This cast-iron Korean-made grill pan’s concave shape comes from a Korean cooking practice of inverting the domed lids of rice pots and using them for cooking: Drippings and liquids would collect in the center well, allowing the meat to sear properly. And once the fat and flavorful juices have pooled into the center, you can use it to lightly fry aromatics, vegetables, kimchi and more. This grill pan is lighter than other similar models, but still retains and distributes heat well—making it perfect for sliced meats and vegetables, tofu and mushrooms. And its hand-poured enamel coating makes it easy to clean and doesn’t require seasoning, so you can get cooking even faster.

This small, gorgeous cast-iron griddle set from Japan is just the pan to sear scallops, a few jumbo shrimp, filet mignon or asparagus. The thin yet sturdy construction heats up quickly—over any burner or grill--and holds its heat well. The textured surface prevents foodstuffs from sticking. With its hardwood base, the griddle can easily be brought to the table and used as much as a hot plate as a cooking pan.We’ll heat it and fill it with appetizers like warm, spiced nuts or baked feta drizzled with fruity olive oil, herbs and pepper flakes. The ingenious handle removes easily for serving and storage.

Made in Japan by one of the country’s most sought-after ironware producers with a 100-year legacy in the trade, this small pot is ideal for soups and stews. The style is often used for traditional Japanese nabe (hot pot), but its durable cast-iron craftsmanship and stunning lid carved from Japanese cypress wood will make you reach for this pot every chance you can get. We love how this pot is sturdy yet light enough to use often, and it’s great at retaining heat. Plus, it has small feet on the bottom to keep it stable and to keep the heat away from your table, and its handles fold flat for easy storage.

Field's cast-iron skillets work just as well as other brands but are so much more lightweight—the 10-inch model weighs just 4 pounds, at least 20% less than other models. The inside of the pans are also well burnished so they're smooth, not rough, for low-stick cooking, especially if you've seasoned your skillet properly. The Field skillets come pre-seasoned and are available in a range of sizes to suit the needs of any home cook. Choose between the No. 4, a compact 6-inch pan that's perfect for morning eggs and personal grilled cheese; the medium-sized 10-inch No. 8 or 12-inch No. 10; or the No. 12, a generous 14-inch skillet that is our favorite for big batches and campfire cooking.

The Japanese marry great design and functionality with cast iron to create truly unique pieces. There is nothing like it coming out of America, at least not yet. These moderately sized pans (7½ inches and 10 inches) are surprisingly thin and beautifully proportioned. The effective flat handles are easy to hold while cooking or transporting to the table. We use the larger one for everything from browning grilled cheese and searing steaks to roasting vegetables or baking pasta. We also use it to braise chicken parts or for a simple fricassee. The smaller pan is just right for toasting nuts, for cooking for two, or for gratins and small casseroles. We also love these pans because they can be used for serving at the table.

The gritty texture of Skeppshult's hand-held grinder makes it easier to coarsely grind spices and is designed so ingredients stay in a concentrated area for efficient crushing. The softly radiused iron base fits the hand well, and the walnut-wood top provides a better grip and looks beautiful. Weighing just over two pounds, it feels great, looks great and is a pleasure to use.

The gritty texture of Skeppshult's hand-held grinder makes it easier to coarsely grind spices and is designed so ingredients stay in a concentrated area for efficient crushing. The softly radiused iron base fits the hand well, and the walnut-wood top provides a better grip and looks beautiful. Weighing just over two pounds, it feels great, looks great and is a pleasure to use.

This mortar and pestle set from German company Zassenhaus is durable, efficient and easy to use, with ergonomic handles and convenient pour spouts for less mess. The nearly indestructible cast iron is ideal for grinding foods, as its coarse surface creates more friction to release aromatic compounds from spices and herbs and achieve a finer texture. And because the mortar is made from a single piece of metal, it can be cleaned more easily and thoroughly than stone models. We also like that it's lightweight and more practical for daily use than cumbersome granite. And because it's thinner, both the sides and edge of the mortar are easier to grip while in use, for quicker, more effective grinding.

This mortar and pestle set from German company Zassenhaus is durable, efficient and easy to use, with ergonomic handles and convenient pour spouts for less mess. Because the mortar is made from a single piece of metal, it can be cleaned more easily and thoroughly than stone models. We also like that it's lightweight and more practical for daily use than cumbersome granite. And because it's thinner, both the sides and edge of the mortar are easier to grip while in use, for quicker, more effective grinding. Its accompanying pestle is 7.5 inches long and tapered to allow for comfort and control—a firm grip on the pestle makes grinding easier on your hand, and you won't have to worry about banging your knuckles against the edges of the bowl.

Knapp's Cast Iron Wax is incredibly easy to apply and makes seasoning your cast-iron cookware a breeze. Liquid cooking oils will get the job done but tend to make a mess, and it's hard to control how much oil you add at a time. Knapp's food-safe blend of grapeseed oil, canola oil and beeswax is solid at room temperature, so you have perfect control. Simply scoop up what you need and apply a thin, even layer to cast-iron cookware—just be careful not to over-apply, or your pan will become sticky.

If you’re sick of struggling to remove stuck food from your pans, Knapp's chainmail dish scrubber is the tool for you. Knapp's intricate chain mail is tough enough to take on the most stubborn stuck-on bits, and the links are just the right size: large enough that food doesn't get stuck in them but small enough to easily reach the corners of pans. The food-grade stainless steel will last a lifetime, though it needs to be hung up to dry; Knapp's design features a larger chainmail link in one corner for hanging. Note that this scrubber is intended for Pyrex, cast iron, carbon steel and stainless steel pans; it will damage non-stick pans or other delicate surfaces. Try it on your grill as well—it works wonders on the grubbiest grate.

If you’re sick of struggling to remove stuck food from your pans, skillets and Dutch ovens, Knapp's patented Chainmail Dishcloth is the tool for you. The tightly woven stainless steel “fabric” has a rough enough texture to take on the most stubborn stuck-on bits but also won't damage cast-iron seasoning. Knapp's product features a larger chainmail link in one corner so you can hang it up to dry and keep it in top condition. Note that this scrubber is intended for Pyrex, cast iron, carbon steel and stainless steel pans; it will damage non-stick pans or other delicate surfaces. Try it on your grill as well—it works wonders on the grubbiest grate.