"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Cookware
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 11-21-2007, 10:26 PM   #1
Assistant Cook
 
Join Date: Nov 2007
Posts: 5
Unhappy Problem: Pans slide all over my gas cooktop

I love my cast iron pans, and use them all the time. One of my favorite things about them has always been that since they are heavy, they stay put. But on the new range that was delivered to my house today, they slide like crazy! Does anybody have a fix for this? It's a hassle and feels unsafe. Thanks all!

Nicole

__________________

Nivchek is offline   Reply With Quote
Old 11-21-2007, 10:32 PM   #2
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,515
Hello...Nivchek Welcome to DC. What kind of range did you buy? Is it an electric cook top?
__________________

__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 11-21-2007, 10:33 PM   #3
Assistant Cook
 
Join Date: Nov 2007
Posts: 5
It's gas

Forgot to mention that it is gas.
Nivchek is offline   Reply With Quote
Old 11-21-2007, 10:38 PM   #4
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,515
It's strange that heavy cast iron pans would be sliding all over the place. I dunno. Maybe give it some time and when the "new" wears off a bit hopefully they want slide so much!!
In the mean time, be careful with them.

Stay safe, and have a Great Thanksgiving!!!
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 11-21-2007, 10:59 PM   #5
Executive Chef
 
Join Date: Oct 2007
Location: Perth, Western Australia
Posts: 3,270
All of my pans slide around on the grid that covers the gas burner. I have always put it down to the grid not being straight and level when fitted but mine is old. Guess you could take a hammer to the iron grid and make a bit of an indent for them to stop them moving about. I just turn the handles in a manner so that they balance.
__________________
Too many restaurants, not enough time...
Bilby is offline   Reply With Quote
Old 11-21-2007, 11:03 PM   #6
Senior Cook
 
Cajun Cook's Avatar
 
Join Date: Sep 2007
Location: Thibodaux, Louisiana
Posts: 134
Send a message via Yahoo to Cajun Cook
Hi Nivchek, I concur with Bob. I have never come across this either. I use cast iron most of the time and have a gas stove. Once the skillet goes down, it stays down. Have you thought about writing the company that made the stove and get their input?

Jim
Cajun Cook is offline   Reply With Quote
Old 11-21-2007, 11:13 PM   #7
Executive Chef
 
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
I got gas and my pans (copper aluminum or cast iron) sat put just fine. If the grates are smooth finished, that may be the cause. Mine are rough finished so the pans don't slide.
Robo410 is offline   Reply With Quote
Old 11-22-2007, 11:57 AM   #8
Head Chef
 
Caine's Avatar
 
Join Date: Dec 2004
Location: CHINATOWN
Posts: 2,314
Send a message via MSN to Caine
Is the stove level? You know, when the stores hire these delivery/installation guys, they give them a urine test, not an IQ test.
Caine is offline   Reply With Quote
Old 11-22-2007, 07:25 PM   #9
Executive Chef
 
Join Date: Oct 2007
Location: Perth, Western Australia
Posts: 3,270
Quote:
Originally Posted by Caine View Post
Is the stove level? You know, when the stores hire these delivery/installation guys, they give them a urine test, not an IQ test.
You're in a humerous mood today Caine!! This is also funny!!
__________________
Too many restaurants, not enough time...
Bilby is offline   Reply With Quote
Old 11-22-2007, 08:26 PM   #10
Assistant Cook
 
Join Date: Nov 2007
Posts: 5
Lightbulb funny

Actually, our delivery guys went to great pains to level it well, since the owner of the delivery company was among them. The grid is very glossy and my pans are a bit concave on the bottom. I have always used gas stoves and it's never been this bad. The pans slide when I stir the food. Maybe I should take the grid pieces to a sharpening shop and have them roughened up a bit. Not pretty, but might help.

Thanks for the replies!
Nivchek is offline   Reply With Quote
Old 11-22-2007, 08:54 PM   #11
Sous Chef
 
Rom's Avatar
 
Join Date: Jul 2007
Location: Australia
Posts: 715
Tell the truth, you bought your pots and pans a "Slip and Slide" as an early Christmas present! :D

Sorry I know nothing about stoves, but it sounds like a pain!
Rom is offline   Reply With Quote
Old 11-22-2007, 10:52 PM   #12
Master Chef
 
Michael in FtW's Avatar
 
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
Well, it sounds like your grids are enamel coated. And, if your cast iron pots/pans are also enamel coated ... keeping them from slipping around is going to be like trying to get a pat of butter to stick in one spot on a hot windowpane at noon in Phoenix during August.

You could grind the enamel off of the top of the grids ... or find some replacement grids that are just raw cast iron. If your cast iron isn't enamel coated - just use it and slide it around a lot ... it will abrade the surface of the grids. In the meantime - try holding onto the handle(s) as you stir your pots.
__________________
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW is offline   Reply With Quote
Old 11-23-2007, 04:13 AM   #13
Assistant Cook
 
Join Date: Nov 2007
Posts: 5
thank you Michael

That's the answer I've been looking for. My pans are raw cast iron and the grids are enameled, which must be the problem. I find that I must hold the handles, but see, it cramps my style! I'll just have to wait until the enamel wears down to get my style back (I like not having to find the darn oven mitt over and over!)

Thanks for the brainwave. I feel silly for not putting that one together myself. Someday I share the story of the 3 broken stoves and then it will all make sense.

nicole
Nivchek is offline   Reply With Quote
Old 11-23-2007, 04:22 AM   #14
Sous Chef
 
Join Date: Mar 2006
Location: USA
Posts: 524
Send a message via ICQ to Gossie Send a message via Yahoo to Gossie
Quote:
Originally Posted by Michael in FtW View Post
Well, it sounds like your grids are enamel coated. And, if your cast iron pots/pans are also enamel coated ... keeping them from slipping around is going to be like trying to get a pat of butter to stick in one spot on a hot windowpane at noon in Phoenix during August.
Too funny, but I don't think you gave enough detail, Michael. Please note that Michael is from Texas and he dissed Phoenix. ROFL

My first thought was that they didn't level it properly. My suggestion: Get a wok and only cook in that. LoL It seems odd that something as heavy as cast iron slides. Hot and heavy sliding off the stove and onto my foot does not sound appealing.
__________________
In order to change the world, one must first start with one's self.
Gossie is offline   Reply With Quote
Old 11-23-2007, 06:29 AM   #15
Head Chef
 
lulu's Avatar
 
Join Date: May 2006
Location: England
Posts: 2,039
I've had this on all the older gas hobs I've had. I have often dreamed of a new gas hob where I presumed this would not happen.
__________________
In omnibus amor et iustum
lulu is offline   Reply With Quote
Old 11-23-2007, 08:54 AM   #16
Executive Chef
 
Join Date: Oct 2007
Location: Perth, Western Australia
Posts: 3,270
Quote:
Originally Posted by Gossie View Post
My suggestion: Get a wok and only cook in that. LoL
Oh no - that's worse!!! You can't ever take your hand off of a wok on a stove like that. It rocks worse than a spinning top that is coming to an end!!
__________________
Too many restaurants, not enough time...
Bilby is offline   Reply With Quote
Old 11-23-2007, 09:02 AM   #17
Executive Chef
 
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
My grates are enamel coated as well. I can see how certain cookware could not be stable on them. You could rough up the surface on them using your sidewalk.
Jeekinz is offline   Reply With Quote
Old 11-28-2007, 11:48 PM   #18
Senior Cook
 
wysiwyg's Avatar
 
Join Date: May 2007
Location: Michigan
Posts: 446
Send a message via MSN to wysiwyg
Nivcheck,
I suggest you contacting the manufacturer, explaining the problem and asking if they can send you replacement uncoated cast iron grates.
__________________
"Tell me what you eat, and I will tell you what you are" Anthelme Brillat-Savarin
wysiwyg is offline   Reply With Quote
Old 11-29-2007, 06:48 AM   #19
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 45,979
Quote:
Originally Posted by Nivchek View Post
That's the answer I've been looking for. My pans are raw cast iron and the grids are enameled, which must be the problem. I find that I must hold the handles, but see, it cramps my style! I'll just have to wait until the enamel wears down to get my style back (I like not having to find the darn oven mitt over and over!)

Thanks for the brainwave. I feel silly for not putting that one together myself. Someday I share the story of the 3 broken stoves and then it will all make sense.

nicole
I have enameled cast iron grates and my raw and enameled cast iron pans don't slide. I suspect the problem is more about the grates having a "crown". That is, they are not flat. You can test this with any known flat object. Lay a flat cutting board or 2x4, etc. across the grates and look to see if there is contact across the entire grate.

IS the problem the same for all four burners?
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 12-03-2007, 11:38 PM   #20
Senior Cook
 
wysiwyg's Avatar
 
Join Date: May 2007
Location: Michigan
Posts: 446
Send a message via MSN to wysiwyg
Nivcheck,
I thought I didn't have this issue so I checked my cast iron gear (all enameled).
The older stuff doesn't slide, a new Dutch oven I have (less than a year old) slides in all the grates (are enameled).
The sliding is a function of the coeficient of friction of the materials and is independant of the contact surface between the grates and pots/pans.
As Jeekinz suggested, roughing one of the surfaces will increase the coeficient of friction and address this issue.
__________________

__________________
"Tell me what you eat, and I will tell you what you are" Anthelme Brillat-Savarin
wysiwyg is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off





Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:45 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.
×