Pros And Cons Of Cast Iron Skillets - Proline Range Hoods

Cast iron skillets are great pans for your kitchen. But everyone has their own cooking habits and behaviors. Depending on what you cook and how you like to cook, cast iron may not be right for you. It’s helpful to take a closer look at the pros and cons of cast iron skillets before you buy one for yourself.

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If you do your research, you can find a skillet that will last you for years to come. More importantly, you’ll love to cook with it! Maybe it’s cast iron, but maybe it’s not. We won’t make the decision for you.

We’ll unpack five pros and five cons to help you make the right choice.

Cast Iron Skillet Pros

Cast iron is arguably the most durable cookware on the market today. You might have a friend who uses a cast iron skillet their grandmother once used. They can be passed down for generations and still work great in the kitchen.

Cast iron contains two to four percent carbon which strengthens the material. Add a layer of polymerized oil to that and you have quite a durable cast iron skillet!

The seasoning can wear down, especially if you cook often at high heat or make acidic foods. So make sure you reseason your pan about twice a year.

Cast iron is also one of the best materials for retaining heat. This means that once heated up, cast iron keeps its heat well. This makes it great for roasting, frying, and slow-cooking. High heat retention means less heat is lost throughout the cooking process. So food will cook much faster in cast iron compared to other materials.

Cast iron pans are simple to make for manufacturers. They don’t need to worry about adding a special nonstick coating like Teflon to the pan before shipping. Also, cast iron skillets can last a lifetime. So they are a valuable long-term investment. You may spend $100 on a skillet and never have to buy another one.

You can find cast iron pans on sale from $15 to $500+. The main difference between these pans is the attention to detail of the manufacturing process. Expensive pans don’t skip any steps or use cheap materials as they craft their cookware. They are more durable than cheap pans, which take some shortcuts in the manufacturing process. A pan with a better finish also requires less reseasoning.

Lodge is one of the most popular brands of cast iron that make affordable cookware. Or if you’re interested in luxury cast iron, check out Finex or Le Creuset.

Once seasoned, cast iron pans slowly develop a completely non-stick coating. It takes some time for the coating to develop. The more you cook with your seasoned cast iron, and the better you care for it, the more non-stick it’ll become. But the key is it has to be seasoned well. Otherwise, all kinds of food will stick to your pan. That won’t be fun to clean!

Most pans today come pre-seasoned. Just check the product page or manufacturer’s instructions to see if yours requires seasoning. Some people prefer to remove the factory coating and season the pan themselves.

You’ll remove the factory coating when you first get your cast iron skillet or cookware. You might also remove the factory coating to tackle rust. Here’s a quick guide on stripping the seasoning and removing rust from your cast iron pan.

Each time you cook with your cast iron skillet, trace amounts of iron leach into your food. It’s not a dangerous amount – in fact, it can supplement your diet for the better. Research has shown that cooking with cast iron can be beneficial for people with anemia. But before you start cooking with it, consult your doctor.

We’re not medical professionals and every person is different. What works for you may not work for someone else!

Read more in our post, Is cooking with cast iron dangerous?

Cast Iron Skillet Cons

Cast iron is a dense material, so it’s quite heavy. Cast iron skillets are difficult to maneuver so they’re not great for stir-frying.

Also, the pan will feel heavier than advertised because you’re lifting it with a handle. The further away the weight from your center of gravity, the harder it is to lift.

• 8” skillet: about 3 pounds
• 10” skillet: about 5 pounds
• 12” skillet: about 8 pounds
• 15” skillet: about 12 pounds

You probably have heard the opposite: that cast iron heats evenly. But this is actually a debunked myth. Cast iron is a poor heat conductor. This means that as you heat up your pan, it will get hot in the middle first and cooler on the sides. So, when cooking with cast iron, it’s important to preheat your skillet for about five to 10 minutes.

Also, make sure you’re using a large enough burner. If a burner is too small, your pan will get incredibly hot in the middle and will barely heat on the sides.

We debunked this and eight more myths in this article. Check it out.

Seasoning does take time and occasional maintenance (you’ll need to reseason your pan about twice a year), but it’s a small investment. You can get great value out of a seasoned cast iron pan.

That being said, if you don’t want to deal with seasoning and reseasoning your pan, avoid buying cast iron.

If you crack your cast iron, your best bet is to replace it. Alternatives like welding or cast iron repair kits often end up being more expensive than replacing your pan. And you can’t always guarantee that the repair will last. So, if you’ve cracked your cast iron, broke the handle, or damaged it in any other way, replace it.

On most cast iron pans, the handle is also made of cast iron. This means it gets as hot as the pan itself. Handle the pan with care as you remove it from the oven. Use a hot pad or two when handling cast iron.

I recommend using two hands because cast iron is quite heavy. You don’t want to drop your pan as you take it out of the oven.

Frequently Asked Questions

What size cast iron skillet do I need?

If you live alone, an 8” skillet is great. 10” and 12” skillets are best for two to four people. These are the most popular sizes. A 15” skillet is best for five or more people. Save this skillet for large gatherings!

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Learn more in this article.

How do I store cast iron?

Store your cast iron in a dry place – and make sure it’s dry too. You can store cast iron in a cabinet, pantry, on a pan rack, or even in the oven. Learn more in our article “How to Store Cast Iron.”

Is it OK to boil water in cast iron?

Yes, you can boil water in cast iron for up to 10 to 15 minutes. Any longer and the seasoning may start to chip away. Don’t cook with acidic foods for more than about 15 minutes either. They break down the seasoning more readily than other foods. Learn more here.

Can you ruin a cast iron skillet?

Yes, there are five main ways you can ruin your skillet. To keep your skillet in good condition:

• Don’t put it in the dishwasher.
• Don’t drop it.
• Clean it regularly and season it about twice a year.
• If rust accumulates, remove it.
• Avoid consistently intense high heat cooking. You can get away with it if you season your pan often. Keep an eye on the layer of seasoning. If it wears down after just a few uses, try turning the heat down when you’re cooking.

Is a cast iron pan worth it?

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.

Can you put butter in a cast iron skillet?

You can put butter in a cast iron skillet, but it’s not recommended. For low-heat cooking, it’s great. But, butter burns at about 350º so you have to keep the heat down when using it. You can add some vegetable oil along with the butter to reduce the risk of burning.

Why is cast iron so cheap?

Cast iron is mostly made up of iron and carbon. This is pretty easy to manufacture cheaply. Manufacturers can skip steps in the process to make pans with a rougher finish. These are the cheapest types of pans. But you can also find cast iron pans with luxury finishes that don’t take shortcuts in the manufacturing process.

Can you cook eggs in a cast iron skillet?

Yes, but make sure it’s seasoned. Otherwise, your eggs will stick to the pan! Newly seasoned pans will be less non-stick than older pans.

Should you cook bacon in a cast iron skillet?

Yes, you can cook bacon in a cast iron skillet. In fact, the bacon grease helps season the pan, giving it a nice protective layer. If you cook with bacon often, you’ll have a non-stick pan in no time!

What did you think of the pros and cons? Does cast iron sound like it’s right for you? Ask around and see what other people cook with. How long has their cookware lasted? What’s their favorite dish to cook in cast iron?

Also, check out product reviews on Amazon or other sites. That way you can get firsthand info about cast iron skillets.

Remember, the more you cook with your cast iron, the more non-stick and rust-resistant it becomes.

To learn more about cast iron, check out the articles below!

How to Store Cast Iron

9 Cast Iron Myths Debunked

There’s nothing like sinking your teeth into a perfectly seared tuna steak or a spoonful of crispy scalloped potatoes. And there’s nothing that can make those as well as a good fry pan made from the right material. When it comes to a dish with any sort of browning or texture, there are really only two options: cast iron or stainless steel.

The decision between the two can be a tough one. There are die-hard fans on either side, as well as lengthy articles that argue the benefits of both cast iron and stainless steel. We’ll compare the different features of cast iron and stainless steel — from construction to cleanup — to help you find the one you need in your kitchen.

Both pans are steel alloys. The big difference is that stainless steel has less than 2% iron. At least 10.5% chromium (and oftentimes some other elements) is added to regular steel to produce a stainless steel that’s resistant to corrosion and rust, non-reactive (able to be used with almost any ingredient), and extremely durable.

Most stainless steel cookware, however, is not just stainless steel. As a poor heat conductor, stainless steel is best combined with a heat-conducting material, like aluminum or copper. These are either placed in the core or on the bottom of the pan, or they can be layered in tri-ply or 5-ply layers (also called cladding), which is a feature of many high-quality cookware brands like Misen.

For many reasons, cast iron is a pan that’s best for select cooking — it’s reactive to acidic food (although quick cooking is fine, long cook times can wear away the cast iron’s seasoning), takes some time to heat up, and is heavy. That being said, it’s well-loved for the flavor it adds to food. In time, a well-seasoned cast iron develops a glossy patina that produces a fairly (but not completely) non-stick surface. 

There are certain foods that don’t cook well in cast iron. Acids, like tomato sauce and wine, will react with the iron surface when cooked over long periods of time. While this isn’t dangerous, it can impart a metallic taste to your dishes. Smelly foods, like fish or other seafood, are also not recommended. Since cast iron shouldn’t be scrubbed and scoured, the oils from previous dishes remain on the surface. So while you’re enjoying your crusty salmon fillet today, you may not like the taste of it in your cornbread skillet tomorrow. 

Cooking with stainless steel, on the other hand, is a relative breeze. When used as the outer surface of cookware — in combination with aluminum or copper — stainless steel pans heat quickly, distribute heat evenly, and can be used to cook any ingredient in your pantry.

To best cook with stainless steel, the pan should be preheated over medium heat for a few minutes. An easy way to see if the pan is hot enough is to sprinkle in some water — if the water forms tiny beads that jump all over the surface, you’re ready to cook. 

The advantage of stainless steel is you can gauge just how “nonstick” you want the surface to be. Making a crunchy stir-fry? One to two tablespoons of oil should do. Whipping up a cheese omelet? Coat the pan with about 1/8 inch of oil then pour out the excess. Give the pan a good wipe with a paper towel, and you’ve made yourself a relatively nonstick stainless steel surface. 

This versatility makes stainless steel pans great for all kinds of cooking: making pan sauces, sauteing vegetables, searing scallops, and most quick everyday dishes. 

Although cast iron doesn’t technically need to be cleaned with soap and water, it does require a bit more maintenance. Right out of the box, a bare cast iron needs to be seasoned. A brand new cast iron should be hand-washed with warm water and soap — although hand-washing isn’t commonly required for cast iron, an initial wash is necessary to remove any debris or substance that may be left from manufacturing. 

Hand-dry your cast iron completely (do not leave it to drip dry, as cast iron tends to rust quickly), and start to season the pan by spreading a thin layer of oil (vegetable, flaxseed, or sunflower oil work well) over the entire surface using a paper towel. Then place the pan upside down on the middle rack of your oven, and bake at 375° Fahrenheit for one hour. Once the skillet is cool, it’s ready for cooking. 

After each use, a cast iron skillet should be cleaned and oiled. First use a paper towel to remove any remaining food bits and oil. Then give the pan a good rinse under hot water. Dry the pan by placing it back over low heat — don’t drip dry, as cast iron can rust easily — until all moisture has evaporated. Once dry, pour in about half a teaspoon of oil and use a paper towel to spread the oil over the entire surface until fully absorbed.

As you may expect, maintaining stainless steel is much easier. While many brands label their cookware dishwasher-safe, even hand-washing stainless steel is relatively easy. Simply use some warm soapy water and a soft sponge, or for tougher jobs, try a mild cleaner like Bar Keeper’s Friend with a plastic scouring pad. Dry your cookware completely before storing, and you’re done.

Cast iron and stainless steel share a lot of similarities — they’re both durable, versatile, and add an amazing sear to your food. A cast iron pan is a classic piece of cookware, and when cared for, can last a lifetime. Although the weighty material does require significant muscle and maintenance, it may be worth it for all the delicious dishes you can make with one. Plus, with its dark, rustic charm, a cast iron pan can easily double as a beautiful serving dish. 

Probably the most popular metal in the kitchen, stainless steel also offers a number of benefits. The material itself is much lighter and non-reactive, which makes the pans perfect for pretty much any kind of cooking. Stainless steel can sear, sauté, poach, caramelize, fry, and more. Plus, when all the dishes are done, cleaning a stainless steel skillet can be done in minutes.  

Both types of pans have pros and cons. So it mostly depends on your preferences. Most home cooks, however, may find stainless steel pans to be a better choice for the majority of the pots and pans in their kitchen collection because they cook well and require virtually no extra care. While a cast iron skillet is a good addition to your cookware for specific recipes, it's important to know that unless you want to spend a good amount of time seasoning your pan, cleaning it properly, and ensuring it doesn't rust, then it's not a great everyday pan. 

When it comes to selecting the perfect cookware for your kitchen, the debate between cast iron and stainless steel is a longstanding one. Each material offers unique benefits and drawbacks, making the choice largely dependent on your personal cooking style, preferences, and priorities. Cast iron is celebrated for its superior heat retention and natural non-stick properties that develop over time, making it ideal for searing, browning, and slow cooking. However, it requires more maintenance, including seasoning to protect against rust and improve its non-stick performance. On the other hand, stainless steel is praised for its durability, resistance to rust, and ease of maintenance. It does not react with acidic foods, ensuring that flavors remain pure. Stainless steel cookware often features an aluminum or copper core to enhance heat distribution, addressing one of the material's few shortcomings. Whether you're a home cook looking to perfect your sear or a busy parent in need of versatile, easy-to-clean kitchenware, understanding the differences between cast iron and stainless steel is crucial. In this article, we'll dive deep into the pros and cons of each material, help you understand which might be best suited for your culinary needs, and explore how you can make the most out of your cookware choice.

Contact us to discuss your requirements of Custom Cast Iron Cookware. Our experienced sales team can help you identify the options that best suit your needs.