Why I Love Cooking with Cast Iron

There are a few things in my kitchen I reach for over and over: a good chef's knife, my favorite olive oil, and my cast iron skillet. In a world of gadgets and non-stick coatings, there's something refreshing about cooking with a pan that's been around for generations.

Why I use it

Not because it's trendy — because it works. It holds heat beautifully, creates a wonderful sear, and goes from the stovetop straight into the oven without a second thought. Whether I'm roasting vegetables, cooking salmon, or making a frittata, it rarely lets me down.

It's built to last

One quality cast iron skillet can last decades — sometimes generations. Unlike cookware that eventually scratches or loses its coating, cast iron can often be restored and used again. I like owning fewer things that simply work well.

The natural non-stick surface

When properly seasoned, cast iron develops a naturally slick cooking surface. It isn't quite the same as a brand-new non-stick pan, but with a little care, it becomes surprisingly easy to cook with.

What about the iron?

One interesting benefit is that small amounts of iron can transfer into food during cooking. For many people that's perfectly fine, and may even be helpful. If you have a condition such as hereditary hemochromatosis, talk with your healthcare provider about whether cast iron cookware is right for you.

It's not perfect

Cast iron does have a few downsides. It's heavy. It takes a little more care than stainless steel. And I usually avoid cooking highly acidic foods, like tomato sauce, in it for long periods — they can affect the seasoning and may increase the amount of iron that transfers into the food.

What I actually use

I don't cook everything in cast iron. My kitchen is mostly stainless steel pots and pans, one or two cast iron skillets, ceramic baking dishes, and glass storage containers. That combination covers almost everything I make.