Cast Iron Cookware for Everyday Meals: here's what actually helps. When it comes to cookware, cast iron is the real deal. It's durable, heats evenly, and easily moves from stovetop to oven to table.
Why Cast Iron Cookware Is Worth Considering for Daily Cooking
But there are some things to consider before buying, such as weight - type of seasoning, and maintenance. We'll help you handle all of that so you can get the most out of your cast-iron pan.
For everyday meals that don't require multiple skillets, a large cast-iron pan can serve as your go-to breakfast, lunch, and dinner skillet. Plus - a larger surface area gives you room to sear a steak or fit a hefty pork chop. And when you're ready to throw on some vegetables, a bigger pan allows you to spread them out to cook more quickly and evenly.
Nonstick Performance: Cast Iron Cookware vs. Ceramic and PTFE
Cast-iron frying pans were the original nonstick pans, before ceramic nonstick and PTFE rolled around, and unlike modern nonstick coatings, a cast-iron pan's surface actually gets more nonstick over time rather than degrading week by week. This is because through continued cooking - thin layers of oil polymerize to the surface of the pan, creating a glassy nonstick surface that improves with continued use. In other words, the more you cook with it, the more nonstick it becomes.
Lightweight Cast Iron Makes Daily Use More Practical
The heavier the better is a common refrain when shopping for cast-iron cookware. And it certainly rings true for almost every pan we've tested save for one: The lightweight Lancaster No. The Lancaster is the lightest cast-iron pan we've tested, weighing in at 4 pounds for the No. 8 (10"-diameter) pan. Most cast-iron pans of a similar size are around 5 pounds or more - a seemingly small difference in number that makes a surprisingly big difference in hand.
Saving 1 to 2 pounds might not sound like much - but when you factor in how often you'll be lifting the pan to flip food or move it from stovetop to oven, the difference is considerable. Plus, the last thing you want to do is drop a heavy pan on your foot, right?
Seasoned vs. Unseasoned: What's the Difference?
One of the biggest hurdles to buying new cast-iron cookware is figuring out how to season it - a process that involves cleaning off any dirt or grease, then heating a thin layer of oil and letting it cool to create a smooth - nonstick surface. Some new cast-iron pans come "preseasoned," which means the pan is factory coated, making it ready for use right out of the box. Our favorite cast-iron pan, the Lodge Pre-Seasoned Cast-Iron Skillet, falls into this category.
Pans that are unseasoned typically cost less - but you'll need to learn how to properly season them - a task that requires patience and practice. If you opt for an unseasoned pan, we recommend reading our story on how to season a cast-iron pan, which walks you through the process. But if you'd rather skip the learning curve, buying a pan that's already ready to cook with is the way to go.
Pro Tips for Cooking With Cast Iron Every Day
- Use wood, silicone - or nylon utensils to prevent scratches.
- Don't submerge your cast-iron pan in water or put it in the dishwasher.
- Rinse your pan with warm water as soon as possible after cooking, while it's still warm. If a pan is difficult to clean, add a pinch of salt and scrub with a sponge.
- After cleaning, dry your pan thoroughly with a towel, then use a paper towel to rub a thin layer of vegetable oil all over it - including the handle and lid.
- Store in a dry place with a paper towel inside to absorb moisture.
Is There a Downside to Using Cast Iron Cookware Every Day?
The biggest drawback of cast-iron cookware is also its greatest strength: how porous the material is. Although this quality allows a pan to develop a slick, nonstick surface over time, it also means that if a pan isn't properly seasoned or maintained, it can rust. So unlike a stainless-steel pan or a nonstick skillet, you can't just toss it in the dishwasher.
Still - if you're willing to learn how to season a cast-iron pan and take care of it properly, it will reward you with years of faithful service.
Further reading
- https://pmc.ncbi.nlm.nih.gov/articles/PMC8266402/
- https://www.bonappetit.com/story/best-cast-iron-skillet?srsltid=AfmBOooqkm8V1sVq-oTCRc_1mOd-3t1ZyZqBcIfckXfZ5O-CT3rWmXFa
- https://www.marketresearchfuture.com/reports/cast-iron-cookware-market-12474
- https://www.consumerreports.org/home-garden/cookware/best-cast-iron-frying-pans-a2269577590/
Disclaimer
This article is a personal reflection shared for general informational purposes only. It is not financial, investment, insurance, or tax advice. For decisions about your own money, please consult a qualified financial professional.
References
- frying pans were the original — bonappetit.com
- https://pmc.ncbi.nlm.nih.gov/articles/PMC8266402/ — pmc.ncbi.nlm.nih.gov
- https://www.bonappetit.com/story/best-cast-iron-skillet?srsltid=AfmBOooqkm8V1sVq-oTCRc_1mOd-3t1ZyZqBcIfckXfZ5O-CT3rWmXFa — bonappetit.com
- https://www.marketresearchfuture.com/reports/cast-iron-cookware-market-12474 — marketresearchfuture.com
- https://www.consumerreports.org/home-garden/cookware/best-cast-iron-frying-pans-a2269577590/ — consumerreports.org
