Thursday, June 30, 2011
My Ceramic-Top Stove
A couple of years ago, I decided to replace my decrepit electric stove with a new model. I had completely wrecked my old stove by boiling 5-gallon batches of beer on it. The weight and reflected heat turned the wiring into carbon. Two of the 4 burners had quit working. It was definitely time to treat myself to an upgrade.
I decided to go with a Samsung with a ceramic top. I liked the idea of being able to clean the stove top thoroughly and not have to deal with the headache of boil-overs that drip down underneath the burners and are impossible to clean. I didn't know much about ceramic top stoves, but the reviews seemed positive so I made the leap.
Overall, I do like my new stove. Except for one component that went bad almost immediately (and was replaced under warranty) it has been very dependable. Upon reading the instruction manual, however, I learned that I would not be able to use my canning pot or my cast iron cookware. The canning pot was unacceptable because it would extend beyond the area of the heating element. My cast iron cookware could not be used because it does not have a flat bottom. This wasn't a disaster since I do have a fine set of stainless steel cookware to use.
There is one thing I do miss about using my cast iron dutch oven. When I made Coq Au Vin or Chicken Marengo, it was great to be able to brown the chicken and onions on top of the stove then add liquid, cover, and bake in the oven. I thought about that today as I was considering what to make for dinner this Saturday. I believe I'll be getting a chicken in my CSA basket this evening, and I already have some bacon in the freezer. I realized it had been a long time since I'd made Coq Au Vin, so here was a good opportunity. I guess I could do all of the cooking on top of the stove, but it's not quite the same.
So... maybe I'll see if Amazon has some flat-bottomed cast iron cookware.