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Cast Iron Pans & Cookware

Cast iron is one of the oldest and most reliable materials in the kitchen, and for good reason.

A well-seasoned cast iron pan holds heat better than almost anything else, builds a natural non-stick surface over time, and can move from hob to oven without a second thought. Looked after properly, it can last for years – even decades.

The Vonshef cast iron range covers the essentials: skillets and frying pans for everyday cooking, ridged griddle pans for searing and grilling, and a double-sided griddle for serious versatility.

Every pan is pre-seasoned with vegetable oil and compatible with all hob types, including induction. Free next-day UK delivery as standard.

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Cast Iron Pans & Cookware

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Cast Iron Cookware Set - 3 pans
£24.99
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Seasoned Cast Iron Skillet Pan
£16.99
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Seasoned Cast Iron Griddle Pan
£17.99
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Cast Iron Griddle - 50cm Double Sided
£22.99
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Japanese Cast Iron Teapot
£19.99
Out of stock

Swiss Fondue Set
£39.99

Cast Iron Cookware – What You Need to Know

If you're considering cast iron for the first time or thinking about adding a piece to your kitchen, this is where to start.

What makes cast iron different?

Most modern pans heat up fast but cool down just as quickly. Cast iron works differently. It takes a little longer to reach temperature, but once it's hot, it holds that heat evenly across the whole surface, including up the sides. That's what gives you a proper sear on a steak, a reliable crust on a piece of fish, or consistent colour on a batch of roasted veg.

The other thing cast iron does well is transition. Sear on the hob, finish in the oven – all in the same pan, no transfer needed. Unlike pans with plastic handles or synthetic coatings, cast iron is oven-safe and well suited to hob-to-oven cooking. Always check the individual product guidance for maximum recommended temperatures.

What is a pre-seasoned pan?

All Vonshef cast iron comes pre-seasoned. In practice, that means vegetable oil has been baked into the surface at high temperature, filling the microscopic pores in the iron and creating a base non-stick layer. It won't behave exactly like a brand-new PTFE-coated pan – it improves with use, not immediately. After a few cooks, especially with fats, it gets noticeably more non-stick.

You'll still need to season it yourself occasionally, particularly if you cook acidic ingredients like tomatoes or wine-based sauces, which can strip the seasoning back. But it's not complicated: a thin layer of oil, an hour in the oven, and you're back to where you were.

Is cast iron induction compatible?

Yes, most Vonshef cast iron pans work on induction hobs, as well as gas, electric, ceramic, and halogen. Cast iron is magnetic, which is exactly what induction hobs need. In fact, cast iron performs particularly well on induction because of how efficiently it retains the heat generated. It also works on open campfires and barbecues.

Which cast iron pan is right for you?

The Vonshef range covers four main types. Here's how they compare:

Pan	Best for	Key detail
Round Cast Iron Skillet	Everyday frying, searing, eggs	Pre-seasoned. Pouring lips. Induction-ready.
3-Piece Skillet Set (6'', 8'', 10'')	Household that cook varied portion sizes	Three sizes for snack to family meals. Stovetop to oven up to 220°C.
Square Griddle Pan	Steaks, chicken, grilled veg, bacon	Raised ridges drain fat. Signature grill marks.
Double-Sided Griddle Pan	High-volume cooking, al fresco, pancakes	Smooth side and ridged side. Works on hob, BBQ, campfire.
Japanese Cast Iron Teapot	Loose-leaf tea, slow brewing	Classic tetsubin style. Ebnamel interior.

The health case for cast iron

Unlike many coated non-stick pans, traditional cast iron does not rely on a synthetic cooking surface. The surface is seasoned oil and iron, nothing else. Second, when seasoning is maintained, you need very little additional oil to cook. And third, small amounts of iron can transfer into food during cooking, although cast iron should not be treated as a substitute for dietary or medical advice.

It's also worth noting that cast iron is one of the most durable cookware materials available. A pan that lasts decades doesn't end up in landfill. From a sustainability standpoint, it's a sensible long-term choice.

How to clean and season a cast iron pan

Cast iron has a reputation for being high maintenance, but it’s easy once you know the basics:

Wash by hand (dishwashers strip the seasoning). Warm water and a stiff brush are all you need for most cooks.
Dry immediately and thoroughly – cast iron and moisture don't get along. A minute on a warm hob works well.
Oil lightly after every wash. A thin wipe with a neutral oil – vegetable, flaxseed, or similar – keeps the seasoning in good shape.
Avoid prolonged acidic cooking. Tomato-heavy dishes or long wine reductions can degrade the seasoning. Fine occasionally; just re-season after.
Re-season when needed. If food starts sticking more than usual, or the surface looks dull, it's time. Thin coat of oil, upside-down in an oven at 200°C for an hour.

For the full guide on cleaning and seasoning, see our cast iron care blog.

Shop Vonshef Cast Iron

Vonshef cast iron is pre-seasoned, induction-compatible, and covered by a free two-year warranty. Free next-day UK delivery on all orders.

For more affordable kitchenware, head to the complete Vonshef Kitchen Collection.