iron skillet for cooking cornbread inside the oven.

Why??? I use ONLY cast iron skillets and so far, so good! I've had this
stove now for nearly 4 years and have yet to have an issue with my
skillets, or my cast iron dutch oven that I sometimes use for slow
cooking/braising.

>
> Oh yes. If you still want to ~almost~ replicate the effects of cast
> iron on top of the stove (heavy sides as well as bottom) the Calphalon
> line has four different lines, and one of them is dark "hard anodized"
> steel. I have a small covered stewpot of that line, and an
> accocmpanying small skillet - they share the same lid. I wouldn't have
> bought them except the set was on half price sale, at $50. They're
> OK, but I mostly use my All Clad in the same sizes.

Cheers!

>
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson