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Types of Cast Iron Cookware

TYPES OF CAST IRON COOKWARE

Cast iron cookware comes in many types, shapes and sizes.  Here I show you some of the most common, and a few uncommon options in cast iron cookware.

Skillet.  Also known as a frying pan, a skillet has a handle, a wide cooking surface, and low sides.  It’s ideal for sautéing.  Searing, pan frying, broiling and some baking.

 

 

 

Grill Pan.  This is a skillet with raised ridges inside the pan that add the look of grill marks to cooked food.  The benefit to a grill pan is that whatever you put in it isn’t going to cook in its own fat or moisture.  The drawback is that this pan will need to be re-seasoned more often than a flat bottom pan, since sauces and fats pool in the grooves, requiring additional cleaning that often takes off the seasoning.

Dutch Oven.  A large, deep pot with a tight fitting lid, a Dutch oven is sometimes called a cocotte or casserole dish.  It can be round, oval, or heart-shaped, and some are made with legs for outdoor use.  Dutch oven sizes are typically measured in quarts.  Dutch ovens come in original cast iron and enameled cast iron.  You can cook acidic foods and boil water in enameled cast iron, which are not recommended in seasoned cast iron.

Inside use                                                                                                                              Outside use


Stovetop Accessories.  Many stores offer the option of a cast iron grill or griddle, custom build to fit over an oval-shaped burner in the center of the stove top.  These, too need to be seasoned and treated the same as any other piece of cast iron cookware.

Griddle.  This is a rectangular flat surface, with grilling ridges on one side.  It is designed to rest over two or more burners and is perfect for making multiple pancakes or fried eggs.  The grill side is ideal for steaks, burgers and whole vegetables.

Outdoor Pots.  All well-seasoned cast iron can be used outdoors, but some pots are designed specifically for grills, hearths, and campfires.  They come in sized up to 40 gallons and typically have legs or a handle for hanging.  Enameled cast iron should be avoided.

Specialty Pans.  There are a few novelty cast iron pans on the market.  The classics are the aebleskiver pan(for creating the round, Danish popover-style doughnut) and the corn stick mold, but you can also find pans divided into wedges for cornbread, or in the shape of a cactus, and there’s one Midwestern artist making pans in the shape of all 50 states.

8 thoughts on “Types of Cast Iron Cookware

  1. I am a big fan of cast iron cookware. They are awesome to cook with but do need a good deal of care.

    In my country, the “outdoor pots” are culturally significant and people have cook-offs using only these types of pots. I have 4 myself. I even have little cast iron bread pans that you use to cook bread with over the fire.

    1. Glad you stopped by my site, Jean.
      It is nice to know someone out there that uses the outdoor pots. We use them here in the US mostly for camping and not much more.
      I do not have any specialty pans like those used to baking bread. Sounds like something I should find and try some bread baking.
      Are there plenty of cast iron cookware producers in your country? Do you use the ones from America?
      Sounds like I may need to take some cooking lesson from you to gain that cast iron cooking edge.
      Thanks, and please stop by again.

  2. I love to BBQ. This is really helpful. A skillet is my go to. Good content too, I like the article because it’s straight to the point. Well done.
    Best of luck
    Felix

    1. Thanks for stopping by my site and hope you come back again for additional information if needed.
      I tried to keep the entire website straight and to the point. I want to have a place where someone can go to for all the right information to help them solve any problems they may have. Thanks again Felix for stopping by.

  3. Hello There!

    As a newbie in the “I am really learning how to cook world” this is very helpful. I am needing new cookware to start experimenting with and your site really broke down the uses for each pan. Do you have any tips for extremely new to cooking people? I would love to impress my fiance one night.

    1. Thanks so much for stopping by my site, Ashley.  I hope you leaned something and that you will come back again.

      If you have never cooked on cast iron cookware then you are in for a great little blessing.  I think everything taste better from a cast iron skillet.  Please enjoy.

      There are many different types of cast iron cookware that are available but I would start with a 10 inch skillet and learn with that for now.  I have so many post and pages full of cast iron skillet instructions and recipes that will help you through the whole process. Please check out my site at http://www.burntofferingsbbq.com for more details.

      Please learn how to clean and season your cast iron cookware and take care of it.  It will last for generations even pass it on to your grandchildren.

      Please come back to find recipes and instructions on my site.  Enjoy your cooking.

  4. Hey!
    Wow, I have been waiting for this post for some time! I really never knew what was what and what each of these pieces were used for. It is a really handy post! The different types of cast iron cookware look really great. Do you know which brands are the best?
    Thank you very much,
    Mia

    1. Thanks so much for stopping by my site, Mia.  Hope you learned something useful.

      Like I always say, everything taste better on cast iron cookware.  I don’t know if that is true but when I started cooking with cast iron was when I was young we camped a lot and always used cast iron.  It seemed that everything we cooked over an open flame in the cast iron tasted much better than back at our home.  

      There are several different types of cast iron cookware to choose from but I recommend to start with a really good 10 inch skillet.  It won’t let you down.  Almost everything can be done in a skillet.  The other tool I like is the Dutch oven but start with the skillet.

      There is only one large commercial company making cast iron in the USA anymore called Lodge.

      http://www.burntofferingsbbq.com

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