How to shop for cast iron cookware products

When you’re considering which cast iron to get, the cooks we talked to advised to pay particular attention to its weight, handle structure, temperature limits, lid type and seasoning requirements.

Weight

For cast iron cookware to have lifelong performance and heat retention, it needs some weight behind it — a much lighter product likely won’t offer the same quality and durability. We think that it needs to have a good weight and be made of thick, even metal.”

“A nice-sized dutch oven — the kind that will make enough gumbo for a party — is about two gallons, The chef Michael Gulotta notes, co-owner of MOPHO and Maypop in New Orleans, “and should weigh around 18 pounds.”

We have this kind of niced-sized enamel cast iron dutch oven, model No.: CO36B, Shjiazhuang Zhengzheng Technology Co., Ltd is leading enameled cast iron cookware manufacturer, for more information, we invite you to check our website: www.centercookware.com 

• “For a large skillet, you’re looking for something that weighs around 14 pounds.” But sometimes, 10 inches enamel cast iron skillet will be more popular when home cooking, we have mode No.: FR26C.

Helper handle

Make sure to look for skillets with a second handle on the side in addition to the long main one — especially when you’re buying a larger skillet, FR26E, cast iron skillet is another popular model we have.  ”That helper handle just makes it so much easier, especially if you’re doing something like shallow frying and really want lots of stability,” says Bridget Lancaster, host of “American’s Test Kitchen” 

Temperature limits and capacity

Depending on the knob of a covered vessel, our enamel cast iron cookware, for example, model No.: CR28E, round casserole, it could be able to withstand up to 500 degrees in the oven and be broiler-safe. But that’s not true for all brands so make sure to check the manufacturer’s specifications. If you’re investing in cast iron, try to find one without strict or low limitations in that regard. “I think it’s really odd to buy a cast iron pan that has a limit of 400 degrees,” says Lancaster.

The Lid

Any piece that comes with a tight sealing cover is a plus. Spikes/nubs/stalactites on the underside of the lids create a self-basting system, where the lid's spikes, flatness, weight and tight fit create a perfect environment for steam to rise, condense, and evenly drip back onto the food for more tenderness and flavor, lids from ours also feature this type of helpful little nubs etc. inside the lid that trap condensation and recirculate moisture.

Pre-Seasoning

Raw cast iron skillets are typically sold either seasoned, meaning they are ready for cooking out of the box, or unseasoned, meaning they require some prep work first. Many brands are selling raw cast iron products pre-seasoned to help their accessibility and allow you start cooking as soon as you unbox it.

So we hope to receive your inquiry email then we could help to introduce you how to shop for cast iron cookware products for your retail customers.