Cast Iron Cookware Reviews

Remember the really black solid-looking kind of cookware our grandmothers used to have? If cooking is a regular practice in your household, you probably even have one or two of those cast iron skillets or Dutch ovens passed down in generations.

Advantages of cast iron cookware:

  • Exceptionally durable. Cast iron cookware can last many generations.
  • Good heat retention makes it a great choice for cooking stews and braised food which need a long cooking time.
  • You can sear, grill, fry or brown anything with cast iron cookware due to its ability to endure and maintain a high temperature.
  • It is ‘non-stick’ just like any cookware with coated non stick surface once it is properly seasoned. Read my guide to Season your Cast Iron Cookware here.
  • Cast iron cookware is certainly oven and broiler proof.
  • Compared to other types of cookware, cast iron cookware is relatively inexpensive.
  • Good for people with iron deficiencies as the iron from the cookware will leak out a bit.

Disadvantages of cast iron cookware:

  • You can’t store food in cast iron cookware. The acidic food will turn metallic.
  • Not for those with health issues of iron overload disorders.
  • Cast iron cookware can’t be used for boiling water. Boiling water will remove the seasoned surface of the cookware and will cause the cookware to rust.
  • Not for the pro-dishwasher folks. Cleaning and storing away cast iron cookware takes a bit of time so if you’re the type who likes to just dump cooking stuff into the dishwasher, DON’T buy cast iron cookware. Hmm, let me explain a bit about how to care for your cast iron pan:
    1. Cast iron cookware has to be washed by hand with soap and water. So before this, obviously you have to let it cool down. Never ever cool down your cast iron cookware by running tap water over it; it will break! And you can’t let it soak in soap water either. Some people clean cast iron cookware by just wiping it off, but it’s better to wash with soap so that you don’t get rancid food oils on your pan.
    2. After washing the cast iron pan, dry it with paper towel and let it sit on a burning stove till it is bone dry. Then pour a bit of neutral cooking oil to coat the surface and leave it for a few minutes. Remove from stove and wipe off excess oil with paper towel. Store your cast iron cookware in a dry place to avoid rusting.

My Recommendations – Best Cast Iron Cookware:

Lodge Pro-logic 14-inch Cast-iron Wok

Lodge Pro-logic 14-inch Cast-iron Wok

This Lodge 14-inch Wok is big enough for any family who cook at home daily. It has been getting a lot of positive reviews too, not only from home users but professional users as well. If you’re looking for a hardy cast iron wok, this is a really good choice.

Lodge Logic Pre-Seasoned 10-1/2-Inch Round Griddle

Lodge Logic Pre-Seasoned 10-1/2-Inch Round Griddle

If you really love making pancakes, definitely get this Lodge Logic Griddle! This ½ inch deep griddle is the perfect cookware for making pancakes and omelets compared to my cast iron skillet, because you can easily slip a spatula underneath the food to flip it.

Lodge Enamel Cast-iron Apple Pot

Lodge Enamel Cast-iron Apple Pot

You can use this Lodge Enamel Cast-iron Apple Pot on any kind of stove top, whether it is gas, electronic or induction cooktop. The tight-fitting lid that makes it look like an apple is not only appealing to the eye but also seals in the moisture and flavors.

Cast iron cookware is not for the weak-handed though, so if you’re looking for lighter options, go for stainless steel cookware or copper cookware. Remember to get the best frying pan to go with your cookware set as well. More reviews can be found in my Best Cookware Set home page!