As long as you are not slamming the skillet down on the stovetop full force. I have used mine on ours, just remember the cast iron is pretty heavy, so don't slam them on the cooktop.

Seasoning coat number 2 is underway. Noticed the oven is not smoking nearly as much this go around. Will post a pic of the skillet later on tonight when it is all done.

Coat #2 is done, here is a pic. Looks pretty close to the last coat, but it does feel smoother to the touch. 3-4 coats more to go!

Out of curiosity, are you coating the outside of the pan too?

I had not for the first two coats. Was afraid if too much oil would up on the bottom it would give me smoking problems whenever I put it on the burner. The outside of the pan is a fairly shiny black to begin with, and I don't see that stuff coming off with just oven cleaner. Should I do one or two coats on the outside? Not sure how the coating on the outside would effect the cookability of the skillet. There was no visible rust either on the outside of the skillet. What do you think?

You should purchase a nickel plated cast iron skillet and you wouldn't have to season it or worry about rust or whatever.

i don't understand the confusion with CI. It is THE simplest cookware to use. Clean it with either the clean cycle on the oven or easy off. Wipe it down with a very thin coat of canola oil, flaxseed oil, safflower oil. Place in oven at 400 degrees for about an hour. Repeat the process two or three more times. You will have a semi non stick pan that becomes a completely non stick pan over time. Every time you use it, pour a cup of hot water from the sink in the pan when done cooking in it, but while it is still on the burner to deglaze the pan. Scrub lightly with a plastic brush. Rinse with water and wipe with a towel. When dry, add about a half tablespoon of oil, and wipe the entire inside of the pan with it in a very thin coat, trying to remove as much as you can with a paper towel. Put the pan away. Easy as pie. Makes a great sear, is non stick, and lasts lifetimes.

Starting coat #3. Will post some pics when it is done. Late start tonight, but I will be up late anyways, so figured I would get it done.

Finished coat #3. Looks pretty similiar to coat #2, although I noticed around the edge and walls of the skillet are starting to turn a bit darker. Going to do three more rounds. The coat of flaxseed oil I am putting on is pretty thin, which is what the instructions suggest, but I wonder if it is too thin? Too thick is bad, so I would rather be too thin and have to do an extra round or two of seasoning than to have too much. Also, for the last few coats I think I will go ahead and coat the entire outside of the pan as well, since there is plenty of oil on the paper towel after I wipe out the inside...might as well put it to good use. I am anxious to start using the pan and see it action!

Wait a minute. I've always been told that ceramic will break if you use CI on it so I haven't. What's the real scoop? Is it an impact concern or a heat retention concern?

I've done it multiple times with no issues.

I have used my CI on the last three glasstop stoves I've had with no problems at all. The CI will scratch if you move it around, so you have to be careful.

I've had no problems. Used both CI skillets, and a cast iron dutch oven. The latter is always on the stove for hours, since I use it for chili and soups.

I love how the post begins and ends with "its THE SIMPLEST thing EVER," with a full paragraph of instructions for each use in between.

Cast iron may be superior cookware, but it is not the simplest cookware to use - you can't soak it, and you have the extra step of rubbing it with oil after every use.

Starting coat #4, will post pics when it is done later on tonight. Hoping to do coat #5 tomorrow, and will probably do a sixth and final coat on Tuesday night.