Canning is very different from just cooking. It takes much more heat to get the canner to boil than it does for a regular pot. The issue is that you need a flat bottom canner to make contact with the surface enough to boil. But the flat bottom holds heat under it too much and will get the glass too hot. Most glass and ceramic stoves have heat sensors under the glass to prevent the glass from over heating. So if it gets over the limit, it shuts off the heat, causing an inconsistent heating so the water won't boil.
Fins i have a seven quart caner . You only pour a quart of water in the caner. So weight should not be a issue. It's really not all that heavy . Not lite but not heavy.
Well canning on glass top stove has never been a issue for us. I see what you are saying about the glass top cracking from to much heat. But here is the thing ...canning is no different than cooking ... turn the heat up... bring up the pressure to what ever pressure it calls for.. and that depends on what you are canning. Then turn heat down and control pressure. I have heard that if you don't clean top well after each use and take proper steps then damage will occur.
I just know I've heard other people say they couldn't get it to work. I don't know, I don't can. But I would be afraid of that much weight on the glass top
Heavy weight like canners and cast iron can potentially crack a glass top, especially at high heat. And I've had some tell me they tried to use a canner on a glass top stove, but it would never get the canner hot enough to seal the jars.
"Most restaurant commercial equipment is aluminum ."
Unfortunately, that true in many cases. However, you will notice you only see stainless steel holding the food that is served. And you can do what I've done for 40 yrs....ask what they cook your food in, and eat elsewhere if you don't like the answer. Many places use stainless.
and all places that work for the Gov. and serve food to people must use stainless steel or other safe cookware to cook and serve the food on the buffet line.
Here's what happens to cast iron when you cook in it. It is very porous, and when heated those pores open and grabs some of your fried chicken. When it cools, those pores close sealing those bits inside those pores until the next time you heat it. Out comes those bits that were sealed the last time you used it and....in goes some more bits of whatever you're cooking this time.
And God knows I wouldn't be caught dead being a liberal.
Hey Jude! This post has me confused. When drinking water out of the creek with the cows do I need to be above the cows or below the cows in the creek.Which has the cleaner drinking water?
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