Why Use Cast Iron?
There are many benefits to using cast iron instead of other types of cookware. Read on to find out some of the reasons why cast iron is loved best.
This pan, pot or skillet maintains it's useability for decades in the future. In fact, when well-maintained, it only gets better with use! It's seasoning layer will become more and more slick over time and the flavor enhanced with great care and maintenance.
When you get your pan really well seasoned, this is the best thing about cast iron. You don't need chemical coatings on your pan to be non-stick. The oils from your cooking and seasoning will be well absorbed into the surface of your cookware so that foods aren't sticking to your pan anymore! Genius!
You are avoiding unhealthy kinds of non-stick pans, when you choose cast iron instead. Even if you use a plastic (equally unhealthy) spatula on a chemically coated non-stick pan, small bits of the toxic coating degrade over time (from the spatula too!) and end up in your food. Cast iron does no such thing.
Instead, cast iron adds small amounts of necessary iron in your food. This is good for preventing anemia since iron is used in the production of red blood cells.
Unless you have a blood disease, are cooking with high acid foods or your pan isn't well sealed, the added iron is very good for you!
it's a stove top, oven and on the grill 3-in-1 combo. This simplifies the amount of dishes you have in your kitchen and can help in cooking items that have been stove top or grill ready, but need to re-heat or stay in the oven before eating.
A good investment
Although you may pay a bit of extra money per piece up front (depending on it's producer you can find great deals now), the life span of this pan far outweigh it's initial purchase price. This is a pan that will last for decades. It can be a piece of family memorabilia passed down from one generation to the next. Don't fret if you find grandma's old pan chalk full of rust and grit. See our guide for cleaning old cast iron in FAQ's.