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Beyond the Skillet: More Ways to Cook with Cast Iron

The basic cast-iron skillet is such an essential, we’re betting you’ve already got one (or two or three). But there are plenty of other types of cookware that also benefit from the material’s heft and heat retention, like a wok, an oven-to-table platter perfect for nachos, and a set of adorable cocottes for keeping soup hot. Check out some of our favorites.

  • Product

    Sizzling Platters

    Make sizzling fajitas, nachos, or pizzas on the Lodge cast iron platter and wooden trivet. You can cook on the seasoned cast iron griddle–placing it in the oven, on the grill or on the stove–then slide the platter onto the wooden trivet and serve up hot fare that will keep the heat and the sizzle.

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    Some Like it Hot

    Staub's versatile little 1-cup mini cocottes are perfect for an appetizer-size soup or single servings of baked pasta or bread pudding. We especially love them because they’re cast iron, so they retain heat, keeping food warm longer.

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    To Each His Own

    Just about anything that can be baked family-style in a large cast-iron skillet can also be divided up among these 3.5-inch preseasoned mini skillets for individual portions. Not only is it a fun way to serve cast-iron favorites (like mac and cheese or skillet cookies) but the food will bake more quickly too.

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    Gone A-Fry

    How do you upgrade something as classic and essential as a cast-iron skillet? A lid is a good starting place. This covered skillet from Finex also sports a spring-shaped handle that cools faster, a thicker base for more even heating, and a lifetime warranty. It’s polished and preseasoned by being tumbled in flax seeds, so it’s durable, rust-inhibiting, and all natural.

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    Cover Me

    We love cooking in a cast-iron skillet, but that screaming hot handle? Not so much. Enter Lodge’s nifty hot handle mitt, developed in conjunction with baseball-glove manufacturer Nokona Leather Goods. It not only allows for a secure grip, but also protects hands from temperatures up to 600°F.

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    Thrill of the Grill

    We wish someone had thought of this sooner: Staub's 12-inch steam-grill pan has a nonstick, matte-enameled, cast-iron interior for a good, hard sear. But it's deeper than a traditional grill pan and comes with a snug-fitting glass lid, so you can then cover and steam to finish cooking. It's great for vegetables and fish.

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    A Heavy-Duty Wok

    Cast-iron woks are extremely durable and excel at retaining and evenly distributing heat. This preseasoned version from Lodge takes at least 10 minutes to heat up, but once hot, it cooked more quickly and evenly than any cast-iron wok we’ve tested. We didn’t need to turn the burner past medium to sear beef, and shrimp was cooked in less than 2 minutes. What’s more, the food cooks without sticking, making for quick cleanup.

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Season 4 Extras

Vercelli, Italy (510)

The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…

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