Does the carbon steel work well with ceramic cooktops?
588733
I only have a gas burner but I doubt there would be enough contact with the round shape to heat enough. There are flat bottom woks
907806
I use my set on a ceramic top stove and they're fine. I find the saucepans are very flat so there is little rotational problems, some skillets are fine but there is slightly more rotation on the flat burner but it hasn't been a problem for me. I've never noticed a heat distribution problem in either the saucepans or skillets. All in all, I highly recommend this set.
1384863
I used it quite a few times on a ceramic top with no issues. It seems to take a lot of heating, so the stove does get hot, but no issues.
744935
Yes, you can. It's Carbon Steel; but I don't think you are going to get the heat intended for this wok. This is a great heavy gauge wok; if anything is going to give you good results, this one will. The Wok Shop is great, email them with any other questions, they provide great support.
1089629
I don't have any of Lodge's steel cookware, and so checked their website. They do not list the carbon steel skillet as one that will fit the GC12 lid. However, they offer an email address and a phone number so you can check directly with the manufacturer: "If you still have questions, concerns, or problems with your cookware that we haven't covered, feel free to contact us at info@lodgemfg.com or call us at 423-837-7181."
1954993
A ceramic sharpener, or rather honer, can deal with all kinds of steel. A steel will not give you the same finish on the harder steels used in Asian knives. The main disadvantage to ceramic sharpeners is their fragility. One drop to the kitchen floor, and back to Amazon for you. I do recommend them over steel.
964750
I use a carbon steel wok for many things other than stir fries and it's heat retention and seasoning retention have always been great. But for the times where something other than a wok is needed I turn to a fry pan. In this instance, the Cast Iron wins out over the DeBuyer. I hope this answers your question.
75768
Yes, I have a ceramic cooktop myself and they work wonderfully. Just remember to follow the directions that come with them pans and they will last forever. I was also told at a retail store recently that they are the best coated frypan on the market.
1379855
I would not recommend this! Most ceramic knives are zirconium dioxide, which is a very hard material. Unfortunately the product does not specify what carbide the course blade is, but the cheapest carbides fall above zirconium dioxide in hardness, so I'm guessing the coarse side would work for you. But the fine side with the ceramic inserts is almost assuredly zirconium dioxide as well, so you will be scratching both the knife and the sharpener, making the sharpener nearly useless pretty quickly on the one side. That said, as long as you stay with the course side and are careful, you could still make a ceramic knife sharper. I would not recommend this! Most ceramic knives are zirconium dioxide, which is a very hard material. Unfortunately the product does not specify what carbide the course blade is, but the cheapest carbides fall above zirconium dioxide in hardness, so I'm guessing the coarse side would work for you. But the fine side with the ceramic inserts is almost assuredly zirconium dioxide as well, so you will be scratching both the knife and the sharpener, making the sharpener nearly useless pretty quickly on the one side. That said, as long as you stay with the course side and are careful, you could... » Read More I would not recommend this! Most ceramic knives are zirconium dioxide, which is a very hard material. Unfortunately the product does not specify what carbide the course blade is, but the cheapest carbides fall above zirconium dioxide in hardness, so I'm guessing the coarse side would work for you. But the fine side with the ceramic inserts is almost assuredly zirconium dioxide as well, so you will be scratching both the knife and the sharpener, making the sharpener nearly useless pretty quickly on the one side. That said, as long as you stay with the course side and are careful, you could still make a ceramic knife sharper. « Show Less
1558474
I have a ceramic cooktop and the cookware works just great! I am sure you will just love them.
1240107
I can't say definitively, but I've used mine on a regular electric stove and it's been completely fine. I don't believe there are any issues of iron on ceramic but it may be worth a google.
1121068
Yes you can use on gas range and in the oven. Carbon steel is less "sticky" and is also lighter.
1311972
Yes it can. I have a ceramic stove top, and it works perfectly. You just have to remember to always lift and not slide the pan as it will scratch since it's so heavy. I truly love this pan!!
1121070
Carbon steel pan is lighter and does not hold it's heat as long. But using it in the oven works great.
118597
It's been working great on mine. I've been using it on my cast, stainless and even my high carbon steel flat bottom wok (helped clean the ridges where food would stick) all with great results
1383964
Yes that is exactly what I have is a ceramic cook top with 5 burners and it works wonderfully. I cannot say how much I love this cookware for wear and tear and durability. I highly highly recommend any of the hard anodized pieces.
1610388
I am a huge fan of carbon steel and this is no exception. This warms quicker than cast and is a little less even on heating, but that allows you to take advantage of "hot spots". Only thing I would suggest is to use it on a grill, gas range, or wood cook stove. Not so great on electric ranges but that is what I use. Hope this helps.