Cast Iron Pans

The cast iron pan is a classic piece of professional kitchen equipment with a long history, which in recent years has returned to the height of fashion — specialty restaurants and fine dining kitchens value it for its unparalleled heat retention properties, authentic cooking results, and visually appealing appearance.

Cast Iron Pan Features

Cast iron has a high heat capacity — it heats up more slowly than aluminium or steel but retains temperature longer and more evenly. This means that when a cold steak is placed in the pan, the cast iron does not drop the temperature as sharply — ideal for the Maillard reaction and achieving a crispy crust. A cast iron pan can be used on gas, electric stoves, in ovens, and even on induction (if the pan has a smooth base). A grill cast iron pan with a ridged surface leaves characteristic grill marks on meat and ensures fat drainage. Over time, a natural coating (seasoning) forms on the cast iron pan from cooking fats, which enhances its non-stick properties. Drawback: cast iron is heavy (1,5–3 kg) and requires special maintenance.

When to Use a Cast Iron Pan

A cast iron pan is ideal for high-temperature cooking — steak searing, slow-cooking poultry, creating grill marks, and browning (searing on the stove, then finishing in the oven). In fine dining restaurants, a cast iron pan is often served directly at the table with the food inside — this is both visually dramatic and keeps the food warm longer than a regular plate. In a bar kitchen, a cast iron grill pan is used on the stove or over a flame, providing an authentic grilling experience without a gas grill. BHS advises on the use of cast iron pans based on the menu.

Cast Iron Pan Maintenance

A cast iron pan requires special maintenance that differs from regular pans. After use, the pan should be cleaned with a brush and warm water — never in a dishwasher, as this causes rusting. After cleaning, the pan must be thoroughly dried and lightly oiled with a thin layer of vegetable oil to prevent rust. If the pan does rust, it can be fully restored by removing the rust and re-seasoning it. Properly maintained cast iron pans can last for decades and be passed down. BHS advises on the maintenance procedure for cast iron pans.

HoReCa Use Scenarios

In fine dining restaurants, a cast iron grill pan (26 cm) is used for searing steaks on a high-heat stove and then finishing them in the oven — ideal for achieving medium-rare doneness. For special presentation effects, the pan is brought to the table with the meat inside on a wooden stand. In hotel breakfasts, a cast iron pan ensures even browning of toast and pancakes. In a themed restaurant with an open kitchen, using cast iron grill pans is also a theatrical kitchen show. Also check out Wok Pans and Aluminium Pans with Non-stick Coating.

Frequently Asked Questions

Is a cast iron pan suitable for induction hobs? Most cast iron pans are magnetic and compatible with induction hobs. It is important that the pan’s base is sufficiently smooth — ridged or warped bases may not work effectively. BHS can specify induction-compatible models.

How to prevent food from sticking? Regular seasoning (oiling) ensures a natural non-stick effect. Before use, the pan should be heated, and oil added — only then should ingredients be placed in it. Acidic sauces are usually not cooked in a cast iron pan, as acid damages the coating.

Why choose BHS?

BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.

Delivery

We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.