Equipment · 8 minutes
How to choose
a cast iron skillet
If your kitchen gets one expensive tool, make it the pan. A good pan holds its heat, so it does not collapse the moment cold meat lands in it. This guide explains which pan, what size, and why.
The short answer
If you are buying one pan: 10–12 inch cast iron, base at least 4 mm, one-piece cast handle. The reason is heat storage, not heat conduction — when cold meat lands in a thin pan the temperature collapses; in cast iron it barely moves. That difference is the crust.
If you are buying a second pan, make it non-stick and reserve it for eggs, pancakes and delicate fish. There is no need for a third.
Pan types
Bare cast iron
Best for beginnersCheap, nearly indestructible, and its non-stick surface improves with use. In return it wants care: dry it after every wash and wipe on a thin film of oil. Do not simmer acidic food in it for long.
Enamelled cast iron
The no-maintenance optionSame heat behaviour, no seasoning to worry about, and acidic food is fine. The enamel is a thin layer of glass: steel wool scratches it and thermal shock cracks it. It costs more.
Heavy stainless steel
The professional favouriteMulti-ply (tri-ply) pans respond quickly and are the best surface for making a pan sauce; fond develops beautifully. Heat it wrong and food sticks, so the learning curve is steep.
Carbon steel
A great second panClose to cast iron for heat storage but lighter and more responsive. Needs seasoning like cast iron. The classic material for woks and crêpe pans.
Non-stick coated
Not for searingThe coating degrades at high heat and manufacturers usually advise against it; the base is normally thin as well. Perfect for eggs, pancakes and delicate fish, wrong for steak.
Thin aluminium
Skip itThe price of cheapness is no heat storage. Meat drops the temperature, water leaches out, and the steak boils in its own juices. No crust ever forms.
What to look for
| Specification | Target | Why |
|---|---|---|
| Diameter | 10–12 in | Leave a finger of space between steaks; a crowded pan steams instead of searing. |
| Base thickness | 4–6 mm | This is the heat reservoir. It stops the temperature collapsing when meat goes in. |
| Handle | One-piece cast | It can go in the oven. Plastic handles deform above 400 °F. |
| Weight | 4–7 lb | Lightness is bad news here; it signals a thin base. |
| Wall height | 1.5–2 in | Reduces splatter while still letting steam escape. |
| Surface finish | Smooth or lightly textured | Very rough budget castings are hard to clean and slow to season. |
| Induction | Cast iron and steel are fine | Aluminium and copper bases will not work on induction. |
Budget and what goes with it
Choose one of the three. Prices are approximate bands as of August 2026.
First use and seasoning
Seasoning is a thin film of oil polymerised at high heat into a hard, slick surface. It is not a one-off ritual but a layer that builds as you cook. Enamelled pans do not need it.
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Wash off the factory coating
Use plenty of detergent this once. After this, go easy on it.
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Dry it completely
Wipe it, then heat it on the hob for a minute or two to drive off the last moisture. Rust is the real enemy.
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Apply a very thin layer of oil
A few drops of a high smoke point oil, spread across the whole surface with a cloth — then wipe the excess off. The surface should look dry, not oily. Too much oil leaves a sticky, blotchy layer.
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Bake at 400–450 °F for an hour
Upside down, with a tray underneath. Let it cool inside the oven. Two or three rounds darken the surface noticeably.
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Feed it by cooking
Real seasoning comes from use. Cook fatty things in the first few weeks — steak, chicken skin, potatoes — and leave acidic dishes for later.
Frequently asked questions
Cast iron or stainless steel?
Cast iron, for a beginner. It stores more heat, which gives you a wider margin for error when searing. Add stainless steel as a second pan once you start making pan sauces.
Can I use olive oil in a cast iron pan?
Not for searing — its smoke point is around 375 °F, below searing temperature, and it turns bitter. It is also an unstable choice for seasoning; use sunflower, canola or grapeseed oil.
What size skillet should I buy?
Cooking for one or two, 10 inches; for a household of four, 12 inches. Anything larger will not heat evenly on a domestic hob — the middle runs hot while the edges stay warm.
Does cast iron work on induction?
Yes, both bare and enamelled cast iron are induction-compatible. A flat base matters: a warped pan loses contact on an induction hob.
Is any of this dishwasher safe?
None of it. Cast iron rusts and enamel dulls and eventually crazes. Wash by hand with warm water and a soft sponge.