Cast iron cookware makes food taste better. Thanks to cast iron's incredible heat retention, there's no better way to get crispy fried chicken, flavorful roasted veggies, or a perfect loaf of bread.
The disadvantages of cast iron
One of the main drawbacks of cast iron pans is their weight. Cast iron is significantly heavier than other types of cookware, which can make handling and maneuvering them more challenging, especially for individuals with physical limitations.
Foods that are highly acidic, such as tomatoes, citrus fruits, and vinegar-based dishes, should be avoided when cooking with cast iron. The acidity can cause the iron to leach into the food, resulting in a metallic taste.
Food can taste better when cooked with cast iron cookware for several reasons: Heat Retention and Distribution: Cast iron retains heat exceptionally well and distributes it evenly across the cooking surface. This results in more consistent cooking, which can enhance the flavor and texture of the food.
It may not be salt. It may be iron. Your pan may not be seasoned properly, and iron is dissolving into your food as you cook it. This can cause a very metallicy flavor that is similar to saltiness.
Cast iron cookware makes food taste better.
Thanks to cast iron's incredible heat retention, there's no better way to get crispy fried chicken, flavorful roasted veggies, or a perfect loaf of bread.
Eggs fall into the category of sticky foods that are not ideal for cast iron skillets that haven't built up their seasoning yet. While cast iron can become non-stick with sufficient use over time, a newer skillet will almost certainly cause your eggs to stick to its porous surface.
Cast iron is not only safe for everyday cooking but also offers several health benefits. When properly seasoned, the surface becomes virtually non-stick, reducing the need for excessive oil or fats in cooking.
According to some of the world's best chefs, cast-iron pots and pans are durable, long-lasting, and make food taste better. We have ancient China to thank for cast-iron pans. In fact, the earliest cast-iron pieces were found in a cemetery in Shanxi, northern China, dating all the way back to the 8th century BC.
The takeaway? It's safe to cook tomato- and wine-based sauces in cast iron, but you should save the vinegary pan sauces for stainless-steel pans—or dilute the vinegar (or citrus) with water or stock.
All cast iron, whether natural or coated, has a much higher carbon concentration than other popular food-safe metals like stainless steel and aluminum. This means that natural cast iron is more susceptible to corrosion because when carbon combines with oxygen and water, rust forms.
Common cooking oils like olive oil will gradually produce seasoning, but won't be as effective as grapeseed oil. Canola, other vegetable oils, and shortening are a little better.
With proper care cast iron cookware can withstand a lifetime of use. Actually several lifetimes as these cast iron pans and dutch ovens are often passed down from generation to generation. Taking care of cast iron cookware is as easy as 1 – 2 – 3.
“Glass, like Pyrex cookware, is a safe option,” Perko said. “Cast iron is a safe option if NOT frying or using high-temperature cooking. If you have or can use or purchase stainless steel pots and pans, they are healthier choices for long-term/lifetime use.”
Cast iron is harder, more brittle, and less malleable than wrought iron. It cannot be bent, stretched, or hammered into shape, since its weak tensile strength means that it will fracture before it bends or distorts. It does, however, feature good compression strength.
That depends on your cooking habits. For most people, cast iron pans are worth it because they don't cost much and are incredibly durable. If you don't fry, braise, roast, or slow-cook often, you probably don't need a cast iron pan.
Cast iron shines when it comes to high-heat cooking, like searing steaks or charring vegetables, but it goes beyond that—you can use cast iron to sauté, bake bread, or even or make a table-worthy dessert.
Not only is the Le Creuset Dutch oven one our Test Kitchen's official preferred pot, but it's also a personal favorite of our prep kitchen manager, Catherine Ward. Here's why. Our editors and experts handpick every product we feature. We may earn a commission from your purchases.
The more you use a rusted pan, the more iron you'll consume in your food. It's best to avoid cooking with a rusty cast iron pan. If it's reached the point of corrosion or deep rust, throw it away rather than risk your and your family's health.
Acidic Foods
If you're making a rich tomato sauce, wine-braised meat, or a lemon-based marinade, you might want to consider using a stainless steel or ceramic pot or pan. Acidic foods will strip away metals in even the most seasoned cast-iron cookware, and those metals will get into whatever you're cooking.
Why do Scrambled Eggs Turn Green In a Cast Iron Skillet? This harmless but unappealing color change is the result of a chemical reaction between iron in the pan and sulfur in egg whites. Why do Boiled Eggs Turn Green?
The cast iron skillet will fry up bacon beautifully for that perfect salty side.