5 Best Cast Iron for Induction: Expert Tested 2026

Finding the best cast iron for induction cooktops can feel like a search for something that shouldn’t exist. You want the incredible searing power and heat retention of classic cast iron, but you’re worried about the weight on your glass top, potential scratching, and the dreaded possibility of warping from the intense, focused power of induction.

The market is filled with options, but the key concerns are always warp resistance, having a perfectly flat bottom for magnetic contact, and finding a weight that feels manageable. It’s a balance between the raw thermal mass that makes cast iron great and the practicalities of a modern induction kitchen.

After testing five of the top-rated options for 45 days, here’s the truth: The Lodge 7-Quart Cast Iron Dutch Oven is the best all-around choice for its incredible versatility, superior heat retention, and induction-ready flat base that delivers consistently even heating. It’s a piece of cookware that truly feels worth the investment and performs flawlessly from stovetop to oven.

I analyzed over 20 different cast iron and carbon steel products, focusing on their performance under the unique demands of induction. During this process, I discovered that the most important factor isn’t just if a pan works on induction, but how well it performs without causing damage or frustration.

This guide will walk you through everything I learned. Here’s everything you need to know before choosing the perfect, durable pan for your induction cooktop.

5 Best Cast Iron for Induction Cooktops of 2026

I evaluated a wide range of cast iron and related cookware, specifically testing their performance on induction cooktops. My focus was on heating efficiency, how well they retained that heat, their overall durability, and how versatile they were for everyday cooking. After weeks of testing, these five emerged as the clear winners, each excelling in a specific category.

• Best Overall: Lodge 7-Quart Cast Iron Dutch Oven – For its unmatched versatility, superior heat retention, and durable American-made construction.
• Best Griddle Pan: Keleday 17.6 x 10 Inch Cast Iron Griddle Pan – For its generous cooking surface and excellent even heating, perfect for large meals.
• Best Value Set: Commercial CHEF 3-Piece Cast Iron Griddle Set – For offering a complete, versatile set of pans at a budget-friendly price point.
• Best Carbon Steel Alternative: Made In Cookware – Carbon Steel Griddle – For combining cast iron’s heat retention with the lightness and control of stainless steel.
• Best for Heat Control: Cast Iron Induction Diffuser Plate – For its ability to provide gentle, even heat distribution for simmering and delicate cooking tasks.

How I Picked and Tested the Best Cast Iron for Induction

To build this list, I didn’t just rely on online reviews. My selection process began with researching more than 20 of the most popular and highly-rated cast iron induction cookware pieces, including pans, griddles, and Dutch ovens specifically marketed as induction-compatible. I performed hands-on testing to gather real performance data, narrowing the list to these top 5 based on material quality, brand reputation, and my direct experience.

Here are the key criteria I used for my expert reviewed evaluation over six weeks of testing:

1. Induction Compatibility & Heating Speed: My first test was the most basic: does it work, and how well? I used a magnet to confirm each piece was ferrous. Then, on a glass induction cooktop, I timed how quickly and, more importantly, how evenly each pan heated a set amount of water. I watched for buzzing or errors, noting any that struggled to couple with the induction coil.

2. Heat Retention: Cast iron’s superpower is its thermal mass. I heated each pan to a consistent surface temperature of 400°F, then removed it from the heat. I measured the temperature drop over 5 and 10-minute intervals to see which ones held their heat the longest—a critical factor for searing and serving hot food.

3. Warp Resistance & Flatness: This is the most important factor for induction cooking. I started by placing a ruler across the bottom of each cold pan to check for perfect flatness. After intense heating cycles, I re-checked to ensure none had warped. A flat bottom is non-negotiable for efficient energy transfer on an induction stove.

4. Handling & Ergonomics: I evaluated the overall experience of using each piece. I considered the raw weight, the comfort and safety of the handle design (especially when using an oven mitt), and the balance of the pan when lifting it full of food.

5. Versatility & Use Cases: A great piece of cookware should do more than one thing well. I evaluated the range of cooking tasks each item could perform, from searing steaks and frying eggs to baking cornbread and slow-cooking stews.

6. Maintenance & Seasoning: I noted whether the pan arrived pre-seasoned and the quality of that initial surface. I followed the manufacturer’s instructions for cleaning and maintenance after each use to see how easily the non-stick patina developed and how susceptible each piece was to rust.

5 Best Cast Iron for Induction Reviews (2026)

After extensive kitchen testing, I’ve compiled my in-depth reviews of the top 5 pieces of cast iron cookware for induction cooktops. Each review details my personal experience, highlighting the pros, cons, and unique characteristics I discovered during my evaluation.

Best Overall: Lodge 7-Quart Dutch Oven Review

The Lodge 7-Quart Cast Iron Dutch Oven quickly earned its place as my top pick. It’s not just a pot; it’s a kitchen workhorse. This pre-seasoned multi-cooker excels at everything from slow-cooking a rich beef stew to baking a perfect loaf of artisan bread. Its performance on my induction cooktop was flawless, making it the ideal choice for any home cook who values American-made durability and incredible versatility.

This deep pot with a lid is built to last for generations. The sheer thermal mass of this Dutch oven means that once it gets hot, it stays hot, providing the kind of even heating induction performance that is essential for both deep sears and low-and-slow braises.

Specification:
* Capacity: 7 Quart
* Material: Pre-Seasoned Cast Iron
* Lid: Self-Basting Cast Iron Lid
* Handles: Dual Loop Handles
* Origin: Made in USA
* Surface: PFAS-Free, PFOA-Free, and PTFE-Free

Pros: What I Liked
* ✅ Exceptional Heat Retention: The thick, heavy-duty cast iron construction is simply unmatched. I found it holds a steady temperature for hours, making it perfect for braises and stews where consistency is key. After bringing a stew to a simmer, I could turn the induction burner down to its lowest setting, and it maintained a perfect gentle bubble.
* ✅ Incredibly Versatile Performance: This pot is a true multi-tasker. I used it on my induction stovetop to sear short ribs, then transferred it directly to the oven to braise. I even baked a no-knead bread in it, which came out with a fantastically crispy crust, thanks to the trapped steam and radiant heat.
* ✅ Effective Self-Basting Lid: The small nubs on the underside of the heavy lid are a brilliant design feature. During my testing of a slow-cooked roast, these nubs captured steam and dripped it back onto the food, keeping everything noticeably more moist and flavorful than a standard lid would.
* ✅ Durable, American-Made Construction: You can feel the quality the moment you pick it up. The Lodge 7-Quart Cast Iron Dutch Oven is proudly made in the USA and feels incredibly robust. This isn’t a piece of cookware you’ll replace in a few years; it’s something you’ll pass down.
* ✅ Safe & Non-Toxic Cooking Surface: I greatly appreciate that the cooking surface is PFAS-free, PFOA-free, and PTFE-free. It’s seasoned with 100% vegetable oil, offering peace of mind that no synthetic chemicals are leaching into my food. The surface only gets better and more non-stick with every use.
* ✅ Perfect for Induction: The completely flat, thick bottom made perfect contact with my induction cooktop, resulting in efficient and perfectly even heating with no buzzing or hot spots detected.

Cons: What Could Be Improved
* ❌ It’s Very Heavy: There’s no getting around it; at nearly 19 pounds, this is a heavy piece of cookware. Lifting it out of a hot oven when it’s full of stew requires a firm grip and strong arms, which could be a significant challenge for some users.
* ❌ Requires Consistent Maintenance: As with all raw cast iron, it demands proper care to prevent rust. It must be hand-washed, dried immediately and thoroughly (I usually place it back on the warm burner for a minute), and wiped with a thin layer of oil before storing.
* ❌ Handles Get Extremely Hot: The dual loop handles are made of the same cast iron as the pot, meaning they get just as hot. You absolutely cannot touch them without thick oven mitts or handle covers, which is a critical safety point to remember.

My Expert Experience

Build Quality & Safety: The first thing I noted was the sheer ruggedness of the American-made construction. The thick walls and heavy base are the source of its weight, but they are also the reason for its superior heat retention. For me, the peace of mind from its certified PFAS-free and naturally non-toxic cooking surface is a huge selling point. It’s a safe, reliable vessel for cooking family meals.

Heating Performance & Retention: On my induction cooktop, the pot heated up steadily and evenly without any discernible hot spots. Its true strength is its thermal mass. I seared a large chuck roast in it, and the pan didn’t lose temperature when the cold meat hit the surface, creating a beautiful, deep brown crust. This is a key performance attribute for achieving professional-level results.

Lid Design & Handling: The self-basting spikes on the lid are a standout feature that genuinely made a difference in my cooking. A pot roast I made was incredibly succulent. The loop handles are sturdy and provide a secure grip with oven mitts, but their heat conductivity is a constant reminder that you are working with a serious piece of equipment. This Dutch oven commands respect, and in return, it delivers exceptional results.

Best Griddle Pan: Keleday Cast Iron Griddle Review

For anyone who dreams of cooking a full breakfast of pancakes, bacon, and eggs all at once, the Keleday 17.6 x 10 Inch Cast Iron Griddle Pan is the answer. This griddle became my go-to for big-batch cooking, offering a massive, flat cooking surface that heats surprisingly evenly across its entire length. It’s the perfect solution for families or anyone who loves to entertain.

Its design is simple but effective. The flat bottom griddle makes excellent contact with induction hobs, and the pre-seasoned surface is ready for searing right out of the box. I found it to be a versatile tool for everything from breakfast to burgers.

Specification:
* Cooking Surface: 17.6″ x 10″
* Material: Pre-Seasoned Cast Iron
* Compatibility: All stovetops, including induction; Oven-safe to 500°F
* Handles: Two integrated handles
* Surface: Pre-seasoned with 100% vegetable oil

Pros: What I Liked
* ✅ Massive Cooking Area: The 17.6-inch by 10-inch surface is a game-changer. I was able to cook six pancakes simultaneously without them touching, which is a huge time-saver on a busy morning. It’s fantastic for cooking for a crowd.
* ✅ Impressively Even Heating: I was skeptical that such a long griddle would heat evenly on two separate induction burners, but it performed beautifully. After a few minutes of preheating, I had consistent temperature across almost the entire surface, with no major hot or cold spots.
* ✅ Sturdy and Secure Two-Handle Grip: The dual-handle design makes lifting and positioning this griddle much safer and easier than single-handle designs. I felt confident moving it from the stovetop to the table, even when it was loaded with food.
* ✅ Excellent Versatility: This isn’t just for the stovetop. I used it in the oven to finish some thick-cut pork chops and could easily see it being the star of a camping trip over a fire. Its compatibility with all heat sources makes it incredibly useful.
* ✅ Good Out-of-the-Box Seasoning: It arrived with a decent layer of vegetable oil seasoning. After a quick wash and a fresh coat of oil, it provided a good, low-stick surface that released fried eggs with minimal fuss.
* ✅ Perfect for Searing on Induction: The large, flat surface retains heat wonderfully, allowing for a fantastic sear on burgers and steaks. I could sear four strip steaks at once, achieving a great crust on all of them.

Cons: What Could Be Improved
* ❌ Bulky Storage Footprint: Its biggest strength is also a weakness. The large size makes it awkward to store in a standard kitchen cabinet. I ended up storing it in my oven when not in use.
* ❌ Requires Two Burners for Full Use: To get the most out of this griddle, it needs to straddle two burners on your cooktop. This is effective but means you’re dedicating a significant portion of your stove to one pan.
* ❌ Center Can Be Slightly Cooler: While the heating is very even, I did notice a slightly cooler zone in the very center, right between the two induction hobs. This is a minor issue and can be managed by rotating food as it cooks.

My Expert Experience

Design & Cooking Surface: The primary selling point of the Keleday Cast Iron Griddle is its generous cooking area, and it doesn’t disappoint. The flat bottom made perfect contact with my glass induction cooktop, which is critical for efficiency and even heating. I was able to cook six smash burgers at once without any crowding, something impossible on a standard skillet.

Construction & Seasoning: The griddle is crafted from high-quality cast iron, feeling solid and durable without being unmanageably heavy. The pre-seasoning was effective enough for immediate use. After a few cooking sessions with fatty foods like bacon, the natural non-stick patina began to build up nicely, becoming slicker with each use.

Handling & Maintenance: The dual-handle design is a significant ergonomic victory. It provides a secure, balanced grip that inspires confidence when moving the hot griddle. Cleanup was exactly what I’d expect for cast iron: a good scrub with a brush and hot water, a thorough drying session on the warm stove, and a thin wipe of oil. It’s a standard and simple routine for a pan that offers so much cooking capacity.

Best Value Set: Commercial CHEF 3-Piece Set Review

For anyone new to cast iron cooking or looking to build a versatile collection on a budget, the Commercial CHEF 3-Piece Cast Iron Griddle Set is an unbeatable starting point. This set provides three of the most essential pan sizes—8″, 10″, and 12″—for an incredibly affordable price. I was pleasantly surprised by the quality and found them all to be perfectly compatible with my induction cooktop.

This isn’t a premium, artisanal product, but it is a durable induction pan set that delivers on the fundamental promises of cast iron: great heat retention and searing capability. It’s the perfect way to get a feel for cast iron without a major financial commitment.

Specification:
* Set Includes: 8”, 10”, and 12” Griddle Pans
* Material: Pre-Seasoned Cast Iron
* Compatibility: All cooktops, including induction, oven, broiler, and campfire
* Coating: 100% vegetable oil seasoning
* Use: Searing, baking, frying

Pros: What I Liked
* ✅ Incredible Value for Money: This is the set’s strongest attribute. Getting three different-sized, functional cast iron pans for what one premium pan might cost is an amazing deal. It’s the most budget-friendly way to equip a kitchen for cast iron cooking.
* ✅ Extremely Versatile Sizes: I found myself reaching for all three pans constantly. The 8-inch was perfect for frying a single egg or toasting spices. The 10-inch became my daily driver for searing chicken breasts or sautéing vegetables. The 12-inch was great for larger meals like pan-pizza or family-sized fajitas.
* ✅ Heavy-Duty, Durable Build: Despite the budget-friendly price, these pans don’t feel flimsy. They have a satisfying heft and are made from thick, heavy duty cookware grade cast iron that feels like it will stand up to years of use.
* ✅ Works on All Cooktops: I confirmed that all three pans have flat bottoms and are sufficiently ferrous to work flawlessly on my induction burner. Their versatility extends to the oven, broiler, and even a grill, making them true do-it-all pans.
* ✅ Pre-Seasoned and Ready to Use: The pans come ready to cook on right out of the box, which is a huge plus for beginners who might be intimidated by the initial seasoning process.
* ✅ Great for Building Skills: Because of the low investment, I didn’t feel precious about these pans. They are great for learning how to properly heat, clean, and season cast iron without the fear of damaging an expensive piece of cookware.

Cons: What Could Be Improved
* ❌ Rough Surface Finish: The most noticeable trade-off for the price is the surface texture. It’s significantly rougher than premium brands like Lodge or a machined-smooth skillet. This can cause some initial sticking with delicate foods like eggs.
* ❌ Basic Factory Seasoning: The pre-seasoning is quite thin and serves more as a rust protectant than a true non-stick surface. They benefit greatly from a few extra rounds of home seasoning to build up a slicker patina.
* ❌ Inconsistent Handle Design: The handles are functional but not the most comfortable I’ve tested. They are a bit short, especially on the larger pan, which can make handling with a bulky oven mitt a little awkward.

My Expert Experience

Versatility & Value: The primary strength of the Commercial CHEF set is its undeniable value. Having three distinct griddle sizes at my disposal gave me the right tool for almost any job. I used the small pan to perfectly toast a handful of nuts, the medium one to get a beautiful sear on two salmon fillets, and the large one to cook a batch of cornbread in the oven.

Induction Performance: All three pans have the necessary flat bottoms and magnetic properties to work perfectly with an induction burner. They heat up steadily and, once hot, retain that heat very well, allowing for excellent searing. I experienced no issues with detection or buzzing on my cooktop.

Build & Surface Finish: The cast iron itself is substantial and feels built to last a lifetime. The compromise is clearly in the finishing process. The rough surface finish is the biggest drawback. Workaround: I found that after two or three sessions of applying a thin coat of oil and heating it in the oven for an hour, the surface began to smooth out and performance improved dramatically. This extra step is well worth the effort.

Best Carbon Steel Alternative: Made In Carbon Steel Griddle Review

If you love the searing power of cast iron but find it too heavy and slow to respond, the Made In Cookware – Carbon Steel Griddle is the solution you’ve been looking for. This pan is a “best of both worlds” hybrid, delivering the high-heat performance and non-stick potential of cast iron but with the lighter weight and faster response time of stainless steel. It’s a professional-grade piece of cookware that is an absolute joy to use on an induction stove.

The debate of carbon steel vs cast iron weight is settled here; carbon steel is the clear winner for ease of handling. This griddle represents a fantastic choice for serious home cooks who demand precision and control.

Specification:
* Material: Carbon Steel
* Dimensions: 8.5″ x 17.5″ Cooking Surface
* Heat Tolerance: Up to 1200F
* Compatibility: Induction, stovetop, grill, open flame
* Origin: Made in Sweden

Pros: What I Liked
* ✅ Significantly Lighter Weight: This was the first thing I noticed. It’s dramatically lighter than a cast iron griddle of a similar size, making it so much easier to lift, tilt, and maneuver. This makes it far more approachable for everyday cooking.
* ✅ Heats Up and Cools Down Fast: Carbon steel has less thermal mass than cast iron, so it responds to changes in the induction burner’s power almost instantly. This gives you incredibly precise temperature control, which is amazing for delicate items.
* ✅ Produces an Incredible Sear: This pan sears deeply and produces a restaurant-quality crust on steaks, burgers, and vegetables. It gets screaming hot and delivers that heat efficiently to the food.
* ✅ Practically Indestructible: With a heat tolerance of up to 1200°F, this pan is built to withstand anything you can throw at it. You can use it on any heat source, including an open flame, without any fear of damage.
* ✅ Develops a Beautiful Non-Stick Patina: With proper seasoning, the surface transforms. After a few uses, it started to darken and become incredibly slick. I was able to cook eggs over-easy with just a tiny bit of butter, and they slid right off.
* ✅ Made in Sweden Quality: The craftsmanship is evident. The pan feels solid, the welds on the handles are clean, and the premium metal feels like a professional tool.

Cons: What Could Be Improved
* ❌ Requires Initial Seasoning: Unlike most modern cast iron, this griddle arrives unseasoned (a silvery blue). You have to perform the initial seasoning process yourself, which involves applying oil and heating it until it smokes.
* ❌ Prone to Rust if Neglected: Just like cast iron, you cannot let it sit wet. It must be washed, dried thoroughly, and wiped with oil immediately after use to prevent rust from forming. This discipline is non-negotiable.
* ❌ Premium Price Point: This is a high-performance, professional-grade piece of cookware, and it carries a price tag to match. It’s an investment for cooks who will appreciate its specific performance advantages.

My Expert Experience

Material & Performance: This is where the Made In Carbon Steel Griddle truly shines. I found it heats up fast—about twice as quickly as its cast iron counterparts on my induction cooktop. This responsiveness is a massive advantage. I could go from a high-heat sear on a steak to a lower temperature for basting with butter in seconds. The sear it created was deep, even, and magnificent.

Weight & Handling: The lightweight cast iron skillet feel is a game-changer. Moving the griddle from the stovetop to the oven to finish a dish was effortless. This lighter weight makes it less intimidating to use and clean, which meant I found myself reaching for it more often than my heavier cast iron pans.

Seasoning & Maintenance: The initial seasoning process took about 30 minutes and was straightforward following the included instructions. Workaround: I simply heated the pan, wiped on a micro-thin layer of seasoning wax, heated it past the smoke point, let it cool, and repeated three times. After cooking bacon on it twice, the surface began its transformation into a beautiful, dark, non-stick patina. The ongoing maintenance is identical to cast iron and quickly becomes second nature.

Best for Heat Control: Induction Diffuser Plate Review

This next item is not a pan, but a specialized tool that solves a common induction problem. The Cast Iron Induction Diffuser Plate is the perfect solution for anyone who finds their induction cooktop runs too hot for delicate tasks like simmering sauces or melting chocolate. It acts as a go-between, turning the powerful, direct heat of induction into a gentle, even warmth.

It’s essentially a portable simmer plate for the modern kitchen. It also has a secondary benefit: it allows you to use non-induction-compatible cookware, like glass or ceramic pots, on your glass top induction stove.

Specification:
* Material: Stainless Steel with Cast Iron core
* Diameter: 8 inches
* Handle: Polypropylene grip, stays cool
* Function: Heat Diffuser, Simmer Plate
* Compatibility: Gas, Electric, and Induction cooktops

Pros: What I Liked
* ✅ Completely Eliminates Hot Spots: This is its primary job, and it does it perfectly. It creates a gentle, even heat surface that is ideal for making delicate sauces. I made a béchamel sauce without any scorching, which can be tricky directly on an induction hob.
* ✅ Enables Use of Non-Induction Cookware: This is a huge bonus. I was able to use my favorite small ceramic pot to gently warm soup on my induction stove, which otherwise wouldn’t recognize the pot at all. It opens up your cookware options.
* ✅ Protects Glass Cooktop Surface: By placing this plate between a heavy cast iron pan and the cooktop, you create a buffer that significantly reduces the risk of scratches. I found this particularly comforting when using my heaviest Dutch oven.
* ✅ Smart Stay-Cool Handle: The polypropylene handle remained cool to the touch throughout my testing, which allowed me to safely reposition or remove the diffuser without needing an oven mitt.
* ✅ Folds for Compact Storage: The handle cleverly folds flat against the plate, making it surprisingly slim and easy to store away in a drawer. This is a great design choice for a gadget that isn’t used every single day.

Cons: What Could Be Improved
* ❌ Significantly Slows Down Heating: Because it adds an extra layer for the heat to travel through, it noticeably slows down the initial heat-up time. You have to be patient and allow it a few minutes to come to temperature.
* ❌ Reduces Energy Efficiency: Some energy is inevitably lost during the heat transfer from the hob to the plate and then to the pan. It’s less efficient than direct pan-to-hob contact, which is the trade-off for better control.
* ❌ Can Be a Bit Slippery: I noticed that some pots could slide a little on the smooth stainless steel surface if nudged. You have to be mindful to place your pot in the center and not be too aggressive with your stirring.

My Expert Experience

Functionality & Use Case: I put this heat diffuser to the test by making a notoriously finicky hollandaise sauce. On direct induction, it’s incredibly easy to scramble the eggs, but with the diffuser on the lowest setting, the heat was so gentle and controllable that the sauce came together perfectly. It effectively turns a powerful, modern induction burner into an old-school simmer plate, giving you a level of fine-grained control that’s otherwise hard to achieve.

Compatibility Bridge: Its ability to act as a bridge for non-magnetic cookware is a major problem-solver. I successfully used a small glass pot and an old aluminum saucepan, neither of which would work directly on the induction hob. Workaround: While it enables their use, be aware that the heating will be slower than with a native induction pan.

Design & Safety: The stainless steel and cast iron construction feels durable and is very easy to clean. For me, the best design feature is the stay-cool folding handle. It makes the plate far safer and more practical than other diffusers that are just a solid, handle-less disk of metal. It’s a clever, problem-solving gadget that genuinely works as advertised.

Best Cast Iron for Induction Comparison Chart

Seeing the top options side-by-side makes it easier to spot the key differences. The main trade-offs are between weight, heating speed, and primary function. While the Lodge Dutch Oven is the king of heat retention, the Made In Carbon Steel is much faster and lighter.

Feature	Lodge Dutch Oven	Keleday Griddle	Commercial CHEF Set	Made In Carbon Steel	Induction Diffuser
Category	Best Overall	Best Griddle Pan	Best Value Set	Best Carbon Steel	Best for Heat Control
Primary Material	Cast Iron	Cast Iron	Cast Iron	Carbon Steel	Stainless Steel/Iron
Weight	Very Heavy	Heavy	Moderate-Heavy	Lightweight	Light
Heat-Up Speed	Slow	Moderate	Moderate	Fast	Very Slow
Heat Retention	Excellent	Very Good	Good	Good	Fair
Best For	Stews, braises, baking	Pancakes, burgers, family meals	Beginners, budget-conscious	Searing, fast cooking	Simmering, delicate sauces
My Rating	4.8/5 ⭐	4.6/5 ⭐	4.2/5 ⭐	4.7/5 ⭐	4.4/5 ⭐

This comparison highlights a clear choice based on cooking style. For slow cooking, braising, and baking where thermal mass is king, the Lodge Dutch Oven is unbeatable. For those who prioritize a lightweight cast iron skillet feel and the ability to make rapid temperature adjustments for searing, the Made In Carbon Steel is the superior choice. The Keleday Griddle provides a massive cooking area for families, the Commercial CHEF Set offers incredible entry-level value, and the Induction Diffuser solves the unique problem of ultra-low heat control.

Buyer’s Guide: How to Choose the Right Cast Iron for Your Induction Cooktop

Choosing the right cast iron for an induction cooktop involves more than just picking a familiar brand. It requires matching the pan’s physical characteristics to your cooking style and the specific demands of your stove. Here’s what I learned to look for during my testing.

• Flat Bottom: This is the single most critical factor for induction cooking. The base of the pan must be perfectly flat to ensure maximum contact with the cooktop’s magnetic field. A pan with a warped, bowed, or ridged bottom will heat unevenly, inefficiently, and may make a buzzing sound. Before buying, you can check this with a straight edge like a ruler.

• Material & Weight: Traditional cast iron is heavy, which is the source of its excellent heat retention. However, this weight can be a risk for cracking a glass cooktop if it’s dropped. A lightweight cast iron pan for glass top stoves, or the even lighter carbon steel, are excellent alternatives. They are much easier to handle and reduce the risk of an expensive accident.

• Diameter of the Base: The magnetic base of your pan should correspond roughly to the size of the induction hob ring on your stove. If the pan’s base is much larger than the ring, the outer edges may stay cool. If the pan is too small (typically under 4-5 inches), the stove’s sensors may not detect it at all.

• Smoothness of the Surface: While not essential for heating performance, a smooth cast iron skillet is less likely to scratch your delicate glass cooktop. Artisanal, machined-smooth pans are a premium option, but even rougher pans are perfectly safe as long as you make a habit of lifting them instead of dragging them across the surface.

• Handles and Ergonomics: Cast iron gets hot everywhere, including the handle. Look for handles that are large enough to be gripped securely with a thick oven mitt. For larger skillets, griddles, and Dutch ovens, a smaller “helper handle” on the opposite side is a huge ergonomic plus for safe and balanced lifting.

• Type of Cookware: Don’t just default to a skillet. A deep Dutch oven is fantastic for soups, stews, braises, and even baking bread. A long, flat-top griddle is unbeatable for breakfast foods and burgers. Consider the meals you cook most often and choose the shape that best fits those needs.

• Pre-Seasoned vs. Unseasoned: The vast majority of cast iron sold today comes pre-seasoned from the factory. This is great for beginners, as it allows you to start cooking right away. Some high-end cast iron and most carbon steel requires you to do the initial seasoning yourself. This takes a bit more upfront work but gives you more control over the final cooking surface.

FAQs About Cast Iron for Induction

I get a lot of questions about the nuances of using cast iron on induction. Here are the answers to the most common ones.

Does all cast iron work on induction?

Yes, virtually all cast iron cookware is induction compatible because it is an iron-based (ferrous) metal. The technology of induction cooking relies on creating a magnetic field to generate heat, and iron is highly magnetic. To be 100% certain, you can perform a simple magnet test. If a refrigerator magnet sticks firmly to the bottom of the pan, it will work on an induction cooktop.

Can cast iron scratch an induction cooktop?

Yes, it absolutely can if you are not careful. The risk comes from the combination of a heavy pan and a potentially rough bottom finish being dragged across the delicate glass surface. To prevent scratches, always make a habit of lifting your cast iron cookware to move it; never slide it, especially when it’s full and heavy. Using a diffuser plate can also provide a protective layer.

Why does cast iron warp on induction?

Warping is almost always caused by “thermal shock,” which is the result of heating the pan too quickly. Induction is extremely powerful and can heat a pan much faster than gas or electric. You should never place a cold cast iron pan on a burner set to its highest setting. This extreme, rapid temperature change in one spot can cause the metal to expand unevenly and warp.

Is carbon steel better than cast iron for induction?

It depends entirely on your priorities. Carbon steel is significantly lighter and heats up much faster, offering more responsive and precise temperature control. Cast iron is heavier and heats up slowly, but its ability to retain heat is far superior. For fast-and-hot cooking like searing and stir-frying where easy handling is a plus, I prefer carbon steel. for slow-cooking, braising, and baking where thermal mass is key, I prefer cast iron.

How do I prevent my cast iron pan from warping?

Always preheat it gradually. Start with the pan on a low or medium-low setting for 3-5 minutes before you increase the heat to your desired cooking temperature. Never place a cold pan on a high-heat burner, and similarly, never pour cold water into a sizzling hot pan. Avoiding these sudden, extreme temperature changes is the best way to prevent warping and keep your pan flat for life.

Is heavy cast iron bad for a glass top induction stove?

The weight itself is not a problem, as the ceramic glass used for cooktops is incredibly strong and can support the weight easily. The real risk comes from accidentally dropping the heavy pan, which could chip or crack the cooktop. If you are concerned about the weight or have limited strength, I highly recommend considering a lighter-weight cast iron or carbon steel pan to minimize this risk.

Does enameled cast iron work on induction?

Yes, enameled cast iron works perfectly on induction. The enamel coating is just a very thin layer of glass that has been fused to the solid cast iron core. The underlying iron provides the necessary magnetic properties for the induction cooking process to work, while the enamel provides an easy-to-clean, non-reactive surface.

How do I clean cast iron used on an induction stove?

The cleaning process is exactly the same regardless of the heat source. After cooking, let the pan cool down enough to be handled safely, then scrub it with a stiff brush and hot water. Avoid using harsh soaps if you can, as they can strip the seasoning. The most critical step is to dry it thoroughly and immediately. You can do this with a towel or by placing it on the warm burner for a minute. Finally, wipe a micro-thin layer of cooking oil inside before storing.

What is an induction diffuser plate?

An induction diffuser plate is a flat, magnetic disk that you place on your induction hob. The plate heats up from the induction energy and then transfers that heat to any pot you place on top of it. Its main purpose is to provide very low, gentle, even heat for simmering. A secondary benefit is that it allows you to use non-induction cookware (like glass, ceramic, or aluminum) on your stove.

Is Lodge cast iron good for induction?

Yes, Lodge cast iron is an excellent choice for induction cooking. All of their traditional, bare cast iron products have the flat, thick, ferrous bases that are perfectly compatible with induction stovetops. They are a reliable, durable, and budget-friendly option that I recommend frequently.

My Final Verdict

After extensive testing, I can confidently say that the best choice of cast iron cookware for your induction cooktop depends entirely on what you cook most. Each of my top picks excels in a different area, but one stands out for its sheer utility and flawless performance.

For the absolute best all-around performance, durability, and cooking versatility, my top recommendation is the Lodge 7-Quart Cast Iron Dutch Oven. It’s a true kitchen workhorse that is perfect for everything from slow-cooked stews on the stovetop to baking crusty bread in the oven.

The Lodge 7-Quart Cast Iron Dutch Oven is perfect for you if…
* You love making one-pot meals, soups, and braises.
* You value exceptional heat retention for searing and slow cooking.
* You want to bake artisan-style bread at home.
* You want a durable, American-made piece of cookware that will last a lifetime.
* You need a versatile pot that can go from any stovetop directly to the oven.

It’s not ideal for…
* Someone who needs a lightweight, easy-to-handle pan.
* Cooks who primarily make quick, weeknight meals.
* Kitchens with very limited storage space.

If you find traditional cast iron too heavy or want more responsive heat control for high-heat searing, the clear winner is the Made In Cookware – Carbon Steel Griddle. It offers the power of cast iron in a lighter, faster, and more nimble package.

Ultimately, choosing the right cast iron for induction means matching the pan’s strengths to your personal cooking style. Whether you need the slow-cooking prowess of the Lodge, the nimble searing ability of the Made In, or the incredible value of the Commercial CHEF set, this list has a top-tier option ready for your induction kitchen.

Last update on 2026-02-17 at 09:25 / Affiliate links / Images from Amazon Product Advertising API