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How to buy the best cast iron pans
Drawing on nearly half a decade at Which?, Natalie helps readers cut through the noise with practical guidance on trending products, pest control, cleaning advice and money-saving tips during the sales.
Cast iron is the ultimate kitchen workhorse, prized for its unparalleled ability to sear, bake and simmer.
A well-cared-for cast iron frying pan or pot is an heirloom that can last for generations, and should become more non-stick with every meal you cook.
This guide will help you navigate the differences between bare and enamelled iron, master the art of seasoning and explain why this old-school material is still a great choice for modern hobs.
In the market for a new hob? From traditional gas to modern induction, we reveal the best hobs
Why use cast iron cookware?
Dr Steph Kipling, Which? science team manager says:
'Cast iron is a group of metal alloys, containing iron along with small quantities of other materials, typically carbon and silicon. "Cast" in the name refers to the manufacturing process.
Cast iron is known for its excellent heat retention properties, durability and resistance to abrasion. These properties made it ideal for cookware
'Its ability to maintain high temperatures means it’s suitable for searing and frying, and good heat retention means it can maintain temperatures over a longer period too – useful for stewing and braising.
'Cast iron cookware works well on all hob types, including induction. However, it isn’t a good conductor of heat (meaning heat doesn’t spread well across the surface), so make sure you use the right size ring, zone or burner for your pan to ensure even heating across the whole pan.'
What are the downsides?
Cast iron pots and pans aren't for everyone. They can be exceptionally heavy and, depending on their design, the handles get very hot, making them tricky to hold and move.
Cast iron cookware also takes a bit more maintenance than regular non-stick cookware, as you have to build up its non-stick properties gradually and take extra care when washing. However, some cast iron pans do come 'pre-seasoned' to give you a head start.
Cast iron is not dishwasher safe, so you'll have to wash your cookware by hand.
Prefer something a bit more low-maintenance? See our expert's picks of the best non-stick frying pans.
Types of cast iron cookware
Cast iron cookware typically comes either as bare metal or metal coated in enamel. It's available in all shapes and sizes, including frying pans (skillets) and casserole dishes.
Bare cast iron
Bare cast iron is defined by its classic matt black appearance and high durability. It's mainly used to make pans.
Unlike coated alternatives, bare cast iron pans require regular seasoning to build up a protective barrier; this process not only prevents the iron rusting but is essential for creating the smooth, non-stick surface the material is famous for.
Enamelled cast iron
Enamelled cast iron comprises a solid iron core finished with a protective coating. The coating makes it resistant to rust and easier to clean than bare cast iron – think Le Creuset casserole dishes.
Enamelled cast iron is available in a wide range of colours to match your decor. And while it's as durable as bare cast iron, the enamel surface does require a bit more care, as it can chip or crack if the cookware is dropped or knocked against a hard surface.
How do I season a bare cast iron pan?
To protect a bare cast iron pan, you have to build up a layer of oil on the metal, a process known as seasoning.
When oil is heated on cast iron, it polymerises, meaning it turns into a hard, plastic-like layer, giving the pan great non-stick properties.
Seasoning also helps your pans last longer, as it creates a protective barrier around the iron, guarding it against water and air, which can both cause rust. With proper seasoning and care, cast iron pans can last generations.
You don’t need to season enamelled cast iron cookware as it already comes with a protective layer.
- When it comes out of the box, wash it with warm soapy water and dry it thoroughly with a clean towel. Optionally, you can heat it through on the stove or in the oven to make sure it’s completely dry as moisture will prevent proper seasoning.
- Using a paper towel, rub a very thin layer of a neutral, high-smoke-point oil, such as vegetable or rapeseed, over the whole pan and handle. Wipe off any excess so the surface looks just slightly shiny and there are no drips or pools of oil. Using too much oil leads to sticky or uneven seasoning.
- Place the pan upside down in an oven at 220-250°C for one hour. Place foil or a baking tray underneath to catch any drips.
- Turn the oven off and leave the pan to cool completely before touching or removing.
- Optionally, repeat steps 2 to 4 one to three more times. More layers help build up better seasoning.
You can improve a cast iron pan simply by cooking in it, as the fats in the food you cook will also act as seasoning. The more you use it, the better it gets. As the layer gets thicker, you’ll notice more even browning and searing.
When you first get your cast iron pan, it can take a while to build up a strong layer of seasoning – some sources say as long as a year of taking good care of it and seasoning it regularly.
How often should I season cast iron?
The short answer is it depends.
You should do a full seasoning cycle if:
- your pan is looking dry, dull, rusted or patchy
- you notice food sticking more than usual
- you’ve just cooked with highly acidic foods (eg wine or tomatoes)
- you’ve accidentally stripped away the seasoning, for example, by over-scrubbing it when washing.
Otherwise, you can maintain your pan more quickly and regularly by applying a light layer of neutral oil after every use. Then, instead of heating in the oven, just wipe off the excess with a paper towel.
Try to avoid cooking with acidic foods like tomatoes or wine until your pan's seasoning is well established.
How to clean a cast iron pan
- Clean it while it's still warm (but not hot). If your pan is too hot and it touches cold water, it can undergo thermal shock, which can damage or warp the metal or enamel.
- Scrape out food, then scrub with hot water and a brush.
- Use a small amount of soap if necessary, but try to avoid using soap too often. It won’t ruin your pan, but over time it can affect the strength of the seasoning.
- For stubborn spots, some sources recommend scrubbing with salt, or a baking soda and water paste.
- Once clean and completely dry, apply a thin layer of vegetable or canola (rapeseed) oil to the pan.
Can you put cast iron in the dishwasher?
You should never put cast iron cookware in the dishwasher. The high heat and chemicals will strip the seasoning and cause the pan to rust more quickly.
How to clean a rusty cast iron pan
If your pan isn’t dried properly or is exposed to water for too long, it can rust. If this happens, the important thing is to not panic, and definitely don't throw the pan away.
BBC Good Food recommends giving rusty pans a good scrub with an abrasive scourer then allowing them to dry fully over a low flame on the hob. You could also try covering the surface liberally with salt and using a dry paper towel to scrub the salt into the pan. When the salt turns from white to rusty grey, that means it's working.
After scrubbing off the rust, it’s just a case of washing and re-seasoning the pan as usual.
Where to buy cast iron pans
Popular cast iron pots and pans
We've rounded up a selection of cast iron pots and pans from legitimate brands and retailers, based on search popularity and our expert buying knowledge.
Please note that we have not tested any of these pots and pans.
Can you use cast iron on any hob?
Yes, cast iron can be used on any type of hob.
Gas hobs are ideal for cast iron as they handle flames and high heat well. Induction hobs also work very well as cast iron is magnetic, so heat is conducted efficiently.
When using cast iron cookware on glass hobs (induction and ceramic), take special care not to break or scratch the delicate surface by sliding the pan or dropping it heavily.
Find out how to buy the best induction hob pans with our expert advice
Is cooking on cast iron healthy?
The type of pan you decide to cook on doesn't necessarily make your food more or less healthy, but there is some discussion about whether cooking on cast iron can enrich your food with nutritionally beneficial iron.
A 2021 systematic review of 13 different studies published by the National Library of Medicine reported some evidence of increased blood haemoglobin levels when food was cooked in an iron pot. However, more research is required into this area to make definitive conclusions.
- If you think you have an iron deficiency, it's important to see your GP. You can also read the NHS's advice on iron and iron deficiency anaemia for more information.
- If you have a medical condition such as hemochromatosis (where the body absorbs too much iron), it's probably best to avoid cooking on cast iron.
Iron deficiency is one of the UK's most common vitamin deficiencies – if you're low in certain key vitamins and minerals, we tell you how to get back on track
How to cook on cast iron: 5 top tips
- Pre-heat it properly Give it five minutes on low-medium heat before adding food. Cast iron works best and is less susceptible to thermal shock when it is heated gradually.
- Use fats and oils Even a seasoned pan needs a little oil or butter to help prevent sticking, plus this will help season your pan over time.
- Don't overcrowd the pan when searing Give your meat space to sear, otherwise it will steam and you won't get that golden crust.
- Let food release on its own If a steak is sticking, it’s not done searing. It will 'release' naturally when the crust is formed.
- Pick the right utensils Metal spatulas are fine for bare iron, but use wood or silicone for enamelled surfaces.