Q: I’d like to replace my tired old nonstick skillet and grill pan with a cast iron version of each. My range is a ceramic top and the manual recommends using only enameled cast iron, which doesn’t seem like it would be up to task for high heat searing. The only solution I could think of was a cast iron pan that has an enameled bottom but a non-enameled cooking surface.
But I can’t seem to find any information on such a thing. Do you know of any such pans? Any suggestion at all would be appreciated!
Sent by Marta