The Ultimate Guide to Cast Iron Cookware

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Cast iron cookware has experienced a remarkable revival in recent years, and for good reason. As someone who has spent years cooking with various Lodge and Le Creuset pans, I’m excited to share my first-hand experience with these kitchen workhorses.

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Whether you’re considering your first cast iron purchase or looking to expand your collection, this guide will help you make an informed decision.

Why Choose Cast Iron Cookware?

  • Natural non-toxic cooking surface
  • Exceptional heat retention and distribution
  • Incredibly durable (can last generations)
  • Versatile: Stovetop, oven, grill, or campfire
  • Adds beneficial iron to food
  • Develops a natural non-stick surface over time
  • Works on gas electric rings or glass and induction

Best Cast Iron Pans for Every Kitchen

Best Overall: Lodge 12-inch Cast Iron Skillet

My daily driver for everything from eggs to steaks

  • Pre-seasoned and ready to use
  • Excellent heat retention
  • Affordable price point
  • Made in USA
  • Perfect size for most cooking needs
    Grab your 12-inch lodge

Premium Pick: Le Creuset Enameled Cast Iron Everyday Pan

My go-to for acidic foods and elegant serving

Best Budget Option: Lodge 10.25-inch Cast Iron Skillet

The perfect starter pan

  • Pre-seasoned surface
  • Ideal size for smaller households
  • Superior durability
  • Excellent value for money
    Get The perfect egg pan here

Cast Iron Dutch Ovens: The Ultimate One-Pot Wonder

My journey into cast iron cooking began with a Christmas gift that changed everything – a Martha Stewart 7-Quart Enameled Cast Iron Dutch Oven. Like many beginners, I was initially intimidated by this beautiful piece of cookware.

It sat in my cabinet for a for months, Id occasionally use it for stews. Now, it’s arguably the most-used pot in my kitchen, coming out multiple times a week for everything from crusty sourdough to tender pot roasts.

Best Dutch Oven Options for Every Budget

Best Value: Martha Stewart 7-Quart Enameled Cast Iron Dutch Oven

Rabbit meat cooking in blur dutch oven

My personal favorite and gateway to cast iron cooking

Premium Choice: Le Creuset 5.5-Quart Round Dutch Oven

The gold standard of enameled cast iron

Budget Pick: Lodge 6-Quart Enameled Dutch Oven

Quality performance at an accessible price point

What I Cook in My Dutch Oven

Martha Stewart large blue cast iron pan filled with tomato sauce

After discovering the versatility of my Dutch oven, it’s become my go-to for:

  1. Artisan Breads
  • Perfect crust development
  • Even heat for proper rise
  • Ideal steam environment
  1. Slow-Cooked Meals
  • Tender pot roasts
  • Rich stews
  • Braised meats
  1. One-Pot Dishes
  • Hearty soups
  • Pasta dishes
  • Whole chicken recipes

Why Every Kitchen Needs a Dutch Oven

While skillets are fantastic for everyday cooking, a Dutch oven opens up a whole new world of culinary possibilities:

  • Deep enough for soups and stews
  • Perfect for bread baking
  • Excellent for braising
  • Stovetop-to-oven versatility
  • Beautiful enough for serving
a wall of cast iron pans

Dutch Oven Tips I’ve Learned

  1. Preheating
  • Start low and slow
  • Allow even heat distribution
  • Prevent thermal shock
  1. Cleaning
  • Let cool naturally
  • Avoid metal utensils
  • Hand wash recommended
  • Dry thoroughly
  1. Storage
  • Store with paper towel between lid and pot
  • Avoid stacking unless protected
  • Keep in a dry place

My First Cast Iron Pan

After 6 years of daily use, my Lodge 12-inch skillet has developed a gorgeous patina that makes it more non-stick than any chemical coating. While it required some initial care and attention, the effort has paid off tremendously. The Le Creuset, though pricier, has proven its worth for dishes involving tomatoes or wine, where traditional cast iron might react with acidic ingredients.

I seem to gravitate to a certain pan for particular meals. Each pan as a different depth weight an feel. I love using my Le Creuset every day pan for roasting chicken, and my 10in Lodge for frying eggs.

Care and Maintenance Tips

  1. Seasoning Your Pan
  • Clean and dry thoroughly
  • Apply thin layer of oil (I use avocado oil)
  • Place is a hot oven for at least 3 hrs
  • Repeat 2-3 times if needeed
  1. Daily Cleaning
  • Rinse with hot water
  • Use coarse salt for stubborn bits
  • Dry immediately
  • Apply light coat of oil

I use this chain mail scrubber from lodge

dutch oven with cooked beef shank inside

Common Cast Iron Myths Debunked

  • Myth: You can’t use soap
  • Truth: Modern dish soap is fine for cleaning. (Lye is the ingredient to avoid, its no longer in dish soap)
  • Myth: Cast iron is hard to maintain
  • Truth: Simple routine care is all it needs

Health Benefits of Cast Iron Cooking

  1. No Toxic Chemicals
  • Unlike non-stick coatings
  • No PFOA or PTFE concerns
  1. Iron Fortification
  • Natural iron supplementation
  • Especially beneficial for iron-deficient individuals

Why Choose Cast Iron Over Other Non-Toxic Options?

While there are many non-toxic cookware options available (including ceramic, stainless steel, and glass), cast iron stands out for its:

  • Durability
  • Heat retention
  • Versatility
  • Cost-effectiveness
  • Multi-generational longevity

I even have cast iron bread tins!

Cast iron cookware is an investment in both your cooking and your health. While the initial learning curve might seem steep, the benefits far outweigh any temporary inconvenience. I will no longer be disappointed in pans that only last a few months before looking burnt and scratched. I really can’t imagine cooking on anything else other then cast iron.

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