Wait...I use cast iron frying pans nearly every day on my glass top stove. Or whatever that stuff is called from the 80s...."Ceran"?
What is the problem I've been missing? Hmmmm.
Allclad 10"&12" coated. Very nice, wouldn't spend the money again but I'm glad we have them every time I use them.
Same here, bought a heavily discounted set of Le Creuset for DW a few years back, think I use it more than she does! Works great for stove top searing and oven finishing of all sorts of tasty critter flesh, and then capturing the drippings for au juice. Everyday use tends to be aluminum pans with non-stick coatings, but they require low heat and careful handling to not destroy the coating in short order.I usually use a Le Creuset enamel cast iron pan. But if I'm searing something that might seriously stick (fish mainly), then the Lodge cast iron is the only way to go - also fried eggs. Things like pork chops and seared steaks do fine in the enamel coated Le Creuset, and I like to deglaze the pan to pick up any of those good bits left behind. I don't like to do pan sauces in the cast iron.