We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What are Some Different Kinds of Cast Iron Cookware?

By J. Beam
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject-matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

Cast iron cookware has been around much longer than Teflon® and silicon cookware. In fact, cast iron cookware predates the electric oven. There are many different types of cast iron cookware ranging from cast iron pots and skillets to muffin and cake pans. Though the invention of lightweight, non-stick cookware has in a sense obviated the use of cast iron cookware, many people still prefer cooking with cast iron.

Cast iron skillets and frying pans remain the most widely used type of cast iron cookware. Similarly, dutch ovens are also popular. The natural properties of cast iron make cast iron cookware preferable for preparing slow cooking dishes because cast iron diffuses and retains heat, even at very high temperatures. Another useful property of cast iron cookware is the ability to use it both on the stovetop and in the oven. Stews, gumbo, cornbread, meat, and stir fry are just a few examples of dishes for which cast iron cookware is useful.

Cast iron cookware of all types requires seasoning in order for its non-stick properties to appear. Seasoning also prevents rusting. Seasoning cast iron cookware requires layers of fats and oils to cook into the iron. A well-seasoned piece of cast iron cookware will have a smooth, black surface rather than the shiny surface present when new. Though older pieces of cast iron cookware didn’t come pre-seasoned, most modern pieces do.

Another variety of cast iron cookware includes enameled cast iron. Enameled cast iron has had an enamel glaze applied to it and thus eliminates the need for seasoning. Dutch ovens and pots are frequently enameled, but they do loose some of their natural properties.

Though new cast iron cookware can be found alongside other metal and glass cookware, some people prefer to use older pieces for cooking. Much older pieces are also often collected for their antiquity value rather than use in the kitchen. Though the cooking properties of cast iron cookware are often preferred, they do have the disadvantage of being much heavier than other metals and are considered more difficult to clean.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Discussion Comments
By Wisedly33 — On Jul 01, 2014

Oh, cornbread is just the best in an iron skillet! There's no other way to get that beautiful, browned crust!

The Lodge company based in South Pittsburgh, Tennessee, is still in business and they make their cast iron right there. I have one of their Lodge Logic pre-seasoned pans. It is wonderful. It comes with that great surface already on the pan! They cost a little more than the regular non-seasoned pans, but the convenience is worth every penny! I love my cast iron pan. I also like the "helper handle" on the opposite side of the actual handle. Makes it much easier to carry. I'll deal with the weight. Cast iron is a necessity in my kitchen!

By Scrbblchick — On Jun 30, 2014

Cast iron isn't difficult to clean at all -- it's just different. You don't use soap on it -- just scalding hot water and a scrubber. Then you do have to dry it completely, and if you're diligent, wipe it down with a little vegetable oil.

However, if you've just made bread or something equally non-sticky in the pan, usually, just brushing the crumbs out is sufficient. For the most part, food residue comes right out if the pan is well-seasoned, and you just have to rinse it and dry it.

Nothing conducts heat like cast iron, and the pans are nearly indestructible. I'm using a skillet that belonged to my grandmother. She bought it in the 1920s. It's perfectly seasoned and I don't use it for anything but cornbread. I wouldn't trade anything for that skillet!

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.