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I make dessert paninis ... any sweet bread (cinammon, walnut "artisan" type is beyond excellent, anything sweet) spread with butter on outsides for browning ... and any sweet filling (chocolate and marzipan is excellent, chocolate and ANYTHING is excellent, cream cheese and jam, cream cheese and...

I've got a white ceramic cook top (love it, it's gorgeous, stays spotlessly clean, looks brand brand new and I've had it 2 years now); and I use cast iron all the time. I don't drag them, ever. But I don't drag anything on this top. I'm careful with it in general. I did, though, once, actually...

I've got a white ceramic cook top (love it, it's gorgeous, stays spotlessly clean, looks brand brand new and I've had it 2 years now); and I use cast iron all the time. I don't drag them, ever. But I don't drag anything on this top. I'm careful with it in general. I did, though, once, actually...

I've got a white ceramic cook top (love it, it's gorgeous, stays spotlessly clean, looks brand brand new and I've had it 2 years now); and I use cast iron all the time. I don't drag them, ever. But I don't drag anything on this top. I'm careful with it in general. I did, though, once, actually...

I'll add that my wok, which is carbon steel good quality, does NOT work on my electric burner. I love my electric, ceramic-top stove. It's clean, white, gorgeous. But it is not a stove for serious cooking. We don't have gas around here, so I can't get a gas stove. Sigh. But that's another...

Hello psiguy :) Hello psiguy! I've just joined, and am happy to see that you are here. Look forward to learning from you, as I have on the previous board. Yours, Liza