Cast iron frypans

Cast iron frying pans are a great choice for searing, browning, and frying as cast iron is incredibly heat retentive, meaning it reaches and maintains a hot temperature while you cook. It's also incredibly durable and built to last generations.

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Discover cast iron frypans at Kitchen Warehouse

Discover the enduring charm and versatility of cast iron frypans at Kitchen Warehouse. Revered for their excellent heat retention and even cooking, these pans are an essential addition to any kitchen and built to last a lifetime.

Kitchen Warehouse offers a selection of cast iron frypans that are perfect for searing, browning, and frying. Cast iron is known for its excellent heat retention and even cooking. We have a range of enamelled cast iron and raw cast iron pans, from popular brands like Lodge, Le Creuset, Chasseur, Wolstead and more.

These pans are available in various sizes, from small 10cm pans for cooking eggs to larger sizes for family meals. Cast iron pans are versatile, suitable for different heat sources, and offer naturally non-stick properties the more you cook with them.

The difference between raw cast iron and enamelled cast iron

Raw cast iron and enameled cast iron differ in several key aspects:

  • Seasoning and maintenance: Raw cast iron requires regular seasoning to maintain its non-stick properties and prevent rust, whereas enameled cast iron has a porcelain enamel coating that doesn't require seasoning and is easier to clean.
  • Cooking surface: The cooking surface of raw cast iron becomes non-stick over time through seasoning and regular use, while enamelled cast iron already has a naturally smooth and non-reactive surface due to its enamel coating.
  • Heat tolerance: Raw cast iron can withstand higher temperatures and is better suited for searing and high heat cooking methods, whereas enamelled cast iron is better for slow cooking and medium heat applications. You can also use raw cast iron on the barbeque or over the campfire.
  • Reactivity: Raw cast iron can react with acidic foods, potentially imparting a metallic taste, whereas the enamel coating on enamelled cast iron prevents such reactions, making it more suitable for cooking acidic dishes like tomato sauces.
  • Aesthetics and variety: Enamelled cast iron often comes in a variety of pretty colors and designs, making it more appealing for serving and fitting kitchen decor, while raw cast iron has a more traditional, rugged look.
  • Durability: While both are durable, the enamel on enamelled cast iron can chip or crack if mishandled or dropped, whereas raw cast iron is more resilient to physical damage.
  • Weight: Both are heavy, but enamelled cast iron can be slightly heavier due to the additional enamel layer.
  • Cost: Generally, enamelled cast iron is more expensive than raw cast iron due to the added manufacturing processes for the enamel coating.

Top features to consider when purchasing

  • Material: Enamelled or raw cast iron
  • Heat retention: Superior for even cooking
  • Size variety: From small to large
  • Handle design: Comfort and safety
  • Maintenance: Raw cast iron requires ongoing seasoning for raw cast iron, whereas enamelled cast iron has an enamel surface which does not require seasoning
  • Colour: Raw cast iron is generally always black or dark grey in colour, whereas enamelled cast iron comes in a variety of stunning colours to suit every kitchen

Benefits of cooking with cast iron pans

  • Excellent heat retention and even cooking: Cast iron provides superior heat retention and distributes heat evenly, ideal for both slow cooking and high-temperature searing
  • Durability: Cast iron is extremely durable and, if maintained properly, can last for generations, often becoming a family heirloom
  • Versatility: Cast iron pans are versatile and can be used for frying, baking, grilling, broiling, braising, and more, on various heat sources including stove, oven and campfire
  • Flavour enhancement: Over time, raw cast iron cookware accumulates seasoning layers, which can enhance the flavour of the foods cooked in them
  • Iron supplementation: Cooking with raw cast iron can fortify food with iron, which can be beneficial, especially for those with iron deficiencies
  • Chemical free alternative: Cast iron offers a chemical free alternative to non-stick pans, which often contain Teflon and other potentially harmful coatings

Ways to cook with cast iron

  • Searing meats
  • Baking cornbread
  • Stir frying vegetables
  • Grilling sandwiches
  • Preparing skillet desserts

Complementary accessories or products

FAQs

How to care for cast iron pans?

For enamelled cast iron, hand wash with warm soapy water and non-abrasive sponges or brushes. Don’t use metal utensils, instead opt for silicone or wood utensils so you don’t scratch the enamel surface. Avoid soaking for prolonged periods. If food is stuck on even after gentle washing, return the pan to the stovetop with some warm water and gently boil the water while scraping the surface of the pan with a silicone or wooden utensil to loosen stuck-on food. Then wash, rinse and dry as normal.

Caring for seasoned cast iron is a little different and involves several key steps to maintain its performance and longevity:

  • Cleaning after use: Clean the pan while it's still warm. Use hot water and a brush or scraper to remove food bits. Avoid using soap as it can strip the seasoning, though a little bit is acceptable if needed for tough residues.
  • Avoid soaking: Never soak seasoned cast iron in water, as this can lead to rust.
  • Dry thoroughly: After washing, dry the pan completely. To ensure it's fully dry, you can also heat it on the stove for a few minutes to evaporate any remaining moisture.
  • Reapply oil: While the pan is still warm, apply a very thin layer of oil (vegetable, canola, or flaxseed oil are good choices) to the surface, including the exterior and handle, to maintain the seasoning. Wipe off any excess oil; the surface should be just shiny, not greasy.
  • Avoid abrasive scrubbers: To preserve the seasoning, avoid using steel wool or other abrasive materials. A plastic scrubber or chainmail scrubber designed for cast iron is a better choice.
  • Store properly: Store your cast iron in a dry place. If stacking pans, place a paper towel or cloth between them to prevent scratches and allow air circulation.
  • Routine seasoning: Over time and with regular use, your pan's seasoning will continue to improve. If you notice food starting to stick, or after a thorough washing, it’s a good idea to re-season the pan. This involves coating it with a thin layer of oil and heating it in the oven at a high temperature for an hour.
  • Avoid sudden temperature changes: To prevent warping or cracking, avoid subjecting your cast iron pan to sudden temperature changes, like moving it from a very hot stove directly into cold water.

By following these care steps, your seasoned cast iron cookware will remain functional and effective for many years.

Are cast iron pans induction compatible?

Yes, they are suitable for all stovetops, including induction.

Can cast iron pans go in the oven?

Absolutely, they are perfect for oven use. Follow manufacturer guidelines for temperature ranges.

Why are cast iron pans heavy?

The material’s thickness aids in heat retention and durability.

Is it normal for seasoned cast iron to rust?

With proper care, you can avoid any rusting, but even if your pan does rust, you can always clean it back to brand new by following the manufacturer steps for cleaning rust from your pan and re-seasoning it. That’s the beauty of raw cast iron, no matter how bad it gets, it can always be cleaned up and saved!

Cast iron frypans from Kitchen Warehouse offer a blend of tradition and practicality. Ideal for various cooking methods, their durability and excellent heat distribution make them a smart choice for any cook.