Why use Cast Iron?
Here you will find some of the advantages and disadvantages of using cast iron. Is cast iron the perfect cookware? Nope. But many find it a fun and worthwhile addition to any kitchen.
Advantages
Long Lasting
Treat your cast iron with care and it will give you a lifetime of use (literally). Technically, cast iron is considered brittle compared to other types of metals. Manufacturers make it thick (about 4mm) in order to make it tough and durable. And it certainly is! This is why pans often get handed down in families or easily found in secondhand shops.
Inexpensive
In general, cast iron is pretty cheap. And they last so long it is common to find a cast iron pan at a garage sale or a Goodwill Store. Paying a couple bucks for a pan you will use for a lifetime is particularly satisfying. Even new, a classic Lodge 12-inch skillet will only cost you about $30.00. However, if you are a collector or an enthusiast you may shell out more for a vintage piece or new specialty cast iron. Enameled cast iron will run you even more.
Nonstick Surface
The nonstick seasoning that you develop in your cast iron pan makes cooking and clean-up a breeze. All without the use of polytetrafluoroethylene (PTFE) – commonly known as Teflon.
Teflon has been around since the 1940’s and there are serious concerns about its potential for causing health risks in humans. Most manufacturers of non-stick pans today state that they are not using anything dangerous. Not only do they say they avoid PTFE, but also Perfluorooctanoic Acid (PFOA) and Perfluorooctanesulfonic acid (PFOS). Take note because you are much better off avoiding all of these perfluorinated chemicals.
The non-stick coating on your cast iron pan consists of only of what you put on it – oil, food and heat. And it gets better the more you use it.
Holds Heat Well
Simply put, cast iron pans heat up slowly and they hold heat well. Cast iron stays hot longer compared to copper, steel or aluminum pans. Do not get confused with a pan’s thermal conductivity which allows the heat to spread evenly across the pan. Cast iron does not heat evenly. See disadvantages below.
Nutrients in your Food
Iron-deficiency anemia is a significant worldwide problem. Many people do not think of this issue when living in developed countries. However, the World Health Organization (WHO) states that iron deficiency affects more people than any other condition. Furthermore, WHO states “iron deficiency is the most common and widespread nutritional disorder in the world”. This is especially true in developing countries where 40% of preschool children are estimated to be anemic. You can find a link to the iron deficiency page of WHO’s site here. WHO Info on iron deficiency.
So what happens when you cook food in iron cookware?
Research has been completed on this topic for years and it is clear that iron can be released into food. But it does matter what you are cooking and how long you cook it. For instance, cooking a burger in a glass dish vs a cast iron pan increased the amount of iron from 2.0 mg to 2.29 mg per 100 mg of food. Looks like a small increase but it still increased the iron in the food by over 14%. The increase of iron released into the food increases when acidic acids are cooked. For instance, chili with meat and beans showed an increase of about 4 times from 1.28 to 6.27 mg per 100 mg of food. This information comes from a summary of the 1995 paper by H.C. Brittin and it can be found at the website of the International Congress of Meat Science and Technology.
To put these numbers in perspective, a typical adult (age 19-50) needs 8-18 mg of iron per day as the US recommended daily allowance (RDA). NIH recommended levels can be found here.
Disadvantages
Cast Iron is a poor conductor of heat
It’s true…but many people get this wrong and they expect a nice even temperature across the whole pan. But that is just not the case. Cast iron does not heat evenly because its thermal conductivity, or ability to transfer heat from one part of the metal to another, is very low. What cast iron does do well is hold on to heat. Once a cast iron pan is hot, it will stay that way much more effectively than stainless steel or other materials. Be careful if you have a small burner under a large skillet. You will not have an even temperature edge-to-edge.
I have a great cast iron griddle that I don’t often use. It fits over two stove burners and looks like a great idea! But it is difficult to get the large and even cooking surface that I want. However, it works better on a campfire or the outdoor grill.
This is a disadvantage – but not a big problem. Significant heat does spread to all parts of the pan – which you inherently know because the handle gets too hot to hold after a while. For best results, try to match the size of the burner to the cooking area of the pan. Always preheat the pan on a medium heat for a few minutes to allow the heat to spread to the edges. And you can always preheat the pan in the oven if desired to start with an even temp across the pan. To read a few more of these tips…see the page on cast iron cooking tips.
Heavy and Brittle
Have no doubt, cast iron pans are heavy. Cast iron is quite dense and the pan walls are typically about 4mm thick. They have to be that thick otherwise the pans would be too fragile. Believe it or not, cast iron pans are fairly brittle and they are especially susceptible to thermal shock (a quick change in temperature). This explains why you do not put the pan under the water right off the stove or throw it on high heat for a long time right from the cupboard.
There are several types of iron and, technically speaking, cast iron pans are typically made of grey cast iron. This iron is a bit brittle because the carbon content is about 2-4% in the form of graphite.
You may be familiar with carbon steel pans which are similar to cast iron but have more iron and less carbon (around 1-2% carbon). That small amount of increased iron makes it a drastically different metal. In fact, carbon steel is rolled into sheets and shaped into pans (not cast). They can be made thinner and therefore weigh less for a similar size pan (sometimes half the weight)! Check out a review of my BK Cookware 10 inch carbon steel pan.
OK, cast iron is heavy. How heavy is it and how does it compare to other pans?
Let’s look at a common source for new cast iron pans – Lodge Cast Iron in Tennessee. They are popular manufacturer because of all the right reasons. Their products are well made and offered at a good price. Their 10.25-inch cast iron skillet weighs 5.35 lbs. Their large 15-inch skillet is a whopping 12.4 lbs. Both, thankfully, have helper handles.
In comparison, the popular All-Clad aluminum core stainless steel 10-inch skillet weighs in at 3.5 lbs (35% lighter). Another popular brand, Cuisinart, offers their classic stainless steel 10-inch skillet and that weighs less than 2 lbs!
Rules are Cool
There are care and maintenance tips that you should follow to keep your pan in top shape. If you do not follow all the rules all the time – it is ok. Your pan is resilient and will probably be just fine.
Is it too much work?
After reading basic instructions on caring for cast iron, I have heard people say that it is “just too much work”. Or they say in a smug voice “…and that is why I don’t use cast iron”. Sigh…
I do not consider pan maintenance “too much work”. All cookware, no matter what the material, takes care. I love working with cast iron cookware. And I follow these maintenance tips all the time. I consider the maintenance of the pans both fun and rewarding.
If you do not enjoy it and you do not think it is worth the time and effort – there are many other options for cookware.