Cast Iron Cookware

Cast Iron Cookware gives professional kitchens outstanding heat retention, even cooking and rugged durability for everyday service. This range includes heavy duty skillets, reversible griddle pans, grill plates and dutch ovens suited to busy restaurants, cafes, hotels and food trucks. Ideal for searing steaks, frying, baking and slow-cooking, cast iron moves seamlessly from hob to oven to pass. Its robust construction stands up to high temperatures and intensive use while delivering consistent results and excellent food presentation.

• Commercial cast iron skillets and frying pans for searing, shallow frying and finishing dishes in the oven.
• Reversible cast iron griddle plates and grill pans offering flat and ribbed cooking surfaces for maximum versatility.
• Dutch ovens and casserole pots for braising, stews and slow-cooked dishes in restaurant and hotel kitchens.
• Heavy gauge construction for superior heat retention and even heat distribution across the cooking surface.
• Suitable for gas, electric, induction (where specified) and oven use, plus outdoor grilling for mobile and event catering.
• Seasonable surfaces that develop a natural non-stick finish over time, improving performance with regular use.

How to choose the right Cast Iron Cookware

• Match pan size and capacity to your menu items and hob space, ensuring enough surface area for searing without overcrowding.
• Decide between skillets, griddles and dutch ovens based on whether you mainly fry, grill, bake or slow-cook.
• Check compatibility with your heat source, including gas, electric, solid top, induction and oven use.
• Consider reversible griddle options if you need both flat and ribbed cooking surfaces in a compact footprint.
• Choose heavier, thicker castings for superior heat retention in high-volume restaurants and hotels.
• Look for handles and shapes that are easy to lift with oven gloves in a busy commercial kitchen.

Care and maintenance

• Season new cast iron cookware before first use and re-season periodically to maintain a natural non-stick surface.
• Avoid soaking for long periods; clean with hot water and a brush, using minimal detergent where possible.
• Dry thoroughly after washing and apply a light coat of oil to prevent rust, especially in humid kitchens.
• Do not use harsh abrasives or metal scouring pads that can strip seasoning and damage the surface.
• Preheat gradually to protect the casting and avoid thermal shock from sudden temperature changes.
• Store in a dry area with pan protectors or paper between stacked items to reduce scratching and moisture build-up.

Pair your cast iron with our wider cookware, bakeware, gastronorm pans and kitchen utensils to build a complete, efficient cooking line.

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