It works on induction just fine. I don't like it much myself as it is so heavy and I always feel I can taste iron in foods cooked with it. But many do love it.

If you do use it on induction, be sure to check the bottoms first for any burrs. DH had to take a grinder to mine to get the bottoms really smooth so they didn't scratch the glass top.

I don't heat my CI to dry, just dry it well or air dry. They seem to do fine.

When new, if it's not pre-seasoned, it would be a good idea to go through the drying process. Water becomes much less of an issue when your pan has a good all around seasoning.

It's a little more annoying than on gas. I put the cast iron on the hob at 4, set the timer to 3 minutes (that part is good - I was always forgetting to turn them off on gas, and mine auto shuts off). The important bit is that they aren't on a grate so the bottom won't dry, so then I usually just flip it over and set it on the counter to fully dry before putting away. If the bottom didn't get wet in the cleaning process it's not a problem (or I suppose if you towel dry). I wasn't paying attention to the bottoms at first and they started getting pretty rusty! There were a couple times I really thought the cast iron had scratched the surface, but the scratches came out with a little ceramabryte.

The randomness of that has got me well and truly amused too Fori!

I dry my cast iron on the induction cooktop - no issues.

Fori, I actually think it's important becuase so many people suggest using paper towels, newspaper or parchment under pans (either to prevent scratching or catch splatters) as though it can't ignite, and it most certainly can!

Now that I think about it, when drying CI on induction, I'd sometimes tilt the pan briefly to allow any steam to escape.

[I continued to use paper towels when i felt I should (as I got lazy it happened less and less frequently because there really wasn't any reason to actually use it). The problem was heating for a very long time at a very high...uhh...whatever you call it on induction. Number. :)

So, probably not a good idea to use a paper towel under something that you're planning to apply high heat to for a super long time. Like, let's say, seasoning cast iron. (You should see that pot now though--looks and feels like obsidian!)]

Thanks for the help everyone! I thought I'd put paper towel down between the cast iron and the cooktop.... but maybe I'll rethink that one.... thanks Fori, for the heads up and the chuckle! My cast iron is new to me, but I have no idea of its age. Here is the before and after of the new one that I found at an antique, er, junk store. I seasoned it in the oven.

ooooh, nice job on that pan!

Gotta say... I too am impressed. What method did you use to get that pan into shape?

The best job I ever saw was a friend who brought an old rusty pan into the factory where we worked and used the sand blaster. It came out like brand new. I've used my hand grinder with a wire brush, which was okay. I've wondered about how a mild acid would do, but yours looks very good!.

Thanks rgreen48! I submerged it into a tub of white vinegar and almost all of the rust disappeared overnight . I couldn't believe how easy it was! There was still some crud left, so into the self clean oven it went. I also used the oven to season it.