One Pan. A Lifetime of Meals.
A good cast iron pan isn’t just another kitchen tool — it’s an heirloom. It’s the one thing you’ll use more than anything else, the one thing that will quietly shape the meals and memories of decades. But if you’re buying one for the first time, it can feel overwhelming. Skillets, dutch ovens, woks, grill pans — where do you even start?
The truth is, choosing the right cast iron pan comes down to how you cook, what you cook, and how much you want to future-proof your kitchen. Once you understand those three things, the decision becomes simple.
All Ironclad cookware is designed to last for generations and is backed by our Three Generation Guarantee. Here’s how to find the one that’s right for you.
Step 1: Decide What You Cook Most
Everyday Cooking
If you want a pan that does almost everything — frying, sautéing, baking, roasting — a classic skillet is the answer. It’s the most versatile shape and the one most cooks reach for every single day.
Best choice: Legacy Pan 28cm – Perfect for everything from eggs and pancakes to steaks and sourdough.
Big-Batch Cooking
If you cook for a family, host dinners, or love one-pan meals, size matters. A deeper pan or dutch oven gives you the space and flexibility to feed a crowd.
Best choice: Grande Legacy – Ideal for casseroles, roasts, curries, and bread.
Stir-Fries and Fast Cooking
If you love fast, high-heat cooking — stir-fries, noodles, or flash-seared vegetables — a wok’s deep, curved walls make tossing and heat distribution easier.
Best choice: Takumi Wok – Light, balanced, and perfect for precise, high-heat cooking.
Step 2: Match Pan Size to Your Lifestyle
20–24cm: Small and Quick
Perfect for single servings, breakfast, and everyday frying. Heats up quickly and stores easily.
26–30cm: Most Versatile
A balanced size that can cook for one or for six. Great heat retention, fits standard ovens, and ideal for all-round use.
32cm and Up: Big Meals and Baking
Best for bread, roasts, large batches, or outdoor cooking. Heavy but powerful.
Pro tip: Start with one versatile pan. You can always add more specialised pieces later.
Step 3: Think About Cooking Style
For Searing and Browning
Go for a traditional skillet or frying pan. The flat surface gives you maximum contact and crust formation.
For Slow Cooking and Braising
A deep skillet or dutch oven retains moisture and distributes heat evenly — ideal for long, gentle cooks.
For Baking
A pan with even thickness and high sides helps bread and desserts bake evenly. Preheating the pan gives professional-quality crusts.
For Outdoor Cooking
Choose a pan with thicker walls and a sturdy handle. Durability and heat retention are key for open-flame cooking.
Step 4: Consider Weight and Handling
Cast iron is heavier than other cookware — that’s part of its strength. But if weight is a concern, look for balanced pans with ergonomic handles. A well-designed pan should feel stable but manageable, even when full.
Tip: A heavy pan is usually a better pan. It stores more heat and cooks more evenly.
Step 5: Think Long-Term
Unlike most cookware, cast iron isn’t something you’ll replace in five years. A well-made pan will last generations. That’s why it’s worth investing in one that suits your cooking habits now and later — and one that can adapt as those habits change.
Learn more about the Ironclad Three Generation Guarantee →
Common Mistakes to Avoid
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Buying too small: A pan that’s slightly bigger than you think you need is usually the right choice.
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Choosing based on price alone: Cheap cast iron often has poor finishing and uneven heating.
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Ignoring weight and balance: A pan should feel like an extension of your hand.
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Buying a full set upfront: One high-quality pan beats five average ones.
FAQs
What size cast iron pan is best for beginners?
A 26–28cm skillet is the most versatile and suits most households. It’s large enough for family meals but manageable for daily use.
Can I bake and roast in the same pan I use for frying?
Yes. Cast iron is designed for multi-purpose cooking — it goes from hob to oven effortlessly.
How many cast iron pans do I really need?
Most cooks can do 90% of their cooking with one good skillet. Add a dutch oven or wok later if you want more options.
Is heavier always better?
Generally, yes. Heavier pans retain heat better. But balance and handle design matter just as much.
Do I need enamelled cast iron?
Not necessarily. Bare cast iron builds natural non-stick seasoning and is more versatile across heat sources.
Final Thought
Choosing the right cast iron pan isn’t about collecting cookware — it’s about investing in the one tool that will outlast you. Get the right size, the right shape, and the right weight, and it will become part of your kitchen’s story for decades.
