Lately I've been cooking everything in my cast iron pans. Once you get the hang of them they're fantastic.
For this pan I sanded the original sandpaper like texture with an orbital sander then applied many coats of seasoning. Sadly, I may have made it too smooth. The seasoning doesn't stay on as well as another smaller pan that I own. Which means I'll sand it again with 40 grit in order to help the seasoning stick. Fingers crossed.
I've been using them on a ceramic electric stove for 2-3 years already. Even a big Staub Cocotte.
We just need to be delicate enough to not break the ceramic. And avoid the higher temps because electric stoves are quite powerful.