Cast Iron Cookware for Induction Stoves

This collection gathers cast iron induction cookware: seasoned cast iron dutch ovens, saucepans, skillets, woks, comales and specialty pans, and every piece in it works on an induction cooktop. The same iron runs on gas, electric and ceramic stoves, in the oven, on the grill, over an open flame. Cast iron is magnetic, so an induction burner couples straight to the base of the pan and heats it fast. Pick the pot for the meal you have in mind; the stove takes care of the connection.

Can you use cast iron on induction cooktops?

Yes. Cast iron works on any induction cooktop, so this pairing asks nothing unusual of you. An induction burner creates heat with a magnetic field, and cast iron is a magnetic metal, so the field connects directly with the base of the pan. Set the piece inside the burner ring and the burner does the rest. Every product in the Victoria line lists its stovetop compatibility, and the same iron appears on every list: gas, electric, induction, oven, grill and campfire.

Two habits make it work better:

• Center the base on the burner ring. The coil sits under that ring, so a centered pan pulls the full field.
• Preheat in stages. Cast iron takes a minute longer than thin metal to come up to temperature, and once it is there, it holds steady without the burner pushing it.

That combination is why induction and iron cook so evenly together, and why the pan needs fewer adjustments from you mid-recipe.

Induction dutch ovens for braising and baking

An induction dutch oven is the heavy cast iron pot doing its usual work on a magnetic burner: braises, chilis, stews and loaves, all steady from base to lid, with no adapter plate in the setup. Induction burners change output instantly, and iron converts that instant into even cooking, because the heat spreads through the walls and the lid and keeps going after the burner steps down to a simmer.

The 4 quart dutch oven is the main pot: weeknight stews, beans, rice and a standard loaf fit inside with room to work. Cooking ahead or feeding a bigger table calls for the 7 qt version, and single portions, side sauces and cocotte-style servings belong to the mini dutch oven. Both finishes, Classic and SIGNATURE Gold, use the same iron underneath, so the induction side of the decision stays simple: pick the size, then pick the finish.

Bread work stays in the family as well: the dutch oven doubles as the bread baker, going into the oven with the loaf inside, and the same pot can keep slices warm on the induction burner while dinner lands on the table. Nothing about that job changes from stove to stove, because the oven does the baking either way and the iron does the keeping warm.

Saucepans, skillets and the weekday burners

The 2 quart cast iron saucepan is the small pot for sauces, porridge, grains and reheating, small enough for a portable induction plate and wide enough to stir comfortably. Skillets in 6.5, 8, 10 and 12 inches cover eggs, searing and frying on the same compatible stovetops as everything else in the line. Cast iron needs no special pan mode from the stove: put the pan on the ring with a dry base and cook as you would anywhere else.

Woks, comales and tawas made for induction

Induction burners sit flat, and induction cooktops reward wide, flat bases, which is why these pieces fit the surface so naturally. Flat heat is also the traditional job of a comal or a tawa, so the cooking itself transfers without relearning; only the burner underneath is new.

• The 14 inch cast iron wok pairs a curved cooking well with a flat base built for stability, so it sits square on the burner instead of wobbling at the edge, and the 14 inches across feed a family stir-fry in one go.
• The 15 inch cast iron tawa works flatbreads, crepes and dosa-style batters across a wide surface, the everyday pan for families that cook them on rotation.
• The 12 inch comal griddle pan covers tortillas, arepas and pizzas on one wide, steady surface, the role the comal has always played on the family stove.
• The cast iron poffertjes pan sets its round dimples over the heat for puffed mini pancakes, and it runs on induction stoves as well as gas and electric ones.

Cast iron on glass, without the scratches

A glass induction cooktop is hard, and cast iron is heavy, so the two cooperate best when the pan travels vertical: lift it on, lift it off. Dragging iron across glass is what leaves the fine lines everyone has seen on older stoves, so make the lift a habit. Start each session with a clean, dry base, set the piece inside the burner ring, and wipe the bottom after oily work so the next pan rests flat as well. Daily care stays identical to the rest of the kitchen, and our cast iron cleaning guide runs the routine after each use. Worn seasoning can also be rebuilt rather than retired, which is how older family pieces keep earning their place.

Cast iron induction cookware: questions before you buy

Can you use cast iron on an induction stove?

Yes. Cast iron is a magnetic metal, so induction burners heat it directly from the base, which is what any induction-compatible pan needs. Every piece in this collection works on induction: the dutch ovens, the saucepan, the skillets, the wok, the comal and the tawa, and none of them needs extra hardware.

What is the best cast iron for induction?

The one that fits the meal, set centered on the ring. For pots, the 4 and 6 quart dutch ovens are the everyday sizes; for frying and searing, the 10 and 12 inch skillets; for tortillas and flatbreads, a comal or a tawa. Flat pieces carry the argument on induction because they contact the burner across the whole bottom, and iron holds whatever heat the burner sends it.

Do I need an adapter plate or converter disk?

No. A converter disk exists for pans that a magnet ignores, but cast iron is magnetic, so the burner reaches it directly. Nothing sits between the stove and the pan, which keeps the pan's own temperature response intact.

Does cast iron scratch induction cooktops?

Lifted pans do not. Fine marks on glass come from dragged or gritty pans, the same way they can come from any hard, heavy cookware. So lift, never slide, keep the base clean and dry, and finish with a wipe; two minutes of care keep the cooktop clear, and the full routine is the same one our cleaning guide walks through.

Can these cast iron pans go in the oven?

Yes. The iron is built for it: each piece runs on the stovetops listed above and through the oven as part of the same recipe, so you can brown a pork shoulder on the induction burner and finish it in the oven without changing pans. If the handle has been sitting on a live burner, a folded towel or a handle cover saves your grip on the way out.

All of it is here, seasoned and ready: a dutch oven for the braise and the loaf, the saucepan for small batches, the skillet for the sear, and the wok, comal or tawa for flat heat. The cast iron dutch ovens collection is where most kitchens start, and every piece on this page answers an induction stove without modification.