Share on Facebook

A Trusted Friend in a Complicated World

12 Types of Cast-Iron Cookware You Should Know About

You can find all the things we love about cast iron—its durability, naturally nonstick coating, and easy cleanup, just to name a few—in lots of handy styles beyond a skillet. Here are our gotta-have items.

1 / 12
Cast Iron Cornbread Wedge Panvia

Wedge pan

This pan with triangular cutouts is perfect for crispy cornbread (this recipe is our favorite!), quick breads, biscuits, scones, and even little frittatas. For best results, fill each wedge no more than three-quarters of the way.

Buy now

2 / 12
Reversible Grill and Griddle Combovia


Keep this guy hot all day with family favorites from pancakes to burgers. Its long rectangular shape makes the griddle ideal for cooking oblong items that won’t fit in round alternatives. Try out these tasty pancake recipes first!

Buy now

3 / 12
Le Creuset Enameled Cast-Ironvia


Ah, yes, the trusty cast-iron skillet. It’s one of the most common and versatile cast-iron items. From breads to cakes to Southern fried chicken, this pan has you covered. Make sure you know the best thing you can do for your cast-iron skillet.

Buy now

4 / 12
Inch Square Cast Iron Grill Panvia

Grill pan

Intended to imitate your outdoor barbecue, a cast-iron grill pan is complete with grill ribs that leave those unmistakable sear marks and collect drippings. Prep anything you’d typically make outside with this bad boy—like one of our top 10 burgers.

Buy now

5 / 12
Cast Iron Fluted Cake Panvia

Fluted cake pan

This fluted cake pan is a classic kitchen piece meant for classic desserts. Serve beautifully molded sweets such as cakes, monkey breads, and other bakes, from breakfast ’til dessert. Find the best-ever Bundt pan recipes.

Buy now

6 / 12
Dutch Ovenvia

Dutch oven

Almost all Dutch ovens, heavy cooking pots with a tight domed lid, are cast iron. Put your pot to work braising meats, simmering stews, and deep-frying treats. It’s safe in the oven or on the stovetop. Get inspiration from these foods you should always cook on cast iron

Buy now

7 / 12
Cast Iron Wokvia


Traditionally used for Chinese cooking, this bowl-shaped frying pan is actually multipurpose. Make stir-fry, sure, but also sauté veggies, cook paella, steam fish, and scramble eggs—though you’ll want to avoid these things you should never cook in a cast-iron pan.

Buy now

8 / 12
Cast Iron Loaf Panvia

Loaf pan

A cast-iron loaf pan is prime for quick breads, yeast breads, and meat loaves. But don’t stop there! You can make desserts like cakes, cookies, and even ice cream in this nifty pan. Look at these creative loaf pan ideas.

Buy now

9 / 12
Muffin Panvia

Muffin pan

The name says it all. This tool is best used for muffins (like these crumble-topped treats) and cornbread, but much like its non-cast-iron counterparts, it’s also great for baking mini lasagnas, quiches, meat loaves, sliders, and more. 

Buy now

10 / 12
Cast Iron Pizza Panvia

Pizza-baking pan

Despite being called a baking pan, this 14-inch round is especially perfect for homemade pizzas. Start with this Perfect Pizza Crust and pile it high with pepperoni and cheese. Or, if you’d prefer, pop it on the grill or stovetop for grilled meat or fried eggs. Just watch out for these 13 mistakes you’ve been making with your cast-iron pan.

Buy now

11 / 12
Cast Iron Bean Pot with Lidvia


Cast-iron pots are a rarer product, usually sold in smaller sizes from 1 to 2.5quarts. Boil eggs, simmer soups (like Taste of Home‘s highest-rated recipe of all time!) and reduce sauces to your heart’s desire.

Buy now

12 / 12
Cast Iron Cornstick Panvia

Cornstick pan

You can use this novelty for a few things aside from roasting crispy corn on the cob. Try baking cake or quick breads in the corn impressions for a themed treat. Just set on the classic pan? These are the 12 most reliable cast-iron skillets you can buy.

Buy now

Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.

Annamarie Higley
Annamarie is a Midwestern transplant originally from the San Francisco Bay Area, where she first learned to appreciate the richness and diversity of food. She spends her days editing the Special Interest Publications and trying to keep her resultant stomach growls to a minimum.