Kitchen Tools · Cast Iron Cooking
Choosing the Right Cast Iron Skillet:
A Guide for the Rustic Kitchen
Not all cast iron is created equal — and the skillet you choose will shape how you cook for the next twenty years. Here is what to look for, what to avoid, and how to make it last a lifetime.
If you are new to cast iron, choosing your first skillet can feel overwhelming. If you already own one and wonder whether you are using it correctly — or whether a different size might serve you better — this guide is for you too. We will walk through everything: sizes, types, seasoning, care, and what the South African home kitchen in particular should know about buying and maintaining cast iron.
Why Cast Iron, and Why Now
We live in an age of non-stick pans that last eighteen months before the coating begins to peel, lightweight aluminium pans that warp under high heat, and ceramic cookware that looks beautiful in the shop and chips within a year. Against all of this, cast iron stands apart — stubbornly, magnificently apart.
A properly maintained cast iron skillet does not wear out. It does not warp. It does not react with acidic foods in harmful ways. It retains heat more evenly and for longer than almost any other material, which means that when you place a cold piece of meat into a properly preheated cast iron pan, the surface temperature barely drops — and that is exactly what gives you a proper sear.
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Exceptional heat retention
Cast iron holds heat for far longer than stainless steel or aluminium. Once hot, it stays hot — which is essential for searing meat, browning bread in a skillet, and maintaining a steady simmer.
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A pan that improves with use
Every time you cook in cast iron and season it correctly, its non-stick surface improves. A pan used regularly for five years cooks better than it did when new. No other cookware material works this way.
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Stovetop, oven, and open fire
Cast iron moves seamlessly from the hob to the oven to the braai grid. You can start a dish on the stove, transfer it into the oven to finish, and bring the whole pan to the table. It is the most versatile piece of cookware in the kitchen.
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A generational investment
Good cast iron, looked after properly, will outlast you. Cast iron pans from the early 1900s are still in regular use today. This is not an exaggeration — it is one of the genuine privileges of owning cast iron.
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Cost per use is almost nothing
A quality cast iron skillet costs more upfront than a cheap non-stick pan. But divided across decades of daily use, the cost per meal is negligible. It is one of the best-value kitchen investments you can make.
Choosing the Right Size
Cast iron skillets are typically measured in inches across the top rim. The most common sizes run from 6 inches to 15 inches, and each has its natural role in the kitchen. Owning two skillets — a medium and a large — covers almost every cooking need you will ever have.
Types of Cast Iron: What the Differences Actually Mean
Walk into any kitchen shop or scroll through an online retailer and you will encounter several different types of cast iron cookware. They are not all the same, and the differences matter more than most people realise.
Traditional Raw Cast Iron
This is what most people mean when they say "cast iron." It is uncoated, pure iron that you season yourself with layers of oil baked into the surface. It is the most versatile type, works on all heat sources including induction, and will last indefinitely with proper care. Brands like Lodge (widely available in South Africa) produce excellent raw cast iron at fair prices.
Enamelled Cast Iron
Enamelled cast iron — think Le Creuset or Staub — is raw cast iron coated in a layer of porcelain enamel. This means it does not need to be seasoned, is not reactive with acidic foods like tomatoes or wine, and can go in the dishwasher. It is ideal for long braises, stews, and anything cooked with acidic ingredients. The trade-off is price, and the enamel can chip if knocked against hard surfaces.
Pre-Seasoned Cast Iron
Most cast iron sold today arrives pre-seasoned from the factory — meaning a few thin layers of oil have already been baked onto the surface before packaging. This is a convenience, not a finished product. Factory seasoning is a starting point; the pan needs continued cooking and oiling to develop a truly non-stick surface over time.
| Feature | Raw Cast Iron | Enamelled Cast Iron |
|---|---|---|
| Needs seasoning | Yes — builds over time | No |
| Works with acidic foods | Use sparingly | Yes, freely |
| Induction compatible | Yes | Yes |
| Open fire / braai use | Yes — ideal | With care — avoid chips |
| Dishwasher safe | Never | Yes (check brand) |
| Improves with age | Yes — significantly | Surface stays consistent |
| Entry price range (SA) | R400 – R900 | R1 200 – R4 500+ |
| Lifespan | Indefinite | Decades (enamel may chip) |
What to Look For When Buying
Whether you are buying new or picking up a second-hand pan at a flea market, these are the qualities that matter.
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Weight that feels substantial
A quality cast iron pan is heavy. A 10-inch skillet should weigh between 2 and 2.5 kg. If a pan feels light for its size, the iron is thinner — and thinner iron heats less evenly and is more prone to cracking under thermal shock.
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Smooth cooking surface (in older pans)
Vintage American cast iron from the mid-20th century is prized for its polished, glassy interior. Most modern cast iron has a slightly rough, pebbly texture from the manufacturing process. This is normal and not a defect — it smooths out with use and seasoning over time.
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A helper handle opposite the main handle
Any skillet 10 inches or larger should have a small helper handle on the opposite side of the main handle. A fully loaded 12-inch cast iron pan is heavy — you need two hands to move it safely when it is hot.
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No cracks, pitting, or rust through the metal
Surface rust on a second-hand pan is almost always fixable. Cracks — even hairline ones — are not. A cracked cast iron pan should never be used over heat. Run your fingers along the inside and outside of any vintage pan before buying.
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Flat base that sits without rocking
Place the pan on a flat surface and check that it sits completely stable. A warped base will rock on the hob, concentrate heat unevenly, and is very difficult to cook in properly.
Seasoning Your Cast Iron: The Foundation of Everything
Seasoning is the process of baking thin layers of oil into the pores of the iron to create a natural, non-stick, rust-resistant surface. It is not complicated, but it does require patience and repetition. A well-seasoned pan is one of the most satisfying things in a kitchen.
"Seasoning is not a one-time event. It is an ongoing relationship between you, the oil, and the iron — built meal by meal, year by year."
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Wash the pan once with warm soapy water
This is the only time soap touches your cast iron. For a new pan, this removes any factory oils or residue. Dry it immediately and completely — leave no moisture anywhere on the surface.
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Heat the pan in the oven at 120°C for 15 minutes
This opens the pores of the iron and evaporates any remaining moisture before you add oil. Do not skip this step — water trapped under oil causes rust.
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Apply a very thin layer of oil all over
Use a neutral oil with a high smoke point — flaxseed oil, vegetable oil, or sunflower oil all work well. Apply it to the entire pan: inside, outside, and the handle. Then wipe most of it off with a clean cloth. The layer should look almost dry — thicker layers go sticky and gummy, not smooth.
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Bake upside down at 200°C for one hour
Place the pan upside down on the oven rack so that any excess oil drips off rather than pooling. Put a sheet of foil on the rack below to catch drips. After one hour, turn off the oven and let the pan cool completely inside.
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Repeat 3 to 4 times for a new pan
Each layer is thin, but each layer adds to the surface. After four rounds, your pan will have a noticeably darker, more uniform finish. After that, regular cooking maintains and deepens the seasoning naturally — especially anything cooked in fat.
Everyday Care: What to Do and What to Avoid
Cast iron care is not difficult, but a few habits make an enormous difference over time.
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Clean while still warm, not piping hot
The easiest time to clean cast iron is when it is still warm from cooking. Use hot water and a stiff brush or a cast iron scraper. Most food releases easily at this stage. If anything is stuck, add a little water to the pan and bring it to a simmer on the stove — it will release within a minute.
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Salt scrub for stubborn residue
Pour a generous amount of coarse salt into the pan while it is still warm and scrub with a folded paper towel or cloth. The salt acts as an abrasive without damaging the seasoning or leaving any taste behind. Rinse, dry thoroughly, and oil lightly.
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Always dry completely before storing
This is the most important care habit. After washing, place the pan on the stove over low heat for 2 to 3 minutes until completely dry. Then rub a few drops of oil over the cooking surface while it is still warm. Store in a dry place.
Rescuing a Rusty Pan
Surface rust on cast iron is not the end of the pan's life — it is a minor setback. Scrub the rusted area with steel wool or a metal scourer until the rust is gone and you see bare grey iron beneath. Wash, dry thoroughly on the stove, then re-season from scratch using the four-layer oven method above. A pan that looks completely destroyed can often be brought back to full working condition in an afternoon.
Cast Iron in the South African Home
South African cooking and cast iron have a long, natural relationship. The potjiekos tradition — slow-cooked stew in a three-legged cast iron pot over open coals — is one of the great cast iron cooking methods in the world, and it predates most modern cookware trends by centuries. The flat-bottomed skillet is the potjie's kitchen cousin, and the two work beautifully together in a home cooking practice.
Where to Buy Cast Iron in South Africa
The most widely available cast iron brand in South Africa is Lodge, an American manufacturer that has been making cast iron since 1896. Lodge skillets are stocked at Builders Warehouse, Game, and many kitchen shops in larger malls. They represent excellent value — a 10-inch Lodge skillet typically costs between R400 and R600, depending on the retailer.
For enamelled cast iron, Le Creuset has a strong South African presence with their own stores and stockists nationwide. Their prices are substantial, but the quality is exceptional and the lifetime guarantee is genuine. Cheaper enamelled alternatives are available at Checkers and Pick n Pay housewares sections — these are serviceable for stews and braises, though the enamel is thinner and chips more easily.
Second-hand cast iron is worth searching for at flea markets, Gumtree, and estate sales. Old South African-manufactured cast iron pans — often found at farm sales in Gauteng, the Free State, and KwaZulu-Natal — are frequently in very good condition and simply need a thorough re-seasoning. They tend to have a smoother interior surface than modern budget cast iron and cook beautifully once restored.
Cast Iron on the Braai
One of the underused pleasures of cast iron is putting it directly on the braai grid. A cast iron skillet on a hot coal fire gives you a cooking surface that no braai grid alone can provide: consistent, controllable, even heat that lets you cook eggs, sauté mushrooms and onions, make a sauce, or sear chops without losing any juices to the coals below.
Quick Reference: Cast Iron at a Glance
- 10" (25 cm) — start here
- 12" (30 cm) — add for families
- 6" (15 cm) — optional, for one
- Sunflower oil — ideal
- Vegetable oil — reliable
- Flaxseed oil — excellent but expensive
- Avoid olive oil — too low smoke point
- Soak in water
- Put in dishwasher
- Thermal shock with cold water
- Store while damp
- Use on glass-top stoves without care
- Lodge — Builders Warehouse, Game
- Le Creuset — Le Creuset stores
- Budget enamel — Checkers, PnP
- Vintage — Gumtree, flea markets
A cast iron skillet is not an appliance. It is a practice. The more you use it, the better it gets — and the better you get at understanding what rustic, from-scratch cooking can truly be.
Start with one pan. Season it with patience. Cook in it every week. Hand it down one day.
That is the way of the hearth.
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