Cast Iron 101: Benefits, Uses, Cleaning, and More

Key Takeaways

• Cast iron is heavy, durable cookware that builds a natural nonstick patina and delivers steady, even heat.

• With simple care, cast iron lasts for decades across stove, oven, grill, and campfire. This includes seasoning, cleaning it gently, and letting it dry fully.

• For low maintenance and clean materials, our enameled cast iron skips seasoning, resists rust, and stays PFAS-free.

There’s something about cast iron that feels grounding. Maybe it’s the weight, the sizzle, or how it turns simple ingredients into something that tastes like home. Even with newer cookware options available, cast iron has kept its place in kitchens for generations and for good reason.

At Caraway , we appreciate cookware that does more than just look good. It should perform beautifully, last for years, and make every meal feel intentional. Whether you’re brand new to cast iron or just want to understand what makes it so enduring, this guide covers everything you need to know, from how it’s made to how to keep it in its best shape.

What Is Cast Iron Cookware?

Cast iron cookware is the classic black pan you’ve probably seen in someone’s kitchen or inherited from a grandparent. It’s heavy, solid, and instantly recognizable with its deep, matte finish and sturdy handle. Unlike modern lightweight pans, cast iron feels substantial in your hands, built to sit flat and stay steady on the stove.

It’s made for high-heat cooking , so you’ll often find it sizzling on stovetops, baking bread in ovens, or even over open flames. The surface darkens and smooths with time, developing a natural sheen from repeated use. That’s what gives each cast iron piece its own personality and why so many people consider theirs an heirloom.

A Brief History of Cast Iron

Cast iron has been around for centuries , long before stainless steel or non-stick coatings existed. It first appeared in China over 2,000 years ago and became a kitchen staple across Europe and America by the 1700s. Early cast iron pots were prized for their ability to cook evenly over open fires and hold heat long after the flame died down.

By the 1800s, brands like Griswold and Wagner helped make cast iron skillets an everyday essential in American homes. Families cooked everything from cornbread to fried chicken in them, often passing pans down through generations.

Today, cast iron still holds its spot in kitchens worldwide for the same reasons: durability, versatility, and that nostalgic sense of tradition.

How Cast Iron Is Made

Each cast iron pan starts as molten iron, poured into a sand mold shaped like the final piece. When it cools, the mold is broken away, leaving behind a single, solid pan. It’s then smoothed, polished, and often pre-seasoned with oil before it ever reaches your kitchen.

That simple process is what makes cast iron so strong and dependable. The thick metal walls and base allow it to heat evenly and hold that heat for longer than most materials. Over time, a natural non-stick coating known as “seasoning” develops, giving the pan its signature dark surface and smooth texture.

Types of Cast Iron Cookware (Skillets, Dutch Ovens, Griddles, etc.)

Cast iron comes in several shapes and sizes, each designed for a specific kind of cooking. The beauty of cast iron is that it’s versatile; you can fry, bake, roast, and serve all with the same piece of cookware.

Here are a few of the most common types you’ll find:

• Skillets: The classic cast iron skillet is the kitchen multitasker everyone needs. It’s perfect for frying eggs, searing meats, sautéing veggies, and even baking cornbread. The tall, slightly curved sides help contain splatter and make stirring easier. With time, the surface becomes smoother and more naturally non-stick, making it a go-to for just about everything.

• Dutch Ovens: Dutch ovens are the heavy hitters of cast iron cookware. These are deep, lidded pots that can handle slow-cooked stews, braises, soups, and even fresh bread. Their thick walls and tight-fitting lids trap moisture, locking in flavor while maintaining consistent heat. A good Dutch oven transitions seamlessly from stovetop to oven, which is why so many cooks consider it an essential investment piece.

• Griddles: Flat and wide, a cast iron griddle is ideal for pancakes, grilled sandwiches, tortillas, and even homemade pizzas. Because of its open design, it heats up quickly and evenly, giving food a beautiful golden finish. It’s a great pick for breakfast lovers or anyone who wants more surface area for quick, high-heat cooking.

• Baking Dishes and Specialty Pans: Cast iron isn’t limited to stovetop cooking. You’ll also find cast iron muffin tins, loaf pans, and pizza pans that hold and distribute heat evenly, helping baked goods brown perfectly. These are great for home bakers who want to skip the flimsy metal bakeware and go for something that truly lasts.

Cast Iron vs. Other Cookware Materials

Cast iron has a charm all its own, but understanding how it stacks up against other cookware materials can help you choose what works best for your kitchen.

Cast Iron vs. Stainless Steel

Stainless steel is sleek, modern, and perfect for high-heat searing or deglazing sauces. But it doesn’t hold heat as long as cast iron, meaning food can cool faster once it’s off the stove. Cast iron, on the other hand, keeps your meal warm for longer and develops a seasoned surface that only gets better with use.

Cast Iron vs. Non-Stick Cookware

Traditional non-stick pans are lighter and easier to maneuver, but they often rely on synthetic coatings that can wear down or contain PFAS. Cast iron gives you natural non-stick performance once it’s seasoned—no chemicals required. It’s also oven-safe and more durable, lasting for decades instead of years.

Cast Iron vs. Aluminum

Aluminum pans heat up fast and cool quickly, which can be handy for delicate dishes. But they’re prone to hot spots and don’t have the same heat retention as cast iron. Aluminum also scratches and warps more easily, whereas cast iron is built to withstand daily use and even a bit of rough handling.

Enameled Cast Iron

At Caraway , we take the best parts of cast iron and give them a cleaner, more modern upgrade. Our enameled cast iron eliminates the need for seasoning and is completely non-toxic and free from PFAS, PFOA, and other harmful chemicals. The smooth, ceramic-coated surface offers all the durability and heat retention of traditional cast iron, without the high maintenance or risk of rust.

It’s also beautifully designed, with a variety of signature colors that bring personality and warmth to your kitchen. Whether you’re braising, baking, or just making a quick one-pot meal, our enameled cast iron pieces are built to make cooking healthier and easier, without sacrificing performance or style.

The Benefits of Cooking With Cast Iron

Believe it or not, there are quite a few perks to cooking with cast iron. From how it handles heat to how it holds up over time, here’s why cast iron earns its reputation as a kitchen essential.

Superior Heat Retention and Even Cooking

Once a cast iron pan heats up, it stays hot. That consistent temperature makes it perfect for searing, frying, and baking. You won’t deal with the usual “one side cooks faster” problem that happens with thinner pans.

In real life, that means crispy edges on pancakes, perfectly browned chicken thighs, and roasted vegetables that actually caramelize instead of steam. Whether you’re cooking on the stove, in the oven, or over a campfire, cast iron distributes heat evenly so your food cooks through beautifully every time.

Naturally Nonstick Surface (Once Seasoned)

The more you cook with cast iron, the better it gets. Over time, oil bonds to the pan’s surface and creates a natural, chemical-free non-stick layer known as “seasoning.” That means fewer stuck-on eggs, easy pancake flips, and a simple rinse when it’s time to clean up.

Unlike traditional non-stick coatings that can wear off, this slick layer is built by you one meal at a time. With proper care (a light coat of oil and gentle cleaning), your cast iron will stay naturally non-stick for decades without the need for synthetic coatings or sprays.

Durability and Longevity

Cast iron is the kind of cookware you pass down. The thick, solid construction can handle high heat, daily use, and even a little rough handling. Drop it, scrape it, or use it in the oven at 500°F, and it’ll still perform like new with the right care.

Many home cooks love that sense of permanence. Once you invest in a good cast iron skillet or Dutch oven, it becomes a lifelong cooking companion. And if it ever looks worn or rusty? A quick re-seasoning brings it right back to life.

Adds Trace Iron to Your Food

One of the lesser-known benefits of cooking with cast iron is that it can actually add tiny amounts of iron to your food, which is a bonus for anyone who may be low in this essential mineral.

When you cook acidic foods (like tomatoes or citrus-based sauces), a small amount of iron transfers naturally from the pan to your meal. While it’s not a replacement for dietary supplements, it’s a subtle, functional perk that gives cast iron a nutritional edge.

Versatile for Stove, Oven, and Grill

Few cookware materials are as adaptable as cast iron. It works beautifully on gas, electric, and induction stoves, slides right into the oven for roasting or baking, and holds up over an open flame at a campsite or backyard barbecue.

That versatility means you can sear a steak on the stovetop, finish it in the oven, and keep it warm on the table. It’s a true one-stop tool for cooks who value simplicity and function.

At Caraway, our enameled cast iron takes that versatility even further. It’s oven-safe up to 550°F, non-toxic, and requires zero seasoning, so you get the same sear and heat retention of traditional cast iron, without the extra maintenance. Whether you’re cooking for two or hosting a Sunday roast, it’s made to make every meal feel effortlessly elevated.

Common Uses for Cast Iron

We’ve already touched on how versatile cast iron can be, but let’s go a little deeper. Beyond its classic reputation for searing and frying, there are so many clever ways to make the most of this kitchen workhorse.

Everyday Cooking (Eggs, Pancakes, Meats)

Cast iron shines in the kind of everyday meals you make without thinking. It’s ideal for those moments when you want crispy edges, golden browning, or a little extra flavor that comes from seasoning over time.

Here’s a quick tip: always preheat your cast iron for a few minutes before adding food. That consistent surface heat means you’ll get evenly cooked eggs that slide out easily, pancakes with the perfect crust, and juicy meats with a caramelized finish. You can even pop your pan in the oven mid-recipe to finish a frittata or keep things warm while you prep the next dish.

A pro move? Let your pan cool slightly before cleaning, because rinsing too soon can mess with that seasoned surface you worked so hard to build.

Baking Bread, Pizza, and Desserts

Cast iron is a secret weapon for baking. Because it traps and holds heat so well, you get bakery-quality results right from your kitchen.

Try baking a crusty loaf of sourdough in a Dutch oven for that perfectly crisp shell and soft, chewy center. Or use your skillet for homemade deep-dish pizza, because it’ll give you that golden, restaurant-level crust every time. And if dessert’s more your thing, a cast iron pan makes cobblers and brownies irresistibly gooey in the middle with crispy, caramelized edges.

For an easy crowd-pleaser: melt a little butter in your skillet, toss in cookie dough, and bake. You’ll end up with the ultimate shareable cookie: crispy on top, soft inside, and perfect with a scoop of vanilla ice cream.

Outdoor or Campfire Cooking

There’s something nostalgic about cooking with cast iron over an open flame. It’s rugged, simple, and always delivers. Whether you’re camping, grilling, or just craving that smoky flavor, cast iron can handle direct heat like a champ.

Use it to make breakfast on a campfire griddle, roast veggies over hot coals, or even bake biscuits in a Dutch oven buried in embers. The best part? Cast iron’s durability means you don’t have to baby it outdoors. Just let it cool, give it a quick wipe, and it’s ready for the next adventure.

And for those who prefer the backyard to the woods, cast iron transitions perfectly from the grill to the kitchen. You can sear a steak on the fire, then finish it in the oven without switching pans.

Searing, Roasting, and Frying

If cast iron had a signature move, it would be the sear. The way it locks in flavor and creates that crispy, caramelized crust is unmatched.

Whether you’re making steak, salmon, or even tofu, the trick is to let your pan preheat until it’s evenly hot, then don’t touch your food for a minute or two after placing it down. That’s how you get restaurant-quality browning without overcooking the inside.

Cast iron’s versatility also shines when roasting or frying. You can move straight from stovetop to oven to finish dishes evenly, or deep-fry with confidence knowing the heat will stay stable.

Try roasted potatoes that crisp perfectly on all sides, or fried chicken with that golden crunch everyone loves. It’s one of those moments where you realize: oh, this is why people swear by cast iron.

Serving and Table Presentation

Cast iron is also downright beautiful when used as serveware. A skillet of roasted veggies or a bubbling cobbler looks effortlessly rustic right on the table. It holds heat longer than most pans, so your food stays warm throughout the meal (a serious win for family dinners or dinner parties).

Enameled cast iron, like ours at Caraway, takes that up a notch. With its sleek colors and smooth finish, it transitions seamlessly from oven to table. No need to transfer dishes or hide your cookware. Set it on a trivet, grab a serving spoon, and you’ve instantly elevated your spread without adding any extra steps.

How To Season a Cast Iron Pan

Seasoning is a thin, hard layer that forms when oil bonds to the surface of your pan under heat . The oil transforms into a slick, protective coating that helps prevent sticking and rust. It isn’t a sauce or a flavor you add. It’s a finish you create. With use, that layer gets better: food releases more easily, cleanup gets faster, and your pan stays protected.

Seasoning cast iron sounds intimidating, but once you’ve done it once, you’ll realize how simple and satisfying it is.

Here’s a detailed look at how to do it right from start to finish.

1. Start with a clean, dry pan

If your pan is brand new, give it a quick wash with mild soap and warm water to remove any factory residue. If it’s older, scrub off any food bits or rust using coarse salt and a sponge or stiff brush. Once clean, dry it completely with a towel and place it on low heat for a few minutes to evaporate every drop of moisture (this step is key to preventing rust).

2. Choose your oil and apply it evenly

Pick an oil with a high smoke point. Pour about a teaspoon into the pan, then use a paper towel or lint-free cloth to rub the oil across every inch of the surface: the cooking area, handle, bottom, and even the sides.

Here’s the trick: less is more. You’re not trying to coat it like a glaze; you want the thinnest possible layer. Wipe away any extra until it almost looks dry. Excess oil can lead to a sticky or uneven finish.

3. Bake it hot (and upside down)

Preheat your oven to 450–500°F (230–260°C). Place the pan upside down on the middle oven rack to prevent oil from pooling at the bottom. Add a sheet of foil or a baking tray on the rack below to catch any drips.

Bake for one hour. During this time, the oil polymerizes, bonding to the metal and hardening into that glossy, nonstick layer you’re after.

4. Let it cool slowly

When the timer’s up, turn off the oven and leave the pan inside until it cools to room temperature. This gradual cool-down helps the seasoning layer set evenly and prevents cracking from sudden temperature changes.

5. Repeat for a stronger base

For new or stripped pans, one coat isn’t always enough. Repeat the oiling and baking steps two or three times to build a tougher, longer-lasting surface. Over time, every use adds to this layer naturally, so it only gets better the more you cook with it.

The Best Oils for Seasoning

When it comes to seasoning cast iron, not all oils are created equal. The best options are those with high smoke points that can handle heat without breaking down and those that polymerize well.

Here are a few top picks:

• Flaxseed oil: A favorite for deep, long-lasting seasoning. It hardens beautifully, though it can be a bit pricey and requires careful, thin application to avoid flaking.

• Grapeseed oil: Affordable, neutral in scent, and creates a smooth finish. It’s a great go-to for most kitchens.

• Canola or vegetable oil: Easy to find and effective for everyday upkeep. They’re not fancy, but they get the job done well.

• Avocado oil: Has one of the highest smoke points, which makes it perfect for hot oven seasoning or frequent re-oiling.

• Sunflower or soybean oil: Budget-friendly options that also work well if you’re doing multiple coats.

Tip: Avoid using butter or olive oil for seasoning. They have low smoke points and can leave your pan sticky or uneven. Save those for cooking, not for curing your cast iron.

Common Seasoning Mistakes

Seasoning isn’t difficult, but there are a few traps that can make the process less effective (or messier than it needs to be). Here’s what to watch out for:

Using too much oil

This one catches almost everyone. When you apply too much oil, it builds up instead of bonding to the surface.

That creates a sticky, uneven layer that feels tacky to the touch and can even flake off later. You want your pan to look dry, not shiny, before it goes into the oven. A thin, even layer will polymerize properly and build that sleek, glassy finish you’re after.

Pro tip: Wipe down your pan twice—once to coat it, once to remove the excess. If you can see wet oil, you’ve used too much.

Skipping the preheat

Cold oil on a cold pan won’t spread evenly or absorb properly. Warming your pan on low heat for a few minutes before applying oil opens up the metal’s pores, letting the oil penetrate and create a stronger base layer. It also helps prevent those blotchy, patchy spots that make seasoning look uneven.

Think of it like skincare: you’d never skip moisturizer on a dry, cold face.

Rushing the bake time

Seasoning is basically a slow chemical process. The oil needs time to transform into that tough, nonstick layer. Baking for a full hour at high heat allows that to happen evenly across the entire pan. Cutting corners or baking for only 20–30 minutes can leave soft areas that wear down faster.

Set a timer, throw on a show, and let the oven do the work.

Forgetting the bottom and sides

A lot of people focus only on the inside of the pan, but cast iron rusts anywhere moisture hits. That includes the outer edges, handle, and even the underside. When seasoning, make sure every inch of metal gets the same attention. That full coverage keeps your pan rust-free and gives it that even, professional look.

Bonus: it also prevents residue from baking onto the outside, which can smoke later when you cook.

Not drying thoroughly before

Water and oil don’t mix, especially when you’re trying to bond oil to metal. Even tiny droplets left on your pan can trap moisture under the oil layer, leading to rust or bubbles in the finish. Always dry your pan completely, then heat it on low for a couple of minutes before you start oiling.

Pro tip: If you see small orange spots after seasoning, that’s a sign there was hidden moisture. Just scrub lightly, re-dry, and redo that section.

Seasoning too often, too soon

More isn’t always better. Once your cast iron has a solid, glossy finish, constant reseasoning can actually make it uneven or dull. Instead, focus on regular maintenance. Wipe with a drop of oil after cooking, and only do a full oven bake when the surface looks dry, dull, or patchy.

Every meal you cook in cast iron is technically a mini seasoning session. Over time, that natural buildup is what makes your pan so reliable.

Cleaning and Maintaining Your Cast Iron

Keeping your cast iron in good shape isn’t complicated. A well-maintained pan performs better, lasts longer, and stays naturally nonstick without synthetic coatings.

Cleaning After Each Use (Soap or No Soap?)

The age-old question: can you use soap on cast iron? The short answer: yes, in moderation.

Old-school advice warned against soap because it could strip away seasoning. But today’s mild dish soaps are gentle enough to remove grease without damaging that hard polymerized coating you worked so hard to build. Just avoid soaking the pan or using harsh detergents.

Here’s a simple routine after each use:

1. Let the pan cool slightly (rinsing while it’s hot can cause warping).

2. Wipe out any food bits with a paper towel.

3. Add a splash of warm water and a soft brush or non-abrasive sponge.

4. If needed, a drop or two of mild dish soap won’t hurt.

5. Dry thoroughly, then apply a tiny bit of oil while the pan is still warm.

If something’s stuck, sprinkle coarse salt into the pan, add a few drops of water, and use a folded paper towel to scrub. The salt acts as a natural, gentle abrasive that cleans without damaging the surface.

Pro tip: Never leave your cast iron to air dry, because it’s an open invitation for rust. Always dry or heat it briefly on low until it’s bone-dry.

Removing Rust or Stuck-On Food

Even the best-maintained pan can run into rust or stubborn residue. The good news? It’s usually fixable.

For minor rust:

• Scrub the affected area with steel wool or a chainmail scrubber until the rust lifts.

• Rinse and dry completely.

• Reseason the pan using the thin-oil oven method from earlier.

For stuck-on food:

• Skip the metal utensils. Instead, add a small amount of water to the pan and bring it to a gentle simmer for a few minutes. The steam loosens the food naturally, so you can scrape it off easily with a wooden or silicone spatula.

• If you’re dealing with serious buildup, make a paste of coarse salt and a bit of oil, then scrub it in a circular motion until clean. Wipe away the residue, rinse, dry, and lightly oil the surface again to restore shine.

Remember: cast iron is forgiving. Even if it looks dull or patchy after cleaning, a little oil and heat will bring it right back to life.

Drying and Proper Storage

Once your pan is clean, drying it properly is everything. Moisture is the enemy of cast iron. It sneaks into small pores, hides under the oil layer, and leads to rust before you know it.

After washing, towel-dry your pan immediately. Then place it on the stove over low heat for 3–5 minutes to evaporate any hidden moisture. When it’s warm (not hot), rub in a few drops of oil using a paper towel or cloth, coating the entire surface in a light sheen. This final step acts as a protective barrier against humidity.

For storage, make sure your cast iron stays somewhere dry and ventilated. If you stack pans, slip a paper towel or soft cloth between them to prevent scratches and absorb any leftover moisture. And avoid covering your pan with an airtight lid, because trapped air can cause condensation and undo all your hard work.

Pro tip: If you live somewhere humid, pop a small packet of rice or silica gel in your cabinet to keep moisture levels down.

Avoiding Common Cast Iron Mistakes

Even seasoned cooks slip up sometimes. Here are a few mistakes that can shorten your pan’s lifespan (and how to dodge them):

• Storing it wet: Even a little dampness invites rust. Always dry completely and oil lightly before putting it away.

• Using the dishwasher: Cast iron and dishwashers don’t mix. The detergent is too harsh and the steam too long, which can strip the seasoning and corrode the surface.

• Cooking acidic foods too often: A tomato sauce or wine reduction here and there is fine, but frequent use of acidic ingredients can wear down your seasoning layer.

• Overheating an empty pan: Cast iron holds heat so well that preheating on high can push it past its comfort zone, leading to smoke, discoloration, or a damaged finish. Start on medium and work your way up.

• Forgetting to use it: Cast iron gets better with every use. The more you cook, the stronger and smoother the surface becomes. So don’t save it for special occasions.

Restoring an Old or Rusted Pan

Got a pan that’s seen better days? Don’t toss it! Reviving cast iron is easier than it looks.

• Scrub it down: Start by removing as much rust or buildup as possible using steel wool, a scrub pad, or a chainmail cleaner. You’ll likely strip away old seasoning, but that’s part of the process.

• Rinse and dry completely: Once clean, rinse with warm water and dry thoroughly on low heat. Any leftover moisture will undo your progress, so take your time here.

• Rebuild the seasoning: Apply a thin layer of high-smoke-point oil, making sure to coat every inch. Bake upside down at 450–500°F for one hour, then let it cool in the oven. Repeat two or three times if needed.

• Maintain it regularly: Once restored, treat it like new: avoid harsh soaps, keep it dry, and re-oil after each use. In no time, you’ll have that glossy, black finish back and a pan ready for another few decades of use.

If you’d rather skip the reseasoning cycle altogether, our enameled cast iron at Caraway gives you that same durability and heat performance without the high-maintenance upkeep. It’s designed to look beautiful, clean easily, and stay rust-free, so you get all the benefits of cast iron, minus the stress.

Choosing the Right Cast Iron for You

Not all cast iron is created equal. Between traditional, pre-seasoned pans and sleek, modern enameled options, the best pick depends on how you cook, how much care you want to give your cookware, and what fits your kitchen style.

Let’s break down what to know before you buy.

Pre-Seasoned vs. Unseasoned Cast Iron

If you’ve ever picked up a new skillet and noticed a dark, slightly glossy surface, that’s pre-seasoning. Most modern cast iron comes this way. It’s coated with a thin layer of oil and baked at high heat so you can start cooking right away. Pre-seasoned pans are perfect for beginners or anyone who doesn’t want to start from scratch.

Unseasoned cast iron, on the other hand, is bare metal with no coating and no protection. It requires full seasoning before you can use it. While this gives you total control over the finish, it also takes more effort up front. Some purists love the ritual, while others find it tedious.

Here’s the real difference: maintenance. Both types need ongoing care, but pre-seasoned pans give you a head start and are easier to maintain day to day. Once you’ve cooked with yours a few times and kept it lightly oiled, it’ll only get smoother and more nonstick with use.

Enameled Cast Iron and Its Advantages

If traditional cast iron is the rugged classic, enameled cast iron is the modern evolution. Instead of raw metal, these pans are coated in a smooth, glass-like enamel that protects against rust and removes the need for seasoning entirely.

Enameled cast iron still delivers that deep, even heat traditional cast iron is known for, but without the maintenance. You can cook acidic foods without worrying about stripping the seasoning or adding a metallic taste. It’s also easier to clean (no scrubbing with salt required) and won’t rust if you forget to dry it perfectly every time.

At Caraway , we took everything people love about cast iron and made it simpler. Our Enameled Cast Iron Dutch Oven brings that same rich heat retention and durability, but in a non-toxic, nonstick form that’s PFAS-free and easy to clean.

Plus, it looks beautiful right on your table. Available in our signature color palette, it turns everyday meals into something special, no seasoning required.

Selecting the Right Size and Shape

When it comes to cast iron, size and shape really depend on what and how you cook most. A well-chosen pan should fit your habits, not the other way around.

• For everyday cooking:

• A 10–12-inch skillet is the ultimate all-rounder. It’s big enough to handle a stir-fry or a family-sized frittata but not so heavy that it’s hard to maneuver. If you cook mostly for one or two people, an 8-inch skillet will do the job and heat up faster.

• For soups, stews, and bread baking:

• A 5–6-quart Dutch oven is your go-to. It’s deep enough for slow-cooked meals, pasta dishes, or baking crusty sourdough at home. If you batch-cook or entertain often, go a size up. You’ll never regret having the extra space.

• For specialty dishes:

• A griddle is perfect for pancakes, flatbreads, or anything that needs an even surface and a wide cooking area. A braiser (shallower than a Dutch oven, but wider) is great for meals that move from stove to oven, like chicken thighs or baked pasta.

The rule of thumb: choose pieces that match your most common meals, not your “someday” recipes. A few well-loved, versatile pieces will serve you better than a cabinet full of cookware you rarely touch.

Price and Quality Considerations

Cast iron is one of those rare things where you can spend anywhere from $25 to $400 and still get great results. It just depends on what you value most.

Traditional cast iron (like the classic black skillets you see in vintage stores) is often more affordable and nearly indestructible. The tradeoff? It requires more hands-on care: regular seasoning, gentle cleaning, and a bit of patience as it breaks in.

Enameled cast iron, like what we make at Caraway, usually sits at a higher price point, but for good reason. It saves you time, skips the seasoning process, and looks beautiful enough to double as serveware. The enamel coating also helps prevent rust and makes cleanup much easier, extending your cookware’s lifespan.

When comparing options, ask yourself:

• Do you want something heirloom-level durable, or low-maintenance and ready to use?

• Is aesthetics a priority? (Our take: it should be! Your cookware lives on your countertop.)

• How often will you use it, and for what?

If you’re investing in just one piece, go for quality. Cast iron, especially when enameled and non-toxic, is a long-term kitchen upgrade that gets better with every meal.

Frequently Asked Questions

Can I Use Metal Utensils on Cast Iron?

Technically, yes, but with a little caution. If you’re using traditional cast iron, a few gentle scrapes with metal utensils won’t ruin your seasoning. In fact, many seasoned pans can handle it just fine. Just avoid sharp edges or aggressive scraping, which can wear down the surface over time.

If you’re cooking with enameled cast iron, like our Caraway Dutch Oven, skip the metal completely. The enamel coating is smooth and durable, but metal tools can leave scratches or dull the finish. Stick with wooden, silicone, or nylon utensils, because they’re kinder to your cookware and keep it looking new longer.

Why Is My Cast Iron Sticky or Flaking?

A sticky or patchy surface usually means there’s too much oil left on the pan from seasoning. Remember: seasoning works best in thin layers. When oil pools or isn’t baked long enough, it can turn gummy instead of hardening into that sleek, glossy coating.

To fix it, scrub off the sticky layer with steel wool or coarse salt, rinse, dry completely, and reseason with a minimal amount of oil. One thin coat, baked for an hour, is all it takes.

If your pan is flaking, it’s likely old, uneven seasoning coming loose. Don’t panic; just remove the loose bits, re-oil, and bake again. With a little patience, your surface will smooth back out.

Can Cast Iron Go in the Dishwasher?

This one’s a firm no. The dishwasher’s long cycles, harsh detergents, and steam will strip your seasoning and leave your pan dull, gray, or even rusty.

Instead, hand-wash with warm water and a soft sponge. If something’s stuck, sprinkle coarse salt or use a chainmail scrubber for a deeper clean. Dry it completely, add a touch of oil, and you’re good to go.

If you’re using Caraway’s enameled cast iron, cleanup is even easier. A simple rinse with mild soap and water keeps it looking as beautiful as the day you got it.

Final Thoughts: Why Cast Iron Is Worth the Investment

For generations, cast iron has earned its reputation as the cookware that never quits. It’s dependable, versatile, and can last longer than almost anything else in your kitchen when it’s well cared for. Whether you’re searing a steak, baking sourdough, or serving straight from the pan, cast iron brings a certain satisfaction that’s hard to replicate.

At Caraway , we’ve taken everything that makes cast iron great (its heat retention, strength, and timeless appeal) and made it cleaner, safer, and easier to use. Our Enameled Cast Iron Dutch Oven offers all the performance without the stress of constant seasoning or rust worries. It’s non-toxic, PFAS-free, and designed for real life.

If you love the idea of cookware that works hard and looks beautiful doing it, cast iron deserves a place in your kitchen. It’s an upgrade to how you cook every day.

Ready to bring timeless performance home? Explore our Enameled Cast Iron Collection and experience the clean, modern way to cook with confidence.

Sources:

Cast iron | Definition, Composition, History, & Facts | Britannica

Cooking with Fats and Oils: Can they withstand the heat? | Kendall Reagan Nutrition Center

Cooking food | Institute of Food Science and Technology

What happens when you season a cast iron pan | NOVA | PBS