Big Green Egg Cast Iron Skillet

Big Green Egg Cast Iron Skillet

Heavy-duty cast iron skillet for Big Green Egg cooking. Available in two sizes: 27 cm (10.5 inch) and 36 cm (14 inch). Features dual easy-grip helper handles for safe handling. Use for searing steaks, braising meats, baking cornbread, roasting vegetables, and one-pan meals. 27 cm size fits all EGG models. 36 cm size suits Large, XL, and 2XL EGGs. Available at our Wetherill Park showroom from a Big Green Egg Platinum Dealer.

The Big Green Egg Cast Iron Skillet brings traditional cast iron cooking into the high-heat convective environment of your EGG. The heavy-duty construction withstands extreme temperatures while providing the thermal mass necessary for proper searing, even heat distribution for baking, and heat retention for braising and one-pan meals.

Cast iron's material properties make it uniquely suited to EGG cooking. The metal absorbs and holds heat effectively, maintaining consistent temperature throughout the cooking process. This heat retention allows you to achieve restaurant-quality sears on proteins, bake evenly risen cornbread and biscuits, and braise meats to tender perfection without hot spots or uneven cooking.

The dual helper handles provide secure grip points on both sides of the skillet. This balanced handle design distributes weight evenly during lifting and allows you to manoeuvre the hot skillet safely using heat-resistant gloves or mitts. The handles remain cool enough to grip with protection even when the skillet pan reaches high temperatures.

Two sizes accommodate different EGG models and cooking volumes. The 27 cm skillet fits all EGG sizes from MiniMax to 2XL, making it the universal choice for any EGG owner. The 36 cm skillet requires the cooking chamber diameter of Large, XL, or 2XL models but provides significantly more cooking surface for larger meals and batch cooking.

We stock Big Green Egg Cast Iron Skillets at our Wetherill Park showroom. As a Big Green Egg Platinum Dealer, we maintain comprehensive inventory of genuine EGG accessories and provide expert guidance on cast iron cooking techniques backed by seven years of hands-on Big Green Egg experience.

Key Features

Heavy-Duty Cast Iron Construction

The skillet's thick cast iron construction provides the thermal mass required for effective heat retention and even temperature distribution. Unlike thin cookware that develops hot spots and cools rapidly when food is added, cast iron maintains stable cooking temperatures throughout the process.

The material's density allows it to absorb significant heat during preheating and release that heat gradually during cooking. This controlled heat transfer prevents temperature spikes that burn food and temperature drops that cause stewing instead of searing. The result is consistent cooking performance across all techniques from high-heat searing to gentle braising.

Cast iron's durability withstands the thermal stress of repeated heating cycles and extreme temperatures. The skillet maintains its shape and integrity through years of use at temperatures that would warp or damage lighter materials. This longevity makes cast iron a permanent addition to your EGG cooking arsenal.

Two Sizes for Different EGG Models and Cooking Needs

The 27 cm skillet provides versatile cooking capacity suitable for two to four servings. The diameter fits comfortably in all EGG sizes, including smaller models like the MiniMax and Medium. Use this size for everyday cooking, side dishes, smaller protein portions, and situations where you need multiple skillets on the grid simultaneously.

The 36 cm skillet offers substantially more cooking surface for larger meals and batch cooking. The increased diameter accommodates four to six portions, whole chickens broken into pieces, multiple steaks, or generous vegetable quantities. This size requires the chamber diameter available in Large, XL, and 2XL EGGs.

Both sizes feature identical construction quality and handle design. Choose based on your EGG model compatibility and typical cooking volumes. Many EGG owners keep both sizes to match cookware to the specific meal rather than forcing all cooking into a single pan size.

Dual Easy-Grip Helper Handles

The skillet features a helper handle opposite the traditional long handle, creating two grip points for balanced lifting and pouring. This dual-handle configuration distributes the skillet's weight across both hands, reducing strain when moving the hot, food-laden pan.

The helper handle provides the grip point necessary for controlled pouring when draining liquids or transferring pan sauces. Hold the main handle in your dominant hand and guide with the helper handle to direct flow accurately without awkward single-handed tilting that risks spills or burns.

Both handles remain relatively cool compared to the pan body due to their positioning away from the direct heat source and their smaller mass. However, always use heat-resistant gloves or mitts when handling hot cast iron. The handles heat sufficiently to cause burns if touched directly, even though they remain cooler than the cooking surface.

Versatile Cooking Methods on the EGG

The skillet excels at high-temperature searing that creates caramelized crusts on steaks, chops, and seafood. Preheat the skillet in your EGG until smoking hot, then add proteins for aggressive searing that develops flavour through Maillard reactions and creates the textured crust that defines quality seared meat.

Use the skillet for braising by searing meat first, then adding liquid and covering loosely with foil. The EGG's heat surrounds the skillet, creating oven-like conditions that tenderize tough cuts through long, slow cooking. The cast iron distributes heat evenly through the liquid, preventing hot spots that cause uneven cooking.

Baking applications include cornbread, biscuits, fruit cobblers, and upside-down cakes. The even heat distribution prevents burned bottoms and undercooked centres. Preheat the skillet, add batter or dough, and bake using indirect heat with a convEGGtor for results matching traditional oven baking.

Compatible with All Big Green Egg Cooking Configurations

The 27 cm skillet works with direct grilling setups, positioned directly on the cooking grid above the fire. Use this configuration for high-heat searing and sautéing where you want aggressive heat from below.

Both sizes work with indirect cooking setups using the convEGGtor. Position the skillet on the cooking grid above the heat deflector for braising, baking, and roasting applications that require oven-style heat surrounding the cookware rather than direct flame contact.

The skillets integrate with EGGspander Systems, positioning at various heights within multi-level cooking setups. Place a skillet on a lower level for gentle warming while grilling proteins on upper levels, or reverse the arrangement to keep seared items warm while finishing sides.

Develops Natural Non-Stick Seasoning with Use

Cast iron develops a seasoned surface layer through repeated use and proper oiling. Cooking oils polymerize when heated, bonding to the iron and creating a smooth, naturally non-stick coating that improves with every use.

This seasoned layer provides release properties that rival synthetic non-stick coatings without the temperature limitations or durability concerns of coated pans. The seasoning tolerates the extreme temperatures of EGG cooking and metal utensils without degrading.

The seasoning also adds subtle flavour to foods cooked in well-used cast iron. The accumulated oils and cooking residues create a flavour foundation that enhances subsequent meals, particularly noticeable in baked goods like cornbread where the skillet's history contributes to the finished flavour profile.

Specifications

• Available sizes - 27 cm (10.5 inch), 36 cm (14 inch)
• Material - Heavy-duty cast iron
• Handle design - Dual easy-grip helper handles
• Compatibility (27 cm) - All Big Green Egg models
• Compatibility (36 cm) - Large, XL, and 2XL Big Green Egg models
• Cooking methods - Searing, braising, baking, sautéing, roasting
• Care requirements - Hand wash, dry immediately, oil after use
  

What's Included

• 1 x Big Green Egg Cast Iron Skillet (size-specific: 27 cm or 36 cm)

How to Use

High-Heat Searing for Steaks and Seafood

Set up your EGG for direct grilling with the cooking grid positioned above the fire. Preheat to searing temperature, typically 260 to 315 degrees Celsius. Place the cast iron skillet on the cooking grid and allow it to preheat for 10 to 15 minutes until smoking hot.

Pat proteins dry with paper towels to remove surface moisture. Season generously immediately before cooking. Place proteins in the preheated skillet without crowding.

Overcrowding reduces pan temperature and causes steaming instead of searing.
Allow proteins to sear undisturbed for 2 to 4 minutes depending on thickness. Properly seared meat releases naturally from the pan when the crust develops completely. If the protein resists lifting, allow additional searing time rather than forcing it, which tears the surface.

Braising Meats and One-Pan Meals

Sear proteins in the preheated skillet to develop colour and flavour. Remove seared meat and set aside. Add aromatics like onions, garlic, and celery to the skillet, using the fond left from searing to build flavour.

Return meat to the skillet and add braising liquid to come halfway up the meat. Cover the skillet loosely with aluminium foil. Set up indirect heat using your convEGGtor and maintain temperature between 150 and 175 degrees Celsius.

Braise until meat reaches fork-tender consistency, typically 2 to 4 hours depending on cut and size. The EGG's heat surrounds the skillet from all sides, creating oven-like conditions that tenderize tough cuts through collagen breakdown.

Baking Cornbread, Biscuits, and Cobblers

Set up indirect heat with your convEGGtor. Preheat the EGG to baking temperature, typically 175 to 205 degrees Celsius. Place the cast iron skillet in the EGG to preheat for 10 minutes.

For cornbread or biscuits, add butter to the hot skillet and swirl to coat the bottom and sides. Pour batter directly into the hot, buttered skillet. The hot skillet creates an immediate sear on the batter bottom, forming the crispy crust characteristic of cast iron baking.

Bake until golden brown and cooked through, typically 20 to 30 minutes for cornbread and 15 to 20 minutes for biscuits. The cast iron's even heat distribution prevents burned bottoms while ensuring complete cooking throughout.

Roasting Vegetables and Side Dishes

Toss vegetables with oil and seasonings. Preheat the skillet using direct or indirect heat depending on desired browning level. Add vegetables to the hot skillet in a single layer.

For aggressive caramelization, use direct heat and stir vegetables every 3 to 5 minutes. The cast iron's heat retention creates deep browning on contact surfaces. For gentler roasting, use indirect heat and stir occasionally until vegetables reach desired tenderness.

The skillet's depth contains vegetables better than flat grids, preventing small pieces from falling through to the fire. The contained environment also allows you to add liquids for steaming or deglazing without losing ingredients.

Care and Maintenance

Clean the skillet while still warm after cooking. Scrape food residue with a metal spatula or scrubber. Hot cast iron releases stuck-on food more easily than cold iron. Use water and a stiff brush if needed but avoid soap, which strips seasoning.

Dry the skillet immediately and completely after washing. Set it on your EGG briefly or on a stovetop burner to evaporate any remaining moisture. Cast iron rusts when wet, and thorough drying prevents rust formation.

Apply a thin coat of cooking oil while the skillet remains warm. Use a paper towel to spread oil across all surfaces including handles and exterior. This post-wash oiling maintains the seasoned layer and prevents rust during storage.

Season before first use by coating the skillet with cooking oil and heating it in your EGG at 175 to 205 degrees Celsius for one hour. This initial seasoning creates the foundation layer that improves with continued use.

Store in a dry location. If stacking multiple cast iron pieces, place paper towels between them to prevent moisture accumulation and protect seasoned surfaces from scratching.

If rust develops, scrub affected areas with steel wool or a wire brush to remove rust completely. Wash, dry thoroughly, and re-season the affected area. Minor rust does not permanently damage cast iron and the skillet returns to service after proper treatment.

Frequently Asked Questions

Which size cast iron skillet should I choose for my EGG?

The 27 cm skillet fits all EGG models and handles two to four servings, making it the versatile choice for most cooking situations. Choose the 36 cm skillet if you own a Large, XL, or 2XL EGG and regularly cook for larger groups or want maximum cooking surface for batch cooking and whole chickens.

Can I use metal utensils in cast iron skillets?

Yes. Properly seasoned cast iron tolerates metal utensils without damage. Unlike coated non-stick pans that scratch and degrade with metal contact, cast iron's seasoning actually benefits from use as oils continue polymerizing and building the non-stick layer.

Do I need to season the skillet before first use?

Yes. Clean the skillet with warm soapy water before first use to remove factory coatings. Dry thoroughly, coat with cooking oil, and heat in your EGG at 175 to 205 degrees Celsius for one hour. This initial seasoning creates the base layer for the non-stick surface that develops with continued use.

Why does food stick to my cast iron skillet?

Sticking indicates insufficient seasoning, inadequate preheating, or attempting to flip food before it releases naturally. Build seasoning through repeated use and proper oiling. Preheat thoroughly before adding food. Allow proteins to sear completely before flipping as they release naturally when the crust develops.

Can I cook acidic foods like tomatoes in cast iron?

Well-seasoned cast iron handles acidic ingredients without issue for normal cooking times. Avoid prolonged simmering of highly acidic sauces in unseasoned or lightly seasoned skillets as acid can strip seasoning and impart metallic flavours. Build strong seasoning before tackling acidic dishes.

Why should I buy from a Platinum Dealer?

Platinum Dealer status is the highest tier in Big Green Egg's dealer network, awarded exclusively to retailers who maintain comprehensive inventory, demonstrate exceptional product knowledge, and provide superior customer support. Purchasing from a Platinum Dealer guarantees you receive genuine products, manufacturer warranty support, and expert guidance backed by years of hands-on experience. BBQ Republic has seven years of Big Green Egg experience and stocks the complete range of genuine accessories.

Can I see the Cast Iron Skillet in person before buying?

Yes. They're available to view and purchase at our BBQ showroom in Wetherill Park, where you can also see the full range of Big Green Eggs and accessories.

Goes well with: Big Green Egg Cast Iron Sauce Pot and Basting Brush, Big Green Egg Cast Iron Dutch Oven and Big Green Egg Cast Iron Grill Press. See all Big Green Egg accessories.

Big Green Egg Cast Iron Skillet FAQs

Which size cast iron skillet should I choose, 27cm (10.5") or 36cm (14")?

Choose the 27cm if you own any EGG size (it fits all models from MiniMax to 2XL) or if you typically cook for 2 to 4 people. It is the versatile, universal option. Choose the 36cm if you own a Large, XL, or 2XL EGG and regularly cook for 4 to 6 people, want to cook whole broken-down chickens, or want maximum surface for batch cooking and braising. Many EGG owners own both, the 27cm for everyday cooking and the 36cm for large sessions or entertaining.

What makes the Big Green Egg cast iron skillet different from a regular stovetop skillet?

The EGG creates heat from all directions simultaneously, underneath via the fire and around the skillet via the ceramic dome's radiant heat reflection. A stovetop only heats from below. This surrounding heat environment means the skillet heats more evenly and the cooking chamber acts like an oven around it. The result is that braising, baking, and roasting in the skillet on the EGG produces results closer to a commercial oven than most home stovetop or oven cooking can achieve, with the added benefit of smoke character if you choose to add wood.

Do I need to season this skillet before first use?

Yes. Wash with warm soapy water before first use to remove factory coatings, dry completely, coat with cooking oil, and heat in your EGG at 175 to 205°C for one hour. This initial seasoning creates the non-stick base layer that improves with every subsequent cook and oiling. After the first seasoning, avoid soap on the skillet, water and a stiff brush for routine cleaning, then oil while still warm.

Why does food stick to my cast iron skillet and how do I fix it?

Three common causes. First, insufficient preheating, cast iron must be fully preheated before food is added. A properly preheated skillet is too hot to hover your hand over comfortably. Second, insufficient seasoning, a new or under-seasoned skillet will stick more than one with multiple cooks of seasoning built up. Fix by cooking fatty foods (bacon, sausages) and oiling after each use. Third, moving food too early, proteins release naturally when the sear completes. If your steak is sticking, it isn't ready to flip. Leave it 30 to 60 more seconds.

Can I use the skillet for both direct and indirect heat on the EGG?

Yes, the skillet works in both configurations. Direct heat (grid positioned above open fire) for high-heat searing, sautéing, and rapid cooking where aggressive browning is the goal. Indirect heat with the ConvEGGtor for braising, baking cornbread and cobblers, roasting, and any cooking where surrounding convective heat rather than direct flame contact produces better results. Switching between the two simply involves adding or removing the ConvEGGtor.

What is the best oil to use for seasoning the skillet?

Flaxseed oil is widely considered the best for building initial seasoning layers, its high polyunsaturated fat content polymerises efficiently under heat to create a hard, durable base coating. For ongoing maintenance after each wash, any cooking oil works well: vegetable, canola, or light olive oil. Apply the thinnest possible layer, wipe on with a cloth, then wipe off almost all of it. Excess oil pooling in the skillet creates sticky spots rather than a smooth seasoning layer.

How does the dual helper handle design work and why does it matter?

Most skillets have one long handle. This skillet has two shorter helper handles positioned on opposite sides, creating a balanced two-handed carry rather than a single-handled lift. For a heavy, food-laden cast iron skillet at high temperature, the two-handed carry is significantly more controlled and less likely to tilt and spill. The handles also make pouring pan sauces and draining braising liquid much easier, hold both handles and tilt forward rather than awkwardly wrestling a single long handle over a hot EGG.

Can I use this skillet for smash burgers on the EGG?

Yes, the flat cooking surface, high heat tolerance, and heat retention make it excellent for smash burgers. Preheat the skillet to 230 to 260°C, place loosely formed ground beef balls on the surface, and immediately press firmly with a flat spatula or the Big Green Egg Grill Press. The cast iron's surface contact and heat creates the crispy, caramelised edges that define a proper smash burger far more effectively than cooking on an open grate.

How do I handle rust if it appears on the skillet?

Surface rust on cast iron is not permanent damage. Scrub affected areas with steel wool or a wire brush until the rust is fully removed, work until you reach bare grey metal. Wash the skillet, dry it completely (on the EGG or a stovetop burner), apply cooking oil to all surfaces, and re-season by heating at 175 to 205°C for one hour. The skillet returns to full service. Rust only occurs from leaving the skillet wet or storing without oil, both are easily avoided with the post-wash oiling routine.

Can I see the Big Green Egg Cast Iron Skillet in person before buying?

Yes. Both the 27cm and 36cm Big Green Egg Cast Iron Skillets are on display at the BBQ Republic showroom in Wetherill Park, Sydney. You can assess the weight, handle design, and cooking surface of both sizes before choosing. BBQ Republic is a Big Green Egg Platinum Dealer. The showroom is open Monday to Friday 10am to 5pm and Saturday 9am to 2pm.