Heavy, slow, and it holds its heat when the steak goes in · review
A cast iron skillet built deliberately light — the maker states about 30% lighter than conventional cast iron, with a thick base and thinner walls, and a hardwood handle rather than bare metal.
What we would actually buy A sensible compromise on weight. The wooden handle is what you trade for it, and it costs you the oven.
A 20 cm (7.9 in) cast iron skillet built to be lighter than usual — the maker states about 30% lighter — by keeping the base thick and thinning the walls. That is the right place to remove metal: the base is where thermal mass does the searing.
Hardwood, stated for insulation. It is comfortable on the hob and it rules out the oven, the grill and an open fire — three of the reasons people buy cast iron in the first place. If you want a pan to finish a steak under heat, this is not it.
20 cm (7.9 in) is a one-or-two-portion pan. The maker offers 24 and 28 cm (11 in) versions, and 24 cm (9.4 in) is the size most households would reach for daily.
A weight in grams. The entire argument for this pan is that it is lighter, and the figure that would prove it is absent.
Listed but with no offer on the American Amazon store — the reference exists there and nobody is currently selling it.
Prices and availability are what Keepa reported on the date this page was updated; both move.
| Diameter | 20 cm (7.9 in) (also offered in 24 and 28 cm) |
|---|---|
| Material | Cast iron, stated approximately 30% lighter than conventional cast iron |
| Construction | Reinforced thick base with thinner side walls |
| Handle | Ergonomic hardwood, stated for heat insulation |
| Surface | Smooth finish, stated as suitable for frying |
| Hobs | Stated for multiple hob types |
| Amazon reference | B0DK93T2LB |
| EAN | 0769047204566 |
A listing is not an offer: the reference exists on these stores, availability changes daily.
No — the handle is hardwood. That rules out the oven, the grill and an open fire, which are three of the reasons people buy cast iron in the first place.
It stores less heat, which is the property that sears. The maker has kept the base thick and thinned the walls, which is the right place to remove metal, and 20 cm (7.9 in) is a small pan regardless.
7.2/ 10
A sensible compromise on weight. The wooden handle is what you trade for it, and it costs you the oven.
One or two eggs, a single steak, and anyone who has found a full-size skillet too heavy.
Specifications: the manufacturer sheet for cookware and kitchen knives and the matching Amazon product page. Prices and availability: Keepa. Every figure on this page names its source.
28 cm (11 in) · enamelled cast iron · no seasoning required · oven safe without lid · dishwasher safe stated
Enamelled rather than bare: the maker states no seasoning is needed, the interior enamel gives a natural release with preheating and a little oil, and the pan is stated dishwasher safe.
Best for: Someone who wants cast iron’s heat without cast iron’s maintenance.
28 cm (11 in) · pre-seasoned bare cast iron · hob, oven and grill · cast in Rhineland-Palatinate · no PTFE, PFOA or PFAS
The most expensive skillet in this hub and the only one that names its foundry region: cast in Rhineland-Palatinate, pre-seasoned, with the maker stating no chemical coatings of any kind.
Best for: A pan bought as a thirty-year object, by someone who cares where it was made.
24 cm (9.4 in) · ground smooth cast iron · hob, oven, grill and open fire · recipe book included
A 24 cm (9.4 in) cast iron skillet with a ground-smooth interior rather than the usual sand-cast texture, sold with instructions and a recipe book — which is the part beginners actually need.
Best for: A first cast iron pan for someone who wants to learn it properly.
