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There was a question asked here about using cast iron on glass top ranges. In the responses, there was a link to an article about cast iron equipment. Here is a quote.

There is also an almost comically simple alternative for a more permanent fix. It's one of those ideas like the safety pin or the paper clip: blindingly obvious in hindsight, but not apparent at once. Just sandpaper the pan or pot bottom smooth! Readers have reported to us that they have done just that, with excellent results. We don't have details, but we'd guess that two grades of sandpaper, a coarse then a fine for polishing off, would do the job.

I am getting my first brand-new electric glass-top range, and I don't want to ruin it. The quote said they are guessing, but with Stack Exchange, there is no guessing just real experiences. How do you polish the cast iron to make the bottom smoother? Did you see an improvement?

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Brand-new electric range = brand-new glass top electric range? –  Jefromi Mar 30 '12 at 16:11
    
Yes. I updated the question text to clarify. –  MADCookie Mar 30 '12 at 16:20
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2 Answers

No, I haven't. I admit, however, that it's only an induction hot-plate, and my main stove is resistive electric. I also sometimes cook at my neighbor's house, and they have a a glass-topped electic stove and cast iron, and they don't polish theirs, either. (so it's now been three years, and their two pans in heaviest rotation are Lodge cast iron skillets)

I personally haven't had any problems (other than the induction cooker heating up the aebelskiver pan differently than resistive electric). I do change my behaviour, as I don't shake the pan on the stove without lifting (which I'll do at home).

We also both keep our pans well-seasoned, though, and that includes the bottom. When I re-seasoned the poffertjes and aebelskiver pans (specifically for use on the induction cook top; the aebelskiver pan was new, the poffertjes pan hadn't been maintained), I gave them three cycles through the oven to make sure the bottoms were coated well. This, however, caused me a little bit of a problem with the poffertjes pan, as the bottom wasn't entirely flat (just slightly convex), so it can walk a little bit as you're using it, and I have to keep pushing it back over the burner.

And I actually do have a piece of polished cast iron ... I don't remember how I came by it. I think it was a friend's dad did it with some tools for buffing cars. It's kinda strange looking, as it's not black ... it actually looks more orange-ish, like when you bake something on an aluminum tray, and the oil drips and leaves that annoying residue you can't get off easily. I admit, I don't really use it, though ... it's more of a novelty. I don't know if it'd go to black if I cooked with it more often. (it's smaller, and not a size I'd typically use).

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Are you saying that polishing isn't necessary if the cast iron is well seasoned? Or that polishing isn't desirable because it makes pans turn orange-ish? Otherwise it seems this doesn't really answer the question. –  Sobachatina Apr 5 '12 at 20:35
    
@Sobachatina : I'm saying I haven't had any problems with glass cooktops with cast iron pans where the back is well seasoned. –  Joe Apr 5 '12 at 20:53
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This will be a short answer as there is not much to say:

I have used cast iron pans on my glass stove top for about five years, and the surface does not show any scratches or marks. I have not taken any special care to protect the surface, and certainly have not polished the iron.

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+1 My experience is the same as J. Winchester –  Sorax Apr 6 '12 at 14:06
    
To close the loop a little, I'd like to give an update. I have been using my new range for several weeks now with my cast iron, and I have not had any troubles. –  MADCookie Apr 16 '12 at 16:49
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