If you’re looking for a speedy way to start an argument with a cooking fanatic, turning the conversation to the matter of cookware will do the trick. Stainless steel versus copper, aluminium versus non-stick – everyone has an opinion, and everyone is probably right to some degree, given everything has its pros and cons. One type that unites most chefs and home cooks, though, is cast iron – hard-wearing (look after it right and you’ll be passing it down the generations), incredibly versatile and effective at holding high heat, there is a reason so many of us reach cast iron day in, day out.

You might have been told that looking after cast iron cookware is a headache, filled with rules and regimen. While it’s true that it needs to be treated differently, it’s certainly not an onerous job – maintaining and cleaning cast iron is faff-free and will become routine once you’re used to it. Below, with the help of Skeppshult UK, we’ve broken down the essential elements of caring for and cooking with cast iron.

Humans have cooked with cast iron throughout history, particularly in Asia, where its use dates back as far as 220 AD. It wasn’t until the sixteenth century that iron casting became more widespread in Europe, leading to a boom in cast iron cookware in the eighteenth and nineteenth centuries. Cast iron’s density means it is thicker and heavier than most other cookware materials – that not only makes it reassuringly robust but is also responsible for its impressive ability to hold onto heat. When looked after properly, cast iron is incredibly durable – cookware from the nineteenth and twentieth centuries are still being used today.

Go al fresco and cook over fire, let dinner simmer away on the hob or pop it in the oven for baking – cast iron is a cooking chameleon that can handle it all. When seasoned right (more on that below), it even develops a natural non-stick coating. When we talk about cast iron cookware, we’re covering everything from frying pans and Dutch ovens to griddle pans and woks. Manufacturer Skeppshult, which has been making hand-forged cookware at its wind and water-powered foundry in Sweden since 1906, also crafts the likes of gratin and fish dishes, waffle irons and pancake pans. With the right care, Skeppshult’s cookware only gets better with time.

One of cast iron’s biggest selling points is its versatility. It can comfortably reach very high temperatures, which makes it perfect for sautéing and searing – turn up the heat on the hob, be it gas, electric or induction, for a beautiful crust on your steak, or to brown beef or lamb before deglazing and popping in the oven for a gentle cook. Its ability to hold onto that heat and maintain a consistent temperature also makes it ideal for slow-cooking and braising (you can find inspiration for recipes in our collection here); cast iron pots concentrate flavours and kick off caramelisation. Bakers are drawn to it for its heat retention (it becomes something of an oven in an oven for everything from sourdough loaves to skillet cakes), an attribute which makes it equally as suited to shallow and deep-frying.

You might have been told to avoid cooking delicate dishes like fish or frittatas in cast iron, but if your pan is well-seasoned and preheated (cast iron takes longer to heat than thinner materials, so this is important), you shouldn’t have problems with food sticking. Sprinkle a few drops of water on your pan when it’s hot – if they sizzle and evaporate, it’s ready to use. Although some say it’s wise to avoid acidic foods in cast iron to avoid damaging it, that’s less of a concern if it’s well-seasoned and protected. This is particularly true of older cookware, Skeppshult says – over time, as seasoning builds up, cast iron cookware becomes better at handling those ingredients. From Sunday roasts to risottos, there’s not much it can’t tackle, and for dishes which need to go from hob to oven, it’s hard to top.

Now for maintenance. Cast iron maintenance really boils down to seasoning, which is essentially the process of applying oil to the pan and heating it. This creates a natural non-stick coating and prevents rust. It’s a good rule of thumb to season a new pan two or three times – Skeppshult pans come pre-seasoned, but adding another layer will build that protection. Take a dry pan, spread a thin layer of rapeseed, vegetable or sunflower oil on the surface with a dry tea towel. Heat it over medium heat on the hob for ten to fifteen minutes until it smokes gently, rotating for even seasoning, then take it off the heat. From there, regular cooking should maintain it, but you should re-season your pans if food was burnt, your ingredients were acidic or it wasn’t dried properly, for example. If you’re scratching your head trying to remember the last time you seasoned your cast iron, now might be a good time.

When it comes to cleaning, rinse your cookware with warm water and don’t use soap – harsher ones can remove the seasoning. Thoroughly dry it to stop rusting – the best way is to gently heat it on the hob, and wipe down the handle with a tea towel. When a warm water rinse isn’t cutting it, it’s time for a deep clean – rinse the pan with warm water and, once it’s empty, fill it with salt, making sure the cooking surface is covered. Heat the pan over a medium heat for a couple of minutes – it will smoke, but this is the salt doing its job. Rinse it with warm water and, if it’s still needed, use a rough brush or scour to clean it fully. Once the remnants have gone, season as above and carry on. Things looking a bit rusty? Clean your cookware with steel wool or a scourer, rinse with warm water, dry and season. For more, see top tips from Skeppshult here.

Cast iron is built to withstand some serious cooking – look after it properly and you’ll not only have a piece of kit you turn to every day, but one that will last you decades.