Cast Iron Cookware

Raw (seasoned) cast iron has a natural non-stick seasoning that builds up every time you cook. It handles the highest heat, so it’s the best choice for searing, frying, BBQs and campfire cooking, and there’s no coating to scratch or wear through. Lodge and Ironclad seasoned pans are tough, good value and improve with age. For something lighter, Lodge’s Blacklock range is cast thinner and triple seasoned.

Enamelled cast iron has a glass enamel coating, so there’s no seasoning to maintain and it won’t rust. It’s the better choice for tomato sauces, wine braises and other acidic dishes, and the colours look great on the table. Le Creuset is the classic, and Ironclad also makes an enamelled range.

• A 26 to 28cm skillet is the most useful first piece: steaks, eggs, fried potatoes, cornbread and one-pan dinners. Try the Lodge Cast Iron Skillet 26cm or the Kiwi-made Ironclad Legacy Pan 28cm.
• A Dutch oven or casserole is next for stews, soups, pot roasts and crusty bread. See our Dutch ovens and casseroles.
• A griddle or grill pan gives you char lines on steak, vegetables and toasted sandwiches, indoors or on the BBQ.

A cast iron Dutch oven goes from stovetop to oven to table. It’s ideal for slow-cooked stews, braises, soups, roasts and no-knead bread. Raw cast iron Dutch ovens from Lodge are great value and suit outdoor and camp cooking, while enamelled casseroles from Le Creuset and Ironclad are easier to clean and handle acidic recipes. For most families, a 4.5 to 5.5 litre size is the sweet spot.

Raw cast iron

1. Wash with hot water and a brush or scrubber. A little dish soap is fine.
2. Dry straight away, ideally on low heat on the stovetop.
3. Wipe a thin layer of oil over the surface while it’s warm.
4. Don’t soak it or put it in the dishwasher.

If rust appears, scrub it off, dry and re-oil. The seasoning builds up with use, so the more you cook with it, the better it gets.

Enamelled cast iron

1. Heat gradually on low to medium. Cast iron holds heat so well that high heat is rarely needed.
2. Let it cool before washing, then wash in warm soapy water.
3. Soak stubborn bits rather than scraping, and use wooden or silicone utensils.

For recipes and more tips, see our cast iron cooking guides.

Does cast iron work on induction?

Yes. All cast iron works on induction, as well as gas, electric, ceramic, in the oven and on the BBQ. Lift it rather than sliding it to avoid scratching glass cooktops.

Is cast iron non-stick?

Well-seasoned raw cast iron is naturally non-stick, and it gets better the more you use it. Preheat the pan and use a little oil or fat for the best results. Enamelled cast iron releases food well with a little oil too.

Why is cast iron so heavy?

The weight is what makes it hold heat so well. If weight is a concern, look at Lodge Blacklock, which is cast thinner and lighter, or choose a smaller pan or one with a helper handle.

Which is better: Lodge, Ironclad or Le Creuset?

They suit different cooks. Lodge is the best-value raw cast iron, Ironclad is hand-poured in New Zealand with a smoother finish, and Le Creuset is the benchmark for enamelled cast iron. Our team can help you choose in store.

Do you supply cast iron to restaurants and cafés?

Yes. We supply cast iron cookware to hospitality businesses as well as home cooks throughout New Zealand. Get in touch for trade enquiries.

Can I see the cast iron range in store?

Yes. Visit us in Napier, Christchurch or Dunedin to feel the weight and finish before you buy, and online orders over $150 ship free across New Zealand.