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Cast iron cookware lasts decades. It heats evenly, works on every hob including induction, goes from stovetop to oven without a second thought, and — once properly seasoned — becomes genuinely non-stick without the chemicals. This guide covers the best cast iron cookware available in the UK right now, from budget-friendly entry points to pieces worth buying once and keeping forever.
How we chose this cookware
We compared weight honestly — a 26cm skillet is typically 2.5–3kg full — then handle design and whether it stays usable in the oven, pre-seasoning quality out of the box, and how each behaves on induction as well as gas. These are researched picks, not first-hand reviews, and we don’t accept payment for placement. Read our full methodology →
Best Cast Iron for Each Need
- Best overall skillet: Lodge 26cm Cast Iron Skillet — reliable, pre-seasoned, made in the USA
- Best casserole: Le Creuset Signature Round Casserole — the gold standard for a reason
- Best budget: KICHLY Pre-Seasoned Cast Iron Skillet — solid at a fraction of the price
- Best grill pan: Lodge Cast Iron Grill Pan — proper char marks on your hob
- Best premium casserole: Staub Round Cocotte — heavier, but the self-basting lid is exceptional
Why Cast Iron Is Worth It
Cast iron doesn’t wear out. A well-maintained skillet bought today could still be cooking in your grandchildren’s kitchen. Unlike non-stick pans that degrade after a few years, cast iron improves with use — the seasoning builds up, food releases more easily, and flavour develops over time. It’s the opposite of disposable.
For UK homes, cast iron is especially practical. It works on gas, electric, ceramic, and induction hobs. It can go under the grill, into the oven, and directly onto an outdoor fire. A single good skillet can replace a frying pan, a grill pan, and a roasting dish.
Types of Cast Iron Cookware
Bare (Uncoated) Cast Iron
Traditional cast iron with no enamel coating. Requires seasoning with oil, which builds up over time to create a natural non-stick surface. Cheaper than enamelled, can handle extremely high heat, and is the choice of most professional cooks. Avoid cooking acidic foods (tomatoes, wine-based sauces) for long periods in bare cast iron as it can strip the seasoning and impart a metallic taste.
Enamelled Cast Iron
Cast iron coated in vitreous enamel — the kind Le Creuset and Staub make. No seasoning required, easier to clean, and won’t react with acidic foods. More expensive, but the enamel interior and exterior means you can use it for everything from slow braises to soups to baking bread. The enamel can chip if dropped, so it needs a little more care.
What to Look For
- Weight: Cast iron is heavy. A 26cm skillet typically weighs 2.5–3kg. Think about whether you can comfortably lift it when full of food.
- Handle design: A long handle (for skillets) or side handles with a helper handle makes manoeuvrability much easier. Look for generous handle length for oven use with gloves.
- Surface finish: Rougher surfaces season faster. Some modern bare cast iron has a smoother machined surface which takes longer to build up seasoning but is more pleasant to cook on initially.
- Lid fit: For casseroles and Dutch ovens, a tight-fitting lid is important. Staub’s self-basting lid spikes keep condensation dripping back onto the food rather than running off.
- Induction compatibility: All cast iron works on induction — but check the base is flat if your induction hob requires close contact.
Our Top Cast Iron Picks
Best Overall
Lodge 26cm Pre-Seasoned Cast Iron Skillet
Why we like it: Lodge is the world’s most respected cast iron brand, and this 26cm skillet is the one most serious cooks reach for first. It comes pre-seasoned with vegetable oil, so it’s ready to use straight away — though like all bare cast iron, the seasoning improves significantly after a few months of regular cooking. The pour spouts on both sides are genuinely useful. The handle is long enough to keep your hand away from the heat, and the helper handle makes two-handed transfers safe.
- Type: Bare cast iron (pre-seasoned)
- Size: 26cm / 10.25 inch
- Weight: ~2.7kg
- Induction compatible: Yes
- Oven safe: Yes — no temperature limit
- Price: see the product card for today’s price
Our honest take: The best value cast iron skillet you can buy in the UK. The rough factory seasoning looks alarming at first but cooks off within a few uses. After a couple of months of cooking, it becomes a genuinely non-stick surface that most modern pans can’t match.
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Best Enamelled Casserole
Le Creuset Signature Round Casserole
Why we like it: If you’re going to spend money on one piece of cookware in your life, make it a Le Creuset round casserole. The enamel interior is smooth and almost non-stick when hot. The self-sealing lid circulates steam back over the food, keeping braises and stews moist without you having to do anything. It goes from hob to oven to table without looking out of place. The colour range is genuinely beautiful, which matters when a pot sits on your hob for hours at a time.
- Type: Enamelled cast iron
- Sizes available: 18cm, 20cm, 22cm, 24cm, 26cm, 28cm
- Most useful size for 4: 22cm
- Induction compatible: Yes
- Dishwasher safe: Yes (though hand washing preserves the finish)
- Price: see the product card for today’s price
Our honest take: Expensive but worth every penny if you cook one-pot meals regularly. The 22cm is the sweet spot for most households. Buy it in a classic colour — Marseille, Cerise, Volcanic — and it’ll still look right in a decade’s time.
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Best for Char Marks
Lodge Cast Iron Grill Pan
Why we like it: If you want the flavour and appearance of grilled food from your hob, a cast iron grill pan is the only tool that delivers it properly. Lodge’s square grill pan has deep ridges that lift food off the surface, allow fat to drain away, and create proper char marks. It gets extremely hot and holds that heat — which means food sears rather than steams. Works beautifully for chicken thighs, steaks, halloumi, asparagus, and anything else you’d normally barbecue.
- Type: Bare cast iron (pre-seasoned)
- Size: 26.5cm square
- Weight: ~2.9kg
- Induction compatible: Yes
- Price: see the product card for today’s price
Our honest take: Smoke the kitchen out the first couple of times you use it at high heat — that’s normal and it settles. After that, it’s the most used pan in many serious home kitchens. A good extraction fan helps.
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Best Premium Casserole
Staub Round Cocotte
Why we like it: Staub is Le Creuset’s main rival in enamelled cast iron, and for slow-cooked dishes it may actually have the edge. The interior black matte enamel is nearly indestructible and develops seasoning-like properties over time. The lid spikes — small bumps on the inside of the lid — drip condensation evenly back over food as it cooks, which Le Creuset’s lid doesn’t do quite as well. The Staub is also heavier, meaning even better heat retention for long braises.
- Type: Enamelled cast iron
- Most useful size: 24cm (3.8L)
- Induction compatible: Yes
- Oven safe: Up to 250°C
- Price: see the product card for today’s price
Our honest take: If you’re choosing between Staub and Le Creuset, it often comes down to interior colour preference (Staub is black; Le Creuset is cream) and lid function. For bread baking in a Dutch oven, Staub is superb.
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Best Budget
KICHLY Pre-Seasoned Cast Iron Skillet
Why we like it: If you want to try cast iron cooking without the Lodge price point, the KICHLY skillet does the job. It’s heavier and rougher than Lodge, and the handle design is less refined — but the core function (retaining and distributing heat evenly) is the same. Season it properly from the start and it will serve you well for years. A good entry point for anyone new to cast iron who wants to test whether it suits their cooking style.
- Type: Bare cast iron (pre-seasoned)
- Size: 26cm
- Price: see the product card for today’s price
Our honest take: Fine for the price. If you cook with it regularly and look after it, it’ll last. If you want something that performs well straight from the box, spend a little more on Lodge.
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How to Season and Care for Cast Iron
Bare cast iron needs seasoning — a thin layer of polymerised oil baked into the surface. Lodge comes pre-seasoned, but the factory seasoning is light and benefits from a few top-ups before you start cooking. Rub a thin layer of flaxseed or vegetable oil all over the pan (inside, outside, handle), then bake upside down in an oven at 200°C for an hour. Repeat two or three times and you’ll have a solid base to build on.
Cleaning is simple: rinse with hot water, scrub with a stiff brush or chain mail scrubber if needed, dry immediately on the hob over low heat, then rub with a tiny amount of oil before storing. Never leave cast iron wet — it will rust, though rust is easily removed and the pan can be re-seasoned.
Cast iron as a gift
Cast iron makes a good present because it lasts: looked after, a pan outlives the person who bought it. Match it to the cook. For someone who makes stews and one-pot dinners, the Le Creuset Signature casserole is the classic (22cm suits most households of four), and the Staub cocotte is its rival, heavier and with a black interior. For someone who likes to sear and fry, the Lodge 26cm skillet does far more than its price suggests, and the Lodge grill pan puts proper char marks on food from the hob.
Two things to weigh first. Cast iron is heavy (the Lodge skillet is about 2.7kg), which matters for anyone with stiff wrists. And bare cast iron needs seasoning, so for someone who would rather not bother, enamelled is the easier gift. Every pick here works on induction.
Frequently Asked Questions
Can I use cast iron on an induction hob?
Yes — all cast iron is magnetic and works perfectly on induction hobs. Make sure the base is flat and makes good contact with the hob surface for best efficiency.
Can I use soap to wash cast iron?
Modern dish soap is mild enough that occasional use won’t harm a well-seasoned pan. Avoid soaking cast iron in water or putting it in the dishwasher — that will strip the seasoning and cause rust.
Is cast iron non-stick?
A well-seasoned bare cast iron pan becomes very nearly non-stick over time, but it won’t perform like a PTFE-coated non-stick pan straight away. Build up the seasoning gradually — avoid cooking eggs or delicate fish in a new cast iron pan until you’ve established a good base.
What size cast iron skillet should I buy?
A 26cm (10.25 inch) skillet is the most versatile size for most households — big enough for a family meal, manageable on a standard UK hob. If you’re cooking for one or two regularly, a 20–23cm skillet may be more practical.
Is cast iron a good gift?
Yes, for anyone who cooks regularly: it lasts for decades. The Le Creuset Signature casserole is the classic present for a one-pot cook, the Lodge 26cm skillet is a well-priced gift for someone who fries and sears, and enamelled cast iron is the easier choice for anyone who would rather not season a pan. Check the weight first: the Lodge skillet is about 2.7kg.
Related Guides
🍲 From the D&L Shop: Want a system for cooking smarter? Our Batch Cooking Planner gives you a weekly prep schedule, shopping lists organised by aisle, a freezer tracker, and practical tips — 5 pages, £3.99. Also free: the Weekly Budget Meal Planner. Browse the full shop →
You might also find our guide to Best Cookware UK (2026): Our Honest Picks for Every Kitchen useful.
— Gareth
Sources
Materials, weight, seasoning and hob-compatibility details are taken from manufacturer specifications and cross-checked against verified UK buyer reviews. Safe cooking temperatures follow Food Standards Agency guidance on cooking food safely.
🛡 Our standards: How we research · Editorial policy · Affiliate disclosure · Corrections
About Gareth
Gareth Isherwood is the editor of Danbury & Lovejoy. He has baked bread at home for 25+ years and has 15 years of growing experience across gardens, containers and other growing spaces, including an East Sussex allotment for the past three years. Read his full story →
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