Enamelled cast iron is a good choice for those who love the durability and heat retention of the material but are less keen on maintaining a seasoned surface. This pan fits the bill nicely and is also attractive and affordable. There’s a long, slim handle that’s easy to grip, and although it does grow warm as you cook, the enamel offers some protection against heat compared to bare cast iron. We cooked for 10 minutes and were still able to lift the pan without issue, although it’s still recommended you wear an oven glove. It’s oven-safe up to 260℃ as well, so great for popping under the grill to crisp up dishes.

On a halogen hob, you can use any pans except those with exposed copper or reflective bases. Choose a set with dull or dark bases - if they're too bright and shiny, the thermal limiter may cut out to prevent the glass from overheating. Induction Super versatile, suitable for all hob types and induction compatible. Safe to use in the grill and oven up to 260°C.

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An easy to grip handle plus helper handle allows you to move the pan seamlessly from hob to oven to table, with two added side spouts for simple and drip-free pouring If there’s one thing you should have in your kitchen arsenal, it’s a cast iron skillet. More durable than your average frying pan, the best cast iron skillets are built to last a lifetime, given the proper care and maintenance. Typically, skillets have oven-safe stainless steel or cast iron handles, but these are heavy and can get very hot, so you’ll need to wear oven gloves. On the plus side, you can use them almost anywhere – even on barbecues and campfires.

Keeps the food elevated from the bottom of the pan, providing enough room for fats and oils to drain for healthier cooking results

Barbary & Oak Round Cast Iron Casserole Pan with Durable Enamel Interior

Saucepan sizes are measured by diameter, with the smallest in most sets being 14cm. Try to imagine how heavy they will be to lift when full and, on larger pans, look for a secondary lug handle (a small handle that sits on the other side of the pan) for extra support and balance. The inner capacity for the most commonly sized pans is:

Barbary & Oak Round Cast Iron Casserole Pan with Durable Enamel Interior Stylish cooking essential ideal for family mealtimes An easy to grip handle allows you to move the pan seamlessly from hob to oven to table, with two added side spouts for simple and drip-free pouring Sprinkle the pan very liberally with the salt and use a dry piece of folded kitchen paper to scrub the salt into the pan and soon the salt will change from white to a rusty grey – that means it's working and removing the rust An iconic piece for your kitchen or table, use it for roasts, stews, soups, casseroles and much more It’s more of an investment than other cast iron skillets in our round-up, but its minimal maintenance and ease of use are reason enough to buy.Clean it after each use. Clean your pan thoroughly after each use by washing it with soap and water and scrubbing out any gunk or debris from the bottom. I use the scrubby side of a sponge for this. Choose the coating carefully as quality can vary; look for pans with branded coatings such as Teflon or Silverstone that come with a guarantee. Don’t use metal utensils or abrasive scourers on these pans as they can damage the finish. Size and weight Ideal for food storage or advanced food prep; the casserole dish can also be chilled and used as a cold food server – take it outside for some sophisticated al fresco dining Samuel Groves has been making cookware for more than 55 years, so you can be sure that it’s something special. This pre-seasoned 28cm skillet is a case in point. It’s made from hand-cast cast iron, 70% of which is recycled, and is finished with a pair of sleek and sturdy stainless steel handles on either side. As it’s deep with sloped sides, it’s perfect for everything from curries to stews and steaks. Two handles make it easy to move around and at 2.78kg, it’s a fairly manageable weight. Fry and Sear in it. The best way to keep your seasoning maintained? Just use your pan a lot! The more you fry, sear, or bake in it, the better that seasoning will become.

Re-season it. Rinse out any excess soap with water, then place the skillet over a burner set to high heat. When most of the water inside the skillet has dried out, add a half teaspoon of neutral oil like vegetable, canola, flaxseed, or shortening. Rub it around with a paper towel. Continue heating the pan until it just starts to smoke then give it one more good rub. Let it cool and you're done.

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Though heavy and best suited to range cookers, cast iron pans can be used on all types of hob, including induction. However, because of their weight, take care to lift rather than drag pans on a ceramic surface. Copper Season it when you get it. Even pre-seasoned cast iron can do with some extra protection. To season your pan, heat it up on the stovetop until it's smoking hot, then rub a little oil into it and let it cool. Repeat this process a few times and you're good to go. This coating is usually applied to aluminium, cast-iron and steel pans. Price varies according to the metal of the pan. Enamel pans generally do not spit, scratch easily or react with food, but they can chip if they’re not handled with care.