Dear Eric: Can you comment on using cast-iron pans on a ceramic-top stove. Is special care or cleaning materials needed? I love cast iron and have cut down on the sizes to avoid dropping them. In looking for a new electric stove, I also find almost none with coil burners that will work for me as I want the controls in front. I am short and use a wheelchair.
Monique Games
Dear Monique: Ceramic (glass) tops are a common feature on many new electric stoves. Their sleek, modern look and no-need-to-clean-under-the-coils surface appeals to many. But you do have to take care when using a cast-iron pan on them.
“It’s pretty tough, but you’re more likely to scratch the ceramic top with them. You have to be careful of the burrs or rough edges you might find on the bottom of cast-iron pans,” said Eric Reiter, sales professional at Trail Appliances in Langford.
However, Reiter says, if you set the pan in place, leave it there, and don’t shake it around during cooking, you should be able to avoid potential scratching. Also, check the bottom of your cast-iron pans. If some do have a very rough bottoms, avoid using them on the ceramic surface and instead keep them for other uses, such as outside on the barbecue.
That said, I checked the bottom of each of my cast-irons pans and none seemed to have a surface vastly rougher than some of my steel or non-sticks pans.
Beyond being careful not to drag the cast-iron pan around the stove, you also don’t want to drop it or any other heavy pan on the ceramic stovetop, as that, too, could potentially damage it. Monique, you’re wise to choose cast-iron pans that are smaller (lighter) and easier for you to manage.
As for finding a suitable stove with controls in the front, the most time-effective way to narrow down the possibilities would be to go the websites of retailers selling them. Trail Appliances, Sears, Home Depot and others allow you to search and see products from a range of manufactures. Once you have a feeling for what direction to take, head down to the store, talk to a sales person, and view the potential candidates.
Dear Eric: Do you have a recipe for a good Chinese-style stir-fry?
Blanche DeMello
Dear Blanche: Summer is a good time to make a stir-fry; the cooking is so quick that there’s no time to overheat your kitchen.
The stir-fry recipe I’ve chosen has sliced and marinated pork seared in a wok, or large skillet, before being combined with vegetables, cashews and a sweet-and-sour sauce. Serve the stir-fry with steamed rice and you’ll have a fine meal.
If you don’t care for pork, you could replace it with an equal weight of boneless, skinless chicken breast, cut into thin strips.
Because the cooking is so quick, do all the chopping, slicing and measuring before you start stir-frying. Before you start cooking, also make sure your pan and cooking oil are properly preheated before adding the food. If they’re not, ingredients such as meat will likely steam, rather than sear. Lastly, remember that you are stir-frying, so be sure to regularly move the ingredients around so each element will touch the hot surface of the pan and evenly cook.
Ginger Pork Stir-Fry with Cashews
Gingery slices of marinated pork, quickly cooked and combined with a saucy mix of vegetables and nuts.
Preparation time: 20 minutes, plus marinating time
Cooking time: About 5 to 6 minutes
Makes: 4 servings
For the pork
1 (375 gram) piece pork tenderloin, trimmed of any sinew
1 Tbsp cornstarch
1 Tbsp soy sauce
1 Tbsp Chinese cooking wine, brandy or sherry
1 Tbsp finely chopped fresh ginger
1 medium garlic glove, minced
2 Tbsp vegetable oil
1/2 medium onion, thinly sliced
1 medium green bell pepper, cubed
1/2 cup unsalted roasted cashews
2 green onions, cut into 1-inch pieces
For the sauce
1/3 cup soy sauce
1/3 cup water
2 Tbsp rice vinegar
1 Tbsp granulated sugar
1 1/2 tsp cornstarch
Slice the pork lengthwise in half. Now cut each half piece of pork, widthwise, into thin slices and set in a bowl. Add the 1 Tbsp cornstarch, 1 Tbsp soy sauce, cooking wine (or brandy or sherry), ginger and garlic and toss to combine. Cover and marinate pork in the refrigerator 30 minutes.
Combine sauce ingredients in a small bowl and set aside. Heat the oil in a wok or very large skillet set over medium-high. When smoking hot, add the pork, stir-fry until just cooked through, about 2 to 3 minutes. Lift the pork out of the pan and on a plate.
Add the onion and bell pepper to the pan and stir-fry 1 to 2 minutes. Return the pork to the pan along with cashews and sauce mixture. Cook until the sauce thickens and coats the pork. Toss in the green onion and serve.
Eric’s options: If you like spicy food, add Asian-style hot chili sauce, to taste, to the sauce mixture before adding it to the pan.
Eric Akis is the author of the hardcover book Everyone Can Cook Everything. His columns appear in the Life section Wednesday and Sunday.
