Black Iron Cookware

Black Iron Cookware is a hard-wearing choice for professional chefs who need fast, even heat and long-lasting performance. This range covers black iron woks, skillets, fry pans and Dutch ovens suited to busy restaurant, hotel and catering kitchens. Ideal for searing, frying, stir-frying and oven finishing, it delivers excellent heat retention and control on gas, electric and induction hobs. Durable construction and simple maintenance help you maintain hygiene and consistency service after service.

• Flat and round base black iron woks for powerful stir-frying on gas or induction cooktops.
• Skillets and fry pans designed for high-heat searing, shallow frying and finishing dishes in the oven.
• Dutch ovens and deep pans ideal for braising, stews and slow-cooked dishes in commercial kitchens.
• Robust black iron construction for excellent heat distribution and rapid response to temperature changes.
• Oven-safe designs that move easily from hob to oven for flexible cooking techniques.
• Lightweight compared with cast iron, making pans easier and safer to handle during busy service.

How to choose the right Black Iron Cookware

• Match pan diameter and depth to your menu items, from shallow skillets for searing to deeper woks and Dutch ovens for stir-fries and stews.
• Consider flat or round base woks depending on whether you cook on induction, solid tops or traditional gas burners.
• Check compatibility with your cooktops, ensuring your chosen pans work across gas, electric, ceramic and induction where required.
• Think about weight and handle design so staff can lift and toss safely during long shifts in a busy kitchen.
• Plan for volume of use; heavier-duty pans are better for high-output restaurants, hotels and takeaways.
• Look at oven-safe temperatures if you regularly finish dishes or bake in the same pan.

Care and maintenance

• Season new black iron pans before first use and re-season as needed to maintain a natural non-stick surface.
• Clean with warm water and a soft cloth or brush, avoiding harsh detergents that strip the seasoned layer.
• Dry thoroughly after washing and apply a light film of oil to prevent rusting in humid kitchen environments.
• Avoid soaking pans for long periods and do not use abrasive pads that can damage the cooking surface.
• Store pans in a dry area with good airflow, stacking carefully to protect cooking surfaces and handles.
• Inspect handles and fixings regularly, tightening or replacing components to maintain safe daily operation.

Pair your pans with our wider cookware, bakeware, utensils and gastronorm ranges to build a complete, efficient cooking line-up.

Need help choosing? Call Caterboss on (01) 687 5772.