Cook revives battered cast-iron skillet for induction, says it's now the 'favorite pan'

Do you need to buy a whole new set of pots and pans to make induction cooking work? One home cook says maybe not — and that a beat-up cast-iron skillet they already owned ended up becoming their "favorite pan." 

That kind of workaround matters because cookware compatibility is one of the biggest sticking points for people thinking about switching to electric cooking.

Here's what to know

After about a year with a portable induction burner, the original poster said thrift store searches for inexpensive induction-ready cookware had come up short. Rather than keep looking, they decided to test an old Lodge cast-iron skillet they already had.

Before getting it ready for seasoning, the cook said they cleaned the pan and let it sit for two hours in a half-water, half-vinegar mixture. The skillet — described as "an old Lodge 15-inch frying pan that looks like it was at ground zero for a nuclear test" — ended up becoming their "favorite pan."

The original poster said their $50 induction burner from Amazon still appeared scratch-free after a year, and later added that the Duxtop 1800W Portable Induction Cooktop Countertop Burner was available on Amazon for $71 new or $51 as a returned unit.

More background

In addition to offering a relatively low-cost entry point through a portable burner, induction can also reduce the need to buy new gear if existing magnetic cookware, such as cast iron, already works. The original poster also noted that "People buy these and can't use them with a cheap teflon covered aluminum pan."

Commenters also weighed in on scratching. One commenter warned, "Get a silicone shield for your cooktop though. Cast iron can scratch the surface if somebody drags it across the cooktop."

The original poster said, "Surface is remarkably not scratched," while another commenter added, "So far I haven't scratched my glass, 5 years."

What can be done?

The easiest first step may be to check what is already in the kitchen before buying new cookware. An older cast-iron pan may be enough to get started.

Before seasoning the skillet, the original poster said they cleaned it and left it in a water-and-vinegar soak for two hours.

The commenters' advice also offered a few practical precautions. One suggested a silicone shield, another said, "A paper towel works, too," and another recommended paying attention to the bottom of the pan to avoid scratching the cooktop.

One commenter advised: "Warm them slowly or they can crack and make sure that the bottom is smooth or use a silicone mat to prevent scratching"

Where can I learn more?

Thinking about trying an old cast-iron pan on induction? These stories explain how to check whether your cookware will work, why so many home cooks stick with cast iron, and what makes induction appealing in the first place.

• Many cooks find that existing magnetic pots and pans work on induction without replacements.

• Home cooks say a $30 cast iron pan can survive abuse and still cook beautifully.

• One cookbook author said upgrading to an induction stove finally changed how their kitchen works.

• Celebrity chef Alton Brown argued induction beats gas for control despite the backlash.

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