The cast iron cookware collection covers 103 lines for restaurants, cafes, pubs and clubs, including skillets and frying pans, round pots, steak plates and smaller serve-and-present pieces. SOGA and Pyrolux supply most of the range, with Chef Inox and Vogue also represented.
Cast iron is chosen for heat retention. It takes longer to come up to temperature than thin steel, then holds that heat when cold food hits the surface, which is why it sears and browns so well and why it works for dishes that go from stovetop to oven to table. Weigh that against handling, because a loaded cast iron pot is heavy and a hot handle needs a cloth every time. Match the diameter to the burner and to the portions you plate at once.