Can You Use Cast Iron on Induction Cooktops? (Complete Guide 2026)

As induction cooktops continue to dominate modern kitchens in 2026, many home cooks find themselves asking an important question: Can traditional cast iron cookware safely be used on induction? Induction cooktops are a major investment, with their smooth glass surfaces and high-tech features. Cast iron, particularly enameled cast iron cookware, is also highly regarded in terms of durability and performance.

Quick Answer

Yes, it is perfectly safe to use cast iron on induction cooktops. Actually, cast iron is among the most suitable materials in induction cooking.

Induction cooktops need cookware that is made of magnetic materials. Cast iron is naturally magnetic and this implies that it is compatible with induction technology. The cooktop produces a magnetic field when put on an induction burner, which heats the cookware directly, producing fast, precise, and energy-efficient cooking.

Raw cast iron and enameled cast iron are both compatible. The major distinction is not whether they are used or not, but how they are to be handled with care to avoid damaging the smooth glass surface of the induction cooktop. Beyond surface protection, distinguishing between these materials helps when considering the nutritional impact of cooking with iron-based vessels.

Does Enameled Cast Iron Work on Induction?

Enameled cast iron is highly effective on induction cooktops, and is commonly used in contemporary kitchens. Popular items like enameled Dutch ovens are a combination of the magnetic qualities of cast iron and a smooth, glass-like enamel coating.

This enamel layer offers two key advantages: it provides a smoother bottom surface than raw cast iron, which minimizes the chances of scratches on the induction cooktop. Second, it prevents rust and simplifies cleaning, which contributes to the long-term maintenance of the cookware and the cooktop.

Enameled cast iron of high quality is usually designed with flat, polished bases, which is a significant consideration in induction efficiency. The flat base provides the maximum contact with the cooktop, resulting in the even distribution of heat and stable operation. This is the reason why premium enameled cast iron is commonly suggested to induction users who desire peace of mind as opposed to rough, unfinished cast iron. Efficiency is further optimized when you ensure the base diameter corresponds to the correct dutch oven size for your cooking needs.

Will Cast Iron Scratch Your Induction Cooktop?

This is a common concern—and it's valid. Tempered glass is used to make induction cooktops, and it is tough but not resistant to scratches.

Cast iron does not necessarily scratch an induction cooktop. Scratching is usually caused by human handling, rather than the material of the cookware itself. The risk is increased by dragging a heavy cast iron pan across the glass surface, putting it down roughly, or using cookware with a very rough or uneven bottom.

Raw cast iron, with its rough bottom, needs more attention. Enameled cast iron, however, is much smoother and much gentler on glass surfaces. This is a significant difference when selecting induction cookware. Cast iron can be safely used without ruining your cooktop with proper lifting, placement, and cleaning practices.

How to Prevent Cast Iron from Damaging Your Induction Cooktop

The key to protecting your induction cooktop is not avoiding cast iron but using it in a sensible manner. An effective solution is to put a thin sheet of parchment paper or a heat-resistant silicone induction mat between the cookware and the cooktop. This does not affect induction heating and greatly minimizes the possibility of scratches.

Always lift cast iron cookware instead of sliding it. A Dutch oven pot is very heavy and therefore it should be placed carefully. The glass surface may crack or be internally damaged by dropping heavy cookware on it.

Another step that is not given much attention but is very important is keeping the bottom of the cookware clean. The grease, burnt residue, or carbon deposits on the base may be transferred onto the cooktop and leave stubborn marks or even fuse with time. The same cleaning principle is applicable throughout your kitchen, including cookware, such as a stoneware baking dish or even a matching bakeware set that is stored in the same place.

Cast Iron on Induction Cooktops (Step-by-Step Guide)

1. Begin by ensuring that the bottom of your cast-iron cookware is clean, dry, and flat.
2. Then, put the cookware on the burner without dragging it. If desired, place parchment paper or a silicone mat underneath.
3. Start cooking with a low to medium heat level. Induction warms up much quicker than gas or electric stoves, and cast iron is a very good heat retainer. Raising the temperature slowly avoids overheating and preserves the enamel coating and the cooktop.
4. Avoid rapid temperature changes, such as placing a hot pan in cold water. This safeguards the enamel finish and preserves the life of cookware. These steps make induction and cast iron an unbelievably accurate and effective cooking couple.

Seasoning Cast Iron on an Induction Stove

It is possible to season raw cast iron on an induction cooktop with a bit of patience. Begin by washing the pan and drying it. Rub a small amount of neutral oil over the whole surface, including the bottom.

Place the pan on the induction burner at low heat and let it warm slowly. The oil will start to polymerize creating a non-stick protective layer. When the pan starts to smoke slightly, turn off the heat and allow it to cool down.

Enameled cast iron does not need to be seasoned on the cooking surface, although it is still important to maintain the base. It is important to keep it clean and without accumulation to maintain the best performance of the induction and to safeguard your cooktop.

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Conclusion: Should You Use Cast Iron on Induction Cooktops?

Absolutely. Cast iron and induction cooktops are a powerful, modern pairing when used correctly. The magnetic nature of cast iron makes it inherently compatible, while induction’s precision complements cast iron’s exceptional heat retention.

Enameled cast iron, in particular, stands out as an ideal choice for today’s kitchens. A high-quality enameled Dutch oven offers smooth contact, durability, and versatility, making it perfect for induction cooking. By following simple safety practices like lifting cookware, managing weight carefully, and keeping surfaces clean, you can confidently protect both your induction cooktop and your cookware investment.

In a 2026 kitchen where performance, efficiency, and longevity matter, cast iron remains not just relevant—but essential.

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FAQs about Cast Iron

Q: Can I Use an Old Cast Iron Pan on Induction?

A: Yes, as long as it has a flat base and is handled carefully. Rougher pans may require extra surface protection.

Q: Does Induction Heat Cast Iron Evenly?

A: Yes. When combined with cast iron’s heat retention, induction delivers consistent and controlled cooking results.

Q: Can I Use an Enameled Dutch Oven for Slow Cooking on Induction?

A: Absolutely. Induction’s low, precise heat settings are ideal for slow-cooked meals in enameled cast iron.

Q: Is Cast Iron Safer Than Non-Magnetic Cookware on Induction?

A: Yes. Cast iron engages directly with induction technology, making it more efficient and reliable.