How it works
Cast iron skillets and pans excel because of their ability to retain and evenly distribute heat. Before cooking, it is essential to preheat the pan thoroughly over your chosen heat source, whether that is a BBQ, hob, or oven. This ensures the surface is hot enough to create a proper sear rather than steaming the food. Using enough fat, such as oil or rendered fat, prevents sticking and helps develop a golden crust. Once the pan is hot and oiled, add your food and resist the urge to move it too soon. Letting the food sit undisturbed allows the Maillard reaction to take place, forming a deep, flavoursome crust. This crust is what sets cast iron cooking apart from cooking on grates or non-stick pans. For indoor cooking, deglazing the pan with a splash of liquid after searing lifts the caramelised bits and adds complexity to sauces or gravies. When cooking outdoors, managing flare-ups is crucial. Fat dripping onto coals or flames can cause sudden bursts of fire that char food unevenly. Cast iron’s thick walls help buffer against temperature swings, but staying attentive and adjusting the pan’s position on the grill is necessary. With practice, cast iron becomes a versatile tool that bridges the gap between kitchen and BBQ, delivering consistent, restaurant-quality results every time.
Best for
- smash burgers
- fish
- vegetable caramelisation
- pan-seared steaks
- cornbread and flatbreads
Common mistakes
- Not preheating and getting pale results
- Moving food too early and tearing crust
- Soaking cast iron and stripping seasoning
- Using too little fat causing sticking
- Ignoring flare-ups when cooking outdoors