Collection: Cast Iron Cookware

Raw cast iron requires seasoning — a thin layer of oil baked in to build a natural non-stick surface — and must be dried promptly. Enamelled cast iron has a glass coating that prevents rust and needs no seasoning; it cleans more easily and comes in a range of colours. Browse both in our Cast Iron Cookware collection.

Yes — cast iron is magnetic and works on all hob types including induction, gas, ceramic and electric. Check individual product pages to confirm. For more pan options, see Frying Pans & Pan Sets.

Most cast iron pans are oven-safe at high temperatures, making them ideal for dishes that start on the hob and finish in the oven. Check the product page for the maximum oven temperature, especially if the handle has a different material.

Wash and dry the pan thoroughly, then rub a very thin layer of vegetable or flaxseed oil all over it. Place it upside down in a hot oven for about an hour, then let it cool in the oven. Repeat a few times to build up the patina. Enamelled models do not need seasoning.

Rinse raw cast iron with hot water while still warm — avoid soaking. Dry immediately on the hob over low heat, then apply a tiny amount of oil. Enamelled cast iron can be soaked and washed normally. Never put either type in the dishwasher.

Cast iron casseroles excel at slow braises, hearty stews, soups and even baking bread. The heavy lid seals in moisture and the thick walls maintain an even temperature for hours. They also double as serving dishes, especially in enamelled versions. See the full range in Cast Iron Cookware.

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