Read our guide to figure out the best cast iron pan for you and you’ll soon be on your way to cooking vegetables, meat, bread and more!

Try Nancy Silverton’s take on Hawaiian pizza. Created as an upgrade to her son’s favourite type of pizza, this version includes speck and jalapeños.

This Skillet Kebab doesn’t need a grill or skewers, just a cast-iron pan!

Calzones make for a great alternative to pizzas, and we’ve got two options: one with pesto, provola, minced beef and ricotta, and the other with tomato, provola, ham and basil.

Italian-American sausage and peppers get new life as toppings on a pizza. Spicy, sweet and satisfying, you’ll want to have more than one slice.

Learn how to make restaurant-quality, deliciously seared steak in an Ooni oven with dinner on the table in less than ten minutes.

This maxed-out Detroit-style pan pizza is topped with both large flat disks and small cup-and-char circles of pepperoni.

Crostini aren’t just for bread! Make these ricotta, speck and Marcona almond crostini using blind-baked pizza crust—a delicious appetiser great for holiday parties. 

Hot dogs wrapped in store-bought dough make for a mummified Halloween treat that’s easy to cook and sure to delight kids.

This sweet summer corn and spicy ’nduja pizza pairs extraordinarily well with blood orange apéritifs from Mommenpop.

Outdoor cooking expert Gill Meller shows how to make a delicious flatbread with sausage, burrata and herbs.

A pizza topped with spicy Spanish chorizo and brined fresh pineapple makes for a pickled take on the classic Hawaiian pizza.