The Lodge griddle I have really isn't usable for pizza... But for setting atop my induction stove to turn into a big hot metal surface for bacon, burger patties, and toasting the buns, all at the same time? Perfect.
I mean... I've been scouring cast iron at thrift shops for ages.
I'll probably catch flack for it, but I polished off the bottom so as to be better for my induction cook top. I feel like cast iron+induction was a match made in heaven (though I did have to relearn some old habits, like most people I used the flame height to estimate heat into the pan. Now, it's quite a bit more consistent, but also a bit more... technical.)
polishing the bottom isn't hard. an orbital sander, a particulate mask (yes. you need it.). work through the grits. You can do it by hand if you really want to, and you probably don't need to go beyond "fine" grits. (though I took it to extra fine and then hit it up with green buffing compound because... "oooo shiny."...)
Why would removing the seasoning improve the performance of cast iron on an induction stove?
Polymerised oil in no way interferes with a magnetic field. The cast iron heats up from the inside out, just the same.
Or did you just do it to keep your stovetop clean?
My griddle, due to the edge on it, doesn't sit flush on my stove, there's about half a centimeter air gap. Yet, because induction is just a powerful switching magnetic field, it heats up just the same. It just needs to be close enough to the electromagnet below the stove surface.
No it won't. Induction stove tops are ceramic. Ceramic on mohs scale is "hard as fuck".
Unless you have rocks (or salt crystals) stuck in the seasoning, neither polymerized oil nor any metal is hard enough to scratch it. They literally can't.
That would be like a metal knife scratching a glass cutting board, which famously can't happen, and is the reason why glass cutting boards are a terrible, knife destroying, idea.
Unless you have rocks stuck in the seasoning, neither polymerized oil nor steel is hard enough to scratch it. They literally can’t.
this is not actually true. There's still wear to the harder material. The harder material still wears over time, though less so. also: from proline:
One of the most common causes of scratches on induction cooktops is rough-bottomed saucepans and skillets. If you are using a pot or pan that has a rough surface on its base, it may cause scratches on the cooktop.
Most manufactures will also recommend not using rough bottomed pans. (or placing something under it like a cotton pad/cloth), it's literally one of two warnings against cast iron (that, and weight.)
Also, part of why that is, is that the rough surface does trap things (like carbonized foodstuffs.) which act like grit. a polished surface is much less likely to trap such things.
and again, it makes the shake-pan-to-stir thing (like you see for stir fries or flipping omlettes and pancakes) easier with cast iron.
It's a POS ikea convection/microwave combo thing. The convection mode maxes out at 250 °C, which is pathetic, but for pizza I put a sheet pan in the middle and blast the grill mode which uses a heating element in the top of the oven.
This halves the volume of the oven, and the grill mode doesn't take a temperature, just one of three heat settings.
So I set it to MAX and let it preheat for a bit, and the result is pretty good.
Bringing back strong 1990s Pizza Hut memories. Sure they are the same still today, but I have not stepped into one since the 1990s as I value my health. Ahahahaha
Pizza hut pan is my favorite fast food pizza and I don't understand how anyone could feel otherwise, unless you have something against crispy buttery overindulgence in which case... fair. But nothing I've seen has come close to that perfec " box kraft Mac n cheese " level of junk food perfection
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