Cast Iron Skillet
Purpose
A heavy, versatile pan ideal for searing, frying, baking, and oven-to-stovetop cooking. Its excellent heat retention creates superior browning and Maillard reaction on proteins.
Usage
Preheat over medium heat for 3-5 minutes before cooking. Use a thin layer of high-smoke-point oil. Cast iron heats unevenly at first but holds temperature extremely well once hot. Avoid acidic foods for extended cooking as they can strip seasoning.
Buying Guide
Look for a pan that feels heavy and solid with a smooth cooking surface. Enameled versions are also available. Avoid pans with rough, pebbly surfaces — older or higher-end pans have smoother finishes. A 25-30cm size covers most needs. Pre-seasoned pans save initial effort.
Materials
Compatible Heat Sources
Best For
- searing
- frying
- baking
- browning
Care & Maintenance
Hand wash with hot water and a stiff brush — avoid soap on unseasoned cast iron. Dry immediately and apply a thin layer of oil after each use. Re-season periodically in a 250°C oven.
Alternatives
Grill Pan
A heavy ridged pan that simulates outdoor grilling indoors, ...
Non-Stick Pan
A coated pan designed for delicate foods that stick easily —...
Stainless Steel Pan
A non-reactive, durable pan excellent for building fond, mak...
Wok
A round-bottomed or flat-bottomed pan with high sloped sides...