Cast iron cookware: how to choose and care for a cast iron skillet
A cast iron skillet is one of the few pans that does almost everything. It sears a steak, fries fish, browns potatoes, bakes flatbreads and goes from the stovetop into the oven. It has no coating to wear off, so it stays in the kitchen for the long run instead of being replaced.
At Wood & Cast, our Cast Iron Cookware collection brings together bare cast iron pans made for everyday cooking, starting with the Kazan Cast Iron Skillet Pan: a 9.8 in skillet cast in one piece, pre-seasoned with vegetable oil and ready for its first meal.
Whether you are buying your first cast iron pan, replacing a coated nonstick skillet or simply comparing options, this guide explains what to look for, how cast iron cooks, and how to clean and season it so it keeps working for years.
Why cook with cast iron?
Cast iron is heavy, and that weight is the point. A thick cast iron pan stores heat. When cold food goes in, the pan keeps its temperature instead of cooling down, which is what gives a steak a dark, even crust and keeps fried food crisp.
It also has no coating. There is nothing sprayed or bonded onto the cooking surface, so there is nothing to scratch, chip or peel. Metal spatulas are fine, and high heat is part of normal use rather than something to avoid.
Bare cast iron vs coated nonstick pans
A coated nonstick pan relies on a layer applied over the metal. It releases food easily when new, but the coating wears with heat, scratches and time, and most coated pans are not meant for high-heat searing or metal utensils.
Bare cast iron works the other way around. The cooking surface is the iron itself, protected by a thin layer of oil that has bonded to it, known as seasoning. With a little oil in the pan, food releases cleanly, and the surface becomes darker and more even the more you cook. The Kazan skillet has no PTFE or PFAS coating: just cast iron and vegetable oil.
What does pre-seasoned mean?
Raw cast iron has to be seasoned before its first use: coated with oil and heated so the oil bonds to the surface. A pre-seasoned pan has already been through that step at the factory.
The Kazan skillet arrives pre-seasoned with vegetable oil, so there is no seasoning to do before your first meal. Pre-seasoned does not mean cooking dry, though. A thin film of oil or butter is still all you need when you cook.
Why the inside of a new Kazan skillet looks golden
The interior of the Kazan skillet is ground smooth and finished with vegetable oil, which gives it a golden color when it arrives. That color is the oil finish, not a coating. It changes as soon as you start cooking and gradually turns black, the dark patina that seasoned cast iron is known for.
The Kazan Cast Iron Skillet Pan
The Kazan Cast Iron Skillet Pan is a 9.8 in (25 cm) skillet cast in one piece, handle included, with no rivets or seams where grease can hide. Its 0.24 in (6 mm) base holds heat for searing, and its walls are 0.16 in (4 mm) thick.
A long handle and a helper handle on the opposite side give you a two-handed grip on a 4.4 lb (2 kg) pan, and a pour spout on each side lets you pour off fat cleanly. It works on gas, induction and electric ceramic cooktops, and goes into the oven.
Cast iron skillet, cast iron pan or cast iron frying pan?
These names describe the same thing. A cast iron skillet, a cast iron pan and a cast iron frying pan are all round, shallow pans made of cast iron, used for searing, frying and sautéing. Skillet is the most common word in the US, and it often describes a pan with slightly flared sides and a pour spout, like the Kazan.
Choosing the right size
Skillet size depends on what you cook most often. A smaller skillet heats quickly and suits eggs and single portions. A larger skillet gives room for several pieces of meat or fish without crowding, so food browns instead of steaming.
At 9.8 in across the top and 7.9 in across the base, the Kazan skillet covers everyday cooking: eggs in the morning, a steak or fish fillets at night, and flatbreads or potatoes in between.
Searing, frying and baking in cast iron
Searing. Heat the pan on low to medium for a few minutes, add a thin film of oil and lay the meat down. The stored heat builds a crust without the pan cooling down.
Frying. Cast iron keeps oil at a steady temperature, which helps fish, chicken and potatoes come out crisp.
Baking. Because cast iron goes from the stovetop into the oven, you can start a dish on the burner and finish it in the oven in the same pan.
Cast iron on induction, gas and electric ceramic
Cast iron is magnetic, so it works on induction as well as gas and electric ceramic cooktops. On any stove, heat the pan gradually rather than on full power straight away, so the heat spreads evenly across the base.
How to clean a cast iron skillet
Let the pan cool, then wash it by hand with hot water. Cast iron is not dishwasher safe. Dry it completely right after washing, ideally over low heat on the stove for a minute, then wipe on a thin coat of cooking oil before storing it.
Avoid leaving the pan soaking in water, which can cause rust. If food sticks, a short rinse with hot water and a brush or scraper usually lifts it.
How to season and maintain a cast iron pan
Every time you cook with oil and wipe on a thin coat after cleaning, you add to the seasoning. That is why regular use is the best maintenance for cast iron.
If the surface ever looks dull or rusty, scrub the area clean, dry the pan completely, wipe on a very thin layer of oil and heat it until the oil bonds to the surface. Then keep cooking with it as usual.
Which utensils to use with cast iron
Because there is no coating to protect, metal spatulas and tongs are fine on bare cast iron. Wooden utensils work well too. Our Wooden Kitchen Utensils collection pairs well with a cast iron skillet for stirring and serving.
What to look for when buying a cast iron pan
No coating. Look for bare cast iron if you want a pan without a chemical coating.
Pre-seasoned or raw. A pre-seasoned pan is ready to use; a raw pan needs seasoning first.
Base thickness. A thicker base holds more heat for searing.
Handles. A helper handle makes a heavy pan easier to move, especially when it is full.
Cooktop compatibility. Check that the pan works on your stove, including induction, and in the oven.
What to cook in a cast iron skillet
A cast iron skillet earns its place because it covers so many meals with one pan. In the morning it handles eggs, bacon, pancakes and hash browns. At night it takes steaks, pork chops, chicken thighs and fish fillets, then roasted vegetables on the side.
Because it goes into the oven, it also bakes. Cornbread, a skillet pizza, a frittata finished under the heat or a fruit crumble all come out of the same pan you seared dinner in. Flatbreads and tortillas cook well directly on the hot surface, without any oil at all once the pan is well seasoned.
A skillet is less suited to long, slow simmering of very acidic dishes, like a tomato sauce left for hours. Short cooking is fine, but long contact with acid can wear the seasoning, so a pot is the better tool for those.
Cast iron vs stainless steel
Stainless steel pans are lighter and heat up faster, and they are often used for sauces and dishes that need quick temperature changes. Food tends to stick to stainless steel unless the pan is properly preheated and oiled.
Cast iron heats more slowly but holds its heat much longer, which makes it the stronger choice for searing and frying. Its seasoning gives it a naturally slick surface that improves with regular cooking. Many kitchens keep both: stainless steel for sauces, cast iron for searing, frying and oven cooking.
Cast iron vs coated nonstick for everyday cooking
A coated nonstick pan is light and releases food from the first use, which is why it is so common. It also has limits: it is meant for low to medium heat, it scratches under metal tools, and once the coating wears, it has to be replaced.
A cast iron skillet asks for a little more care, like drying it after washing and wiping on oil, but it takes high heat, metal spatulas and the oven, and it has no coating to wear out. For cooks who sear, fry and bake often, that trade is usually worth it.
Your first meals in a new cast iron skillet
Start with dishes that use a bit of fat, like bacon, sausages, fried potatoes or a steak. Cooking with oil and fat in the first weeks builds the seasoning faster and makes the surface slicker.
Heat the pan gradually over low to medium heat for a few minutes before adding food. Cast iron does not need high heat to perform; once it is hot, it stays hot. Eggs come later, once a few meals have darkened the surface.
Is cast iron heavy?
Yes, and that weight is what stores the heat. The Kazan skillet weighs 4.4 lb (2 kg). Its helper handle on the side opposite the main handle lets you lift it with two hands, which makes moving a full pan from the stovetop to the oven or to the table much easier.
Use an oven mitt or a handle cover when cooking: cast iron handles get hot along with the rest of the pan, especially in the oven.
How to store a cast iron pan
Store your skillet completely dry, with a thin coat of oil on the cooking surface. If you stack other pans inside it, place a paper towel or a cloth in between to protect the seasoning and absorb any moisture.
Avoid storing food in the pan for long periods, and do not leave it in a humid place. A pan that is used often stays in the best condition, because each meal refreshes the seasoning.
Common cast iron mistakes to avoid
Soaking it in water. Long soaking can cause rust. Wash, dry and oil it instead.
Putting it in the dishwasher. The dishwasher strips the seasoning. Wash it by hand.
Heating it too fast. Turning the burner to full power right away can heat the pan unevenly. Warm it gradually.
Using too much oil when seasoning. A thick layer turns sticky. Always wipe on a very thin coat and remove the excess.
Giving up after the first meals. A new pan gets better as the seasoning builds. Keep cooking with it.
Frequently asked questions about cast iron cookware
Do I need to season a pre-seasoned cast iron skillet? No. The Kazan skillet arrives pre-seasoned with vegetable oil and is ready to cook. Regular cooking with oil builds the seasoning over time.
Do I still need oil with cast iron? Yes, a thin film. Pre-seasoned means no seasoning before the first use, not cooking dry.
Does cast iron work on induction? Yes. The Kazan skillet works on gas, induction and electric ceramic cooktops.
Can I put a cast iron skillet in the dishwasher? No. Wash it by hand with hot water, dry it completely and wipe on a thin coat of oil.
Can I use metal utensils on cast iron? Yes. There is no coating to scratch.
Why is the inside of my new skillet golden? It is the vegetable oil finish. It changes as soon as you cook and gradually turns black.
Can I cook acidic food in cast iron? Yes, for short cooking. Long simmering of very acidic dishes can wear the seasoning, so use a pot for those.
Can I bake in a cast iron skillet? Yes. The Kazan skillet goes into the oven, so you can bake flatbreads, cornbread or finish a dish in the same pan.
Will the black patina come off on my food? The dark color is the seasoning, oil bonded to the iron. Wipe on only a thin coat of oil after cleaning so no excess remains on the surface.
Explore cast iron cookware at Wood & Cast
Start with the Kazan Cast Iron Skillet Pan, a pre-seasoned, one-piece cast iron skillet for searing, frying and baking, or browse our full Kitchenware collection.
