cast-iron

Cast iron stores heat exceptionally well, delivering deep browning and steady simmering. It excels for steaks, cornbread and slow braises, moving from hob to oven without fuss. Enamelled options add easy cleaning and no‑seasoning convenience, while bare cast iron builds a natural patina that improves with use. In compact UK kitchens, its versatility reduces the number of pans you need. Warm gradually to avoid thermal stress and use moderate heat—cast iron holds energy; it doesn’t need roaring flames. Dry thoroughly after washing and apply a thin oil coat to protect seasoning. Heavy lids trap moisture for tender results, and wide handles simplify oven transfer. With sensible care, cast iron lasts decades and often becomes a cherished hand‑me‑down. For UK cooking, induction‑ready bases and enamel choices make cast iron a practical, long‑lived staple that elevates weekend roasts and weekday fry‑ups alike. FAQ Q: Is cast iron suitable for induction? A: Yes—its magnetic base works perfectly; keep the base clean and flat for best hob contact. Q: How do I season bare cast iron? A: Bake a thin film of oil on a clean, dry surface; repeat as needed. Daily use reinforces a durable patina. Q: Does enamelled cast iron need seasoning? A: No; simply avoid metal tools and thermal shock, and follow the maker’s care guidance.