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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.

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Cast Iron Cornbread Wedge Panvia amazon.com

Wedge Pan

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.

Buy a cast-iron wedge pan here.

Find our entire cast iron cooking guide here.

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Reversible Grill and Griddle Combovia amazon.com

Grill/Griddle

Use the griddle side to whip up  pancakes, the grill side for burgers and more. Bonus: The long shape makes this ideal for those oblong items that won’t fit in round cookware. Try out these tasty pancake recipes first!

Buy a cast-iron griddle here.

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Le Creuset Enameled Cast-Ironvia amazon.com

Skillet

Ah, yes, the trusty cast-iron skillet. It’s one of the most common and versatile cast-iron items. From breads to cakes to southern fried chicken, this pan has you covered. Get skillet-recipe inspiration.

Buy a cast-iron skillet here.

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Inch Square Cast Iron Grill Panvia amazon.com

Grill Pan

Intended to imitate your outdoor barbecue, a cast-iron grill pan is complete with grill ribs that leave those unmistakable sear marks and collect drippings. Prep anything you’d typically make outside with this bad boy—like one of our top 10 burgers.

Buy a cast-iron grill pan here.

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Cast Iron Fluted Cake Panvia amazon.com

Fluted Cake Pan

This bakeware is a classic kitchen piece meant for classic desserts. Serve beautifully molded sweets, such as monkey breads, coffee cakes and Bundts, from breakfast till night. Find our best-ever Bundt pan recipes here.

Buy a cast-iron fluted cake pan here.

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Dutch Ovenvia amazon.com

Dutch Oven

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.

Buy a cast-iron Dutch oven here.

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Cast Iron Wokvia amazon.com

Wok

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.

Buy a cast-iron wok here.

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Cast Iron Loaf Panvia amazon.com

Loaf Pan

A cast-iron loaf pan is prime for quick breads, yeast breads and meat loaves. And don’t stop there! You can make desserts such as cakes, cookies and even ice cream in this nifty pan. Look here for creative loaf pan ideas.

Buy a cast-iron loaf pan here.

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Muffin Panvia amazon.com

Muffin Pan

The name says it all. This tool is best used for muffins (like these crumble-topped treats) and cornbread. But much like its non-cast-iron counterparts, it’s also great for baking mini lasagnas, quiches, meat loaves, sliders and more.

Buy a cast-iron muffin pan here.

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Cast Iron Pizza Panvia amazon.com

Pizza-Baking Pan

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.

Buy a cast-iron baking pan here.

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Cast Iron Bean Pot with Lidvia amazon.com

Pot

Cast-iron pots are a rarer product, usually sold in smaller sizes, from 1 to 2-1/2 quarts. Boil eggs, simmer soups (like our highest-rated recipe of all time!) and reduce sauces to your heart’s desire.

Buy a cast-iron pot here.

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Cast Iron Cornstick Panvia amazon.com

Cornstick Pan

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.

Buy a cast-iron cornstick pan here.

Note: Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.

Annamarie Higley
Annamarie Higley is an Associate Print Editor for Taste of Home magazine, as well as the brand's special issue publications. A midwestern transplant originally from the San Francisco Bay Area, she enjoys hiking, trivia-ing, and—you guessed it!—all things cooking and baking.

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