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Cast Iron grates and Copper Bottom Pots an Issue???

16 years ago

Helped my mom pick out a new range, Kitchen aid architect II. The owners manual indicates that if you have copper bottom pots these may permenantly mark the cast iron grates. Does this sound right? Is this all cast iron grates or something specific to Kitchen aid?

Range is coming tomorrow - now I wonder if we need to get her new pots.

Thanks!

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Comments (6)

weissman
16 years ago
I have no idea if this is true of all cast iron grates - but copper pots are great for cooking - I wouldn't replace them - from your title I thought you were going to say that the grates would damage the copper pots - do you really care if the grates end up marked by the copper? You can always replace the grates later if you really need to.
jamesk
16 years ago
Pulling heavy copper pots across cast iron grates may leave a trace of copper on the very tippy-top edges of the black grates (aluminum will do the same thing, only in silver). It's really not noticeable,and nothing to worry about. The traces of copper will be rubbed off as other pots are moved on the grates.

My advice would be to use the cookware you have. If you find the slight trace of copper left on the grates to be bothersome....then decide on what you want to do.

I use heavy Belgian copper for cooking about 90% of the time. I doubt that anyone would notice the very slight trace of copper left on my cast iron grates. It's not something I notice unless I consciously look for it.
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Like mojavean states, the grates are coated with a porcelain enamel, almost a glass like substance. It will wear, and it might be susceptible to attack by "some" of the stronger dishwashing detergents that have potassium or sodium hydroxide in them. I quote one sentence from Wikipedia under the topic 'dishwasher'-"glass dissolves slowly in alkaline aqueous solution."... you can read the article yourself. I mentioned before, it's like the porcelain coating on French cast iron ovens, such as Le Creuset and Staub. Having said that, it would probably take years to have much of an effect. Still, I would rather have the bottom of my pans wear out this coating. The grates will take a seasoning, you just wipe them with the smallest amount of oil, and turn the burner back on. Some oils smoke less than others, refined light olive oil is good, this seasoning may burn off and stick to the bottom of your expensive copper pan, especially if it's a fresh seasoning....otherwise, not a problem, and in fact it probably protects the porcelain from wear. The big thing with cast iron, even porcelain cast iron, is to keep it dry. Sometimes you'll see a light 'bloom' of rust on it, just wipe it off. But if rust gets under the porcelain, it will lift it off and chip it. To clean, I use an almost dry scrubby sponge, and leave the bowls on the cooktop. If I spill a mess of flour, or manage to make a complete mess, I do take the bowls to the sink and rinse them there.
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The grates and bowls have always had the porcelain coating. That said, a couple of ours have spots that would still rust if you got them wet. For me, the issue is more likely that I won't get the DW empty enought to load all the stuff in there. I've found that a 1/2-hour soak in a tub of hot water and TSP does the trick. A little oil on the spots that rust afterward works too.
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As you probably know, copper as a material has the best thermal conductance of any material used in cookware. It will heat up quickly but also cool down quickly when the heat is reduced. Aluminum is a little slower to release the heat, which may be why you are not seeking the same results. The thick aluminum, clad with the relatively poorly conductive stainless steel, is going to take a bit longer. A bunch of manufacturers make copper clad cookware now, but you really don't get all the properties of copper. Some have only a band, some just the bottom, some clad the entire outside. Most only have the thinnest layer of copper, mainly for cosmetic reasons. To really get the full benefits of copper, you actually need a thicker (2mm+) true copper pan. One alternative is to get a thick copper base (2mm) clad with stainless. I have a few pans with this combination and the heat response is superior, but not as good as the tin-lined pure copper. For stainless frying pans, though, I prefer my Demeyere Prolines. I do my tortilla grilling on a thick aluminum AC griddle accessory that spans two burners on my gas range. I can do two large quesadillas at once and the thick aluminum makes for a very even result (no hot spots but nice overall "brown spots").
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I have a glasstop electric range and use several copper cookware items. My understanding is the cookware can put marks on your cooktop if you scoot or drag the cookware along the top of the cooktop, at least that is how I understand it. I have never had that issue with my cookware, copper or otherwise. I also use cast iron and have seen no scratches though I was warned of that too so YMMV. I think careful use may be the key.
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Fori
16 years ago
I bet that copper--if you could find it--would scrub off anyway. I'd try it. I just can't imagine any permanent damage to the cast iron from something as wimpy as copper!

You can always test it by flipping a grate over (if they have the same finish on the bottoms) and rubbing the least favorite copper pot across it. See if it leaves a mark, and if so, if it's a bad mark and it'll come off.
villandry
16 years ago
I use copper pots all the time. I don't see any copper left on my grates. If anything, the cast iron grates have seriously scratched the bottoms of my pans. Cast iron is not friendly to highly polished copper and stainless.
User
16 years ago
So true, I have a bunch of polished Mauviel copper pots. But the bottoms do not stay polished on my cast iron grates.
jerrod6
16 years ago
Maybe the grates on the KA are not real good cast Iron, or maybe they are coated or treated with a material that will react to the copper. Maybe find out more about the material of these grates.

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