Do you need to season a cast iron skillet yourself?

Seasoning is only necessary for untreated pans; for the other types here, it has already been done or is not needed. You can't always tell the type by the name, as both untreated and pre-seasoned pans have "without non-stick coating" in the title.

An untreated pan, like the Blackwell Skillet, needs to be seasoned by you before you use it for the first time. You build up a layer with oil that helps prevent food from sticking, and this creates a lot of smoke. After that, you need to dry it over the fire after each wash, as anything that stays wet will rust.

The Beka Stark is pre-treated: already seasoned, so it can be used immediately. However, the drying over the fire is still necessary, as underneath that seasoned layer is bare cast iron.

With the enameled Keij Kamado Skillet and the Beka Mandala with ceramic non-stick coating, you don't need to do anything beforehand. The enamel layer of the Keij is already on it, and in the Mandala, you cook directly on the layer. You should wash the Keij by hand, as recommended on the product page. For the Mandala, use wooden or plastic utensils, as a damaged layer means a new pan.

An untreated pan becomes a bad purchase if you don't know that it needs to dry over the fire after each wash. Within a week, it will rust, which means sanding and re-seasoning. If you prefer convenience, or if you've never seasoned a pan before, enamel or a ceramic layer is more practical. A middle ground is the Beka Koekenpan Stark ø 24 cm: bare cast iron that you don't need to season yourself, but drying after washing is still necessary.

If you've already discarded a few pans with a worn layer, with bare cast iron, you only have the seasoned layer left. You can restore it yourself if it gets damaged. The steps to build that layer, so your food sticks less, can be found in the piece about how to season a cast iron pan.

What can cast iron not withstand?

In a bare cast iron pan, you better not make acidic dishes like tomato sauce: acid breaks down the seasoned layer, after which you need to re-season. With the enameled Keij Kamado Koekenpan Skillet Blue ø 25,5 cm, that's fine, as enamel can withstand acid.

Cast iron also doesn't do well against these three things:

The dishwasher: bare cast iron comes out without its seasoned layer and starts to rust. You should also wash the Mandala by hand, as its ceramic layer wears out faster and its wooden handle can't handle it well.
Hurry: starting quickly and adjusting quickly doesn't suit cast iron, as heating up is gradual, and you only notice a lower flame after a while in the pan. What stainless steel does differently in this regard can be seen in the article where we compare cast iron and stainless steel.
A fall: on a hard floor, cast iron can break, and then its long lifespan is over.

If any of these points clash with how you cook, choose a pan made of another material from all frying pans.

How heavy is a cast iron skillet?

From 0.6 to about 2.5 kilograms, depending on the size and type. Size makes a big difference: the Blackwell Skillet weighs 0.8 kg in ø 16 cm, 1.1 kg in ø 20, and 2 kg in ø 25. The type also matters: in ø 24 cm, the Mandala weighs 1 kg and the Stark 1.67 kg. In ø 28 cm, the difference is about a kilogram: the Beka Koekenpan Mandala Gietijzer ø 28 cm weighs 1.4 kg, while the Stark weighs over 2.

For those who pay attention to weight, the Mandala in each of its sizes is the lightest cast iron pan here, although its ceramic layer wears out just like any other. Two smaller pans are also lighter: a Blackwell of ø 16 and one of ø 20 cm weigh at most just over half of that of ø 25. If you're looking for a grill pan or wok made of cast iron in addition to two frying pans, check out the cast iron cookware sets. How large your pan should be for your household is explained in a separate guide on what size frying pan you need.

The Blackwell of ø 25 cm and the Keij have one handle and both weigh 2 kg. The Stark is even heavier in ø 28 and ø 30 cm but has a helper handle. Such a handle distributes the weight over two hands, making it safer to move a heavy pan. If you prefer to lift your pan with one hand, stick to a smaller size.

Can you use cast iron on induction, in the oven, and on the barbecue?

You can use it all three ways, but what is allowed varies by pan:

On induction: every pan you can order here works on it. Seasoning works best over gas, so without a gas burner, it's easier to choose a pan that is already seasoned or has a coating.
In the oven: according to their product pages, the Blackwell pans, the Stark, and the Keij can go in, with the Keij up to 260 °C. The Mandala cannot: its wooden handle cannot withstand the heat of an oven.
On the barbecue: there, a cast iron frying pan is often called a skillet, and the enameled Keij Kamado can go directly on it according to its product page. Other cast iron for outdoor cooking can be found among the cast iron pans for the barbecue.

If you want to simmer on low heat with a lid on, a Dutch oven is made for that: check out the cast iron Dutch ovens.