12 Types of Cast-Iron Cookware You Should Know About
You can find all the things we love about cast iron—its durability, naturally nonstick coating and easy cleanup, just to name a few—in lots of handy styles. Here are our gotta-have items.
This pan with triangular cutouts is perfect for crispy cornbread (these are our favorites!), quick breads, biscuits, scones and even little frittatas. For best results, fill each wedge no more than three-quarters of the way.
Almost all Dutch ovens, heavy cooking pots with tight domed lids, are cast iron. Put your pot to work braising meats, simmering stews and deep-frying treats. It’s safe in the oven or on the stovetop. Dinner’s ready with any of these Dutch-oven wonders.
Traditionally used for Chinese cooking, this bowl-shaped frying pan is actually multipurpose. Make stir-fry, sure, but also saute veggies, cook paella, steam fish and scramble eggs. Stick to tradition with one of these top-notch stir-fry recipes.
Despite being called a baking pan, this 14-in. round is especially perfect for homemade pizzas. So start with this Perfect Pizza Crust and pile it high with pepperoni and cheese. Or, if you’d prefer, pop it on the grill or stovetop for grilled meat or fried eggs.
This is not your grandma’s cornstick pan. The updated take on the classic has a preseasoned surface so each “ear” of cornbread will pop effortlessly out of the pan. Discover our freshest corn dishes here.
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