You get two kinds of people in the world — those who swear by uncoated cast iron for everything and those who just haven't plucked up the courage to try it yet (the seasoning scaries are real!). Unbelievably robust, uncoated cast iron is thick, sturdy, durable, and is super-effective for retaining heat. It comes up to temperature slowly and evenly, and once it's hot, cast iron maintains the same level of heat even when food is added to the pan. This versatile material can be used on just about any heat source! Here's our guide on what it's good for, what it isn't good for, and how to take care of your uncoated cast iron cookware.

• Uncoated cast iron can withstand very high heat
• It needs to be seasoned (by applying layers of oil and heating to form a protective layer), which gives it a naturally non-stick surface
• The non-stick patina (the shiny surface layer that prevents food from sticking) increases every time oil or fat is heated in the pan, and will improve the more you use it
• Many uncoated cast iron cookware pieces come pre-seasoned but will need to be maintained

• Uncoated cast iron is ideal for high heat, fast cooking as well as slow and steady methods, like simmering and braising because it holds heat so well
• It's also highly effective for searing and frying meat as the temperature doesn’t dip when a cold piece of meat is introduced
• Cast iron is also magnetic and can therefore usually be used on induction stovetops
• It's also durable and can be used with any type of utensils, including metal
• Uncoated cast iron is inexpensive compared to other cookware material types

• Cast iron is heavy, which means it may not be the best option for fragile glass cooktops
• Uncoated cast iron needs to be seasoned regularly and well looked after for it to develop longevity and non-stick properties

• Uncoated cast iron should never soak in water as it can rust when exposed to moisture for an extended period of time
• To prevent rust and extend the life of a cast iron pan, it's best not to use soap-based detergents to clean it
• Simply wipe with a paper towel while the pan is still warm to remove any remaining food residue
• Use a combination of a little coarse salt, hot water and a cloth to get off any really stubborn food
• Make sure it dries completely — you can heat it on the stovetop to dry up any moisture
• Re-season if needed after each use (especially when it's new and still building its non-stick layer) to maintain the patina on your cast iron pan

• To give your pan a good wash, allow to cool and then run it under the hot water tap (avoid using soap) and wipe it out with a damp cloth or sponge
• Dry immediately and thoroughly