Stove top cooking

You just have to get some new Cast iron pans/pots then. Cabelas has a good selection of pre seasoned. You can also get some more modern stuff like cast iron coated with ceramic.

http://www.cabelas.com/cabelas/en/t...at20075&parentType=category&parentId=cat20075

buffygirl said:

When we ordered our new Jotul Oslo, we ordered a cook top - Does anyone else here cook on top of their stove - I want to put on some ham and beans but realize I don't have a pan for this type of cooking. All this heat would melt the handles of my kitchen pans -- What type cookware is best for this type cooking? Don't have grandma's old cast iron pan any more. Any suggestions? ---What type pan to use and where do I get it?

Thanks,
Buffygirl

Click to expand...

Good ole cast iron is what I used on the grill in the summer, and on the stove in the winter. I would imagine that an "oven safe" pot, pan, skillet, etc., would also work.

One word of advice - use a pot holder/oven mitt ;-) It take about a month for the handle impression to heal - don't ask me how I know

Try the lame "search" feature on this site.
Sometimes it'll help.
There's lots of old posts.

Lodge cast iron cookware in Tennessee is the ONLY maker of cast iron in the US. I wouldn't buy any other cast iron from outside the US. Google Lodge cast iron cookware. That's all I cook with. Wal/mart also sells some of their line. IT WILL NEVER MELT ON YOUR STOVE.

buffygirl said:

When we ordered our new Jotul Oslo, we ordered a cook top - Does anyone else here cook on top of their stove - I want to put on some ham and beans but realize I don't have a pan for this type of cooking. All this heat would melt the handles of my kitchen pans -- What type cookware is best for this type cooking? Don't have grandma's old cast iron pan any more. Any suggestions? ---What type pan to use and where do I get it?

Thanks,
Buffygirl

Click to expand...

Fried some eggs in a small cast iron skillet this morning. Oh yeah, on the stove top.
Ham and beans sounds GOOOOD! Cornbread goes well with that, when made in a cast iron pan. :coolsmile:

Enameled dutch oven. Not cheap, I know, but a lifetime purchase and worth it. Very versatile and tough enough for the stove. That, and a cheap cast iron skillet. Lodge, or Le Creuset.

I was recently given some brand new cast iron pots/pans. Before I go putting them on my new stove should I use some type of trivet or barrier between the pot and stove? I dont want scratches or rust spots.

Barrier not necessary. It will only prolong the cooking process. If you keep your cast iron properly seasoned it will never rust. Don't use soap, just a good sturdy nylon pot brush. Enjoy the food from your stove. Go to Lodge cast iron cookware for instructions.

I just set a Le Creuset kettle full of vegetable beef soup on my stove for dinner tonight. I'm getting one of those Butterfly ovens for Christmas so that I can bake as well as simmer.

How well do things cook at different temps? e.g. if the stovetop is at 400 vs 600, etc...

I remember cooking bacon in a skillet on my Defiant with its griddle at ~550-600 and that worked out pretty well, cooked faster than my large electric burner on medium-high.

Bunch of different ways to control the heat but a steady stove top is important, trevets or remember the stars made of coat hangar material work really well if your stove runs on the hot side, most cast iron cooking was slow cooking so plan accordingly.

Cast iron cookware is a good deal economically. It is quite reasonably priced. Lasts beyond your lifetime. You'll find "hotter" areas on the stovetop by experience and figure out how to move the pot/fry pan/etc. to take advantage of the "spot" you need for that particular cooking project. Get cast or glass lids that fit the pots, usually a couple different sizes will fit a number of different pans.

If you don't want cast, there are plenty of steel pots and pans with steel handles. I use both, all the time, on a couple of woodstove tops.

For sure cast iron works great for cooking on a wood stove but my wife does a lot of cooking on our stove and rarely does she use cast iron. She just uses any of the pots and pans she has. We have soapstone and use the boot driers (small soapstone blocks) under the pans and it works fine.

Yep, after I made my former post re: cast iron, I thought about it and realized I used cast about 10% of the time, otherwise I use our normal pans. I've never had any damage to any handles, etc. That is for stovetop cooking...in the oven one of our stove has [wood stove] I use a lot of cast iron cookware.