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A cast iron frying pan retains heat for a long time, is often suitable for use on the hob and in the oven, and can last for many years with the right care. However, not every cast iron pan will deliver the results you want. Its weight, coating, diameter and maximum temperature determine whether it’s suitable for steaks, slow-cooked dishes, side dishes or serving at the table.
A traditional, uncoated cast iron frying pan usually needs seasoning to create a protective layer, as well as regular care. An enamelled cast iron pan, on the other hand, has a glass-like enamel surface. It’s less sensitive to acidic ingredients such as tomatoes or wine and usually doesn’t need seasoning.
The coating does affect how you use the pan, though. Metal utensils, abrasive cleaning products and sudden temperature changes can damage the enamel. Before buying, make sure you know exactly what type of surface the pan has.
A cast iron pan for induction will generally work on an induction hob because cast iron is magnetic. However, that doesn’t automatically mean it’s suitable for use in the oven or under the grill without restrictions.
Check:
The pan and lid may have different temperature limits. Always follow the specific instructions for use.
A pan with a 26 cm diameter offers more cooking space than a small cast iron pan measuring 12 or 16 cm. But it also takes up more storage space and is heavier to move. For one or two portions, a compact cast iron serving pan may be more practical. A larger diameter makes more sense for cooking several steaks or a family meal.
The stated diameter often refers to the top edge. The usable cooking surface at the base may be smaller. If you cook on an induction hob, check the base diameter too.
Cast iron heats up more slowly than thin aluminium, but retains heat for longer. This makes it ideal for searing food before slow-cooking it. Even so, preheat the pan gradually over a medium heat to avoid putting unnecessary strain on your cookware and hob.
For enamelled models, pay particular attention to the details given about the cooking surface. The manufacturer may specify that a matt black enamel interior is suitable for searing and slow-cooking. However, it isn’t the same as a modern non-stick coating made from plastic or ceramic.
A weight of around two to three kilograms is not unusual for a high-quality cast iron pan. A helper handle makes it easier to lift and pour. A long cast iron handle can get hot while cooking or in the oven, so use oven gloves or heat-resistant mitts.
A 12 to 16 cm pan is usually large enough for individual eggs, side dishes or small gratins. A diameter of around 23 to 26 cm is more versatile for everyday use. If you’re looking for a cast iron pan with a lid, check whether the lid is included or needs to be bought separately.
Depending on the manufacturer, an enamelled pan may be described as dishwasher-safe. However, washing it by hand with warm water, mild washing-up liquid and a soft sponge is usually gentler on the surface. Don’t put a hot cast iron pan straight into cold water. The sudden temperature change can put stress on both the enamel and the material.
If the enamel is damaged, chipped or cracked, stop using the pan. Uncoated cast iron should be dried thoroughly after cleaning and, if needed, lightly oiled to help prevent rust.
Why this product suits your needs: Its compact size and 0.25 l capacity make it ideal for individual portions, side dishes and small oven-cooked meals. The two handles make it easy to move from the hob to the table.
The small diameter means you don’t have to heat a large, heavy pan for a small amount of food. The product details state that it’s suitable for induction and oven use up to 230 °C.
Enamelled cast iron, a 12 cm diameter and a stackable design. According to the product details, this model is suitable for all types of hob, including induction.
Why this product suits your needs: This 26 cm pan combines enamelled cast iron with a self-basting lid system. It’s suitable for searing and slow-cooking, making it a versatile choice for your kitchen.
The lid is included in the stated contents. The manufacturer specifies a matt black enamel interior and says the pan is suitable for induction, oven and grill use.
A 26 cm diameter, a weight of 2.58 kg and a lid with a condensation function, according to the product description. The supplier states that this model is made in France.
Why this product suits your needs: The ridged cooking surface is designed for meat, fish and vegetables. The pouring spouts help you drain off excess fat after grilling.
The product description specifically mentions the grill ridges, oven suitability and induction compatibility. This makes its intended use clearer than that of a smooth frying pan.
A 26 cm diameter, a weight of 2.86 kg and a matt enamel interior. The product details state that the pan is dishwasher-safe, although hand-washing is recommended to protect the surface.
Why this product suits your needs: This 23 cm serving pan has a helper handle and pouring spouts. With a 1.2 l capacity, it’s ideal for smaller main courses, side dishes and serving straight from the pan.
The helper handle makes this 1.93 kg pan easier to handle. The product details state that it’s suitable for all types of hob, including induction, as well as for oven and dishwasher use.
Enamelled cast iron, a 23 cm diameter and two handles. The product description says the interior is designed to make cleaning easier.
We’ve put together a complete, regularly updated list of products that meet these strict selection criteria and fully comply with the safety regulations in force in the EU.
In many cases, yes. Cast iron is magnetic, so it’s often used with induction hobs. The key is to make sure the base sits flat and that the manufacturer confirms it’s suitable. Don’t slide the pan across the hob, as its weight and rough underside could scratch the surface.
Its lifespan depends on the material, enamel, temperature control and care. Uncoated cast iron can last a very long time if it’s dried regularly and oiled as needed. With enamelled models, avoid heavy knocks, metal utensils and sudden temperature changes. A manufacturer’s warranty doesn’t replace the need to follow the instructions for use.
A lid is useful if you plan to slow-cook, braise or steam as well as sear food. If you’re only grilling or want a crisp finish, an open grill pan may be a better choice. Before buying, check the lid material, oven temperature limit and what’s included in the box separately.