Cast Iron, Carbon Steel & Spun Iron Pans

Lifetime durability, superior searing, and surfaces that become better with time – these are the hallmarks of raw (not enamelled) cast iron, carbon steel and spun iron pans. While they will never be 100% stick-free like standard non-stick cookware, these pans are widely considered to be suitable alternatives – especially once they have built a layer of stick-resistant seasoning. To learn about the differences between each material, as well as how to season them, read our guide.