Cast Iron Frying Pans

Why Choose a Cast Iron Pan?

In addition to being a natural toxin-free material, cast iron is excellent for cooking — and highly efficient!

It is naturally non-stick, distributes heat evenly and retains temperature wonderfully. What does this mean? That it holds heat so well you can cook at high temperatures, sealing food quickly and preserving juices, nutrients, and full flavor.

These cast iron pans will help you rediscover the real, natural taste of your recipes — the kind of flavor traditional cooking brings out.

They are also incredibly durable and eco-friendly. There's nothing more sustainable than buying pans that will last a lifetime.

Advantages Compared to Other Types of Pans

Mineral B carbon steel pans offer several advantages over other materials, such as:

• Fast heating. Carbon steel pans are made from a single sheet of molded iron, which allows them to heat up quickly.
• Superior heat retention and distribution. Once a cast iron pan heats up, it retains the heat and distributes it evenly across the surface. That heat isn't lost — it accumulates, raising the temperature of the pan and the oil. That's why cast iron pans are ideal for high-temperature cooking — something you can't do with non-stick pans.
• More authentic and flavorful results. Unlike non-stick pans that tend to steam meat, cast iron pans seal the meat almost instantly without losing juices. The flavor is on another level. And frying them delivers outstanding results.
• Exceptional durability. Unlike non-stick or ceramic pans, a carbon steel pan is built to last. There's no coating that can wear out — with minimal care, it'll last forever. There's no better long-term investment!
• Healthy cooking. With no coating that could chip or flake, there's no risk of it ending up in your food.
• Natural non-stick properties. Unlike stainless steel pans, where food tends to stick more, cast iron pans become naturally non-stick over time. You just need to preheat them slowly and avoid moving food while it's searing.
• Versatile and functional. With a cast iron pan, you can cook almost anything — on the stovestop or in the oven. From slow cooking to high-heat frying: perfect omelettes, crispy fries, nutrient-rich veggies, roasted meats, or flavourful fish.

Which Cast Iron Pan to Choose?

All carbon steel pans are excellent choices, but depending on your cooking style or kitchen type, one might suit you better:

• Best for grilling. The traditional Mineral B iron pan is the top choice for grilling meat, fish, or vegetables. With a bit of oil and proper heat, sealing happens in seconds, locking in flavour and nutrients. The Mineral B crepe pan is also great, thanks to its wide base and low sides.
• Best for making omelettes. While you can use the traditional pan, the Mineral B omelette pan is perfect if you want a dedicated option. Designed with lower height and curved edges, it lets you flip and slide the omelette with ease — a favorite among the French.
• Best for searing meat. If you love a flavorful sear with grill marks, the Mineral B Steak pan or Mineral B grill pan are the best options. The Mineral B grill plate is another great choice and can go directly into the oven thanks to its stainless steel handles.
• Best for frying. Without question, carbon steel pans are perfect for deep frying. They require high heat and oil volume, so the best choices are the high-sided Mineral B frying pan or the tall Mineral B pan with two handles. For a slightly lower profile, the Mineral B paella pan also performs brilliantly.
• Best for sautéing. For stir-fries that bring out every flavor, the Mineral B wok (available in traditional or rounded shapes) is a fantastic choice.
• Best for paella and fideuà. The Mineral B paella pan is the top option for rice dishes. Its stainless steel handles make it oven-safe — perfect for roasts, gratins, or baked recipes too.
• Best for oven cooking. Beyond the paella pan, if you want a carbon steel pan fully oven-safe without time or temperature limits, choose one with stainless steel handles or a detachable handle.

Best for pancakes and blinis. Don’t forget the specialists! The Mineral B blini pan (with three compartments) or the small De Buyer pans are perfect for pancakes and mini crepes.

How to Season a Cast Iron Pan?

Seasoning a cast iron pan that will last you a lifetime only takes a few minutes. There are many methods, like oven seasoning or using salt, but at Claudia&Julia we recommend the method from De Buyer:

1. Before the first use, wash with hot water and mild soap using a non-abrasive sponge. Rinse and dry completely.
   
2. Add a thin layer (about 1mm) of oil to cover the base.
3. Heat over medium heat until the oil starts to smoke.
   
4. Turn off the heat and let it cool.
   
5. Wipe away the oil with paper towel.
   
6. Reheat the pan for 2–3 minutes. Done!

Over time, the pan will darken, forming a natural patina that protects against rust and enhances its non-stick performance. So don’t worry — the darker it gets, the better.

To keep your pan in top condition, keep these tips in mind:

• Always use it on a stovetop that closely matches the base diameter.
  
• Gradually preheat the pan — from low to high. This ensures even heat distribution.
  
• For cast iron pans for induction cooking, avoid the booster function and don’t exceed ⅔ of the maximum power.
  
• Never overheat the pan when empty.
  
• Don’t wash it in the dishwasher or soak it for more than 2–3 minutes.
  
• Avoid storing in humid places.
  
• After washing, dry it immediately and lightly oil it with a paper towel.
  
• Avoid cooking acidic foods, especially in long preparations.

Recipes to Try in Your Cast Iron Pan

• Tariflette raclette: French fries with cheese
• Spinach pancakes or "Savory Spinach Pancakes"
• Potato rösti with smoked chorizo
• The art of roasting in a chestnut pan (a perforated pan)
• Sautéed gnocchi with mushrooms and spinach
• How to make carnival ears
• Vegetable gyozas (Chinese dumplings)
• Baked potatoes with chili con carne
• Chinatown style kung pao chicken with vegetables
• Hummus, nectarine and tomato toast