When well taken care of, a good cast iron pan will last years. They’re resistant to even the highest temperatures, become more seasoned and non-stick with use, and need less scrubbing than other pots and pans. Suitable for sweet and savoury dishes, vegetables, or meat, cast iron is the workhorse of the kitchen and one of the only materials that can go from the hob to a 500 °C oven. The way these pans heat is also special: They’re slow to get hot, but retain their heat for a long time and provide much more even temperatures than other types of cookware.
We created our own line of cast iron cookware, and because Ooni ovens get to blazing hot temperatures, every pan comes with a specially-designed handle. It’s detachable, which means the handle stays cool even when you cook at top temps, but locks into place when you need it, so it’s easy to use. We also thought about serving: Each pan comes with a sustainably-sourced beech wood serving board, making it both utilitarian and stylish. And though we designed our cookware line with Ooni ovens in mind, they also work well in a conventional oven, over a campfire, or on the grill.
Ready to get cooking? Here’s our guide to choosing the right pan for your needs:
