Pan preference: What grill pan is best for electric stove?

Q. Can I use a cast iron grill pan on an electric stove?– Harlene (cq) G., West Palm Beach

A. You did not specify but I assume that your electric range has a smooth ceramic-glass top. On a coil-type burner, any kind of pan or pot can be used without harm. But problems can arise with the glass tops. Since cast iron pots and pans are very heavy and their bottoms do not have a smooth finish, they are more likely than the usual cookware to scratch the cook top if moved carelessly, which can eventually lead to cracks.

In addition, because of their weight as well as their handles being unprotected from heat, they are also much more likely to be dropped and cause a breakage of the glass top. That would be a calamity, costing hundreds of dollar to fix. On our smooth-top range,we have often used cast iron pans – both those with the smooth cooking surface and the ones with raised ridges for grilling – but have done so with great care and caution.

Some smooth-top ranges may have another restriction also: Not to use double-burner griddles and extra-large pots and pans that extend well beyond the individual burner size. Otherwise, damage can result to the ceramic top or the halogen burner. Please consult your owner’s manual.

Bottom line: Heavy-gauge hard anodized or nonstick aluminum pans, including ridged grill pans, are safer for smooth-top ranges. There are several good makes of the pans available, often at a big discount in stores such as Ross, Marshall’s or HomeGoods, and Bed Bath & Beyond with their coupons.

NOTES FROM OUR KITCHEN

We love fresh basil in a variety of foods. I have written earlier that cut stems of the plant can be stored in glass vase or a tall drinking glass filled with water to keep them fresh for a long time. In about a week or ten days the stems will start to put out tender roots in the vase, which you actually can see growing in the water.

My wife Kaisari planted two such rooted stems in a small pot with some good quality potting soil, and they are now growing into fairly healthy plants on their own, in our covered patio. We will transfer them to a larger pot when they grow some more. These plants need full sun and moist but well-drained soil.

Here is a antipasto we love: Slice a good quality ripe tomato into rounds, Place a few rounds on a quarter plate. Top the tomato slices with some thinly sliced mozzarella cheese. Drizzle good quality extra virgin olive oil and balsamic vinegar on top and place several washed and dried basil leaves over the cheese. Microwave for 20 to 25 seconds, or until the cheese starts to soften and spread. Enjoy, dunking each bite in the warm oil and vinegar. I mop up the remaining oil-vinegar mixture with a piece of bread. Makes 1 serving.