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HAWKTHREE's Photo HAWKTHREE SparkPoints: (67,647)
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4/8/18 7:32 A

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I found a good intro article that matches my experience. I use my cast iron on mine all the time because cast iron remains flat and a good flat connection is desirable. My old Revereware tends to jiggle noisily because it's not quite flat after 50 years of use. I was warned to not drop my dutch oven because it might be heavy enough to crack the top.
Cleaning is really easy. There's an expensive liquid stuff to remove grime, but if you read your owner's manual, you will likely see that Bon Ami is safe and very cost effective for the occasional stubborn goop. If you have an old credit card, it's very useful for scraping safely and works better than the ones you can buy.
www.consumerreports.org/electric-induction
-ranges/pros-and-cons-of-induction-coo
ktops-and-ranges/


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There is no such thing as the final success in life. What is really meaningful is the courage to face the next minute, the next hour, the next day.


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KJORGE's Photo KJORGE Posts: 1
4/7/18 5:23 P

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I'll be moving into a new, small home soon - downsizing to better suit my retirement.

I like cooking (although I can't say I'm very good at it). New house will have induction stove. I'm thinking a dutch oven and a cast iron skillet should do the trick, but any tips and words of wisdom would be greatly appreciated.

Happy springtime!

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