Crispy, juicy chicken — cooked in a cast iron pan.
Vegetables, eggs, chicken, simple stir-fries —
a cast iron pan is often what I reach for
when cooking without thinking too much.
A cast iron pan (or skillet)
handles and retains heat well.
Even after adding ingredients,
the pan stays hot,
so food browns evenly.
Vegetables stay crisp,
eggs stay tender,
and chicken develops a crisp surface
while staying juicy inside.
This difference is especially noticeable
in simple dishes.
Cooking with cast iron
takes a little getting used to.
If the pan isn’t heated properly,
food can stick —
especially eggs.
If you’re curious why this happens,
I explain it in more detail here:
→ Why Food Sticks to Cast Iron — and How to Prevent It
With regular use,
a natural layer of oil develops on the surface,
making it easier to cook with over time.
If food sticks,
wash the pan with water
and scrub it with a tawashi.
Just water and a karkaya brush — nothing else.
Cast iron pans have no chemical coatings,
so there’s nothing to wear off.
Unlike non-stick cookware,
they rarely need replacing.
It’s something you keep.
Among the cast iron pans I’ve used,
the one I reach for most often
is made by River Light in Japan.
It’s from the Kiwame series,
designed to be rust-resistant
and easy to maintain.
You can read my full review here:
→ River Light iron frying pan
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