The Ultimate Buyer's Guide for Purchasing Grey Iron casting price

We took more than a dozen popular cast iron pans&#;from the classic skillet to pans for grilling&#;and tested them side by side in the test kitchen of our product testing Lab, rating their heat conductivity and distribution, comfort and maneuverability, and nonstick ability. While most of the cast irons baked cornbread and seared steaks similarly well, there were a few winners. And because we know it's important to see how the pans perform in a real-life setting, we also sent them to our experienced food writers and editors for home testing.

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If there's one type of cookware in a kitchen that can do just about anything, it's cast iron. Constructed of an ultra-durable alloy of steel and carbon, cast iron pans heat and cook evenly and stand up to the nicks, dents, and scratches one might typically find with other types of pans. Cast iron can sear a steak beautifully, hold a constant temperature for deep-frying, and even be used as bakeware for your favorite cornbread recipe .

Believe it or not, this cast iron pan is dishwasher safe, but we found that a brush worked best to loosen up food trapped between the ridges. It requires a little more upkeep than nonstick pans, but the beautiful, even results are worth it, and the grill pan will likely last forever with proper care.

In testing, we found that this pan's hefty size requires a bit more time to heat up, but it distributes that heat evenly and stays hot for a long time. The handle got a little too hot for comfort, though, and while the shape was easy enough to grip, the pan was somewhat slippery due to the shiny finish. It did take a few tries to figure out how to achieve proper grill marks, but once we did, meats and vegetables looked picture perfect.

Though it lacks the versatility of a traditional cast iron pan (you won't want to pour batter into this guy!), a grill pan is an affordable way to get the char marks of outdoor grilling. This 9.25-inch square option is a top choice for its quality; not only is it enameled so you don't have to worry about seasoning, but we found that since the interior is also coated with porcelain enamel, the pan doesn&#;t absorb odors or flavors.

Like most cast irons, this grill/griddle combo takes a little while to heat up, but once hot, it boasts terrific heat retention. We were able to cook everything from steak to bread with ease. Additionally, since this spans two burners, we were able to create two different heat zones, searing over high heat in one area while keeping a more moderate temperature on the other half. It's wonderfully affordable and comes preseasoned for an easy cooking and cleanup process. Ultimately, this pan's versatility earned it a near-perfect rating and a permanent place in our dream kitchen.

This multi-use griddle has a smooth side for flipping flapjacks and a ribbed side for grilling steaks with perfect sear marks. At 20 x 10.5 inches, it's large enough to serve a family (it'll cover two burners on the stovetop), but it's less than an inch thick, so it's a cinch to store. The space it does require is well worth it considering it's essentially two pans in one. However, we did note that it's pretty heavy.

We found this set to be incredibly versatile overall. The 10.5-inch skillet worked well for searing steaks, while the 8-inch skillet was perfectly sized to fry a couple of eggs for a single serving. The griddle was excellent for baking pizza, bread, and buns, but also functioned well as a flat-top type grill for anything that didn't release too much moisture. Lastly, we used the Dutch oven to cook up soup, but its size and shape lend itself well to baking bread too. There wasn't much this set couldn't do, and at a wonderfully reasonable price, we think it's totally worth it.

When one cast iron skillet simply isn't enough, turn your sights toward this 5-piece set from Lodge. This collection includes a 10.5-inch griddle, a 5-quart Dutch oven, and two skillets (an 8-inch and 10.25-inch), providing all the basic pieces you need for most cooking applications. The included lid fits on three out of the four pans and features spikes on the underside that help condensation baste whatever is cooking below. Since they're made of durable cast iron, they're compatible with just about any stovetop, from gas to induction, and can also be used on a grill or directly on an open fire. One of the things we love about this set is that it arrives pre-seasoned, allowing you to get cooking without having to take an additional step to prep your new cookware.

We paid special attention to comfort and maneuverability when lifting and tilting each pan and were pleasantly surprised to discover that the Stargazer's long handle didn&#;t get hot as quickly as some of the others we tested. This, along with its lighter weight, meant we were able to move it with ease on the stovetop and in and out of the oven. In our egg-frying tests, the Stargazer was the only pan where not a trace of egg whites stuck, and it was also rated the easiest to clean. When it was time to sauté, the high-sloping walls kept oil from splashing out of the pan, and its flared lip minimized mess while pouring out hot grease. Essentially, the Stargazer is a star that is worthy of its price tag.

While all cast iron is heavy compared to other types of cookware, the Stargazer is relatively lightweight. It had excellent heat retention in our Lab testing, leading to even browning in nearly everything we made. It was especially great at searing meat, giving us an impressive crust on steaks and pork chops while hardly smoking at all. We also baked cornbread in this skillet, noting that it came out wonderfully even and had very minimal sticking when it came time to turn out the finished product.

This super-smooth, made-in-the-USA pan is an excellent, reliable addition to the kitchen for nearly anything you'll want to whip up. Not only is it attractive, but it is also built to last.

In our lab and home tests, we found the pan's larger helper handle made it incredibly easy to maneuver when carrying or emptying the skillet, especially given its substantial size and weight. The pan heated evenly and allowed for a perfect deep brown steak crust while searing, with very little smoke and minimal muscle needed to clean up afterward. It's shallower than other pans, though, which causes a bit more oil splatter. In the baking test, cornbread came out cleanly, and in the egg test, only a small amount of whites stuck. As a bonus, we love all the color options, which you won't get with unenameled options. Overall, the high price is worth it for such a quality, durable design.

Le Creuset is known for its high-end enameled cast iron Dutch ovens , and this 11.75-inch skillet is made with the same quality and attention to detail. The black enameled interior is resistant to staining and dulling, and while it looks much like uncoated cast iron, it's dishwasher-safe, never requires seasoning, and you can cook anything in it&#;even highly acidic foods.

On the flip side, the Lodge performed pretty well in its nonstick abilities. Cornbread baked in the pan came out with a clean release, though when frying an egg, there was a bit more sticking than we would have liked. Plus, it came with a silicone handle cover, which made taking it out of the oven and moving it onto the burner really easy. Overall, it's a great pan at an unbeatable price.

Constructed of thicker cast iron than the Blacklock, our Lab test revealed that this sturdy pan is slow to heat but will retain its temperature easily&#;perfect for getting a fantastic sear on steaks and anything else that needs browning. While not a dealbreaker, we found this pan ran a little too hot in comparison to competitors once heated; a minute too long, and our steaks would have quickly burned.

The main selling point of this 10.25-inch, 5-pound skillet is its user-friendly size and affordable price. Weighing a pound less than competitors puts this Lodge skillet in a class of its own, making us likely to reach for this pan time and again. It comes also pre-seasoned, and it's very easy to clean.

While the pan's pour spouts are not the best&#;in our tests, pouring out hot oil resulted in a messy countertop&#;its nonstick abilities are top-notch. In the Lab, fried eggs came out of the pan effortlessly with a spatula, with minimal egg whites still stuck to the pan. We also used it to grill up slices of garlic bread and praised its ability to sear at high heat. We also found that the seasoning held strong through the first couple of rounds of testing and washing, and we're confident this will be pretty easy to maintain over the long haul.

The hallmark of this line of pans is the thinner design than a classic Lodge, which we found allows it to heat up twice as fast. That also means that relative to its ample diameter, it's extremely lightweight compared to its competitors, making it easy to move on and off the stovetop or in and out of the oven. Its looped handle boasts a higher arch that's more ergonomic and stays cooler, while also giving you a great hanging option that our home tester loved.

The versatile Blacklock Triple Seasoned Cast Iron Skillet is part of Lodge's line of pans replicating antique cast iron. While available in 7-inch, 10.25-inch, 12-inch, and 14.5-inch versions, we tested the largest size in the Lab and found it to be one of the best on the market&#;second only to the Stargazer (our splurge pick). We also sent the 12-inch version to one of our expert home testers to learn her observations.

Final Verdict

If you're looking for cast iron that ranked highly across the board, check out the triple-seasoned Lodge Cast Iron Blacklock Skillet. For a budget option, we recommend the Lodge Cast Iron Skillet, which performed well and is lightweight, making it incredibly user-friendly.

How We Tested

Our editors spent weeks researching cast iron pans and developing a standardized methodology against which to test them. Our first tests were in , but we have continued to test new models against our winners ever since. We've put nearly 20 cast iron skillets through their paces at our Lab's dedicated test kitchen. We collected the data&#;as well as longterm testing insights from our home testers&#;and used it to determine ratings and placement on this list.

We Observed:

• Heat conduction: Cast iron is known to heat slower than cookware made from other materials, so we used an infrared thermometer to monitor how quickly we could bring these pans to the desired temperature.
• Searing capabilities: One of cast iron's biggest assets is the ability to cook over very high heat. We tested this by searing pork loin in a hot pan, noting the resulting color and crust. Models that gave a deep golden brown sear and formed a solid crust earned higher ratings.
• Heat distribution and retention: We gauged each pan's heating capabilities by baking cornbread, noting the evenness of the bake and the overall color of the exterior.
• Nonstick capabilities: We also made fried eggs and baked cornbread to test each pan's nonstick capabilities. Pans that released with little to no sticking earned the highest marks.
  

We Rated:

• Overall performance: The pan's overall capabilities helped us rate each model, based on searing, baking cornbread, and frying eggs. Pans that demonstrated solid result in each application got rated the highest.
• Design and comfort: As cast iron pans can often be heavy and unwieldy, we considered how comfortable it was to maneuver on and off the stove as well as in and out of the oven. We also noted how easy it was to transfer liquids from the pan into a container if there was a pour spout available.
• Value: Cast iron cookware is now available in a variety of price points. We considered price to determine if a pan's cost seemed comparable to its performance.

Our Testers

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Testing Cast Iron Skillets for Best Coatings, Sizes, and Weights

Other Options We Tested

• Staub Cast Iron Frying Pan: Though we liked the slender handle, spouts, and design of this enameled skillet from the highly regarded brand, we decided to leave it off our list based on its sub-par performance in the nonstick category. In our lab tests, much of our egg stuck and quickly burned, with more oil spitting than almost any other pan. Given that cast iron isn't known for its nonstick quality, this might be something you can get past, though. The heating abilities of the pan ranked high but almost too high during our steak test: The ribeyes developed a dark brown, hard crust that veered on too dark; if we hadn't quickly pulled them off, the pan could have burned the crust.
• Finex 10-Inch Cast Iron Skillet: A previous version of this list included the Finex, with its quirky octagonal shape and spring-covered handle, which initially got a positive review from our home tester. However, following lab tests, we decided to remove it from the list because we found its high heat capacity to be risky. During our testing, the whole pan actually caught on fire. It's also super heavy, and we found the coiled "ergonomic speed-cool" handle uncomfortably large in diameter&#;plus, it remained piping hot, as did the rest of the product, despite advertising itself as a quick cool-down pan. However, it did make the perfect cornbread, so it's possible the pan could be a fit for a professional chef, but certainly not a home chef.
• Victoria Cast Iron Skillet: This pan ranked decently for its heating abilities; our steak had a good crust, but it got a little too dark on the edges, indicating hot spots in the pan. Plus, it was pretty bulky: at 13 inches in diameter, it was the largest pan we tested and also the heaviest, and we felt it while carrying it around.

• Butter Pat Heather 10-Inch Skillet: This aptly named pan had a silky-smooth finish and great heat distribution, but after two tests it left behind dark blotchy marks that were hard to get out. We also noticed while frying up eggs that this pan spit out the most oil, reaching the farthest out-of-the-pan range. Plus, it was the only pan that had a thin layer of cornbread stuck to the surface during our nonstick testing.
• Camp Chef 12-Inch Seasoned Cast Iron Skillet: This pan had a few things going for it: The sides of the pan were high enough to minimize oil splatter, and the steak got a good medium-brown crust that looked really good on both sides. The cornbread came out cleanly. But the two dealbreakers were excessive smoke (in our heating tests, it started smoking pretty early and got extremely smoky at the end) and weight (it was hard to lift with one hand).
• Utopia Kitchen Cast Iron Skillet: There were a few marks against Utopia's pan, but the first was that it was hard to carry due to its heavy weight and the design of the helper handle, which was too close to the piping hot pan. Overall, the skillet seemed like it got too hot too fast, with the oil appearing to shimmer early, after only about a minute. When pouring, oil went wider than the spout and there was a lot of drippage over the side.
• Field Company Cast Iron Skillet: Based on preliminary technical tests, the Field Cast Iron heats up fast and won't hurt your arm thanks to its light weight. As of right now, it's not ranked in our top picks, but it's still a good average pick. However, further tests are needed to reach a full conclusion. We will update this roundup when we know more.

What to Look for in a Cast Iron Pan

Enameled or Uncoated

Enameled cast iron pans never need seasoning, and some can even be washed in the dishwasher for easier cleaning. The enamel coating prevents the food from making contact with the raw metal, so you can use enameled cookware with any type of food, including acidic foods like tomatoes or citrus. The downside to enameled cookware is that the coating can crack or chip, rendering the cookware unfit for cooking. Enameled cast iron cookware can be used on any cooktop, and is oven safe as well, but the knobs on the lids of some cookware may not be able to handle extremely high oven heat.

Uncoated cast iron may come preseasoned so it can be used immediately, but it becomes even more nonstick with additional seasoning and use. Other uncoated cast iron cookware is not preseasoned but arrives with an oil coating that protects it from rusting. Before use, it must be washed, dried, and seasoned. Cast iron cookware is virtually indestructible, and even if the seasoning is somehow damaged, the pan can be re-seasoned easily, and you can even use it on your outdoor grill or on a campfire. Cast iron cookware needs different care than your typical stainless steel or aluminum cookware, but once you learn how to handle it, it&#;s just as easy as any other pots or pans you own.

The one downside to uncoated cast iron is that it&#;s a reactive metal, and the seasoning can be damaged if you cook acidic foods in it for long periods of time, and then the food can take on a metallic taste. A well-seasoned pan will have no problem with short-term cooking of acidic foods, but if you&#;re planning on a long braise with tomatoes, you might want to choose a different pan.

The Spruce Eats / Camryn Rabideau

Overall Size and Weight

One of the downsides to cast iron is that it is much heavier than cookware of a similar size that&#;s made from other materials. The thickness of the cast iron used directly impacts the pan's weight. Until recently, all cast iron cookware was relatively thick, which helped with its heat retention properties but also increased the weight and the heating time.

Today, there are some manufacturers that are producing cast iron cookware made from thinner material. This cookware is lighter in weight, so it&#;s easier to handle, but for most thin pans, it doesn&#;t heat quite as evenly as thicker cookware and it won&#;t retain heat as long. The difference is minimal, so if weight is a concern, it&#;s worth looking at some of the lighter pans.

Then there's capacity: While bigger is often better, allowing you to cook more food in the pot or pan, when you&#;re buying cast iron cookware it&#;s wise to keep the weight in mind so you don&#;t buy something that you can&#;t lift after you&#;ve filled it with food. There are also incredibly petite cast iron pans, which, while somewhat humorous and limiting, are actually quite nice for frying a single egg or serving personal-sized portions of casseroles or desserts.

The weight might also affect your storage options, since shelves need to be strong enough, and you probably won&#;t want to stack any but the smallest pots or pans. Super-large Dutch ovens certainly look enticing, but you might need a helper to safely get a filled pot out of the oven. Lids will add to the overall weight as well. While most Dutch ovens come with lids, most cast iron pans do not. However, some companies offer them as a separate option, or you can use a lid from another pot or even a flexible silicone cover.

Handles

Since cast iron is heavy and it retains heat, a pan's handle configuration is important. The handles need to be sturdy, and they need to be large enough so that they're easy to hold onto when using oven mitts or potholders. Frying pans tend to have a single long handle with a helper handle on the opposite side to make it easier to move and empty the pan. Smaller or less expensive frying pans might omit the helper handle, so you might need to use a two-handed grip on the long handle. Also, if you're moving a cast iron pan in and out of a wood-burning pizza oven, for example, you'll need a good pair of super high-heat-resistant gloves, such as the popular Rapicca welding gloves, to protect your hands.

Types of Cast Iron Pans

Frying Pans: These are the most popular uncoated cast iron pans, while Dutch ovens are the most popular enameled products. Consider what you&#;re going to cook, then find the pan that fits the purpose, whether you want to grill, fry, or braise. There are also a number of specialty cast iron pots and pans available. While those might not be your first pick in a new kitchen, they can be great additions to expand your cooking repertoire.

Los Angeles-based chef Elodie Introia (aka The Hungry French Girl) primarily uses her bare cast iron skillets for searing meats and other sturdy foods. "It cooks at a higher temperature and helps create the perfect crust," she says. "It's great for a beautiful piece of dry-aged ribeye, for example." Enameled cast iron cookers are a staple in her kitchen for soups, stews, curries, and other broth-based dishes.

Dutch Ovens/Casserole Dishes: Available in enameled as well as uncoated cast iron, enameled Dutch ovens are much more popular since you can use them to cook any type of food. They don&#;t require special care or seasoning, and some can even be washed in the dishwasher. They come in a variety of sizes and can come in round or oval shapes. These are ideal for braising on the stove or in the oven and have become quite popular for baking artisan bread. They can also be used for making soup stocks or soup, as well as for any long-simmering foods. Introia sometimes uses her Dutch oven to also roast an entire chicken since its high sides prevent splattering and also provide consistent heat to help cook the bird evenly.

Uncoated Dutch ovens can be used on, or even in, campfires, and on your barbecue grill. Some Dutch ovens designed for camp cooking have legs that allow them to be placed over hot coals, and some include concave lids so coals can be put on top, which allows the pot to heat from both the bottom and the top.

Chicken Fryers: While similar to standard frying pans, chicken fryers are deeper to accommodate more oil along with chicken parts to be fried. They usually include a lid, which sometimes has small spikes underneath to channel moisture onto the food for moist cooking. Since these are deeper than frying pans of the same size, they are heavier, but you can use them for all the things you use a cast iron frying pan for. Plus, the higher sides allow you to add more food and help prevent food from splashing out of the pan.

Grill Pans/Griddles: You can find grill pans, grills, and griddles in both coated and uncoated cast iron, from frying pan size all the way up to those that span two burners on your stove. The heat retention is great for producing impressive grill marks when using a grill pan, while griddles can be used for searing steaks or for making pancakes without the pan losing its temperature. While cooking on a cast iron grill isn&#;t quite the same as cooking on your outdoor grill, it can be very convenient when the weather isn&#;t cooperating. Griddles can be used much like giant frying pans, except that liquid has to be kept to a minimum. If you can&#;t decide between a grill and a griddle, you can find some that are reversible, so you can grill on one side, while the other side is a griddle.

Woks, Pizza Pans, and Other Specialty Pans: There is a wide range of specialty pans made from cast iron, including woks, pizza pans, cornbread pans, tagines, baking pans, specialty braisers, scone pans, casseroles, biscuit pans, and more. While these may not be kitchen essentials, they can be handy to have depending on how much time you spend in the kitchen.

 The Spruce Eats / Gayle Squires

FAQs

How do you clean a cast iron pan?

Uncoated cast iron should be cleaned with special care. Always check the manufacturer&#;s instructions, but generally, simply scrape out any bits of cooked-on food (you can boil water in the pan to loosen it) and then use a stiff-bristled brush or scrubber to scrub the pan with mild soap and hot water. Some people say not to use soap, but mild soap will ensure you remove the grease from the pan (and not the seasoning). You can also use kosher salt and hot water.

After washing, the pan should be dried well. If it is not very well seasoned, you can use a paper towel to wipe on a thin layer of oil after cleaning to prevent rust during storage. If you like, you can use this opportunity to heat the pan on the stove again to improve the seasoning.

Enameled cast iron generally doesn&#;t need special attention when cleaning, and some (like the Cuisinart and Le Creuset pans on this list) can even be washed in a dishwasher.

What should you not cook in a cast iron pan?

Uncoated cast iron cookware can cause food to taste like metal if the coating gets worn down, which will happen if you cook acidic foods for long periods of time. Therefore, it&#;s best to avoid simmering acidic foods, like tomatoes for a sauce. Cast iron also gets extremely hot and retains heat well so it&#;s best to avoid cooking delicate fish that will easily break apart. Finally, before your cast iron pan is seasoned properly it&#;s best to avoid sticky foods, like eggs.

How do you season a cast iron pan?

While most uncoated cast iron is pre-seasoned and can be used right away, it will perform better after seasoning. Seasoning cast iron involves coating the pot or pan with cooking oil or grease, then heating it to bond some of the oil to the pan. Almost any cooking oil can be used, but it&#;s best to use an oil that can withstand high heat, or it can smoke excessively during the seasoning process. While canola oil can be used, it can also leave a sticky residue. Vegetable shortening, grapeseed oil, or your favorite vegetable oil are all acceptable.

An easy method is to apply a small amount of oil to the pan, wipe it onto the sides, and then heat it on the stove until it&#;s very hot. Wipe the exterior with oil and place the pan upside down (to allow excess grease to drip) in the oven at 450 degrees for an hour. Let the pan cool for at least an hour and then scrub it with hot water and kosher salt to remove any oil residue.

Any time you cook something with fat or oil, the pan&#;s seasoning will improve. A very well-seasoned pan will be smooth, black, and shiny, and drops of oil will bead up on the surface. Once a pan is well seasoned, it will need little additional seasoning or maintenance, but if your pan starts to look dull or water doesn&#;t bead on the surface, you can repeat the seasoning steps or just make sure to cook some bacon or other fatty foods.

How do you remove the seasoning from a cast iron pan?

In normal use, there should be no reason to remove the seasoning, but if you need to, you can remove it by placing the cast iron pan in your oven on the cleaning cycle or heating it in on the grill if it can reach high temperatures. Once the seasoning is removed, the pan should be treated like it's new&#;with washing, drying, and seasoning.

Why Trust The Spruce Eats?

The author of this piece, Collier Sutter, personally tested cast iron pans in our lab to determine the best ones for this list, replicating the same recipes and measuring specific data points. She also included insights from our freelance reviewers to get the home cook's perspective.

This piece contains additional reporting and text by Donna Currie, who tested several products for this roundup, and Bernadette Machard de Gramont, our cookware beat reporter, who interviewed a professional chef for help with this piece.

Sources

• Elodie Introia, a Los Angeles-based chef

If there&#;s one thing your grandma has in common with a restaurant cook, it&#;s that they both probably use a cast iron skillet or Dutch oven on a daily basis. These nearly indestructible pieces are some of the most versatile and forgiving types of cookware you can have in your arsenal, and are ideal for cooking everything from crispy latkes to sizzling bibimbap.

Whether you&#;re new to the cast iron game or looking to switch things up, we&#;ve put together a comprehensive guide to shopping for cast iron. Learn the differences between enameled and unfinished cast iron, when to use cast iron vs. other types of cookware, and how to use and care for your pot or pan&#;all to help you pick out the best piece of cast iron for your kitchen needs.

What Is Cast Iron Cookware?

While mass-produced cast iron cookware is a fairly recent phenomenon, the actual process of making cast iron has been around for thousands of years&#;it&#;s thought to have originated in ancient China around the 6th century BCE. The process involves pouring an alloy (or compound) of iron and other metals into a mold made of compressed sand.

When the metal is fully cooled, the mold is broken to reveal the finished pan, handle and all, which emerges in a single, solid piece. This method makes for a heavy, durable pan with excellent heat retention, and which&#;when seasoned correctly&#;is naturally non stick.

If you are looking for more details, kindly visit Grey Iron casting price.

Enameled vs. Unfinished Cast Iron

Compare the glossy, cream-colored interior of your favorite Dutch oven with the nubbly, jet-black appearance of an unfinished cast iron skillet, and you&#;d be hard pressed to see the similarities. Yet these two pieces of cookware are more alike than you&#;d think&#;beneath that delicate enamel is a rugged cast iron core, which gives your Dutch oven the same superior heat retention as an unfinished cast iron skillet.

While these two styles are very similar, they&#;re not exactly the same. Enameled cast iron has a thin coating of enamel made from powdered glass that&#;s been fused to the cast iron beneath, which creates a smoother cooking surface that requires less maintenance and is less prone to rusting than unfinished cast iron cookware. Check out our guide for more information on finished vs. unfinished cast iron.

Types of Cast Iron Cookware

One of the (many!) great things about cast iron is that it can be molded into almost any shape, so you can apply the many benefits of cast iron to your tortillas, stir fries, and even baked goods. Outside of skillets and Dutch ovens, you can find cast iron griddles, comals, waffle irons, woks, and even bakeware.

How to Maintain Cast Iron Cookware

Cast iron cookware is some of the hardiest, most durable you can buy&#;hence why it&#;s often passed down through generations. That being said, your cast iron still needs a little TLC on a regular basis. And while that process is slightly more involved with unfinished cast Iron than with enameled cast iron, it&#;s far from rocket science. Here are some of the key elements of cleaning and caring for cast iron cookware, from seasoning to storing.

Seasoning Cast Iron Cookware

You don&#;t need to season enameled cast iron, since the glaze makes it non stick to start with. Most unfinished cast iron needs a couple layers of seasoning before cooking with it&#;basically, baking on layers of unflavored oil to create a naturally non stick surface. Some brands sell pre-seasoned cast iron, which can save you the trouble of the first couple rounds of seasoning&#;which are often the most annoying and easiest to mess up.

Here&#;s a step-by-step guide to seasoning your unfinished cast iron cookware.

Step 1: Preheat the Oven

Preheat your oven to 450F, and place a sheet pan lined with aluminum foil on the bottom rack to catch any oil drips.

Step 2: Preheat Your Pan

Before putting your thoroughly clean and completely dry pan in the preheated oven, place it on the burner and turn the heat to medium. Keep the pan on the burner for two minutes, moving it around from time to time so that it heats evenly.

Step 3: Oil Your Pan

Once it&#;s heated, add a small amount of canola, vegetable, or similar neutral oil to your pot or pan and carefully apply a thin layer all over the inside and outside (including the handle!) with a paper towel. It&#;s important that the oil you use for seasoning is unflavored, so it doesn&#;t affect the flavor of your food, and that it has a high smoke point&#;this means leaving out oils like sesame and olive.

Take it off the heat and give it a wipe down to ensure there&#;s no excess oil&#;this can cause a splotchy, uneven seasoning.

Step 4: Place Your Pan in the Oven

Carefully place your heated pan upside down in the oven above the prepared sheet pan, leaving it in for about an hour. We&#;d recommend opening a window, and/or turning on your fume hood, as your kitchen may get a little smoky during this process.

Step 5: Cool and Repeat

Turn your oven off after the hour is up, leaving your pan in the oven to cool. You can repeat this process a couple more times to really build up the seasoning, but remember that you&#;ll continue to season your pan as you cook with it. As you get acquainted with your newly seasoned pan, it&#;s a good idea to begin by cooking fatty things like bacon before diving into delicate proteins like fish and eggs.

Cleaning Cast Iron Cookware

For cleaning both unfinished and enameled cast iron, it&#;s important to use non-abrasive tools (i.e., no metal or steel wool) and a gentle dish soap&#;if using dish soap on unfinished cast iron, you may need to reapply the seasoning after washing.

If your enameled cast iron is burnt or discolored, there are a few other methods you can try, such as dedicated cleaners like our Porcelain Cleaner or ingredients like vinegar and baking soda.

Storing Cast Iron Cookware

When storing your cast iron cookware, you can either hang it on pot racks or stack it in a cupboard by placing a dish towel between each layer (if stacking enameled cast iron, you&#;ll want a thicker material to keep it from scratching or chipping).

It&#;s also recommended to apply a thin layer of oil to unseasoned cast iron before storing, as this prevents rust from forming. With both enameled and unfinished cast iron, always make sure to thoroughly clean and dry it before storing.

How Does Cast Iron Cookware Compare to Other Cookware?

While cast iron can often stand in for other types of cookware, it&#;s not always the best option. Here&#;s how cast iron stacks up against carbon steel, stainless steel, and non stick cookware.

Cast Iron vs. Carbon Steel

Cast iron and carbon steel share a number of similarities&#;they both have excellent heat retention, develop a smooth, non stick surface after seasoning, and are highly durable and long-lasting.

However, there are a couple of key differences between the two. First, carbon steel heats up much more quickly than cast iron, and is also more lightweight, making it easier to pick up and maneuver. It&#;s also less brittle than cast iron, so it&#;s less likely to crack if you drop it. You can read more about the differences between these two iconic styles of cookware in our dedicated post to carbon steel vs. cast iron.

Cast Iron vs. Stainless Steel

While it&#;s true that cast iron has unbeatable heat retention, it pales in comparison to stainless steel when it comes to heat responsiveness. Whereas cast iron takes a long time to both heat up and cool down due to the solid construction and sheer size of the pan, stainless steel cookware (like our Stainless Clad Collection) responds to adjustments in heat incredibly quickly by comparison. This is largely due to the cladded construction, which layers five metals to borrow the heat control, speed, and precision of each.

Stainless steel is also much more lightweight than cast iron, and because it&#;s non-reactive (unlike unfinished cast iron), you can add acidic ingredients to it without producing any off flavors or stripping seasoning. Thanks to the protective coating, enameled cast iron is also non-reactive.

One area where cast iron has an advantage of stainless steel, however, is the seasoning. Where properly seasoned cast iron offers a smooth, naturally non stick cooking surface, stainless steel is generally more stick prone. Check out our post on stainless steel vs. cast iron to learn more.

Cast Iron vs. Non Stick

Right off the bat, enameled cast iron and non stick have very little in common with one another. Whereas cast iron is heavy and durable and made to withstand roaring temperatures, non stick pans are comparatively delicate&#;low-quality coatings can warp or scratch easily, most non stick pans can only be heated to a certain temperature before the coating starts to break down, and all have a limited lifespan.

The main thing these two pans have in common is that they both offer a non stick cooking surface. But whether it&#;s seasoned unfinished cast iron or brand new enameled cast iron, there&#;s no competing with high-quality PTFE-coated non stick pans&#;particularly when it comes to cooking delicate ingredients like fish, shellfish, and eggs. In that area, non stick cookware is the hands-down winner. Check out this post for a more detailed comparison between cast iron and non stick.

How to Cook with Cast Iron

While cooking with cast iron shouldn&#;t be intimidating, it&#;ll take a little getting used to if you&#;ve never done it before. In addition to waiting longer for cast iron to heat up, it also takes longer to cool down, meaning it&#;s a bit easier to burn or overcook your food if you&#;re not careful.

On the flip side, this also makes it easier to achieve a deep sear. Because cast iron is also quite a bit heavier than materials like non stick or stainless steel, you won&#;t be able to pick it up as easily to toss or flip your food.

What are the Advantages of Cooking with Cast Iron Cookware?

It&#;s hard to overstate our love of cast iron cookware. From its versatility to the fact that it improves&#;rather than degrades&#;with time, here are some of its main selling points.

Versatility

Whether you&#;re lightly sautéing vegetables, baking a rustic cornbread, or flipping crispy-edged pancakes, cast iron&#;s got your back. It&#;s been the default cookware tool for pioneers, campers, and outdoorsy folks for a reason&#;it can withstand (and do) just about anything, whether you&#;re cooking on the stove, on the grill, in the oven, or over an open flame.

Ages Beautifully

While few pans are designed to last a lifetime, cast iron is one of the few workhorse pans that actually gets better the more you use it&#;as long as you take good care of it. Think of it like a sourdough starter or mole&#;or better yet, imagine it aging like a fine wine.

Affordability

While enameled cast iron can get a little pricey, the right piece is justifiably so. Made In&#;s Enameled Cast Iron Collection features traditional French craftsmanship and hand enameling, resulting in a sustainably produced and long-lasting heirloom piece. If cost is prohibitive, there are additional great-quality unfinished cast iron options on the market&#;they&#;ll just cost you quite a bit more in effort and elbow grease.

Tips for Cooking with Cast Iron Cookware

Aside from how to properly clean, season, and store your cast iron cookware, there are a few other cooking-related points to keep in mind.

Be Patient

Unlike stainless steel or carbon steel, it can take a little while for cast iron to heat up. This means you&#;ll often need to preheat your pan for several minutes before using it to cook. Your wait will be rewarded, however, with perfectly puffed pitas, juicy seared duck breasts, and more.

Avoid Acidic Foods in Unfinished Cast Iron

While your enameled Dutch oven or skillet is absolutely the right tool for simmering tomato sauces and cooking other acidic foods, we&#;d caution against doing so in unfinished cast iron. This is because cast iron is reactive, meaning that it&#;ll impart an unpleasant, metallic flavor to your food when it comes into contact with acid. The acid, in turn, will strip the seasoning.

Use It Often

The more often you use your cast iron, the better. Like we mentioned earlier, every time you use your skillet to cook with, you&#;re adding another microscopic layer of seasoning (that is, as long as you&#;re adding fat).

Best Recipes for Cast Iron Cookware

Whether you&#;re looking for pillowy rolls or tender braised meats, chances are cast iron is the right tool for the job. Which type of cast iron you use depends on the recipe. For chilis, sourdough boules, and risotto&#;i.e. anything that requires high walls and ample volume&#;we recommend the Enameled Cast Iron Dutch Oven. For dishes like roast chicken or steak, you&#;re best off with a Skillet, as the low walls allow moisture to evaporate quickly and encourage browning. Read our guide for our favorite uses for Dutch ovens and cast iron skillets.

How to Choose the Right Cast Iron Cookware

When shopping for cast iron cookware, it&#;s helpful to think of how you intend to use it. Here are a few categories to evaluate when shopping for cast iron cookware.

Size

Do you have a big family or like to throw a lot of dinner parties? You&#;ll probably want to buy a 10&#; or 12&#; skillet, or a Dutch oven with at least a 5-QT capacity or larger. If you like to make single-serve skillet desserts like crumbles or brownies, or individual pot pies, you&#;ll want to pick up a few 5&#; or 6.5&#; skillets.

Weight

Because cast iron tends to be more brittle than other materials, it needs to be poured thickly to prevent it from cracking.You&#;ll want a piece of cookware that isn&#;t so heavy you can&#;t lift it, but has enough heft that you can be assured it wasn&#;t cheaply made and will crack easily.

Oven Safety

It&#;s also good to check whether your pot or pan is fully oven safe. While enameled Dutch ovens can typically withstand high oven temperatures, they sometimes feature handles made of non oven-safe materials. And while you can get high-quality U.S.-made cast iron, in our opinion the best stuff you can buy comes from France&#;which is where our Enameled Dutch Oven and Cast Iron Skillets are made.

The Best Cast Iron

Long lasting, versatile, and available in a wide array of different styles and shapes, we think cast iron cookware deserves a place in everyone&#;s kitchen. Plus, if you&#;re buying unfinished cast iron, it can also be fairly affordable&#;that&#;s helpful to know if you&#;re still on the fence.

If you&#;re willing to invest in a piece of heirloom cast iron, however, we&#;d recommend starting with Made In&#;s Enameled Cast Iron Collection that includes both Dutch Ovens and Skillets. These pieces are made and hand-finished by expert craftsmen at a foundry in Northeast France, which has been in operation since the s. Oven Safe up to 580F, as well as induction-compatible, they&#;re the perfect blend of style and performance.

Contact us to discuss your requirements of pump parts casting manufacturer. Our experienced sales team can help you identify the options that best suit your needs.