Spun Iron vs Cast Iron: A Warrior’s Choice in the Kitchen

When it comes to serious cooking over fire and flame, not all iron is forged equal. At Warrior Garden, we respect tools built for endurance and in the world of cookware, two ancient rivals continue to earn their place over the coals: spun iron and cast iron.

Both have their roots in tradition. Both can last generations. But they serve different purposes, and understanding those differences might just sharpen your edge in the kitchen.

Let’s break it down.

What Is Cast Iron?

Cast iron is made by pouring molten iron into sand or ceramic moulds, creating thick, heavy cookware that’s famous for heat retention and brute strength. It’s the old-school workhorse — tough, steady, and reliable.

You’ve likely seen it in the form of Dutch ovens, thick griddles, or pans passed down from your gran.

What Is Spun Iron?

Spun iron, by contrast, is made from a flat disc of iron, shaped on a lathe into its final form. This makes it much thinner, lighter, and more responsive than cast iron — without giving up the natural strength and durability of iron itself.

It’s forged by precision rather than brute force. Think of it as the difference between a warhammer and a sword.

Spun Iron vs Cast Iron: Side-by-Side

Spun Iron: Pros

• Much lighter than cast iron — easier to use daily

• Faster heating/cooling — perfect for reactive cooking

• Naturally smooth surface — builds a non-stick layer quicker

• Ideal for grilling, sautéing, eggs, pancakes, and delicate tasks

• Less prone to cracking from sudden temperature shifts

• Still works on open flame, induction, and all cooktops

Spun Iron: Cons

• Doesn’t retain heat as long as cast iron — not ideal for slow braises

• Needs seasoning and care — just like cast iron

• Not as widely available — fewer brands produce it

• Slightly more susceptible to warping if badly mistreated

Cast Iron: Pros

• Superior heat retention — ideal for slow cooking, baking, searing steaks

• Incredibly durable — nearly indestructible if not dropped

• Widely available in many sizes and styles

• Can be used in ovens, on flames, in smokers, and beyond

• Often cheaper per unit due to mass production

Cast Iron: Cons

• Heavy — difficult for some to lift, clean, or store

• Heats slowly — less suited to quick temperature changes

• Often comes with a rough surface that takes time to season smooth

• Can crack if moved between extreme temperatures too quickly

Which Should You Choose?

• Spun iron is your weapon of choice if you want fast, light, and nimble.

• Cast iron is the tank — heavy, slow, and unyielding.

If you’re cooking on the go, camping, or just want something easier on the arms, spun iron wins hands down. But if you’re slow-roasting over fire or baking sourdough in a cottage oven, cast iron still rules the roast.

Caring for Both

Regardless of type, both pans thrive when seasoned and feared when wet. Here's your basic care code:

• Always dry thoroughly after use

• Rub with a thin coat of oil (preferably flaxseed or rapeseed)

• Never soak in water or leave to air-dry

• If it rusts — don’t panic. Just scrub, re-season, and carry on

Your cookware should age with you — darkening, deepening, strengthening. A reflection of every meal earned.

Final Word from the Field

At Warrior Garden, we’re not here to tell you which is better, only to make sure you know which is best for you. Spun iron and cast iron both belong in a warrior’s kitchen, and each has its role to play. Take a look at our Cast Iron Care and Maintenance guide as an added layer of information to help you decide which product better suits your needs.

Why not take a look at our carefully curated collection of spun iron cookware, chapas and accessories, you're certain to find something you didn't know you needed.

If you wield them with care and cook with heart, both will serve you faithfully for a lifetime.