Cast Iron Cookware

Unleash the Culinary Powerhouse of Cast Iron Cookware

Cast iron cookware isn't a fad, it’s a cornerstone in the culinary world that has been stewing flavours for centuries. At Minimax, we understand the timeless appeal of cast iron pots and pans and have taken this timeworn tradition and elevated it with modern innovation. Get ready to unlock a world of rich flavours, even cooking, and unparalleled durability from our collection of cast iron cookware.

Unmatched Durability with Cast Iron Cookware

Every other pan in your kitchen is quietly plotting its own replacement. Nonstick coatings wear off, aluminium warps, and stainless steel scratches if you look at it wrong with a metal spoon. Cast iron just gets better, decade after decade, outlasting every other piece of cookware you own.

Cast Iron is one solid lump of iron with nothing to peel, flake or wear thin. It holds heat like it is personally offended by the idea of cooling down, which is exactly what you want for a steak sear or a long, slow braise. Get it hot once and it stays hot, evenly across the whole surface, not just directly above the flame. Same logic applies to a cast iron grill pan, if you want those sear marks without dragging the barbecue out.

Which cast iron should you actually buy?

It comes down to one decision: bare or enamelled.

The best Cast Iron Cookware Brands

Le Creuset: Arguably the most iconic and recognisable cast iron cookware brand around the world! French cookware brand Le Creuset, is renowned for their colorful and vibrant enamelled designs, perfect for oven to table.  

Staub: Also French and enamelled, Staub cookware is known for the matte black interior and self-basting spikes under the lid that send moisture back down over the food as it cooks, perfect for braises and slow-cooked dishes.

Pyrolux: Offers a more everyday-priced way into enamelled cast iron without compromising on performance. 

Ironclad Co is the newer name of the group, bare cast iron rather than enamelled, and it leans hard into the "handed down for generations" idea, backing that up with a 100-year replacement warranty cast directly into the iron itself.

Seasoning: the bit that scares people off bare cast iron

Seasoning sounds like a ritual and it is honestly just cooking oil and patience. Rub a thin layer of oil over the whole pan, inside and out, then bake it upside down in the oven at around 230 degrees for about an hour. That is it. That is the entire ceremony.

Do it a few times when the pan is new, and after that it mostly looks after itself every time you cook something fatty in it. Skip it entirely and the pan will rust, sulk, and stick to everything, roughly in that order.

Looking after cast iron without ruining it

Never soak or put cast iron in the dishwasher, unless personally offending your cookware is a hobby of yours. Wash with hot water and a stiff brush if you need one, dry immediately and completely, because damp cast iron is rusty cast iron within about a day.

A little oil wiped over the surface after drying keeps bare cast iron happy long term. Enamelled cast iron skips most of this: hand wash, dry, done. One rule matters for both. Never add cold food to a screaming hot pan or dunk a hot one straight into cold water, since the sudden temperature change can crack or warp it. If you are stacking pieces in a cupboard, a paper towel between them stops moisture sitting where it should not.

Buying cast iron cookware at Minimax

We stock cast iron across all 15 Minimax stores in Victoria, South Australia and Tasmania, and online everywhere else.

●       Price match if you spot it cheaper somewhere else

●       Click and Collect from any Minimax store

●       Free metro delivery on orders over $99

●       Come in and hold one before you buy. They are heavier than they look, and that is genuinely worth feeling first

●       Returns and exchanges if something is not right

●       Minimax Rewards points on every order

Rounding out the kitchen? See our full cookware range or the current cookware sale. Cast iron casseroles are also worth a look if a lidded pot is more your speed than a skillet.

Not sold on cast iron?

Cast iron is not the only way to cook dinner, it is just the option that will outlive you. If you want something lighter for weeknights, or you’re filling out the rest of the kitchen, check out our range of frypans,saucepans and steamers, and saute pans, stockpots for stock and big batch soup, roasting pans for the Sunday roast, woks for anything that needs high heat fast, and pressure cookers for when you don’t have three hours to braise something.

And if cast iron feels like too much commitment: non-stick is the low maintenance option, stainless steel is the durable middle ground, and a cookware set bundles the essentials in one go. Not sure which brand to trust? Browse cookware by brand.

Cast Iron FAQs

Is cast iron actually worth the hype?

If you cook regularly, yes. It sears better than almost anything else, lasts multiple lifetimes, and the initial faff of seasoning pays itself off within a few uses.

How do I know if my cast iron needs seasoning?

If food sticks, if it looks dull and grey rather than dark and slightly shiny, or if you can see patches of rust, it is time.

Can I use metal utensils on cast iron?

Yes, on bare cast iron, it can take a beating. Go gentler on enamelled cast iron, since the glaze can chip if you get aggressive with a metal spoon.

Is enamelled or bare cast iron better?

Neither, they do different jobs. Bare for a proper sear and a pan that improves with age. Enamelled for zero maintenance and something you do not mind putting straight on the dinner table.

Can cast iron go on induction cooktops?

Yes, both bare and enamelled cast iron work on gas, electric and induction, and in the oven. Always worth checking the specific product page, since base thickness can vary between pieces.

Where can I buy cast iron cookware in Australia?

Online at Minimax, or in store. We have 15 stores across Victoria, South Australia and Tasmania. Find your closest one.