Cast-Iron Cookware vs Non-Stick Pans
Advantages and Disadvantages of a Cast Iron Skillet
Nov 10, 2009
Cast-iron pans are enjoying something of a comeback in recent years as home cooks recognize the benefits of these classic pans. With concerns over the possible health risks associated with Teflon coated nonstick cookware, many consumers are considering stainless steel as well as cast iron as possible alternatives. While a good quality stainless steel pan will last years and provide good performance, some consumers may prefer the benefits of a cast iron pan.
Benefits of Cast Iron Cookware
Properly seasoned cast iron pans will have a nonstick effect, similar, and in some cases, even surpassing the nonstick properties of Teflon coated cookware. Their thick bases distribute heat evenly when heated correctly and they can be transferred from stovetop to oven. Their high heat retention makes them ideal for searing meats. Cast-iron pans are non-toxic and trace amounts of iron leaching into foods can actually supplement the iron in the human diet.
Possible Disadvantages of Cast Iron Cookware – Factors to Consider When Purchasing a Cast Iron Skillet
However, cast iron pans do take longer to heat up than other types of pans, and take longer to cool down. A hot cast-iron pan must be picked up with a potholder, and burns are more common than with other kinds of pans. Cast-iron pans need to be seasoned to perform correctly, and this requires patience and persistence on the part of the owner. Seasoning generally involves heating the pan for a period of time with some form of fat or grease - directions usually come with the pan or is readily available online. Some cast iron pans come preseasoned, but may require additional seasoning.
Another disadvantage to cast-iron pans is that they are very heavy. When full of food, it can be difficult to lift the pan to transfer food to another container. Cast-iron pans also require regular maintenance - they should not be washed with detergent, just brushed with a sturdy brush in water, and they should be oiled regularly. Moreover, the iron can sometimes react with acidic foods to produce a slightly "off" taste. This is not harmful to the health, but can put off some people.
Value for Money – Are Cast Iron Skillets Worth the Money?
Cast-iron pans are very inexpensive to buy, with pans by the US company Lodge costing around $30 US. A high profile article by Marian Burros in the New York Times in 2006 (In Search of a Pan That Lets Cooks Forget About Teflon) rated the humble cast iron pan better than high-end stainless steel pans. Burros’ cookware testing found that the enameled cast iron and regular cast iron pans performed the best out of all pans tested.
Enameled cast-iron pans are available for cooks who want the benefits of cast iron without the trouble of seasoning. However, some cooks have experienced the enamel chipping or flaking, requiring replacing. Enameled cast iron pans are also more expensive than their non-enameled counterparts – an enameled cast iron skillet by Le Creuset runs over $100 US.
Who should buy a Cast-Iron Pan?
Cooks who are switching from Teflon-coated pans to another type of cookware should consider cast-iron as a good alternative to stainless steel cookware. Although it requires some maintenance, a cast-iron pan will reward the consumer with many years of high-performance cooking.
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