Because cast iron is a heavy material – and that has several advantages. For example, a cast iron pan retains heat much longer than other pans, and the heavy lid ensures no moisture can escape. This keeps the moisture in the pan, which is very important when making stews. Another advantage of cast iron is that it cannot deform, so the base always remains flat.

Yes, because these pans are cast in one piece, the handle forms a single unit with the pan. And even though the transition from pan to handle is minimal, the handle will still get hot. So always use an oven mitt or tea towel when you grab the handle.

No, because the edges of the pan do not have an enamel coating, rust spots can form there when used in the dishwasher. Cast iron pans are therefore better washed by hand.

Just use warm water and dish soap. In any case, do not use scouring powder or a scourer to prevent damage to the enamel coating. Burnt-on or caked-on food residues can be removed by soaking the pan in some hot water.

Because then you are truly grilling your meat, fish, or vegetables. These high ridges (5 mm instead of the 2.5 mm most grill pans have) allow you to sear the product quickly, which imparts that unique grilled flavor. With lower ridges, your dish might simmer instead of grill, and then you lose that grilled flavor.

These drops ensure continuous moistening during cooking: the evaporated moisture drips evenly back into the pan from the lid. This prevents the dish from drying out and ensures that all the flavors remain in the pan. A cast iron pan is therefore an ideal stewing pan.