There are so many reasons to love cooking in cast iron. Cast iron pans retain heat exceptionally well, thanks to iron’s high volumetric heat capacity, and the pans themselves are versatile, easy to clean and fairly inexpensive when compared to, say, copper. But cast iron pans do have one major disadvantage: their weight. Cast iron pots and pans are heavy—for some, tooheavy—especially once you add the food.
Well, here’s some good news for your back and shoulders: Spun iron pans have all the same excellent cooking qualities as cast iron, and are only half the weight!
Made literally by spinning iron on a lathe, spun iron pans offer the same excellent heat conduction as cast iron pans, and are visually timeless, too. They are also naturally stick-resistant, especially when properly seasoned, and incredibly easy to clean. Try one once and you might just retire your cast iron skillet forever. (I certainly did.)
Here is what’s cooking in my new spun iron pans.