Bare cast iron cookware
Quick answer
Bare cast iron conducts heat at about 52 W/m-K, works on induction, and is oven safe to about 700F. Searing, cornbread, shallow frying, anything that benefits from a pan that does not lose heat when cold food lands in it.
Conductivity and density are published material properties. Oven ceilings are what manufacturers publish for this class of cookware and vary by brand.
| Material | Conductivity | Induction | Oven ceiling | Reactive |
|---|---|---|---|---|
| Tri-ply stainless clad | 237 W/m-K | Yes | 600F | No |
| Five-ply stainless clad | 237 W/m-K | Yes | 600F | No |
| Disc-base stainless | 237 W/m-K | Yes | 500F | No |
| Bare cast iron | 52 W/m-K | Yes | 700F | Yes |
| Carbon steel | 50 W/m-K | Yes | 600F | Yes |
| Enamelled cast iron | 52 W/m-K | Yes | 500F | No |
| PTFE nonstick | 237 W/m-K | Depends | 400F | No |
| Ceramic nonstick | 237 W/m-K | Depends | 350F | No |
| Bare or anodised aluminium | 237 W/m-K | No | 500F | Yes |
| Plain stainless steel | 16 W/m-K | Depends | 500F | No |
| Copper, lined | 401 W/m-K | No | 450F | No |
| Stoneware and ceramic bakeware | 1.5 W/m-K | No | 450F | No |
| Tempered glass bakeware | 1 W/m-K | No | 425F | No |
| Wood | not applicable | No | Not oven safe | No |
| Polyethylene and polypropylene | not applicable | No | Not oven safe | No |
What is bare cast iron?
A single thick casting of iron, seasoned with polymerised oil rather than coated.
Cast iron is not a good conductor. Its advantage is heat capacity: a thick, hot pan holds its temperature when a steak hits it, which is what actually produces a crust.
How it behaves on the heat
Its conductivity of about 52 W/m-K sits in the middle, well above stainless and well below aluminium. Heat retention is very high, because of mass rather than conductivity, and responsiveness is low, it takes several minutes to preheat and just as long to cool. Evenness is poor while heating, excellent once fully preheated.
Conductivity and heat capacity are different things and it is worth keeping them apart. Conductivity is how fast heat moves through the material. Heat capacity is how much energy the material holds once hot. Cast iron conducts poorly and holds a great deal, which is exactly why it sears well: the pan barely cools when cold food lands on it.
Induction, oven and care
It works on induction. Iron is ferromagnetic, so cast iron is the most reliably induction-compatible cookware there is. The settling test is a fridge magnet on the base: a firm grip means it works.
The oven ceiling is about 700F. Bare cast iron has no coating or handle to limit it, so the practical ceiling is the seasoning layer rather than the metal. Broiler and oven use at any normal temperature is fine. Dishwasher guidance: No. A dishwasher strips seasoning and the pan then rusts.. This material is reactive: Acidic food simmered for a long time strips seasoning and can pick up a metallic taste. A quick deglaze is fine; a two hour tomato braise in a bare pan is not.
What it is genuinely best at
Searing, cornbread, shallow frying, anything that benefits from a pan that does not lose heat when cold food lands in it.
On sticking: Not once the seasoning is established and the pan is properly preheated. It requires a maintained seasoning layer, meaning oil polymerised onto the metal by heat, which builds with use and is stripped by detergent, dishwashers and long acidic cooking.
Bare cast iron cookware
- Lodge
Lodge Pre-Seasoned Cast Iron Dual Handle Pan, PFAS-Free, 10.25 Inches
10.25 in$24.42 Check pricePrices change often - Utopia Kitchen
Utopia Kitchen Cast Iron Skillet 10 Inch with Lid Chefs Frying Pan Black
10 in$25.99 Check pricePrices change often - Lodge
Lodge Cast Iron Double Dutch Oven, 2-in-1 Pot and Skillet Combo, 5 Quart
5 qt$59.90 Check pricePrices change often - Lodge
Lodge Cast Iron Dutch Oven with Loop Handle, Oven-Safe, 7 Quart
7 qt$79.90 Check pricePrices change often - Lodge
Lodge Pre-Seasoned Cast Iron Deep Camp Dutch Oven with Lid, 8 Quart
8 qt$89.95 Check pricePrices change often
Common questions
Does bare cast iron work on induction?
Yes. Iron is ferromagnetic, so cast iron is the most reliably induction-compatible cookware there is. The reliable test is a fridge magnet against the base: a firm grip across the whole base means the pan will work, a grip only in the centre means uneven heating, and no grip means it will not work at all.
How hot can bare cast iron go in the oven?
About 700F. Bare cast iron has no coating or handle to limit it, so the practical ceiling is the seasoning layer rather than the metal. Broiler and oven use at any normal temperature is fine. Remember that the ceiling for any assembled pan is the lowest of its cooking surface, its handle and, if it goes in covered, its lid, and the handle is very often the lowest of the three.
Is bare cast iron dishwasher safe?
No. A dishwasher strips seasoning and the pan then rusts. Even where a dishwasher is technically permitted, hand washing extends the life of almost every kind of cookware, because detergents are aggressive and the heat cycle is harder on coatings and finishes than anything that happens during cooking.
Can I cook acidic food in bare cast iron?
Not for long. Acidic food simmered for a long time strips seasoning and can pick up a metallic taste. A quick deglaze is fine; a two hour tomato braise in a bare pan is not. A quick deglaze with wine or a splash of lemon at the end is fine; a two hour tomato braise is not. Use an inert material such as enamelled cast iron or clad stainless for that.
What is bare cast iron best at?
Searing, cornbread, shallow frying, anything that benefits from a pan that does not lose heat when cold food lands in it. No single cookware material is good at every job, which is why a mixed kitchen outperforms a matched set at every budget. Choose each vessel for what it will actually be used for rather than buying everything in one construction.