How to Cook with Cast Iron Cookware

Owning cast iron cookware opens you up to a new world of perfectly seared steak, easy one-pan dinners and flavorful sauces. With the help of our cast iron connoisseur, Chef Sheri Raleigh-Yearby, founder of Cast Iron Skillet Culinaire, we will explore how to cook with cast iron cookware and different ways that your cookware can be implemented in your everyday cooking practices to elevate any meal.

Preheating Cast Iron Cookware

Once you know how to cook with cast iron cookware, it will be hard to turn back. One thing that makes cast iron so optimal for cooking is the ability to evenly retain heat for long periods—in other words, “Once it’s hot, it’s hot,” Yearby jokes.

The drawback to this is that it needs to be preheated first. Like any other pan, cast iron needs time to get hot before you use it, and it usually takes 5 to 10 minutes.

Preheating your cast iron should be one of the first steps you take when cooking with it to save yourself some time. Although it may be tempting to crank up to high heat, low to medium is the best way to go to avoid uneven heating or a smoking pan.

Once it is hot, however, a cast iron’s aptness for holding heat makes the pan ideal for any cooking process that requires high, consistent heat. 

How to Cook with Cast Iron Cookware: Searing, Frying and Sautéing

Cast irons guarantee you the best sear, hands down. “If you want that good sear, it’s the best thing to use for proteins,” notes Yearby. The constant heat makes it the perfect cookware for searing anything—from a killer crust on your favorite cut of steak to more delicate proteins like shrimp and scallops.

The pan’s heat-retentive quality is also great for frying, helping you achieve an even golden-brown crust more consistently. If you have ever tried to fry chicken in a pan of oil that can’t decide what temperature it wants to be, you know the difference stable heat can make.

Sauteing is another strong suit for cast iron cookware. For a quick dinner, you could make a pan-fried chicken breast, crispy Brussels sprouts and fried potatoes all in one pan. Along with retaining heat, cast iron’s versatility makes it the all-in-one cookware for any of your cooking needs.

Baking and Beyond in Cast Iron Cookware

The versatile nature of cast iron means it is an all-star on and off the stovetop. If you have a baking project or anything that requires an oven, once you know how to cook with cast iron cookware, you’ll soon see that it can also be the right equipment for any cooking or baking job.

Cast irons are well suited for making biscuits, brownies, cakes, cobblers, cookies—whatever your heart desires. On the savory side, the cookware is great for roasted vegetables, casseroles, pizza, baked mac and cheese, or cornbread with crisp golden edges.

When baking in cast iron, there are two things to remember: the pan still needs to be preheated, and you will need to grease it to keep your baked goods from sticking. If you are using a recipe that is designed for cast iron cookware, it may have more specific instructions on how to do both.

Chef Yearby describes her process for preheating a cast iron pan in the oven before baking. “I’ll just put maybe a tablespoon of oil in the bottom of the skillet, spread it around, put it in the oven so it can heat, and leave it in there for about 5 to 10 minutes.” From there, it can be used like regular bakeware.

The preheating step is important to prevent sticking and ensure that whatever you are making cooks evenly. “When I’m doing like a cornbread, for example, I put the oil in my bread so that it will have that even cooking,” she explains.

RELATED: How to Care for Cast Iron Cookware

Serving at the Table

The adaptability of cast iron cookware even goes beyond the kitchen and into the dining room. Cast iron can be used for serving, especially when cooking with enameled cast iron cookware, giving your table a rustic feel while saving you the hassle of cleaning another dish.

So, once you finish baking your cornbread or making that one-pan dinner, you can put it on a trivet and bring it straight to the table for serving—just be sure to let everyone know that it might be a little hot.