How to Make a Toad in the Hole in a Cast Iron Pan
How to Make Toad in the Hole in a Cast Iron Pan: The Complete British Guide
Toad in the Hole is one of Britain’s most beloved weeknight suppers — a dish that transforms humble sausages and a Yorkshire pudding batter into something genuinely spectacular. But here is the truth that every serious cook eventually discovers: the vessel you cook it in changes everything. A thin-gauge roasting tin wobbles in the oven and produces uneven heat. A non-stick pan cannot hold the fat at high enough temperatures. A cast iron pan, however, whether that is a seasoned Lodge skillet, a vintage Le Creuset gratin dish, or a well-loved piece of carbon steel, conducts and retains heat in a way that produces a batter that rises dramatically at the edges, stays custardy in the centre, and develops a base that is genuinely, properly brown.
This guide covers everything from choosing the right cast iron cookware available in the UK, to preparing your batter, seasoning tips, and the exact method that produces a showstopper result every single time.
Why Cast Iron Is the Best Choice for Toad in the Hole
Before getting into the recipe itself, it is worth understanding why cast iron outperforms other materials for this particular dish. Toad in the Hole relies on one critical principle: the fat in the pan must be smoking hot before the batter goes in. This is what creates the dramatic oven spring — the rapid expansion of steam that pushes the batter up and outward into those characteristic golden walls.
Cast iron retains heat far more effectively than stainless steel or aluminium. Once a cast iron skillet or baking dish reaches temperature, it does not cool significantly when cold batter hits the surface. This is called thermal mass, and it is the single most important factor in getting a good rise. A thin roasting tin loses heat the moment liquid batter touches it, which means the base steams rather than sears, and you end up with a pale, dense pudding rather than a crisp, airy one.
There is also the matter of even heat distribution. Cast iron distributes heat across its entire surface area, including up the sides of the pan, which means the batter gets heat from multiple directions simultaneously. This is precisely why a cast iron gratin dish or deep skillet produces a toad in the hole with risen, crispy edges that wrap around the sausages rather than leaving them exposed in the middle of a flat, disappointing pudding.
The British Cast Iron Tradition
Britain has a long and proud history with cast iron cookware. The Coalbrookdale Company in Shropshire, widely regarded as the birthplace of the Industrial Revolution, was producing cast iron goods as far back as the 18th century. While most modern cast iron cookware used in UK kitchens comes from American brands like Lodge (made in South Pittsburg, Tennessee since 1896) or French brands like Le Creuset (founded in Fresnoy-le-Grand in 1925), there is a renewed interest in British and European cast iron. Brands like Netherton Foundry, based in Shropshire, make spun iron cookware in the UK and are well worth seeking out if you want to support British manufacturing.
Choosing the Right Cast Iron Pan for Toad in the Hole
Not all cast iron pans are equal for this recipe, and choosing the right size and depth will have a direct impact on your results. Here is a breakdown of the main options available to UK buyers.
Lodge Cast Iron Skillets
Lodge is perhaps the most accessible cast iron brand available in the UK, stocked at retailers including Lakeland, Amazon UK, and many independent cookware shops. For toad in the hole, a 12-inch (30cm) Lodge skillet is ideal for four people. The pre-seasoned surface means you can use it immediately without building up a seasoning from scratch, though adding your own layers of seasoning over time will improve performance significantly.
The Lodge skillet has relatively low sides compared to a roasting dish, which means the batter will rise up and over the rim slightly if you are generous with it — some cooks consider this a feature rather than a flaw, as it creates dramatic presentation. If you prefer a more contained result, use a Lodge cast iron baking pan or a Dutch oven base.
Le Creuset Cast Iron Dishes
Le Creuset’s enamelled cast iron range is a staple in many British kitchens, and their rectangular baking dishes are superb for toad in the hole. The enamel coating means you do not need to season the pan, and the surface is easy to clean. Le Creuset is widely available in the UK from John Lewis, Fenwick, and Le Creuset’s own website, as well as outlets like TK Maxx where older or slightly imperfect pieces can be found at a discount.
One important note: Le Creuset’s enamelled cast iron can be used at high oven temperatures, but the manufacturer recommends avoiding temperatures above 260°C for extended periods when using lids with phenolic handles. For toad in the hole, you will be cooking at around 220–230°C without a lid, so this is not a concern. The enamel interior will not develop a seasoning in the way raw cast iron does, but it provides a naturally smooth, low-stick surface that improves with careful use.
Netherton Foundry Spun Iron
If you want something made in Britain, Netherton Foundry in Shropshire produces spun iron pans — a thinner, lighter form of iron cookware that heats up more quickly than traditional cast iron but retains good thermal mass. Their oval roasters and frying pans are available directly from their website and from select UK stockists. The surface requires seasoning, but the factory applies an initial beeswax finish that gives you a head start.
Vintage British Cast Iron
Car boot sales, estate sales, and antique markets across the UK are rich hunting grounds for vintage cast iron. Look for pieces marked with British foundry names such as Aga, Falkirk, or Kenrick. These older pieces, often made with a smoother internal surface than modern mass-produced cast iron, can be exceptional for baking once properly restored and seasoned. The Vintage Cookware Facebook group and the Cast Iron Cooking UK community on Reddit are excellent places to get identification help for vintage pieces.
Seasoning Your Cast Iron Pan Before You Start
If you are using raw cast iron (not enamelled), the seasoning of your pan matters enormously. Seasoning is the process of baking thin layers of polymerised oil onto the surface of the iron to create a natural non-stick coating and prevent rust.
Oils to Use for Seasoning in the UK
The best oils for seasoning cast iron are those with a high smoke point and a low proportion of saturated fat, as these polymerise most effectively. In the UK, the following are all excellent and readily available choices:
- Flaxseed oil — available from health food shops like Holland and Barrett; produces a very hard, durable seasoning but requires multiple thin coats
- Vegetable shortening (such as Trex or Cookeen) — widely available in UK supermarkets including Tesco, Sainsbury’s, and Asda; a reliable all-rounder
- Cold-pressed rapeseed oil — a genuinely British product, produced extensively in Yorkshire, Lincolnshire, and East Anglia; high smoke point and excellent for seasoning
- Lard — the traditional British choice, still widely available from butchers and supermarket meat counters; produces a robust seasoning with good release properties
To season, preheat your oven to 230°C (fan 210°C). Rub a very thin layer of oil across every surface of the dry pan, then wipe away most of it so only the thinnest possible film remains. Place the pan upside down on the oven rack with a baking sheet below to catch any drips. Bake for one hour, then turn the oven off and leave the pan to cool inside. Repeat this process three to five times before using the pan for baking.
Maintaining Your Seasoning
After each use, clean your cast iron with hot water and a stiff brush — the Lodge Rust Eraser and the pan scrapers from Netherton Foundry are both excellent UK-available tools for this. Avoid soap unless the pan is extremely dirty, as repeated use of washing-up liquid strips the seasoning over time. Dry the pan immediately and thoroughly, either on the hob over a low flame or in a warm oven, then apply the faintest smear of oil before storing.
The Classic Toad in the Hole Recipe for Cast Iron
This recipe serves four people comfortably and is sized for a 12-inch (30cm) cast iron skillet or a similar-sized rectangular cast iron baking dish.
Ingredients
- 8 good-quality British pork sausages — Cumberland, Lincolnshire, or Gloucester Old Spot are all excellent choices; look for sausages with a meat content of at least 80% for the best flavour and the least shrinkage
- 2 tablespoons of lard, beef dripping, or cold-pressed rapeseed oil
- 140g plain flour (not self-raising)
- 4 large eggs, at room temperature
- 200ml whole milk, at room temperature
- 100ml cold water
- 1 teaspoon fine sea salt
- A few sprigs of fresh thyme (optional but recommended)
- 1 teaspoon wholegrain or Dijon mustard mixed into the batter (a tip borrowed from Nigel Slater’s approach to Yorkshire pudding)
Making the Batter
The batter is a straightforward Yorkshire pudding batter, and it benefits enormously from resting. Sift the flour and salt into a large mixing bowl and make a well in the centre. Crack the eggs into the well and begin whisking, drawing in flour gradually from the edges. Add the milk a little at a time as you whisk, then add the cold water. The finished batter should have the consistency of single cream and be entirely smooth with no lumps. Whisk in the mustard if using.
Cover the bowl with cling film and rest the batter in the fridge for at least one hour — overnight resting produces an even better result. This resting period allows the flour’s starch granules to fully hydrate and the gluten to relax, which means the batter will rise more freely in the oven.
Remove the batter from the fridge 20 to 30 minutes before cooking so it can come back to room temperature. Cold batter hitting a hot pan will cause a more violent thermal shock, but room temperature batter actually produces a more reliable rise because it begins cooking immediately rather than spending energy simply warming up.
Cooking the Sausages
Place your cast iron skillet or baking dish in the oven and preheat to 230°C (fan 210°C, Gas Mark 8). Once the oven is at temperature, remove the pan carefully using thick oven gloves — cast iron handles become extremely hot, so silicone gloves rated to at least 230°C are advisable. Add the fat to the pan and return it to the oven for five minutes until the fat is shimmering and beginning to smoke.
Moving Forward
Once you have the fundamentals in place, the possibilities open up considerably. The UK offers fantastic opportunities for anyone interested in this hobby, and with the right foundation you will be well placed to make the most of them.
