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There’s something truly special about cooking with cast iron — it connects you to generations of home cooks who passed down their favorite recipes with love. I still remember the first time I held a cast iron skillet. It felt more like holding a piece of history than just another kitchen tool — heavy, seasoned, and full of character. Over time, I learned to appreciate its personality: the tiny marks from years of use, the way it keeps heat like a secret, and that unmistakable sizzling sound when butter first hits the surface.
Cooking with cast iron became part of my kitchen story. I use it for everything from frying eggs to baking Skillet Brownies, and I love how food photographs beautifully against its matte finish — just like in my Lemon Cranberry Bundt Cake or Mashed Potatoes for a Crowd posts. It adds warmth and rustic charm, whether I’m shooting savory recipes like Boneless Pork Roast or cozy holiday favorites like Gingerbread House Decorating Party.
These pans have been with me through countless family meals and blog shoots, and I’ve grown to treasure them. I’ve even used my cast iron skillet outdoors while photographing Grilled Peaches during summer evenings or capturing that perfect golden crust on Duchess Potatoes. Each recipe tells a story, and every time I reach for my cast iron, I’m reminded that it’s more than just cookware — it’s part of my creative journey and my kitchen’s heartbeat.
Why You’ll Love Cooking with Cast Iron
There’s a reason cast iron cookware never goes out of style — it’s dependable, versatile, and nearly indestructible. Once you learn how to care for it, you’ll find yourself reaching for it daily.
- Even Heat Retention: Cast iron holds heat beautifully. I use my Dutch oven for slow-simmered White Bean Soup, Turkey Chili, or hearty roasts because it maintains the perfect temperature for hours.
- Versatile Cooking: You can use cast iron anywhere — stovetop, oven, grill, even campfire. I love bringing mine out during summer evenings for outdoor grilling sessions. There’s nothing like frying potatoes or baking a cobbler in the open air, with that smoky heat adding extra flavor. Try my Grilled Mushrooms and Onions or Boneless Pork Roast recipes — they’re made for cast iron!
- Built to Last: A good cast iron pan can last a lifetime. In fact, one of my skillets is older than me, and it’s still going strong. I often imagine all the meals it’s seen — breakfasts, stews, cornbread, Sunday dinners — a little piece of family history right there in my hands.
- Natural Nonstick Surface: Once seasoned, the pan becomes naturally slick, no chemicals needed. That’s why my eggs slide right out every morning.
My Cast Iron Story
When I started cooking professionally and photographing food, cast iron quickly became one of my favorite props. Its matte surface photographs beautifully — food just pops against it. But more than that, it became part of my workflow. I use it for everything from searing steak for a photo shoot to baking Peach Cobbler for family dinners. You can see it featured often in recipes like Lemon Cranberry Bundt Cake, where that deep contrast makes desserts shine.
At home, cast iron isn’t just a tool — it’s part of the ritual. My kitchen smells like sizzling garlic and rosemary when I’m cooking dinner in my Dutch oven, and sometimes that’s my favorite moment of the day. I often serve cozy meals like Mashed Potatoes for a Crowd or Duchess Potatoes, both of which stay warm beautifully in cast iron dishes.
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How to Care for Your Cast Iron (and Love It for Life)
Many people shy away from cast iron because they think it’s difficult to maintain — but caring for it is actually simple once you understand a few basics.
- Clean Gently: Skip the soap! Just rinse with warm water and scrub with a brush or coarse salt if needed. Avoid soaking.
- Dry Immediately: Moisture causes rust. I always put my pan on low heat for a few minutes after washing to evaporate any leftover water.
- Season Often: Rub a light layer of oil over the surface, then heat it until it shimmers. This protects the pan and keeps it naturally nonstick.
- Store Properly: Stack your pans with paper towels or cloth between them to prevent scratches or moisture buildup.
- Don’t Panic Over Rust: If it happens, scrub it with steel wool, rinse, and reseason. Cast iron is tougher than it looks!
For more care inspiration, check out my post Guide to Using Enameled Dutch Ovens — they’re my secret weapon for easy cleanup and beautiful presentation.
Cooking and Baking with Cast Iron
One of my favorite things about cast iron is its versatility — it goes from stovetop to oven to table effortlessly. Here’s how I use mine:
- Photography: I often use cast iron in food photos for texture and warmth. It adds that cozy, rustic touch — you can see it featured in my posts for Pulled Pork Sandwiches and Homemade Lollipops (yes, I even use it for candy backdrops!).
- Everyday Cooking: I use my classic skillet for frying eggs, making Toasted Potatoes, or sautéing veggies. The flavor that develops is unbeatable.
- Baking: From Skillet Brownies to Rustic Cornbread, cast iron holds heat evenly for the perfect crust.
- Outdoor Cooking: Camping trips aren’t complete without cast iron. It’s ideal for pancakes, chili, or even roasted vegetables over a fire. Try pairing your camp meals with my Sugared Cranberries and Rosemary for a fun twist on outdoor desserts.
My Go-To Cast Iron Pieces
- Enameled Cast Iron Skillet – Great for soups and sauces; easy to clean.
- Classic Cast Iron Skillet – My all-purpose workhorse for everyday cooking.
- Dutch Oven – Perfect for long simmers and baking bread.
- Reversible Griddle – Fantastic for pancakes, grilled sandwiches, and vegetables.
Troubleshooting Common Cast Iron Mistakes
Even experienced cooks make a few cast iron missteps. Here’s how to fix them:
- Metallic Taste: Overheating can break down seasoning. Just clean, oil, and reseason to restore it.
- Sticky Surface: Usually caused by too much oil during seasoning. Wipe off the excess and reheat.
- Rust Spots: Scrub, rinse, and reseason — easy fix!
- Uneven Cooking: Make sure the pan preheats thoroughly before adding food.
Personal Tips from My Kitchen
- Always preheat your cast iron — it ensures that gorgeous sear.
- If something burns, boil water in the pan to loosen it instead of scrubbing.
- Keep one skillet for savory meals and another for desserts — the flavors stay pure.
- Never use cold water on a hot pan; it can crack.
- Add a tiny pat of butter after every use — it keeps the surface glossy and seasoned.
My Favorite Recipes to Make in Cast Iron
Here are a few dishes that shine in cast iron cookware:
- New York Strip Steak – A restaurant-style crust at home.
- White Bean Soup – Creamy, hearty, and full of flavor.
- Boneless Pork Roast – Tender with a perfect sear.
- Grilled Peaches – Sweet, smoky, and caramelized.
- Skillet Brownies – Rich, gooey, and best eaten straight from the pan!
If you enjoy cast iron cooking, you might also love my posts on How to Season a Cast Iron Skillet, Cooking with Dutch Ovens, and Essential Cookware for Food Photography.
Cast Iron Cleaning Routine Cheat Sheet
| Step | Task | Why It Matters |
| 1 | Rinse with warm water | Removes residue without soap damage |
| 2 | Scrub with brush or salt | Gently cleans while preserving seasoning |
| 3 | Dry on heat | Prevents rust |
| 4 | Oil lightly | Keeps surface smooth and nonstick |
| 5 | Store properly | Extends the life of your pan |
From My Kitchen to Yours
Cooking Hacks
- Hard-Boiled Eggs
- How Much Mashed Potatoes to Serve Per Person at Any Meal
- Instant Pot No-Peel Hard Boiled Eggs – The Easiest Method
- How to Boil Eggs with an Egg Timer (Perfect Every Time)
- Simple White Royal Icing – Perfect for Cookie Decorating
- Classic Sugar Cookie Dough for Cutout Cookies – No Spread Recipe
I’ve Got Answers
How do I season my cast iron pan?
Coat it lightly with oil, place it upside down in a 400°F oven, and bake for an hour. Let it cool before using.
Can I use soap on cast iron?
Yes, occasionally — but just a little. Warm water and a brush usually do the trick.
Can cast iron go in the dishwasher?
Never! It will strip the seasoning and cause rust.
What oil should I use for seasoning?
Vegetable, flaxseed, or canola oil all work beautifully.
Can I cook acidic foods like tomato sauce in cast iron?
In a well-seasoned or enameled pan, yes! Just don’t let it sit too long — it can affect the seasoning.
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Food Photography & Video Tips from My Studio
Here’s a peek at the tools, gear, and camera setups I use to film my recipe videos and photograph food at home. Over the years, I’ve tested dozens of different setups, and now I’m sharing what actually works for me—whether I’m filming overhead shots for YouTube or styling still photos for my blog. If you’re curious about how I create the content you see here, these posts are a great place to start.
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