Cast Iron
Let's talk about cast iron
No other cookware does what cast iron does. It holds heat like nothing else, moves happily from stovetop to oven to table, and it's the definition of buy once, buy well, the pans your grandchildren will still be cooking with. If you've been meaning to start, or add a piece, here's how to choose.
Two kinds of cast iron
Traditional cast iron (that's Lodge) works on any heat source and loves high temperatures, which is why it sears so well. It asks a little care in return: regular seasoning keeps it happy, and even a neglected pan can be brought right back.
Enamelled cast iron (Le Creuset and Staub) needs no seasoning at all. It shines at low and slow cooking, doesn't mind acidic food like tomato-based sauces, and looks so good it goes straight from oven to table.
Finding the right piece
Cooking for a crowd or baking sourdough? A Dutch oven, casserole or cocotte. Steak night? A skillet or grill pan. There are casseroles for the oven, griddles for weekend pancakes, loaf pans for bread bakers, roasters, even cast iron woks, each one a piece you'll reach for constantly once you've got it.
Sizes matter more than you'd think, so if you're unsure, start with considering what you cook most weeks and we can help point you to the right piece.
Why buy your cast iron at Milly's
Cast iron has been part of our Ponsonby store for over 30 years, and it's where plenty of family food memories begin. Not sure if you're a traditional or an enamelled cook? Drop us a message on live chat, give us a call, or come in and feel the weight of a few, whichever suits you. Free freight on orders over $150, which is worth knowing when you're buying cast iron.
