Julie le Clerc cooks with cast-iron and relishes rhubarb.

I’m a big fan of cast-iron cookware for its functionality, durability and great versatility: from searing, stir-frying, grilling and roasting to baking puddings and cakes. Properly cared for, cast-iron pans will last more than a lifetime.

Cast-iron can be used on all types of hobs, including induction, and can safely go from stovetop to oven making one-pan meals a breeze.

Once hot, cast-iron holds and distributes heat exceptionally well, meaning meats brown better and vegetables cook faster.

Through use, cast-iron builds up a natural non-stick surface, known as seasoning. The more seasoned a pan is the better it will perform.

To preserve seasoning, don’t use soap. Simply rinse under hot water and use a soft brush to remove stubborn dirt.

Always dry thoroughly so the pan doesn't rust; store between paper towels.