Pls help me choose my next cast iron pan

[Aspiringcook]

It's my bday soon and would like to put a cast iron pan in my wishlist. I already have a LC 24cm dutch oven which I use quite a lot but fancy something lower that I can use to pan fry but also to cook things like curries, cook tasty vegetable dishes etc.
I am considering all of these but can only have one, can you pls let me know what would the best purchase be:

https://aolcookshop.co.uk/products/le-creuset-signature-cast-iron-shallow-casserole?currency=GBP&variant=39427117547578&utm_source=google&utm_medium=cpc&utm_campaign=Google%20Shopping&stkn=cf3317626875&gad_source=1&gad_campaignid=18373861896&gbraid=0AAAAAD--IWQhOdBQM3WlHpV8BziBHBD6e&gclid=CjwKCAjwu9fHBhAWEiwAzGRC_33xpqzBMpq3ox3YzL8cOt4_krZHTK9amM7BtHBl3uaklWdnGPH22xoCm_wQAvD_BwE

https://www.zwilling.com/uk/staub-pans-26-cm-cast-iron-frying-pan-with-2-handles-black-40511-725-0/40511-725-0.html?kb=ga_shp_23006790899_183020100457&gad_source=1&gad_campaignid=23006790899&gbraid=0AAAAADvbwPHuhkDn22pw568g_qTtiZ66r&gclid=CjwKCAjwu9fHBhAWEiwAzGRC__jx8eSPQidjSWQRaXtdpHO9PDFVEWuUnkmy8yQThoVk2wNC5DcyihoC_KIQAvD_BwE

https://www.lecreuset.co.uk/en_GB/p/cast-iron-round-skillet/20182260900422.html?gclsrc=aw.ds&gad_source=1&gad_campaignid=21595311249&gbraid=0AAAAADyhRrLH4E-pwLj9_Mu6pKMTPK1Dm&gclid=CjwKCAjwu9fHBhAWEiwAzGRC_-vQMoPsgmc9Dexyym_28fs6f9hav7gW57vdFil_Vf-0EAEFgtUiZxoCUbcQAvD_BwE

What is the most versatile and what would you use each of these for? I assume that the black enamelled ones don't need seasoning?

I had a Le Creuset round skillet, and so rarely used it I gave it away in the end.

I use an oval Le Creuset casserole pot most days, and also have a 22cm shallow round one, which I haven't used as much (got it in a recent John Lewis sale for £130).

Have you had a look at the Procook cast iron range?

I have a Lodge one and it’s great. I didn’t want any enamelled coating on it because that can chip off whereas if it’s just iron it should last forever and can always be restored. I pan fry with it, make bread it in, use it on the barbecue and it’s still as good as new.

One thing to be aware of with cast iron is that cooking acidic foods can break down the seasoning, so I tend to use something else if I’m making something like a tomato sauce.

@SabrinaThwaite Thank you. I was thinking of the 30cm shallow one because I thought it would be more versatile for guests or to batch cook sometimes. The 22cm shallow is cute but seems small, what do you use it for?

I have seen the other cheaper brand but as it was a bday gift I was aiming for the original as it will be around black Friday time!

I would get this, which would do everything all three of your options can:
https://www.boroughkitchen.com/products/lodge-combo-cooker-skillet-3qt?variant=34224092119172&currency=GBP&tw_source=google&tw_adid=&tw_campaign=21422860075&tw_kwdid=&gad_source=1&gad_campaignid=21412435617&gbraid=0AAAAADO7Jw83ZrQlsz4jXTTMlZ6ToUv9B&gclid=CjwKCAjwu9fHBhAWEiwAzGRC_xh3mPV7WJV24ICKmColFMeaD0sS1d1FD7fT2oRszWEUj1_Bjn4KoRoCdFoQAvD_BwE

It just seems like so much work with the seasoning and being careful with the rust, not being able to use acidic foods on it etc. Not sure I fully understand what I am meant to do with them whereas an enamelled one seems way easier to care for

My most used cast iron pan is the LC balti dish:

www.lecreuset.co.uk/en_GB/p/cast-iron-balti-dish/CI0142.html?dwvar_CI0142_color=cerise&dwvar_CI0142_size=24cm-l2-7

Love it. What sort of dishes do you cook with it and what size do you have? Assume it doesn't need seasoning?

Mostly curries and similar, things that go with rice mostly. I think it's just one size and it's not huge so if you're regularly cooking for 4+ people it's probably too small. It's enamelled so no seasoning required.

I like the shallow casserole dishes, available from various companies these days. Useful for fried dishes, and things like paella or baked chicken. I found this at John Lewis & Partners. What do you think?
https://www.johnlewis.com/john-lewis-cast-iron-shallow-casserole-31cm-ombre-green/p6389603?tmad=c&tmcampid=7&s_share=jlappios_Y29tLmFwcGxlLlVJS2l0LmFjdGl2aXR5LkNvcHlUb1Bhc3RlYm9hcmQ=

Personally I’d also have a small 20cm frying pan for quick and easy frying. You may want bigger if you have a large family. A pre seasoned one costs around £30.

I like the shallow casserole dishes, available from various companies these days. Useful for fried dishes, and things like paella or baked chicken. I found this at John Lewis & Partners. What do you think?
https://www.johnlewis.com/john-lewis-cast-iron-shallow-casserole-31cm-ombre-green/p6389603?tmad=c&tmcampid=7&s_share=jlappios_Y29tLmFwcGxlLlVJS2l0LmFjdGl2aXR5LkNvcHlUb1Bhc3RlYm9hcmQ=

Personally I’d also have a small 20cm frying pan for quick and easy frying. You may want bigger if you have a large family. A pre seasoned one costs around £30.

The shallow round 22cm one is perfect for cooking for two / three people.

When the DC are back I break out the big deep casserole, as both DC eat like cart horses.

I know this wasn’t the question 😊 but I have two pressed iron pans (bigger and smaller) and I prefer them to cast iron. I think they’re lighter? Or they handle better or something. They have longer handles than any cast iron pans I’ve had so maybe that helps.
I seasoned both initially and then a few times after. They’re my only two frying pans and I use and wash them (by hand) normally and they don’t need seasoning frequently.
I think this is the kind I have: https://labourandwait.co.uk/products/iron-pan

Thank you. But does "pre seasoned" mean you never have to season it? I am just not technical enough to get into this!

Pre seasoned means the pan has been treated with a layer (or several layers) of oil at high temperatures to ensure it remains non stick. Pre refers to that being done before you buy it.

I have two Lodge pans, one large and one small/ medium. I use them all the time, even for baking bread. (For tomato sauces I use an enameled cast iron pan).

Seasoning is easy - they come with directions. Washing after use is easy too - heat to smoking, wash under hot water while scraping/ scrubbing, dry over heat, and add a drop of oil which gets rubbed in with a kitchen towel, over heat.

I find it super easy to care for and haven’t had any issues with rust. It’s more work than enamelled but not much. I just wash as normal with soapy water which is fine as long as your washing up liquid doesn’t contain lye which almost none do these days, dry, then finish drying on the hob ( we have induction so just set a timer and walk away) and then run in a bit of oil. I prefer it to my enamelled dish because I prefer the cooking surface, it’s more versatile, it adds iron into to food, and it’s unbreakable. Enamel can chip off which can be repaired but cast iron even if it’s treated badly can be restored. I wouldn’t used an enamel dish on on open flame or a barbecue, but I frequently use my cast iron.

I also do make the occasional acidic food in there, but I’m just careful not to do it repeatedly and it’s fine, it’s just something to be aware of than a ‘this will instantly damage your pan!!’ It might not be for you and it wouldn’t be good as my only pan (though I’m not sure anything would) but I really like having it around and use it often, but I don’t think I’d have a use case for an enamelled skillet.

Yes, I understand that. What I meant is, do you then have to ever re-season it over the months/years? As I know that normal seasoning needs to be reapplying periodically

I do actually cook tomato based foods in my Lodge pan (because it's just so good for a nice slow simmer), and I therefore do re-season fairly regularly. As others have said, it's very easy to do. I probably don't do it quite as often as I should, but the pan is still fine and I use it pretty much any time I make a big pot of stew or curry. I also use it for baking bread, and dishes like shakshuka where you want to go between the stove and the oven. It's really good, and the lid can be used as a separate pan in its own right and is great for steak and omelettes.

I have both the LC options and use the shallow casserole far more than the skillet.

I think this one from Netherton Foundry might also be a good option. I don’t have it (just the book), but have some baking sheets from there and the quality is outstanding.

@Aspiringcook No. Although don’t put them in the dishwasher!