Cast Iron Skillet
Also known as: Cast iron pan, Lodge skillet
The original non-stick surface. Lasts generations, gets better with use, no synthetic coatings.
How it works
Cast iron's "non-stick" surface is created by polymerised oil — a process called seasoning.
Seasoning chemistry: When oil is heated past its smoke point on iron, it undergoes polymerisation. The fatty acid chains cross-link and bond to the iron surface, creating a hard, slick coating. Each cooking session adds another thin layer.
Why it works: This polymer layer is food-safe (it's essentially carbonised oil) and provides non-stick properties without PTFE or other synthetic coatings. It's also self-healing — minor damage gets filled in with subsequent cooking.
Iron leaching: Cast iron does release small amounts of dietary iron into food, especially with acidic ingredients. For most people this is beneficial, not harmful. Those with iron overload conditions should be aware.
Heat retention: Cast iron's mass means it holds heat extremely well — ideal for searing, and it maintains temperature when cold food is added.
Uses
- -Frying and searing — excellent heat retention
- -Oven-to-stovetop cooking — handles high temps
- -Baking — cornbread, skillet cookies, pizza
- -Outdoor cooking — campfire, grill
Why we recommend it
No PFAS, no plastic handles, no degrading coatings. Adds dietary iron. Buy once, use for decades. Gets more non-stick over time.
Replaces / avoids
Caution
Heavy. Avoid prolonged cooking of very acidic foods until well-seasoned. Dry thoroughly to prevent rust.
Where to get it
Lodge is affordable and excellent. Check charity shops for vintage pieces — they're often better quality.
Mid-range