Iron skillets
Why buy your iron frying pan at Claudia&Julia
Since we started in 2012, we have championed traditional cooking and frying pans without non-stick coatings, and iron has always been our favorite material. We bring together the two great families: carbon steel from De Buyer, which has been making its pans in the Vosges (France) since 1830, and cast iron from Lodge, Staub and Le Creuset. We cook with them every day, we know how they behave at home and we help you choose the one that best suits the way you cook. More than 9,000 verified reviews from customers who already cook with their Claudia&Julia iron frying pans, with an average of 4.7 out of 5, back this up.
Carbon steel or cast iron?
Both are iron, with no non-stick coating, and both cook beautifully. The difference lies in how they are made, and that changes their weight, how they heat up and what they excel at.
| Carbon steel | Cast iron | |
|---|---|---|
| How it is made | Pressed carbon steel sheet, about 3 mm thick. | Iron cast in a mold, in a single thick piece. |
| Weight | Medium: about 1.4 kg for a 24 cm pan. | Sturdy: about 2.4 kg for a 26 cm skillet. |
| Heat | Heats up quickly and responds instantly to the heat. | Takes longer to heat up, but retains the most heat. |
| Before first use | A simple seasoning at home. | Arrives pre-seasoned (Lodge) or enameled, with no seasoning needed (Staub, Le Creuset). |
| Ideal for | Griddled meat and vegetables, omelettes, stir-fries, crepes and paellas. | Searing, oven roasting, pizza, barbecue and serving at the table. |
| Our customers' reviews | Over 7,900, with an average of 4.7 out of 5. | Over 1,100, with an average of 4.7 out of 5. |
| What they value most | Omelettes and eggs, its sturdiness and that, once seasoned, nothing sticks. | Its sturdiness, how it sears meat and how beautiful it looks on the table. |
| Worth bearing in mind, according to them | Seasoning and care: drying it and wiping it with a few drops of oil after washing. | The weight, although many add that it is “worth it”. |
| In a customer's words | “Everything tastes special in this pan: omelettes, meat and vegetables. I love it.” Mari Paz B., Mineral B omelette pan | “I finally decided to buy the Le Creuset skillet and I'm delighted. The meat comes out just right!” Teresa M., Le Creuset skillet |
Carbon steel frying pans
Carbon steel sheet with 99% iron. Lighter and thinner: they heat up quickly and reach very high temperatures. The favorites for griddling, omelettes and stir-frying over high heat. Mineral B and Carbone Plus by De Buyer.
Cast iron frying pans
Cast in a mold, in a single thick piece. Sturdier: they take longer to heat up, but retain a lot of heat. The favorites for searing, oven roasting, barbecues and serving at the table. Skillets by Lodge, Staub and Le Creuset.
Iron or stainless steel frying pan?
They are the two great alternatives to the non-stick pan, and many kitchens have both. Neither has a coating, and with both you need a few days to get the hang of the temperature. What changes is the care and where each one shines.
- Choose iron if you love griddling, searing meat over high heat, omelettes, crepes and paellas, and you don't mind drying it and wiping it with a few drops of oil after washing. With use, food releases more and more easily.
- Choose stainless steel if you prefer a pan that needs no seasoning or oil before storing and that, in most models, is dishwasher-safe. It handles sauces with tomato, wine or lemon best, and responds instantly when you turn the heat up or down.
| Iron | Stainless steel | |
|---|---|---|
| Before first use | Simple seasoning (carbon steel) or ready to use (cast iron). | Ready to use, no seasoning. |
| Cleaning | By hand; dry it and wipe it with a few drops of oil. | Most are dishwasher-safe. |
| Acidic ingredients | Best for short cooking times. | No limits: sauces, stews and reductions. |
| With use | It darkens and the patina makes food release more and more easily. | It keeps its appearance: no patina needed. |
| Where it shines | Griddling over high heat, searing meat, omelettes, crepes and paellas. | Everyday use, stir-fries, sauces and deglazing. |
| Our customers' reviews | Over 9,000, with an average of 4.7 out of 5. | Over 4,000, with an average of 4.7 out of 5. |
| What they value most | Omelettes, how it sears meat and its sturdiness. | Its solidity, that nothing sticks once you get the hang of it, and cooking without a non-stick coating. |
| Worth bearing in mind, according to them | Seasoning, and drying and oiling it after washing. | Getting the hang of the temperature in the first few days. |
| In a customer's words | “Food doesn't stick and the meat comes out well seared and juicy.” María Pilar, Mineral B Steak pan | “Great for griddling meat. It heats up quickly and sears the meat really well.” Milagros A., WMF Favorit pan |
Still unsure? In the video “Iron frying pan or stainless steel frying pan” we explain which one to choose for each recipe, and in our stainless steel frying pans you'll find a comparison of the best sellers.
Advantages of iron frying pans
- No coatings. They have no non-stick or any other coating that can wear off: food is in direct contact with the iron.
- Unbeatable browning and searing. They withstand very high temperatures, so meat is seared instantly and keeps its juices, and vegetables and potatoes turn out golden and crispy.
- They get better with use. Every time you cook with a little oil, a dark patina forms that protects the iron and helps food release more easily. Darkening is a good sign.
- Sturdy. As there is no coating to protect, you can use metal spatulas and scrub them with a scouring pad when needed.
- For all heat sources. Gas, ceramic, electric and induction. Many can also go in the oven, on the barbecue or over a wood fire: we state this on each model's product page.
How to choose an iron frying pan
Start with what you'll cook most. Each shape has its specialty:
| To cook… | Choose | Why |
|---|---|---|
| Griddling and everyday cooking | Mineral B frying pan | The classic iron frying pan: sears meat, fish and vegetables in no time. |
| Omelettes | Mineral B omelette pan | Low, curved sides to flip the omelette and slide it onto the plate. |
| Frying | Mineral B deep frying pan or deep frying pan with two handles | More height and capacity for frying in plenty of oil. |
| Stir-frying | Mineral B wok | Wide base and high sides for stir-frying over high heat. |
| Paellas and rice dishes | Carbone Plus paella pan or Mineral B paella pan | They spread the heat across the whole base, from 2 to 12 servings, and are oven-safe. |
| Crepes, pancakes and blinis | Mineral B crepe pan or blini pan | Wide surface and very low rim for easy flipping. The crepe pan also makes a great griddle. |
| Meat with grill marks | Mineral B grill pan or Mineral B griddle | The ridges mark meat and vegetables just like a grill. |
| Oven, barbecue and serving at the table | Lodge skillet, Staub skillet or Le Creuset skillet | Single-piece cast iron: oven-safe and keeps food warm at the table. |
Then look at:
- The size. It is measured across the top rim; the base is smaller (a 28 cm Mineral B has a base of about 21 cm). The 20 cm is for one or two people, the 24 cm is the most versatile and the 28 cm is for families. On induction, choose the zone closest in size to the base.
- The handle. The classic Mineral B handle, made of steel with a protective finish, can go in the oven for only 10 minutes at 200 °C. If you often cook in the oven, choose a model with a stainless steel handle, two handles or a detachable handle, or a cast iron skillet. Wooden handles are not oven-safe.
- The weight. Iron is sturdy, and that is precisely what gives it its temperature stability. If it worries you, models with two handles or a helper handle can be lifted with both hands.
If it's your first iron frying pan, we recommend the De Buyer Mineral B frying pan in 24 or 28 cm: it's our best seller and the best one for getting the hang of iron. To cook with it from day one, read our guide to seasoning and caring for Mineral B iron frying pans.
The best brands of iron frying pans
- De Buyer. French manufacturer founded in 1830 in Le Val-d'Ajol, in the Vosges, where it still makes its pans. Its Mineral B range is made of carbon steel with 99% iron and comes protected with a beeswax coating that makes the first seasoning easier. The Carbone Plus range, with no wax and a riveted iron handle, is fully oven-safe. See De Buyer iron frying pans.
- Lodge. Founded in 1896 in South Pittsburg (Tennessee, United States), it still casts its iron pans there, and they come pre-seasoned with vegetable oil. See all Lodge.
- Staub. French manufacturer of enameled cast iron, founded in Alsace. Its pans have a matte black enamel interior that promotes browning and needs no seasoning.
- Le Creuset. Founded in 1925 in Fresnoy-le-Grand (France), where it still casts its pieces. Its colorful enameled skillet is the best-selling cast iron frying pan in our shop.
- Ken Hom. Carbon steel woks from chef Ken Hom, one of the great names in Asian cooking, for stir-frying over high heat.
Comparison of the best-selling iron frying pans
These are the four iron frying pans we sell the most. All four are suitable for induction and all heat sources; what changes is the type of iron, the shape and the care.
| Mineral B De Buyer | Mineral B omelette pan | Le Creuset skillet | Lodge skillet | |
|---|---|---|---|---|
| Price range | Mid-range | Mid-range | High | Mid-range |
| Material | Carbon steel (99% iron), with beeswax | Carbon steel (99% iron), with beeswax | Enameled cast iron | Factory pre-seasoned cast iron |
| Sizes | 20, 24, 26, 28, 32 and 36 cm | 20, 24 and 28 cm | 16, 20, 23 and 26 cm | 16, 20, 23, 26, 30 and 34 cm |
| Oven | 10 minutes at 200 °C | 10 minutes at 200 °C | Yes | Yes, and also barbecue and wood fire |
| Reviews | Over 3,600, average 4.6 | Over 1,100, average 4.5 | Over 550, average 4.7 | Over 120, average 4.5 |
| What they value most | How it sears meat, its sturdiness and that, with use, less and less sticks. | Its shape, for flipping the omelette and sliding it onto the plate. | That it needs no seasoning, how it holds the heat and its colors for taking it to the table. | That it arrives seasoned and ready to use, and that it can go in the oven and on the barbecue. |
| Worth bearing in mind | In the first few days you need to get the hang of the heat. After washing, dry it and wipe it with a few drops of oil. | It's the one that takes the most practice at first: preheat it well and use a little more oil the first few times. | It is sturdy and the handle gets hot. With eggs, it's best to preheat it well. | It is sturdy and the handle gets hot. The first few times it takes a little practice to keep food from sticking. |
| Who it's for | Anyone who wants their first iron frying pan for griddling and everyday cooking. | Anyone who makes omelettes often and wants to flip them easily. | Anyone who wants a colorful skillet, with no seasoning, for cooking and serving at the table. | Anyone who wants to get started with cast iron, for the oven and the barbecue. |
How to read the comparison. All four share the same challenge in the negative reviews, and it's not down to the pan: getting the hang of the temperature in the first few days. Anyone who heats it gradually, starts cooking once the pan is really hot and uses a little more oil at first stops having problems, and the patina does the rest. If you're looking for your first iron frying pan for everyday use, the Mineral B is the most versatile. If you want a piece for the oven and the table, choose a cast iron skillet: the Lodge arrives seasoned and ready to use, and the Le Creuset is enameled and colored.
How to season and care for your iron frying pan
Carbon steel pans are seasoned at home before first use. It's very simple:
- Wash it with hot water and a little soap, and dry it thoroughly.
- Put it on the heat with a 1 mm layer of oil covering the whole base.
- Heat it over medium heat until the oil starts to smoke, turn off the heat and let it cool.
- Remove the oil, wipe the pan with kitchen paper and heat it again for 2 or 3 minutes. Done!
Carbone Plus paella pans and frying pans, which have no beeswax, benefit from a first seasoning with potato peels boiled in water. Cast iron pans don't need seasoning: Lodge pans come pre-seasoned and Staub and Le Creuset pans are enameled. We explain everything in our guide to seasoning and caring for iron frying pans.
Everyday care:
- Heat it gradually, on a burner the size of its base. On induction, without the booster and at no more than two-thirds of the power.
- Wash it by hand, with hot water and a sponge, without leaving it to soak. Never in the dishwasher.
- Dry it immediately, ideally for a few seconds over the heat, and wipe it with a few drops of oil on kitchen paper before storing it.
- Darkening is normal: it is the patina that forms with use. If a rust spot appears, scrub it with a scouring pad, dry it and oil it.
- Avoid long cooking times with acidic ingredients, such as tomato or wine, especially in the first few weeks.
Videos: how to season and cook with an iron frying pan
We show you step by step how to season your iron frying pan and when to choose iron or stainless steel.
How to season a De Buyer iron frying pan. Seasoning before first use, with the Mineral B frying pan.
Iron or stainless steel frying pan. Which one is best for each recipe. Also discover our stainless steel frying pans.
What our customers say
People who cook with our iron frying pans highlight their sturdiness, the flavor of well-seared meat and the omelettes, paellas and crepes that come out of them. Together, they have over 9,000 verified reviews with an average of 4.7 out of 5. The most common concern at first is food sticking, and it's solved by getting the heat right: heating the pan gradually, starting to cook once it is really hot and using a little more oil in the first few days. As one customer puts it: “It took me the first two times to get the hang of the temperature so that nothing sticks, and now it doesn't happen anymore.”
Recipes to christen your iron frying pan
Questions about iron frying pans
Are iron frying pans suitable for induction?
Yes. Iron is magnetic and works on induction, gas, ceramic and electric hobs. Heat it up gradually, on a burner the size of its base and, on induction, without the boost function and at no more than two thirds of the power: sudden heating can warp the base. A few very specific models, such as the pan for roasting chestnuts in the fireplace, are for open fire only: we state this on the product page.
Which size should I choose? Is it measured at the rim or at the base?
The size is the top diameter, not including the handle. The base is smaller: in the Mineral B frying pan, the 24 cm has a base of about 17.5 cm and the 28 cm, about 21 cm. The 20 cm is for one or two people, the 24 cm is the most versatile and the 28 cm is for families. On induction, choose the cooking zone closest in size to the base. You'll find the base measurements of each model on its product page.
How do you season an iron frying pan for the first time? Can it be done without an oven?
Carbon steel (mineral iron) pans are seasoned before first use, and it's done on the hob, without an oven. Wash the pan with hot water and a little washing-up liquid and dry it. Put it on the heat with a 1 mm layer of oil covering the base, heat it over medium heat until it starts to smoke, turn off the heat and let it cool. Pour off the oil, wipe the pan with kitchen paper and heat it again for 2 or 3 minutes. Never leave the oil on the heat unattended. Paella pans and Carbone Plus frying pans, which have no beeswax coating, benefit from being boiled with potato peelings first. And what about salt? Coarse salt is great for scrubbing the pan if something has stuck or rust has appeared, but for seasoning, oil is all you need. Cast iron pans don't need seasoning: Lodge pans come pre-seasoned from the factory and Staub and Le Creuset pans are enamelled. We explain it step by step in our seasoning and care guide.
Why does my food stick?
It's almost always down to the temperature. Heat the pan gradually until it's really hot, add the oil and don't move the food until it has seared: then it releases on its own. It needs less heat than a non-stick pan, because it stores a lot of heat, and the first few times it's best to use a little more oil. With every use a patina builds up that helps food release more easily. Take meat out of the fridge a while beforehand: thin steaks, 20 to 30 minutes; thick cuts, such as a rib steak, one to two hours. If it goes in cold, it draws heat from the pan, doesn't sear properly and sticks. Pat fish dry with kitchen paper, place it skin side down and don't move it until it releases on its own; for the most delicate fish, a trick that works for us is to scatter a few salt flakes over the hot pan before adding it. And for chips, wash the potatoes well to remove the starch.
Which is better, an iron frying pan or a stainless steel one?
It depends on what you cook. Iron shines at high-heat searing, meat, tortillas, crêpes and paellas, and it needs drying and a few drops of oil after washing. Stainless steel needs no seasoning, most models are dishwasher-safe, and it handles sauces with tomato, wine or lemon without any limits. Many customers have one of each. Take a look at our stainless steel frying pans.
Is it iron or steel? What's the difference between Mineral B and Carbone Plus?
Mineral iron frying pans are made of carbon steel: in the kitchen they're called iron frying pans. De Buyer pans are 99% iron, a very pure steel with no alloys or coatings, and a thick sheet, 2.5 to 3 mm, that makes them sturdy and stable on the hob. De Buyer's Mineral B comes protected with a beeswax coating, which makes the first seasoning easier, and has a steel handle with a protective finish. The Carbone Plus has no wax, has a riveted iron handle and can go entirely in the oven. If you're looking for an even thicker pan that holds heat even better, take a look at our cast iron frying pans.
How do I clean it? Can I use washing-up liquid or the dishwasher?
Wash it by hand with hot water and a sponge; a little washing-up liquid won't spoil the patina. If something has stuck, scrub it with a scourer or coarse salt: there's no coating to damage. The important thing is to dry it straight away, ideally for a few seconds over the heat, and wipe on a few drops of oil with kitchen paper before putting it away. Don't leave it to soak or put it in the dishwasher, because it will rust.
What's the best iron frying pan for tortillas?
The Mineral B omelette pan, with low, curved sides for flipping the tortilla and sliding it onto the plate. Choose the 20 cm for a 2 or 3-egg tortilla and the 24 cm for a family-size Spanish potato omelette. Preheat it well, use enough oil and wash the potatoes well to remove the starch.
Can I put my iron frying pan in the oven?
It depends on the handle. The Mineral B with the classic handle can go in the oven for 10 minutes at 200 °C, because of the handle's protective finish. Pans with a stainless steel handle, two handles or an iron handle, such as the Carbone Plus, and single-piece cast iron skillets can go in the oven without that limit. Pans with a wooden handle can't go in the oven, while those with a removable handle can, without the handle. We state this on each model's product page.
It has rusted or got burnt. Can it be saved?
Yes. If it's a small rust spot, rub it with a handful of coarse salt and a few drops of oil, using kitchen paper. If it's bigger, or if something has burnt on, scrub it with an aluminium scourer or boil a little water with vinegar in it for a few minutes. Then wash it, dry it well and season it again. It's iron through and through: there's no coating to ruin.
Can I cook tomato or other acidic foods?
Yes, for short cooking times, such as a sofrito or a rice dish. What you should avoid is long cooking of acidic sauces, such as tomato or wine, and leaving food in the pan once it's done, especially in the first few weeks, while the patina is building up. For long stews with tomato, a stainless steel frying pan or an enamelled cast iron one is a better choice.
My frying pan has darkened or has stains. Is that normal?
Yes. With use, mineral iron gradually darkens until it turns black, evenly or in patches: that's the patina, which protects it and helps food release better. If a brown or golden colour comes off on the paper when you wipe it in the first few days, that's normal too. If a round black spot appears in the centre, it's because the heat has concentrated there: use a burner the size of the base and heat the pan up gradually.
How much does it weigh? Does the handle get hot?
It depends on the size and the type of iron. As a guide, the 24 cm Mineral B frying pan weighs about 1.4 kg and the 28 cm about 2.1 kg; a 26 cm cast iron skillet, about 2.4 kg. That weight is what gives it its temperature stability. Iron handles get hot, especially during long cooking and in the oven: use an oven glove or a handle sleeve. If the weight concerns you, pans with two handles or a helper handle can be lifted with both hands.
What do our customers think of Claudia&Julia's service?
We believe cooking is an act of love, which is why we say love is our secret ingredient. We put that same care into choosing every product and looking after every customer: we treat you the way we'd like to be treated ourselves.
The shopping experience is very good because before buying I asked for advice and they helped me make my decision. Then, once the product arrived, I contacted them again with a few questions, which they answered quickly and with real kindness. Without a doubt, a great service. Well done!
Verified review
We had a problem with one of the pots, as it arrived dented. We called customer service and, after sending photos as proof, they sent us another pot and we returned the faulty one. Thank you very much
Verified review
Very happy with the coffee maker, the colour is beautiful. I'm still learning to make coffee with it, but customer service are helping me a lot to get there... I'm very grateful
Verified review
Magnificent frying pans at an unbeatable price, but even more unbeatable was the service I received, both by email and by phone, just like when we used to go to the shop and someone would solve your problems with the best option and with passion. A big hug to the whole team and special thanks to the people who helped me. How great, now I know where to shop again!!
Verified review
We're very happy with the product, but above all with the customer service. One of the lids arrived damaged and I got in touch with them, and they immediately offered me a replacement or a refund. They sent it to me urgently and collected the damaged one. The product arrived super fast and the quality is excellent. I'd buy again without hesitation, 10/10
Verified review
I bought a bowl with a handle in Pink that arrived broken. I contacted the shop straight away and they sorted out the problem. As for the bowl, as well as being useful, it's beautiful and I have it on display in my kitchen. Thank you Claudia&Julia for an impeccable service!!
Verified review
From the product, the shipping and the return because I'd made a mistake, to the saleswoman's help over the phone... Wonderful. You don't find such exquisite service in many places. I'll definitely buy again and recommend you.
Verified review
Satisfied and happy to have bought the Ankarsrum from Claudia&Julia, and I really appreciated the customer service too. The international shipping is great!
Verified review
Excellent experience. The customer service stands out for its speed and efficiency: the whole process is simple, clear and free of unnecessary complications. It's a pleasure to find such quick and effective handling. Highly recommended.
Verified review
We're here to help
Not sure which to choose or have a question about your order? Call or write to us and we'll get back to you as soon as possible.
- 935 953 729Monday to Friday, 9am–5pm
- tienda@claudiaandjulia.comBy email, whenever suits you best
- ✓ Returns with no time limit
