Table of Contents

Cast iron frying pan recommendation: We will introduce the difference between cast iron pans and non-stick pans in detail. Introduces how to buy a cast-iron frying pan, how to maintain cast iron pans, and we will recommend eight commonly used cast iron pans such as Lodge and Staub pan for everyone. Here we share the updated list of 12 best-selling cast iron pans. Cast iron pots are very good for making American dishes, stir-frying, and soups, and even perform better than traditional pots.

Cast Iron pan recommended:

Why use a cast-iron frying pan?

Cast iron pot means a cast-iron frying pan, Cast Iron Griddle, or cast-iron skillet.

Cast iron pans that can be purchased in the United States can be divided into many types according to different dimensions: the height of the pot wall, whether the bottom of the pot has a pattern, whether the surface is covered with a coating, the appearance shape, etc.

The most basic cast iron pan is round, medium height, and uncoated (as shown in the picture below). This style is the most cost-effective and the closest to an American wok. For details, please refer to the “Commonly used cast iron pans: Lodge” below for details. Cast Iron Skillet”.

Most of the pots in the United States are pans, which is related to people’s cooking habits, especially cast iron pots are the most famous. The cast-iron frying pan is a product that is more convenient to use. After long-term use, a firm and uniform oil film will be formed, which has an excellent non-stick effect.

The quality of a household wok lies in whether it can quickly fry food, and other additional effects will increase the convenience of use (such as non-stick surface, easy to clean, can be placed in a drawer, etc.). Rapid preparation is affected by two aspects. One is the size and shape of the ingredients. This is why minced garlic is cooked faster than garlic cloves. The other is the performance of the Pan.

The best frying pan does not conduct heat as fast as possible, but uploads heat stably based on relatively fast heat conduction.

Why do you say that?

For example, household small milk pots are all made of aluminum, because the specific heat capacity of aluminum is much smaller than that of iron. so it consumes the same energy, and aluminum heats up faster. The single function of boiling milk is faster, so there is no need to consider it. Other factors (temperature tolerance and aging, sticking to the surface, etc.). the small milk pot is made of aluminum, but fast heating also means fast cooling. the temperature can change rapidly in a short period in the process of cooking. we hope that the food It can be heated evenly and remain stable in a certain temperature range, which is conducive to the ripening of food and the formation of mixed flavors.

Therefore, in life practice, we often choose the best frying pan with a medium-thick bottom and a composite bottom to adjust the thermal conductivity.

What is the difference between a nonstick pan and a cast iron pan?

  • Non-stick pans: Most of them are made of aluminum + composite layer bottom, and the surface is sprayed with a non-stick layer, including but not limited to Teflon coating, ceramic coating, medical stone, etcThe advantage is that Lightweight and easy to move. the non-stick effect on the surface greatly enhances the convenience of cooking, but the non-stick coating is easily damaged. the non-stick effect will get worse over time. A non-stick frying pan has a relatively short lifespan.
  • Cast iron pot: Because of its special metal material, good heat conduction efficiency, and wide temperature adaptation range, it can conduct heat well and stably into the food, and there is no risk of coating falling off. With continued use, this product is enduring for a long time. the shape is also very natural and beautiful. it can be served directly on the table, and there is no need to put it in other dishes and dishes, and less cleaning of tableware. Of course, cast iron pans have two disadvantages during use: the weight of the pan and the risk of sticking to the bottom of the pan.

These two points are very unfriendly to kitchen lovers. About the weight of the pot. This is related to cooking habits. If it is only used as a container for cooking. It is just turned over without frequent flipping of the pot. If it is used for cooking and stewing soup, then the weight of the pot is not a problem.

  • Sticky pan: In response to this problem, in this article, we have introduced in detail how to make oil film and related maintenance skills. Interested friends can read this part in detail. We have introduced various commonly used cast iron pots in detail in this article.

Please choose suitable cookware according to your usage habits. The two best cast-iron pot brands are Lodge and Staub. These two brands have a long history and are products with high-cost performance that have been certified by countless consumers. The materials are solid, the thickness is sufficient, the thermal conductivity and thermal insulation effect are good, and the product life is long.

How to choose a cast-iron frying pan?

When choosing a cast-iron frying pan, you can consider the coating, appearance, texture of the bottom surface, depth of the pot wall, capacity, etc.

Coating of cast iron pans:

There are many kinds of coatings for frying pans. On the one hand, it is to increase smoothness and even non-stick effect. on the other hand, it is also for the beauty of household utensils. Here we only describe the coating ( enamel ) of cast iron pans.

Another name we are more familiar with – is enamel, the enamel is an upgraded version of coating. the enamel is also called art enamel, it is the same product. You might remember this traditional “enamel mug”?

Enamel painting is a model of the combination of European and Western styles, drawing many delicate and gorgeous patterns. but enamels generally appear together with precious metals, and complex craftsmanship has extremely high requirements for craftsmen. Under normal circumstances, the value of items decorated with enamel will not be too low. Relatively speaking, the enamel is not so delicate, and its application is more common, which improves the durability of its appliances, and is mostly found in ordinary people’s homes.

The appearance of the cast-iron frying pan:

The heat conduction speed of round, square, and special-shaped cast iron pots is not the same. Under the same conditions, the center temperature of a round pot will be higher than that of a square pot, which is determined by the heating area and the maximum radius from the center. However, in the context of home use, aesthetics is also known as an important factor. so many cute-shaped pots have been extended.

Bottom surface decoration of cast iron pot:

The ground of the cast iron pot is divided into two types: pure plane and decorative. The patterned bottom of the pot is not for looks but is specially designed for barbecue. The raised stripe design effectively reduces the contact area between the meat and the bottom of the pot, and it is not easy to stick to the pot. it does not affect the heat conduction and diverts the gravy.

The depth and capacity of the cast iron skillet:

The depth and internal capacity of the pot depend on the specific needs of each family and are determined by the use:

  • The ultra-low pan is suitable for frying, and the spatula can easily go deep into the center for flipping.
  • The medium-height pot is more versatile and suitable for American kitchen chefs. It can be used for frying, cooking, sliding, and burning.
  • As for the deep pot, it has a large capacity and is suitable for frying or making soup.

When purchasing, be sure to consider the family’s eating habits. Make several servings at a time. If the volume of the pot is too small, it will not hold the ingredients. It may overflow the pot. If it is too large, the preheating is slow. You need to add a lot of water to cover the ingredients. affects the overall flavor.

How to do the maintenance of cast-iron frying pan?

Here, we mainly introduce the opening steps and daily use and maintenance suggestions:

 1. How to open a cast iron pot?

Tool:

  • Necessary tools: dishcloth + dishwashing liquid + kitchen paper (if not available, use paper towels instead) + grease
  • Strengthening tool: 1000 grit sandpaper / emery sponge / Steel Wool

Detailed steps:

  • When using it for the first time, it is necessary to use a rough dishwashing cloth with dishwashing liquid to fully wash it. scrub hard to remove the oil stain and floating dust of the cast-iron pot during the manufacturing process.
  • Dip the cooking oil with kitchen paper (no crumb paper or cloth), wipe the front and back sides of the cast iron pan, do not let go of every corner. so that the entire surface of the pan is covered with a thin film of oil, this oiled pan. The process can be replaced with pork fat, put some fat in the pot and stir the oil, use chopsticks to hold the fat and spread the oil evenly into the pot, turn the cast iron pot, repeat the same operation.
  • Put the cast iron pan in the oven and bake in the air at 230°C (about 445°F) for 45 minutes, the rough metal surface will appear shiny.
  • The two steps of oiling + baking need to be repeated 2 to 3 times so that the oil film is ready. the fried eggs will not stick to the pan. The oil film is not done once and for all, and it still needs regular maintenance.
  • After each use, when the pot is very hot, do not pour cold water quickly, it will damage the oil film in the pot. Add water to clean it after cooling down slightly.
  • Clean it in time after use. If it sticks to the pan or even the bottom, be sure to remove it. You can soak it in hot water for a while, and then scrape it off with a scraper. Lodge has a cleaning scraper, which has small rounded corners and large rounded corners on one board. flat edge and toothed scraper, do not damage the oil film. Here is a good cleaning scraper.
  • After cleaning, it must be kept dry to avoid rusting. You can open the fire for tens of seconds to dry the water with an open fire, or you can put it in the oven that has just been used up and use the residual heat to dry the water.
  • Try not to leave food, especially soup, in the pot for a long time. All dishes contain salt. Metals will corrode by oxygen absorption in the electrolyte solution, which is easy to rust. At the same time, it will affect the flavor of food, such as making braised beef tendon, stewing After the ribs. it is more appropriate to take them out and put them on a ceramic soup plate.
  • If there is rust or serious smearing during use or improper storage, please clean it with a strengthening tool, and then restart the pot from the first step.

 2. Suggestions for daily use of cast iron frying pans

  • The cast-iron pot is made of iron, which has good heat conduction performance. You need to pay attention to heat insulation and anti-scalding during use. It is best to buy a heat-insulating handle, or put a thick towel or oven mitt on the side of the pot. Never use your hands. Just touch it and make it a habit.
  • When using, the cast iron pan should be heated enough, open the fire and shake the pot. Let the flame lick the bottom surface and four walls of the whole pot, and put the ingredients in the top of the pot if there is smoke. If it is eggs and meat, Do not flip it immediately after putting it in the pot, wait for a few minutes for the bottom to solidify and form, and then stir fry it after the protein is denatured, to have a non-stick effect.
  • To improve the success rate, you can use more oil. We often use spices in cooking. The aromatic substances in most of the spices in No. 7 are fat-soluble aldehydes. After using oil for a while, it will extract more flavor and increase the quality of the dishes.
  • The hardness and size of the ingredients will affect maturity. Cut potatoes, celery, etc. smaller and put them earlier, cabbage, cucumbers, etc. are cut larger and put later. In short, try to ensure that the taste of various ingredients is balanced and consistent when they are out of the pot.
  • Meat can be softened with acidic substances, such as orange juice, passion fruit juice, or marinated with pineapple, and enzymes are used to decompose proteins to achieve the effect of soft and juicy meat. We can completely adjust the taste of ingredients through natural substances. No need to use any additives.
  • If you are stewing meat, it is best to add enough water at one time. If it is not enough, you must add freshly boiled water in the middle. Chinese food is a series of complex chemical reactions. Adding water in the middle can be regarded as destroying the reaction conditions and terminating the experiment.
  • Fermented products such as fermented bean curd, tempeh, and miso can be added as appropriate, and stewed in a cast iron pot for a long time can greatly improve the level of flavor.

The Best Cast-Iron Frying Pan Recommended


1. Favorite Cast Iron Skillet: Lodge Cast-Iron Skillet

Lodge Cast-Iron Skillet

Cast iron pan parameters

  • Diameter: 10.25 inches (26 cm)
  • Weight: 1.9kg (1946 g)

Introduction of cast iron pan

The Lodge Cast Iron Skillet is about the same size as American wok and is the closest to American usage. After the pot is opened, you can cook and fry normally. the size of this cast iron pot is large enough to accommodate a whole chicken, and it is no problem to use it as a substitute for a roasting pan. the thermal conductivity of the cast iron pot is good enough to conduct heat more evenly and keep the temperature. it is very suitable for roasting meat with a certain thickness on the outdoor stove/bonfire.

The pot is equipped with a silicone anti-scalding handle, which does not need to be purchased at extra cost, and is very practical. After all, the weight of the pot is not light, and it is difficult to operate with one hand. there are diversion ports on both sides of the pot, and the liquid in the pot can flow out smoothly without sticking to the wall of the pot.

Two flat plates can be used to clean cast iron pans. at the same time, I recommend a tool for brushing the pan, this is a brush for daily cleaning of cast iron pans, with a long handle, easy to brush the pan without getting your hands dirty.

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2. Cast-iron frying pan for steak: Lodge Cast Iron Grill Pan

Lodge Cast-Iron grill Pan

Cast iron pan parameters

  • Side Length: 10.5 inches (26.7 cm)
  • Weight: 3.02kg (3030 g)

Introduction of cast iron pan

This Lodge Cast Iron Grill Pan is also a classic of the Lodge. If you often fry steaks, you must start with a striped cast iron pan. This striped raised design is specially designed for frying meat (steak, salmon, chicken breast, etc.):

(1) Reduce the contact area and it is not easy to stick to the pan.

(2) It does not affect the heat conduction, and the heat is sent to the surface of the meat block faster and more evenly.

(3) Let the gravy flow out along the stripes, so as not to stick to the pot and the meat and cause scorching.

(4) It is convenient to concentrate the excess gravy on one side to make the sauce. Repeatedly pour it on the meat with a small spoon, and all operations can be completed in one pot.

(5) Beautiful patterns are formed on the surface of the finished barbecued meat, which has the style of a master’s work.

A cast-iron pan with a texture is best for frying meat, and this cast-iron pan can collide with the meat for a perfect spark for better results.

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3. Pan for pancakes and eggs: Lodge Cast Iron Griddle Pan

 Lodge Cast-Iron Frying Pan, Griddle

Cast iron pan parameters

  • Diameter: 10.5 inches (26.7 cm)
  • Weight: 1.1kg (2000 g)

Introduction of cast iron pan

This Lodge Cast Iron Griddle Pan is flat and has a very short wall. Because of this unique shape, the spatula can be easily inserted into the pot to turn over. It is suitable for cooking methods such as spring pancakes, frying potstickers, and leek boxes. At the same time, the bottom area is large, which can accommodate more food at one time. Improve the cooling efficiency, and can make three fried dumplings in a single time.

With this pot, we can easily copy Mission Soft Taco Flour Tortillas and Pita bread (pocket cakes) that are often bought in supermarkets at home.

It is very similar to the American scorpion, but it is better than the scorpion (such as the pan for making pancakes and fruit, which is common to everyone, but I don’t know what it is called). because the bottom of the pan is thick, the heat conduction is stable and it is not easy to stick to the pan, even beginners can also succeed.

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4. One-person skillet: Lodge Extra Small Cast Iron Skillet

Lodge Pre-Seasoned Skillet

Cast iron pan parameters

  • Diameter: 6.5 inches (16.5 cm)
  • Self Weight: 0.8kg (839 g)

Introduction of cast iron pan

This Lodge Extra Small Cast Iron Skillet is lightweight and delicate, even for girls. it can be operated with one hand. it is very suitable for 1-2 people, and it is enough for daily use. It can be fried and cooked like the 6.5-inch common model above, but with a smaller capacity, just enough for one person, and easy to clean by brushing. if you don’t want to cook by yourself, just go to the supermarket and buy a quick-frozen pizza or lasagna. This pot happens to fit in. it can also be used as a deep roasting pan to make Baozi, and obao made in a cast iron pan can make a better crispy shell than directly into the oven, giving full play to the unique flavor of whole wheat.

It has an advantage, is also made with this cast iron pot, and a cup of black coffee will immediately improve the quality of breakfast. Our website also has analysis recommendations for coffee machines, welcome to check them out.

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5. Cast iron Pan for frying eggs: Lodge Miniature Cast Iron Skillet

Lodge Miniature Cast-Iron Frying Pan

Cast iron pan parameters

  • Diameter: 3.5 inches (8.9 cm)
  • Weight: 0.29kg (286 g)

Introduction of cast iron pan

This Lodge Miniature Cast Iron Skillet is small in size due to its short diameter, just enough to hold an egg, you don’t need any molds. the egg will form a nice rounded edge, whichever Fried eggs can be achieved, and hotel Open-Faced Sandwiches can be made at home, just like in the comics.

This pot is not even the size of a palm. It looks like a child’s toy. Sometimes I also put it on the table as a dipping sauce to add a natural hand-made atmosphere. Heating a small amount of liquid, such as the dipping sauce for the steak, or the hot oil that is poured on the boiled fish at the end. the small volume heats up relatively quickly, and it will not leave a lot in the pot, saving time and raw materials.

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6. Cast Iron Pan (Saucepan): Staub Cast Iron Round Cocotte

Staub Cast-Iron Frying Pan

Cast iron pan parameters

  • Dimensions: 30 x 15.3 cm (including lid and handle)
  • Diameter: 24 cm
  • Base diameter: 19.2 cm
  • Capacity: 3.8 liters
  • Weight: 4.6kg

Introduction of cast iron pan

This Staub Cast Iron Round Cocotte is one of the best-selling saucepans, especially the cherry red color, which lasts forever. this color is the most versatile, you can’t go wrong. Its capacity is suitable for families with 3 to 5 months, which is just the amount of one meal and can achieve the flavor of Cantonese-style old fire soup in a short period.

The surface is beautiful multi-layered colored enamel, with a very high appearance. It is fired at a high temperature of 800 ° C and is durable. the inside of the pot is matte black enamel, and the rough and matte black enamel surface can help extend the taste of food. the glaze surface is wear-resistant Good performance, elasticity, and scratch resistance, over time. it will form a layer of bronze color, so it is normal for the saucepan to change color during use. the bump design on the lid makes the water vapor gather into water droplets It falls to form a shower-like effect, which can realize automatic water circulation. so that the ingredients can better maintain their original taste under the condition of airtightness. the top is an electroplated nickel knob handle, which is very textured and is not easy to hold by hand stable.

This kind of deep pot shape is especially suitable for making American-style clay pot rice. It can also be used for special operations such as baking fish heads and salt-baked chicken. It can also be used for roasted sweet potatoes and roasted taro. If you are afraid of brushing the pot is troublesome. You can put a piece of aluminum foil paper first and then put in the ingredients. After eating, you can just throw it away, which is very labor-saving.

At the same time, I remind everyone that pots of 3 Quarts and below are suitable for steaming rice, and the capacity of the stew is too small to hold the ingredients.

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7. Oval Crock Pot: Staub Cast Iron Oval Cocotte 7 Quart

Staub Oval Cocotte Oven, Cast-Iron Pan

Cast iron pan parameters

  • Dimensions: 142 x 29 x 15 cm
  • Capacity: 6.62 liters
  • Weight: 5.8kg

Introduction of cast iron pan

This Staub Oval Cocotte round cast iron saucepan has the same design as the previous one. the Staub Cast Round Cocotte 4 Quart, with the same enamel glaze, raindrop bump design, and metal handle, all the same as the sixth product. All are achieved in this model. On this basis, this cast iron pan has been upgraded in shape and capacity. The capacity of 7Quart is about 6.62 liters, and the large-capacity design is suitable for larger households. The oval design is very suitable for long-shaped ingredients. The most common one is a whole chicken. For example, the common dishes in American food, such as pork belly chicken and coconut chicken, require a large container. At this time, the shape of the cast iron pot is very good.

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8. Cute pumpkin-shaped skillet: Staub Cast Iron Pumpkin Cocotte

 STAUB Cast Iron Pumpkin Cocotte Dutch Oven, Cast-Iron Pan

Cast iron pan parameters

  • Capacity: 3.3 liters (3300 ml)
  • Weight: 5.3kg (5400 g)

Introduction of cast iron pan

The most well-known among the special-shaped stewpots is the Staub Cast Iron Pumpkin Cocotte. The whole cast-iron frying pan has clear lines and delicate shapes and is very popular with everyone. The bright glaze on the surface greatly enhances the texture of the whole product. The side ear design and metal handle perfectly integrate the shape of the pumpkin, especially on Halloween. the pumpkin is very suitable for the occasion. it will cause the children to cheer when it is brought out of the kitchen. This pot is expensive, and the cooking effect is the same as that of an ordinary round pot, but the appearance is cuter. at the same time, please remind everyone that the wall of the pot is not a smooth arc, and the cleaning process will take some time.

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9. Novel Tagine Cast Iron Pot: Tagine Pot 4 Quart

 Bruntmor Blue Cast-Iron Frying Pan

Cast iron pan parameters

  • Capacity: 3.8 liters (3800 ml)
  • Weight: 6.6kg (6600 g)

Introduction of cast iron pan

Tagine pot originated in Morocco, North Africa, which is a place where water is very scarce. The bottom of the traditional Tagine pot is cast iron, and the upper lid is ceramic, similar to the combination of a cast-iron pot and casserole. Its unique shape makes it have a special experience in heat conduction and water retention. The triangular cone shape makes the water vapor circulate in the pot, evenly distributed the pot, and retain the moisture to the greatest extent. at the same time, the long-necked pot lid causes some pressure on the pot, and the food is softer than usual.

I know this cooker from the travel journal “Story of the Sahara” by female writer Frances Mayes. Every time I use this cooker, it always reminds me of those passionate times in her writings, and the beautiful scenery of morocco in Mayes’s eyes.

This recommended Bruntmor Cast Iron Tagine is made of cast iron throughout, with an enamel-coated lid, ready to go in the oven, heat-resistant up to 260°C (500°F), has a capacity of 4 Quarts, and is dishwasher safe, the price is also very moderate, it is worth starting to try.

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Common Question People May Ask


How to recognize a cast iron skillet?

Fine porosity of cast ironPetromax cast iron products are characterized above all by a fine-pored surface that can be recognized with the naked eye. This homogeneous cast iron with few inclusions ensures high conductivity and heat retention.

How to clean cast-iron frying pans?

To clean a cast-iron pan properly, only water is used because the bottom of the pan should remain lightly oiled. Once the cooking is finished, you must first let the pan cool down, before rinsing it with lukewarm water to remove grease and food remains.

How to cook in a cast-iron skillet?

Preparing your cast iron skillet :

  1. Preheat the oven to 500 F.
  2. Wash your pan with lukewarm water and a little soap.
  3. Using a paper towel, rub your pan over its entire surface with a very light coating of neutral oil, such as vegetable or canola oil.
  4. Place your inverted pan in the oven for 1 hour.

How to remove rust from a cast-iron skillet?

Apply baking soda.

To use baking soda, sprinkle a small amount of this powder on the surface of the pan and add a little water. Mix the two products to obtain a paste and rub it into the rusty parts with a cloth.

How to remove dust from a cast iron pan?

Lemon and salt: a best natural solution

To remove traces of rust on your cast iron utensils, mix the juice of this fruit with salt. This creates a chemical reaction releasing the acid from the fruit. You can also do it in two steps.

How to recover a cast iron pan?

Recover a very dirty cast iron pan or pot by soaking it overnight in hot water in which you will pour little soda crystals.

How to remove the Cramer in a pan without baking soda?

Start by pouring a little white vinegar into your saucepan; Heat the pan for two minutes over low heat. Turn off the heat when the vinegar comes to a boil, and wait until the vinegar has cooled to rub the bottom with a sponge.

How do you clean black cast iron Skillet?

Mix equal amounts of water and white vinegar then soak the cast iron object in the resulting solution for a few hours or rub the cast iron with a damp cloth. Then rinse the object and wipe the wet surface with a dry cloth so as not to leave traces.

Washing and maintenance:

  1. Wash your cast iron skillet with water only.
  2. Rinse it thoroughly.
  3. If debris clings, you can scrub your pan with coarse salt.
  4. Wipe it off with a towel or paper.
  5. Coat your pan with a thin layer of oil before storing.