Utopia Kitchen Pre-Seasoned 3-Piece Cast Iron Cookware, 3-Piece
Last updated: November 17, 2021
You won't have to worry about food sticking to this cast iron cookware set, as it comes seasoned with a soy-based oil. There are also several benefits to using cast iron cookware over other types. Cast iron actually leaks iron into your foods, which is especially nice if your body is low on iron. It also distributes heat evenly across the pan.
We looked at the top Cast Iron Cookware and dug through the reviews from some of the most popular review sites. Through this analysis, we've determined the best Cast Iron Cookware you should buy.
Product Details
Key Takeaway: This cast iron cookware set comes with 6-, 8- and 10-inch skillets to prepare everything from eggs for two to a casserole for a family of four.
In our analysis of 116 expert reviews, the Utopia Kitchen Pre-Seasoned 3-Piece Cast Iron Cookware, 3-Piece placed 4th when we looked at the top 17 products in the category. For the full ranking, see below.From The Manufacturer
3 piece set includes 10 inch, 8 inch and 6 inch pans. Pre-seasoned with soy-based oil to make it ready for use straight out of the box but re-seasoning is recommended to avoid sticking issues for a smoother and non-stick surface. While cast iron doesn’t leach chemicals, it can leach some iron into your food and that’s pretty good for health. Cast Iron cookware is comparatively less smoother than non stick cookware. To clean cast iron, never use soap; simply scrub your skillet with a stiff brush and hot water and dry it completely; it is not dishwasher-safe.
Our Expert Consultant
Culinary Expert
Julie Chernoff is a long-time member of Les Dames d’Escoffier (past president of the Chicago Chapter, and current co-chair of the LDEI Legacy Awards Committee), the Association of Food Journalists (AFJ) and the International Association of Culinary Professionals.
Chernoff is the dining editor of Better, a lifestyle website and print magazine. Her journalism started in the test kitchens of Weight Watchers Magazine. She holds a BA in English from Yale University and is a graduate of the California Culinary Academy. She has spent the last few decades styling, photographing, teaching, developing recipes, editing, thinking and writing about food.
